Sweet Wine and Vanilla Peach Melba with Raspberry Sorbet

Sweet Wine and Vanilla Peach Melba with Raspberry Sorbet Recipe from France

Region / culture: France | Servings: 8

Introduction

Indulge in a delightful and elegant dessert with this Sweet Wine and Vanilla Peach Melba with Raspberry Sorbet recipe. The combination of sweet dessert wine, vanilla, nectarines, and sorbet creates a refreshing and flavorful treat that is perfect for any occasion.

History

The Peach Melba dessert was created in the 1890s by the famous French chef Auguste Escoffier in honor of the Australian opera singer Nellie Melba. This classic dessert typically consists of peaches, raspberry sauce, and vanilla ice cream. Our version adds a twist with the addition of sweet wine and sorbet for a modern and unique take on the traditional recipe.

Ingredients

2 cups of sweet dessert wine (such as sangria)
0.5 vanilla bean, with seeds scraped off or 1.5 tsp of vanilla extract
4 peaches, halved (or nectarines from our tree)
0.5 cup of sugar
2 pt (946 ml) of raspberry sorbet

How to prepare

In a 13x9 inch baking dish, combine the wine and vanilla.
Place the peaches, cut sides down, into the dish.
Allow the peaches to marinate at room temperature for 2 hours, spooning the marinade over them occasionally.
Transfer the peaches, cut sides up, to a platter and refrigerate.
Pour the marinade into a saucepan and stir in the sugar.
Bring the mixture to a boil and let it boil until it thickens into a syrupy consistency.
Allow the syrup to cool to room temperature.
To serve, place a peach half, cut side up, into each of 8 dessert bowls.
Add a scoop of sorbet into each peach cavity and drizzle with the syrup.
Garnish with red raspberries.

Variations

Try using different fruits such as plums or apricots in place of the nectarines.
Experiment with different flavors of sorbet such as lemon or mango for a unique twist.
Add a sprinkle of chopped nuts or granola for added crunch and texture.

Cooking Tips & Tricks

Be sure to choose ripe and juicy nectarines for the best flavor and texture.

- Marinating the peaches in the wine and vanilla allows them to soak up the flavors and become even more delicious.

- Boiling the marinade with sugar creates a syrupy sauce that adds a sweet and tangy element to the dessert.

- Serving the Peach Melba with a scoop of sorbet adds a refreshing and creamy contrast to the warm peaches.

Serving Suggestions

Serve this elegant dessert as a sweet ending to a summer dinner party or special occasion. Pair it with a glass of sweet dessert wine or champagne for a truly luxurious experience.

Cooking Techniques

Marinating the peaches in the wine and vanilla infuses them with flavor.

- Boiling the marinade with sugar creates a syrupy sauce to drizzle over the dessert.

- Chilling the peaches before serving helps to enhance their sweetness and juiciness.

Ingredient Substitutions

If you don't have sweet dessert wine, you can use regular white wine or apple juice as a substitute.

- Vanilla bean paste or vanilla bean can be used in place of vanilla extract for a more intense flavor.

- Any type of stone fruit such as plums or apricots can be used instead of nectarines.

Make Ahead Tips

You can prepare the marinated peaches and syrup ahead of time and assemble the dessert just before serving. Store the marinated peaches and syrup in the refrigerator until ready to use.

Presentation Ideas

Serve the Peach Melba in elegant dessert bowls or martini glasses for a sophisticated presentation. Garnish with fresh mint leaves or edible flowers for a decorative touch.

Pairing Recommendations

This dessert pairs well with a variety of sweet wines such as Moscato or Riesling. For a non-alcoholic option, try serving it with a sparkling fruit juice or lemonade.

Storage and Reheating Instructions

Store any leftover Peach Melba in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the peaches in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of this dessert contains approximately 200 calories.

Carbohydrates

Each serving of this Sweet Wine and Vanilla Peach Melba with Raspberry Sorbet contains approximately 45 grams of carbohydrates.

Fats

This dessert is low in fat, with only about 1 gram of fat per serving.

Proteins

There is minimal protein in this dessert, with less than 1 gram per serving.

Vitamins and minerals

The nectarines in this recipe provide a good source of vitamin C and dietary fiber.

Alergens

This recipe may contain allergens such as sulfites from the sweet wine and potential cross-contamination with nuts in the sorbet.

Summary

Overall, this Sweet Wine and Vanilla Peach Melba with Raspberry Sorbet is a light and fruity dessert that is relatively low in calories and fat.

Summary

Treat yourself to a luxurious and flavorful dessert with this Sweet Wine and Vanilla Peach Melba with Raspberry Sorbet recipe. The combination of sweet wine, vanilla, nectarines, and sorbet creates a refreshing and elegant treat that is sure to impress your guests. Enjoy the sweet and tangy flavors of this classic dessert with a modern twist.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, much like today, and I was visiting my dear friend Margaret in her cozy little cottage by the sea. Margaret was a wonderful cook and always had a new and exciting recipe up her sleeve. On that particular day, she insisted on making dessert for our lunch, and I eagerly offered to assist her in the kitchen.

As we gathered the ingredients for the Sweet Wine and Vanilla Peach Melba with Raspberry Sorbet, Margaret began to share the story behind the recipe. She explained that she had learned it from her own grandmother, who had passed it down through the generations. The dish was a family favorite, and Margaret had fond memories of enjoying it on special occasions.

I watched in awe as Margaret expertly peeled and sliced the ripe peaches, their sweet aroma filling the kitchen. She simmered them in a fragrant mixture of sweet wine and vanilla, the steam rising and carrying the delicious scent throughout the room. The peaches softened and absorbed the flavors, turning a beautiful shade of pink.

While the peaches cooked, Margaret prepared the raspberry sorbet, blending fresh raspberries with sugar and lemon juice until smooth. She poured the mixture into an ice cream maker and set it to churn, the whirring sound a soothing backdrop to our conversation.

As the sorbet froze, Margaret plated the peach melba, arranging the poached peaches in delicate bowls and drizzling them with the sweet wine syrup. She scooped generous dollops of the raspberry sorbet on top, the vibrant pink contrasting beautifully with the pale peach.

I couldn't wait to taste the finished dish, and when Margaret finally handed me a spoonful, I was transported to dessert heaven. The sweet, juicy peaches paired perfectly with the tart raspberry sorbet, and the subtle hint of vanilla added a touch of elegance to the dish. It was a symphony of flavors and textures, a true masterpiece of dessert creation.

Margaret smiled at my enthusiastic reaction, clearly pleased with my enjoyment of her family recipe. She urged me to write down the ingredients and instructions, assuring me that it was a simple dish to make at home. I eagerly complied, eager to recreate the delicious dessert for my own family and friends.

Since that day, the Sweet Wine and Vanilla Peach Melba with Raspberry Sorbet has become a staple in my own kitchen. I have shared the recipe with countless friends and family members, each one marveling at the exquisite combination of flavors. It has become a symbol of love and tradition, a reminder of the special bond between friends and the joy of sharing good food.

As I sit here now, savoring a bowl of peach melba on a warm summer evening, I am reminded of that fateful day in Margaret's kitchen. The memory of learning this recipe will always hold a special place in my heart, a testament to the power of friendship, food, and the enduring legacy of family recipes. And as I take another bite of the sweet, tangy dessert, I am grateful for the delicious journey that brought me to this moment of culinary bliss.