August 22, Eat a Peach Day - Nutrition, Safety and Presentation

Presentation. Transform a peach into an eloquent dessert by cutting it into slices or cubes and serving it in a dessert glass. The presentation somehow makes the peach taste sweeter and the experience more filling.

Peach, a Versitille Fruit

Peach Nutrition

Low fat; saturated fat-free; sodium free; cholesterol free; 

Good source of vitamin C.

From Fruits and Veggies, More Matters:
Peaches

How to Select
Choose peaches with firm, fuzzy skins that yield to gentle pressure when ripe. Avoid blemishes.

How to Store Peaches and Nectarines
Store unripe peaches in a paper bag. When ripe, store at room temperature for use within 1-2 days.

Resources.
Georgia Peach Council
Fruits and Veggies, More Matters. Peaches
Top 10 Ways to Enjoy Peaches 

Peach Melba Light

Peach Melba is a dessert of peaches and raspberry sauce with vanilla ice cream. The dish was invented in the 1890s by the French chef Auguste Escoffier at the Savoy Hotel, London, to honor the Australian soprano Nellie Melba.

Recipe.: Peach Melba

• Makes: 2 servings
• Serving Size: 1/2 cup peach slices or 2 peach halves,
  1 Tbsp jam topping, 1/2 cup reduced-fat ice cream
• 
  

Ingredients

2	tsp.	fresh lemon juice
1/4	tsp.	pure vanilla extract
1	cup	peach slices or  4 halves, canned, in juice
2	Tbsp	raspberry jam
1	cup	reduced-fat Vanilla Ice Cream

Directions

1. In a small saucepan, add the lemon juice, vanilla, and canned peaches with juice. Reduce the heat to low and simmer for about 5 minutes.
2.  Remove the saucepan from the heat, and allow the peach halves to cool for 30 minutes.
3. Using a slotted spoon, place the peach halves in dessert dishes. Cut into slices, if desired. 
4. Heat the jam in a microwave-safe container for 15 seconds until melted.
5. Top the peach slices with scoops of ice cream, and drizzle with the jam. Garnish with fresh raspberries.

In 1892, Nellie Melba was performing in Wagner's opera Lohengrin at Covent Garden. The Duke of Orléans gave a dinner party to celebrate her triumph. For the occasion, Escoffier created a new dessert, and to display it, he used an ice sculpture of a swan, which is featured in the opera. The swan carried peaches which rested on a bed of vanilla ice cream and which were topped with spun sugar. 

In 1900, Escoffier created a new version of the dessert. For the occasion of the opening of the Carlton Hotel, where he was head chef, Escoffier omitted the ice swan and topped the peaches with raspberry purée. Other versions of this dessert use pears, apricots, or strawberries instead of peaches and/or use raspberry sauce or melted red currant jelly instead of raspberry purée.

Resources.
1. Wikipedia. Peach Melba

2. Food Network. Peach Melba, Recipe courtesy of Nigella Lawson