Peach Melba Parfaits

Peach Melba reimagined as a layered parfait. The original was Auguste Escoffier’s invention, created at London’s Savoy Hotel in 1893 for opera singer Dame Nellie Melba: poached peaches, vanilla ice cream, and raspberry sauce. This version stacks all three components into individual parfait glasses for a make-ahead dessert that looks like more work than it is.

The peach-and-amaretto ice cream is the smart shortcut. Mashed peaches and a splash of amaretto get folded into softened light vanilla ice cream and refrozen, which builds peach flavor straight into the cream rather than layering it as a separate component. The amaretto’s almond note picks up the kernel-side of the peach pit, the same trick that makes peach-almond pairings work everywhere from cobblers to French tarts.

The raspberry sauce gets brightened with Grand Marnier or Cointreau. Orange and raspberry are an old pair: the citrus cuts the seed-fruit’s slight muddy note and adds a perfumed lift.

Pro Tips

• Soften the ice cream just enough to stir, not enough to melt. Working with frozen-soft is the right window
• Strain the raspberry puree thoroughly. Seeds left in ruin the silky texture of the coulis
• Use chilled parfait glasses or champagne flutes. Cold glassware keeps the layers crisp during assembly
• Assemble parfaits no more than 2 hours ahead. Longer and the layers blur together in the freezer

Variations

• Use fresh peeled and mashed peaches when in summer season instead of canned or frozen
• Substitute strawberry or blackberry coulis for the raspberry for a different berry profile
• Sprinkle toasted sliced almonds between the layers for a textural pop