It was Auguste Escoffier who devised the now-famous dessert, Pêche Melba, in the early 1900s. It consisted of fresh peeled peaches, slightly sugared, with raspberry purée, served over vanilla ice cream in a swan carved of ice. The dish has become a classic, though usually the icy swan bowl is omitted in home kitchens.
Since I love raspberries and adore peaches, it was only natural for me to combine them in a jam. The combination makes a rosy jam that’s fantastic on scones or toast.
Purists might insist on straining the seeds out of the raspberries, but I left them in. They don’t bother me, and I rather like the rustic touch.
Link to recipe: peach melba jam
