Pêche Melba or Peach Melba is a noun and defined as half a peach filled with cream set on a bed of vanilla ice cream and covered with raspberry sauce. This dessert was invented in the late 1800’s by French chef Auguste Escoffier, in honor of the famous opera singer Nellie Melba.
Born in 1861, Nellie Melba was one of the most famous Victorian opera singers of her time. She sold out shows and toured the world, during her stay at the Savoy Hotel in London, Chef Auguste Escoffier served her a special dish called Pêche au cygne or “peach with a swan,” which was a dessert of fresh peaches served over vanilla ice cream in a silver dish perched atop an ice sculpture of a swan. However, after a few years, chef Escoffer renamed the dish Pêche Melba, added a topping of sweetened raspberry purée, and served it to his guests at the Ritz Carlton in London. Today, I would consider the Peach Melba the perfect summer dessert!
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