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Peach Melba Print Email


Auguste Escoffier is often considered the finest chef that ever lived. In the early 1900's he worked at the Ritz Hotel in London where he created this dish of simple perfection in honor of the Australian opera singer Dame Nellie Melba.

1 cup sugar
2 cups water
1/4 cup lemon juice
1 lemon, zested
3 large peaches, halved and pitted
1/2 pint vanilla ice cream
1 pound raspberries
1 cup sugar
2 tablespoon lemon juice
2 cups heavy cream, whipped
1 cup sliced almonds, toasted

In a medium saucepan, bring the sugar, water, lemon juice and zest to a boil. Lower to a simmer and cook for 10 minutes. Peel, pit and split peaches then poach in syrup until tender. Remove pan from heat and cool.

Combine the raspberries, sugar and lemon juice in a blender and puree. Whip cream with a minimum amount of sugar (amaretto or vanilla can also be added), and toast almonds in a skillet over medium high heat.

In a small bowl, place a scoop of vanilla ice cream, place the fruit on top, and cover with raspberry sauce. Garnish with whipped cream and toasted almonds. - 6 servings
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