Melba sauce is a sweet and fruity sauce made with currant jelly and raspberries, often paired with Peach Melba or other desserts. It is made by boiling raspberry juice and currant jelly with cornstarch, salt, and sugar. Other berries can be used to create variations of the sauce. Peach Melba is made by blanching a peach, cooking it in a sugar syrup, and serving it with Melba sauce.
Melba sauce is a type of fruit sauce typically made with currant jelly, raspberries, and usually includes some cornstarch or similar thickener. The resulting sauce is sweet and fruity and is often paired with a dessert dish called Peach Melba, though it can be drizzled over any dessert such as ice cream, angel cake, frozen yogurt, or pudding. Melba sauce is usually made with raspberries, although any similar fruit could be used to create a variation of the sauce, which would allow a cook to add some unique flavors to otherwise familiar dishes.
One of the easiest ways to make Melba sauce is to use a double boiler, with a little water in the bottom part over medium heat. A traditional recipe will use raspberries, fresh or frozen. The berries should be pressed through a sieve to separate the solids and seeds from the juice. These solids can be used in another recipe if appropriate or discarded, as the Melba sauce requires only the juice from the berries.
The currant jelly and raspberry juice should be combined in the top of the double boiler and allowed to boil while stirring. By using a double boiler rather than direct heat, someone making Melba sauce can more easily avoid searing or burning the sauce as it comes together. Once brought to a boil, some cornstarch, a small amount of salt, and some sugar are added to the mixture and thoroughly combined.
This mixture is then allowed to cook, with frequent or constant stirring, until it thickens adequately and becomes fairly translucent. The resulting Melba sauce will be thick and have a strong berry flavor that is the perfect accompaniment to many different desserts. Berries other than raspberry can also easily be used, following the same method and technique to create a slightly different sauce.
Peach Melba is made by first blanching a whole peach in boiling water for about 15 seconds, then removing the peach from the water and peeling off the skin. A syrup of sugar, water and vanilla is then prepared and heated, in which the peeled peach is placed and left to cook for about seven minutes. The peach is then removed from the syrup and allowed to drain and dry for about an hour, before being cut in half and pitted. Each half is placed in a bowl – the peaches can be hot or chilled – then Melba sauce is drizzled over each peach half and served.
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