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Peach Melba [split from Site Talk]

I would also like to add.....I LOVE PEACH MELBA's!!! But where or where do you find Melba sauce these days......I gave up looking years ago but would love to make some again!!

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  1. http://www.chow.com/recipes/25943-pea...
    This recipe on CHOW for peach melba works for me on a hot summer day!

    17 Replies
    1. re: HillJ

      Thanks for sharing that HillJ and while it does look delicious I miss they jelly-ish like melba sauce that we would heat a bit and pour over the vanilla ice cream and peaches...........it's been years since I've had a peach melba. Do you know the melba sauce I'm speaking of?

      1. re: jrvedivici

        jrv, I'd love to know what your version consisted of. My Mother was the Queen of peach melba. Her version was very much like the one presented here with a pavlova.

        http://birdingbaker.wordpress.com/201...

        Yours?

        1. re: HillJ

          The peach melba of my youth was more an ice cream desert than a pie. It was served in a glass similar to a sundae......one scoop of ice cream topped with a few peaches (generally canned in a light syrup)....topped by another scoop and more peaches. Then there was this "melba" sauce which was similar to a molassas consistency but it poured much better. You heated the sauce up....poured over the peaches and ice cream let is settle it's way down and topped with whipped cream!!

          They use to sell the sauce by the jar and it was simply called "Melba Sauce" and I tried to find some years ago but couldn't track it down.

            1. re: HillJ

              Well I cannot account for the exact brand but yes that does seem to be what I was trying to describe. Do know how many years and martini's it has been since I have thought of the wonderous peach melba of my youth?

              1. re: jrvedivici

                well don't stop there- have at it! Especially with peaches & raspberries a-plenty right now!

                1. re: HillJ

                  You are making it very difficult to concentrate at work right now. I don't think it is a coincidence that my stomach has been rumbling since we started this topic. lol There is a friendly's not to far from my office I think I'm going to be stopping for a Reeses Pieces Sundae (my 2nd all time favorite ice cream desert) before my 6:30 appointment tonight. lol

                  1. re: jrvedivici

                    Oh I hope the thread inspired you to treat yourself to a peach melba at some point this week. A bunch of us hit Crazee's in Rumson for lunch!

                    1. re: HillJ

                      STOP teasing me with the peach melba!! My kingdom for a peach melba!! I haven't seen a peach melba in 30 years!! Where am I going to treat myself with one HillJ?? Do tell!?!?!?!?!

                      Good old Crazee's right in front of Salt Creek Grill.......you hit Crazee's today for lunch? So I guess you work in the area. (nice area)

                      1. re: jrvedivici

                        LOL, why be pained by something so delicious and easy to pull together. Yup, that's the very same ice cream parlor. I work all over the state, today in monmouth county. That's when I'm not working in CA. Bicoastal employment these days (not as sexy as it sounds, trust me).

                        1. re: HillJ

                          Hahaha....look at that the Mod's have decided to give us our own thread now! Bow's graciously to the Mod/God's.

                          Well I'm pained by the lack of the main ingrediant the melba sauce....and I'm sorry I don't like buying food items on Amazon......I need to see it hold it to know it's the good stuff.

                          1. re: jrvedivici

                            I asked the Mods to move the thread, jrv. Wasn't right for the other thread.

                            Oh I'd highly recommend making the sauce from scratch. I only posted the jar to see if that was what you remembered. Homemade is the way to go.

                            1. re: HillJ

                              Oh.......oh....you asked them to move it......ok I see it's not because my peach melba topic was so special they felt it deserved it's own thread.....ok. {{sniffle sniffle}}

                              I will put making my homemade peach melba sauce on my list of things to do right after: fixing my car with the flat in my driveway for 3 weeks, finishing my 2011 tax returns, finishing the plans for my mothers surprise 80th birthday (her birthday was 10 days ago), finishing my college education........lol

                              This might be a weekend project though now that you have me all worked up over it. Be a pal and see if you can find me peach melba sauce recipes!! That would be a help!!

                              1. re: jrvedivici

                                Okay I'm going to overlook the oversight due to the list of items on your full plate and just politely remind you that this thread contains not one but two peach melba sauce recipe already...and I know you're super capable of taking it from there! 80th birthday party celebrations sound like the ideal reason :)

                                1. re: HillJ

                                  I can't believe after reading the responses that my beloved melba sauce was simply raspberry purée! I honestly never thought about its flavor just how delicious it was all together. Well I guess I'm out of excuses now il make it thus weekend. Thanks everyone.

                                  1. re: jrvedivici

                                    Food Wishes video link added here is going to make the whole process super simple for ya!

      2. re: HillJ

        That's what I call an amazing dessert.

      3. Peach melba is one of our favorite summer desserts. I make a very easy raspberry sauce: puree fresh or frozen raspberries in the blender with sugar to taste, then strain through a mesh strainer to separate the seeds. I might add a little lemon juice or raspberry liqueur if I want to change it up. I spoon this over vanilla ice cream topped with fresh peaches and top it all off with whipped cream. Summer at its best!

        1 Reply
        1. I don't think I've ever seen a "Melba sauce" in bottles. Surely it's just a simple raspberry puree?

          It's one of those dishes that used to feature on restaurant menus all the time (along with Banana Splits) but rarely does now. Lots of recipes about for preparing at home

          2 Replies
          1. re: Harters

            Link to bottle/brand Melba sauce above.

            1. re: HillJ

              Thanks for that. It raises another question - what's a black raspberry?

              I assume, as the bottle appears to be American, that it's a name for a fruit that we call something else in various European languages, where a raspberry is a raspberry is a raspberry.

              (Edit: Should Google before asking questions - I see now that it's a specifically north American fruit, seemingly not generally grown on other continents)

          2. When I made Peach Melba, I made the sauce by thinning a good raspberry jelly with a little sherry wine. Simple.

            I like my Peach Melba layerered over a slice of pound cake. Ice cream went on top, then a good peach, then the sauce.

            1. By coincidence, Chef John at Foodwishes posted this yesterday -

              http://foodwishes.blogspot.com/2012/0...

              As one who is not particularly big on sweets, I have to admit this looked pretty good.

              5 Replies
              1. re: Bryan Pepperseed

                I enjoyed this link, he is smooth and he made me laugh and the dessert was something I want to definitely try. Also now know where Melba toast and Peach Melba come from. Thank you.

                1. re: Ruthie789

                  Chef John of Food Wishes is terrific. Love his voice.

                  1. re: HillJ

                    For some reason I found him very comforting and unassuming, not intimidating. A gentle soul perhaps?

                    1. re: Ruthie789

                      Chef John has a marvelous sense of humor and a great sense of fun; especially for newcomers cooking from scratch. Anytime I have seen him make a live presentation I not only cheer I marvel.

                      1. re: HillJ

                        I am inspired and want to make the rhubarb custard pie!