For those unfamiliar with Peach Melba, it is a classic dessert that was invented around the late 1800’s in honor of an Australian soprano opera singer named Nellie Melba. The flavors are always raspberry and peach and was traditionally served with vanilla ice cream. Melba is actually the nickname for Melbourne, her Australian hometown. Her real name was Helene ‘Nellie” Porter Mitchell but everyone called her Melba. She was internationally famous for her remarkable ‘crystal’ voice.
French chef, Georges Auguste Escoffier, not only created this special dessert but also developed what is known as the ‘kitchen brigade’ system or ‘Brigade de Cuisine’.
The next time you enjoy an elaborate meal in a hotel dining room (on a special occasion) that is perfectly executed, don’t presume this was just by accident. The brigade system revolutionized the way diners eat, allowing people to have meals, whatever their order, arrive at the table at the same time. This system was instituted to streamline and simplify work in hotel kitchens. It served to eliminate the chaos and duplication of effort that could result when kitchen staff did not have clear-cut responsibilities.
Today, most restaurants use some simplified variation of Escoffier’s original system. It is this foundation of kitchen organization that made way for the ‘a la carte menu’ we know so well today.
I have added a chart at the end of the blog showing the basic hierarchy of authority in this kind of system. I realize I got a bit removed from my peach melba dessert but — . Having spent so many years in the commercial world of cooking, I have a great appreciation for this gifted chef’s contribution to the food industry.
I decided to use the classic peach and raspberry ingredients in some mini upside down bundt cakes. The ginger spice adds a bit of unexpected ‘zing’ to its flavor.
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- 1/3-1/2 cup sugar
- 1 1/2 Tbsp cornstarch
- 3 1/2 cups fresh raspberries OR 375 gm frozen raspberries
- 1 cup water
- 2 Tbsp raspberry extract or raspberry liqueur (optional)
- 398 ml peaches in natural juice, sliced or diced
- 1/4 cup sugar
- 1 Tbsp cornstarch
- 1/2 cup PLUS 2 Tbsp juice from peaches (or use peach brandy, or nectar)
- 1/2 tsp pure vanilla extract
- 1/2 cup butter, softened
- 2 eggs
- 2 Tbsp milk
- 1/2 cup sugar
- 1 cup flour
- 1 1/2 tsp baking powder
- 1 Tbsp ground ginger
- 1/4 tsp salt
Ingredients
Fresh Raspberry Coulis
Peach Sauce
Ginger Cakes
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- In a small saucepan, whisk together sugar & cornstarch. Add raspberries & water; cook over medium-high heat until thickened & clear. Remove from stove & press through a wire mesh to make a puree. Discard seeds. Add extract if using. Set aside.
- Drain peach juice into a measuring cup. Set peaches aside. In a saucepan, combine 1/2 cup plus 2 Tbsp peach juice, sugar & cornstarch. Cook, stirring, until thick & bubbly. Add the peaches & vanilla. Stir to blend, set aside until ready to use.
- Preheat over to 375 F. Butter 4-5 mini bundt pans. In a bowl, combine all cake ingredients & beat only until smooth. Divide between bundt pans. Place pans on a baking sheet & bake for 15 minutes or until cakes have risen & test done with a toothpick is inserted. Remove from oven, cool for a few minutes then turn over on serving plates. Top with warm peach sauce & raspberry coulis. Add a scoop of vanilla ice cream if you wish.
