Recipe by Robin
Two of my favorite things about summer are peaches and raspberries. For years I’ve had the idea of combining them into peach melba, a dessert of poached peaches, ice cream, and raspberry sauce. Originally created for the Victorian opera star Nellie Melba by legendary French chef and restaurateur Auguste Escoffier, the recipe, though it sounds fancy, is surprisingly simple (especially after eliminating Escoffier’s hand-carved ice swan presentation). I cut down the amount of sugar significantly, both in the peaches and the sauce, allowing the full flavor of the ripe fruit to shine through.