Peach Melba over Sticky Rice
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Submitted by John J. Griffin, CEC, CEPC
From the Chef
“There are great stories about Peach Melba. Invented by Auguste Escoffier, it is a dish named for a great opera star in the late 1800's, Nellie Melba. She was born in Australia in 1861, named Helen “Nellie” Porter, and took her stage name from her favorite city, Melbourne.
“In his books, Peach Melba is very simply defined; fresh peeled peaches, and seedless raspberry sauce. Escoffier made many variations, including ice cream, spun sugar, ice sculptures, but the theme stayed peaches and raspberries. This is a great modern, vegan and gluten free version”
4 pounds NY State Fresh Peaches
8 oz Granulated Sugar
2 pounds Fresh Raspberries
4 oz Confectioner’s Sugar
2 pounds Jasmine Rice
8 cups Water
8 oz Sugar
2 cans Coconut Milk
Scald the peaches in boiling water for 10 seconds, and shock them in ice water, to make for an easy peel. Cut into slices or large chunks, and sprinkle with sugar. Refrigerate.
Toss the Raspberries with powdered sugar, and allow to sit for a half hour. Strain through a china cap or strainer to remove seeds, and create a nice Melba sauce. Cover and refrigerate.
At another time of year, this dish works very well with IQF peaches and raspberries.
Cook the rice with water, and a pinch of salt, until it is almost done. Add a little sugar, and a can of coconut milk. Keep somewhat moist. Finish cooking and keep warm for service, or cool quickly to reheat.
Serve the very cold peaches and raspberries over a ball of hot sticky rice. If you would like a chocolate decoration, make sure you read the ingredients to avoid dairy products, if you want to keep this a vegan dish.
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