I have used this as a base for various desserts or pralines over the years, yet this is the most recent peach melba dessert recipe I came up with. As a base we have poached peaches, vanilla, raspberries and almonds and I love to start mixing up the classics from this point. Firstly, I decided to keep its origin by leaving the poached peaches and thought to spare the ice cream, as I guess only few of you guy will have a machine to craft your own creamy vanilla ice cream.
I always pay attention to consistencies as well as a balance between sweet and sour. Since the peaches were set, I needed something rich to smoothen things out and I found my match, which was the vanilla custard. Cooked with cream and butter it really makes a good partner for the peaches. Next goal was to get something with a bite on the plate and thinking of brittle, doughs and filo led me to Kataifi. Usually found in Oriental desserts, this dough gets lovely crispy when baked while still remaining a delicate consistency. Topped up with almonds and butter, we have a bit of Orient in this approach.
What did I miss? Exactly the raspberry sauce. It is usually used to cover the peach but I always have the decorative aspect in mind too. So they only have been cut in halves and left as they are with their beautiful appearance. Finished with a little honey we still have a Peach Melba dessert to enjoy, only with a little dust being removed. And if you ask me that is fair enough after more than a century since its invention. I enjoyed it very much and am sure you will too.