Fruit is an amazing thing. So is ice cream. Let’s eat them together.
IT’S NATIONAL PEACH MELBA DAY!
For those uninitiated, Peach Melba was a dessert made by French chef Auguste Escoffier to honor Nellie Melba, the Australian lady who can sing louder and higher than you. When you’re a famous French chef, and you’re supposed to come up with something to honor a famous Australian soprano, it better be good.
There seems to be no particular reason that January 13th is the special day dedicated to the food. Yet, Melba Toast day doesn’t come around until the end of March. Neither of those seem to coincide with any birthdays!
This sweet dessert had a pretty simple premise: poach some peaches in syrup, serve over ice cream with some raspberry sauce. But it’s French, so it takes considerably longer and is considerably more complicated!
We were expecting it to taste like ice cream with peaches and raspberry in it, but it really blended well into a unique flavor palette. It’s sweet and vanilla-y, but not goopy and sticky, despite all of the sugar involved.
Watch out when it comes to picking an ice cream. Our Weight Watchers readers may have noticed that ice cream more than doubled in points with the recent changes. Look for ice creams with less saturated fat and sugar or, barring that, make sure to limit your servings! We each chose the latter by saving up a bit today for this treat and having a 1/2 cup scoop of ice cream. (AK even stopped eating spaghetti mid-bowl at dinner, which is literally the least likely action for her to have ever taken.) We did get to cut down on the sugar in the raspberry sauce – it’s mostly just blended raspberries!
Most importantly, you have to make and eat it while doing this:
Overall, a really awesome kitchen experience. You owe it to yourself to try it sometime!
Tomorrow: Hot Pastrami Sandwich Day. Jews, get your motors running.