Deconstructed peach melba

Deconstructed peach melba

By
From
Taste of Australia
Serves
4
Prep
20 mins
Cooking time
20 mins
Photographer
Stuart Scott

Deconstructed desserts are very popular in restaurants. This one is inspired by peach melba, the dessert developed to celebrate famous Australian opera singer, Dame Nellie Melba.

Ingredients

Quantity Ingredient
55g caster sugar
1 strip lemon zest
4 small peaches
4 thyme sprigs
100g creme fraiche or light sour cream
extra thyme sprigs with flowers, to serve
125g raspberries, to serve

Coconut and almond crumble

Quantity Ingredient
45g flaked almonds
40g shredded coconut
30g butter
55g caster sugar
25g ground almonds

Raspberry sauce

Quantity Ingredient
125g raspberries
2 tablespoons icing sugar
1/2 lemon, juiced

Method

  1. Place water to cover the peaches in a saucepan large enough to hold the fruit in one layer, and bring to the boil with the caster sugar, stirring to dissolve the sugar. Add the lemon zest, peaches and thyme sprigs, reduce the heat and simmer for 10 minutes covered with a cartouche (see Lyndey’s note) or until the peaches are just tender. Remove the peaches from the liquid and set aside to cool before peeling, halving and removing the stones. Slice each half into quarters and then into four wedges, or cut into random shapes if you prefer.
  2. For the coconut and almond crumble, toss the flaked almonds in a small frying pan over low heat for 3 minutes or until just starting to colour. Add the coconut and continue to toss for a further 2 minutes or until the flaked almonds and coconut are a light golden colour. Remove to a small bowl. In the same frying pan, add the butter, sugar and ground almonds and cook for 4 minutes until the butter melts and the mixture colours slightly.
  3. Remove from the heat and stir through the almonds and coconut then set aside to cool. For the raspberry sauce, place the raspberries, icing sugar, lemon juice and 2 tablespoons water in a small saucepan. Bring to the boil over high heat, mashing the raspberries to a purée. Reduce the heat and simmer for 1 minute. Push through a sieve to remove the seeds.
  4. To serve, sprinkle each of four plates with the coconut and almond crumble. Top with the peach wedges and teaspoon-sized dollops of crème fraîche. Drizzle over some raspberry sauce, dot with whole raspberries, scatter over the thyme flowers and serve immediately.

Wine

  • This is not overly sweet, so try a latepicked riesling.

Lyndey’s note

  • A cartouche is a circular round cut from baking paper, just large enough to cover the pan. The cartouche will help the top of the peaches stay submerged and cook evenly.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
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