Today is National Peach Melba Day. Peach Melba is a dessert of peaches and a raspberry sauce served with vanilla ice cream. I don’t know about you, but I find it strange that a dessert centering around ice cream and a summer fruit should have a National Day in January.
No matter, it’s still a lovely dessert. Peach Melba was first create sometime around 1892 by French Chef Auguste Escoffier at the famed Savoy Hotel in London to honor the Australian soprano Nellie Melba.
The original presentation was quite spectacular. Nellie Melba was performing Wagner’s opera, Lohengrin. To honor the singer, Chef Escoffier used an ice sculpture of the swan feathered in the opera. The swan carried peaches which rested on a bed of vanilla ice cream, swirls of raspberry sauce and topped with spun sugar. Escoffier himself was quoted as saying “Any variation of this recipe ruins the delicate balance of its taste.” So I guess we are about to do just that and tip over the peach cart.
While the peaches and a raspberry sauce, of sorts, remains, we will forgo the ice cream. This rendition is designed to be both delicious and diabetic-friendly. After the sugar comas of the holidays, I though we could change things up a bit.
Peach Melba Trifle
10-oz package frozen Peach Slices
8-oz container frozen Whipped Topping
1/2 of an 11-oz box Vanilla Wafers
3/4 cup Raspberry Preserves
1/4 cup fresh Raspberries
Note: For a healthy, diabetic friendly dessert, use Peaches with no sugar added, reduced-fat wafers, sugar-free whipped topping and sugar-free preserves.
Thaw the peaches and the whipped topping overnight in the refrigerator. Drain the peaches and set aside. Leave the whipped topping in the refrigerator until ready to use.
Coarsely crush the vanilla wafers. Set aside.
Over low heat in a small sauce pan, melt the raspberry preserves. Allow the preserves to cool while still remaining a drizzle consistency.
Place one-half of the peaches on the bottom of a large trifle bowl. Top with one-half of the crushed wafers, one-half of the whipped topping, and drizzle with one-half of the raspberry preserves. Repeat the layers one more time.
Garnish with fresh raspberries. Cover and chill for at least an hour before serving.