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French Food Friday...Pêches "façon melba", cerises et sorbet citron

photo and recipe from here

Bonjour mes belles,

This week's recipe is an easy but delicious one.

The dish was invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London, to honour the Australian soprano, Nellie Melba.

The French version is followed by an English version below.....


  • 500 g de cerises
  • 8   demi-pêches au sirop
  • 25 g de beurre
  • 100 g de cassonade
  • 1/2 sorbet au citron


Égouttez les pêches en réservant la moitié du sirop.
Lavez et dénoyautez les cerises, poêlez-les avec le beurre et la cassonade.
Laissez cuire 5 minutes en remuant délicatement de façon à ce que les cerises restent entières.
Puis ajoutez le sirop de façon à arrêter la cuisson, retirez du feu.
Dans le fond de chaque coupe à glaces, disposez 2 demi-pêches ouvertes, laissez tomber les cerises sur les pêches en conservant le jus.
Ajoutez une boule de sorbet citron, nappez de jus et servez aussitôt.


     500 g of cherries
     8 peach halves in syrup
     25 g butter
     100 g brown sugar
     1/2 container lemon sorbet


Drain peaches reserving half the syrup.

Wash and stone the cherries, Fry them with butter and brown sugar.

Cook 5 minutes, stirring gently so that the cherries remain.

Then add the syrup to stop the cooking, remove from heat.

In the bottom of each cup ice cream, place 2 peach halves open, place cherries on top, retaining the juice to use in the next step.

Add a scoop of lemon sorbet, drizzle with juice and serve immediately.

..bon appetit à tous, Leeann


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a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

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