The Legacy of Peach Melba
In the golden age of haute cuisine, when the Savoy Hotel reigned as London’s temple of elegance, the celebrated French chef Auguste Escoffier created a dessert that would outlive centuries of culinary fashion. His muse was the Australian soprano Nellie Melba, whose voice dazzled Covent Garden in 1892.
To honour her brilliance, Escoffier combined the season’s finest peaches, a delicate raspberry sauce, and the pure simplicity of vanilla ice cream. The dish was first unveiled with theatrical grandeur — served in a silver swan carved from ice, as dramatic as the aria that inspired it. Thus was born the Peach Melba: a dessert where refinement lies in restraint, and luxury is found in balance.
At Zalinah White, we embrace this legacy of understated opulence — but with our own signature flourish. In place of raspberries, we use deep, jewel-toned cherries, adding a richness that mirrors the season’s palette and our couture tones. A reinterpretation that keeps the spirit of Escoffier alive, while carrying the story forward into the present: timeless, indulgent, and touched by modern elegance.
Ingredients (serves 4)
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4 ripe peaches
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200g fresh or frozen cherries, pitted (plus a few for garnish)
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75g caster sugar (for cherries)
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1 tbsp lemon juice
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1 tsp vanilla extract (optional)
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4 scoops good-quality vanilla ice cream
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Flaked almonds or mint leaves (optional, for garnish)
Method
1. Poach the peaches
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Bring a pan of water to the boil. Score a small cross at the base of each peach, then lower them into boiling water for about 30–60 seconds.
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Transfer to iced water, then slip off the skins.
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Halve, stone, and set aside.
2. Make the cherry sauce
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In a small pan, combine the pitted cherries, sugar, lemon juice, and 2 tbsp water.
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Simmer gently for 10 minutes until the cherries break down and the sauce thickens slightly.
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Blend until smooth (or leave a little texture if you prefer). Stir in vanilla if using.
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Allow to cool.
3. Assemble the dessert
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Place peach halves in serving bowls.
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Add a scoop of vanilla ice cream beside them.
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Generously spoon over the cherry sauce.
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Garnish with extra cherries, a few flaked almonds, or mint leaves if desired.
✨ Notes
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For an elegant dinner-party version, serve in chilled cocktail glasses or coupe bowls.
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The cherry sauce can be made a day ahead and kept refrigerated.