The baskets at the local farmers markets are overflowing with ripe blackberries, peaches and sugar plums. It is time to put up jam and have fruit and ice cream for supper. (We know a Grandma that does just that when peaches or strawberries are in season.)
This month, we’ve paired a meltingly moist Almond Sponge Cupcake with ice cream and peaches for our version of Peach Melba. And we have a recipe for luscious Pistachio Ice Cream. Eat it plain, pair it with sweet cherries or douse it in shavings of bittersweet chocolate.
FROM OUR RECIPE BOX – Peach Melba with Almond Sponge Cupcakes
Here is a moist, rich cupcake with a subtle almond flavor and melting texture. This versatile cake can be a star on its own when frosted with rich chocolate ganache. Or it performs a supporting role in a summery dessert like Peach Melba.
Much has been written about Dame Nellie Melba the Victorian-era international opera diva. (Born Helen Porter Mitchell, she changed her name to Melba in homage to her birthplace Melbourne, Australia.) Time was when chefs honored such stars with culinary creations, many that outlasted the fame of their namesake. Chef Auguste Escoffier bestowed that honor on her several times; Peach Melba, a peach coated in raspberry sauce over ice cream and Melba Toast, exquisitely thin toasted bread, are two that remain on menus to this day.
Peaches and raspberries share the same season and compliment each other in color and flavor. Our little almond scented cupcake absorbs the melting ice cream, sauce and fruit juices allowing you to savor every last mouthful.
FROM OUR RECIPE BOX – Pistachio Ice Cream
Smooth and creamy with the rich taste of pistachio nuts. That about says it all. We like to serve our ice cream freshly churned and somewhat soft. Pistachio ice cream is delicious with chocolate sauce or chocolate shavings.