August 8, 2022

Did you know that the beloved dessert, peach melba, was actually created by the one and only Auguste Escoffier? Escoffier Chef Instructor Steve Konopelski demonstrates his take on this world-renowned dish with his Caramelized Peach Melba with Sweet Cream.



  • 2-3 medium peaches, ripe but not overly ripe—pitted and sliced into 8 pieces each
  • 250 g granulated sugar
  • 65 g water
  • 85 g unsalted butter, cut into 1 inch pieces
  • Splash of corn syrup
  • Small thumb of fresh ginger, smashed
  • 1 large piece of lemon peel

Sweet Cream


  • 2 oz crumbled feta
  • 2 oz cream cheese, softened
  • 1-2 Tbsp of heavy cream
  • 1 Tbsp honey
  • Candied nuts or cookie crumbs for garnish


Part One

  1. To cook the peaches – Place water, then sugar, then corn syrup into a medium-sized saucepan. Make sure the sugar is hydrated and the sides of the pan cleaned with a damp pastry brush to avoid any sugar crystals.
  2. Cook over medium heat until a blonde caramel is formed. Reduce heat to low and mount in the butter, one piece at a time whisking constantly to create an emulsion. Caramel will splatter and foam after the first butter addition.
  3. Once all the butter has been incorporated, add the peach pieces, ginger and lemon peel. Stir until the peaches are coated.
  4. Allow peaches to cook for about 5 minutes in the mixture until juices are released and fragrant. Peaches don’t need to be cooked all the way through.
  5. Remove from heat and place lid on saucepan for about 5 minutes to continue to cook peaches. Stir once or twice.
  6. Strain cooked peaches, reserving liquid in a liquid measuring cup or another container. Whisk the juices frequently until they have cooled to room temperature.

Part Two

  1. While peaches are cooling, prepare the cream. Place feta and cream cheese in a food processor fitted with the blade attachment. Pulse until very smooth, scraping down the sides often.
  2. Add honey and continue to pulse until well blended. Thin out mixture if needed by adding the heavy cream, a little at a time. More honey may be needed depending on desired taste level (there will be more sweetness from the juices of the peaches).
  3. Divide cream mixture between 2 bowls. Make a large indent and swirl with the back of a spoon. Drizzle cooled peach juice into the indentation in the cream mixture.
  4. Arrange poached peaches and drizzle more sauce as needed. Garnish with toasted nuts or cookie/cake crumbs and serve immediately.

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