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| Peach Melba (Photo credit: Wikipedia) |
This muffin recipe is based on Peach Melba, a classic dessert with fresh poached peach halves filled with vanilla ice cream. Topping the ice cream is a raspberry sauce - called "Melba Sauce" - and a sprinkling of toasted almonds. The dish is the gustatory hand work of the legendary French chef Auguste Escoffier, who created the combination in the late 1800s to honor Dame Nellie Melba, the most popular opera star of the day, who ate in his restaurant. The combination of sweet peaches and tart raspberries is a delectable treat.
This Peach Melba Muffins recipe will not be a treat to honor anybody else but to honor the best cook in you. It will be your moment to shine after baking these muffins to perfection!
PEACH MELBA MUFFINS
You will need:
1 cup (4 oz/125 g) fresh raspberries or frozen unsweetened raspberries unthawed
1/2 cup (4 oz/125 g) sugar, plus 2 tablespoons
1 tablespoon berry liqueur, such as Chambord, or raspberry vinegar
2 cups (10 oz/315 g) all-purpose (plain) flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
6 tablespoons (3 oz/90 g) unsalted butter, melted
1 cup (8 fl oz/250 ml) milk
1 or 2 peaches, about 8 oz (250 g) each, peeled, pitted and coarsely chopped
1/4 cup (1 oz/30 g) sliced (flaked) almonds for sprinkling
Here's how:
Preheat the oven to 375 degrees F. Grease 11 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cup one-third full with water to prevent warping.
In a small bowl, toss the raspberries with 1 tablespoon of the sugar and the liqueur. Let stand for 30 minutes.
In a bowl, stir together the flour, 1/2 cup (4 oz/125 g) sugar, baking powder, and salt.
In another bowl, whisk together the eggs, melted butter, and milk until blended. Stir in the dry ingredients just until evenly moistened, no more than 15-20 strokes. The batter will be slightly lumpy. Using a large rubber spatula, gently fold in the peaches just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not overmix.
Spoon the batter into each muffin cup, filling it half full. Divide the raspberries among the cups, using about 1 tablespoon per muffin, then cover with batter level with the rim of the cup. Sprinkle with the remaining 1 tablespoon sugar and the sliced almonds, dividing evenly.
Bake until golden, dry and springy to the touch, 25-30 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve them warm or at room temperature, with butter.
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