Peach Melba Mille Feuille

Name: Peach Melba Mille Feuille
Yield: Serves 4-6
Cuisine: United Kingdom
Ingredients: 500 g raspberries, fresh or thawed from frozen; 2 sheets (500 g) butter puff pastry, thawed; 300 ml cream; 1-2 tbsp icing sugar for raspberries (if needed); icing sugar for dusting; 2 cups (440 g) caster sugar; 2 cups (500 ml) water; 6 fresh peaches, peeled and sliced or 2 x 410 g canned sliced peaches in syrup; 1 vanilla pod cut in half lengthways

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

Peach Melba is a famous dessert created by Georges Auguste Escoffier while he was chef at The Savoy, London. From that, we have taken the combination of raspberry and peaches to layer this mille feuille (literally, “a thousand leaves”). This dessert can’t be made in advance, it needs to be layered and enjoyed immediately.

Ingredients

1 vanilla pod cut in half lengthways
6 fresh peaches, peeled and sliced or 2 x 410 g canned sliced peach

Europe
United Kingdom
France
Dessert
Mediterranean
Pie
Vegetarian

Method

Preheat oven to 200°C.

If using fresh peaches prepare the sugar syrup

Place a saucepan over a medium heat and combine the sugar and water with the vanilla pod. Bring to the boil and lower the heat to a si