Peach Melba

Peach Melba is a dessert that Auguste Escoffier singer Nellie Melba was dedicated, the guest appearances from 1892 to 1893 at London's Royal Opera House. Supposedly, the dessert was invented for the occasion. Escoffier created then a dessert for Melba by poached peaches on vanilla ice cream, served in a carved out of a block of ice swan. At this point, the dessert - also of Escoffier - not yet called Peach Melba. Under the name of Peach Melba he served the dessert for the first time at the opening of the Carlton hotel in London in July 1899.

To prepare half a peeled peach is per serving stewed in sugar syrup, put in a champagne glass on vanilla ice cream and covered with raspberry puree. It is often topped with whipped cream and served with waffles.

Meanwhile bears the pureed raspberry sauce also the name Melba sauce.

After Peach Melba Melba is also the color designated a peachy tone.