A dessert of peaches and raspberry sauce with vanilla ice cream was created by Auguste Escoffier in honour of which performer?
Peach Melba Peach Melba Peach Melba (, pronounced ) is a dessert of peaches and raspberry sauce with vanilla ice cream. The dish was invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London, to honor the Australian soprano Nellie Melba. In 1892, operatic soprano Nellie Melba was performing in Wagner's opera "Lohengrin" at Covent Garden. The Duke of Orléans gave a dinner party to celebrate her triumph. For the occasion, Escoffier created a new dessert, and to display it, he used an ice sculpture of a swan, which is featured in the opera. The swan
Peach Melba carried peaches which rested on a bed of vanilla ice cream and which were topped with spun sugar. In 1900, Escoffier created a new version of the dessert. For the occasion of the opening of the Carlton Hotel, where he was head chef, Escoffier omitted the ice swan and topped the peaches with raspberry purée. Other versions substitute pears, apricots, or strawberries instead of peaches or use raspberry sauce or melted redcurrant jelly instead of raspberry purée. The original dish used simple ingredients of "tender and very ripe peaches, vanilla ice cream, and a purée of sugared raspberry". Escoffier himself