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| Peach Melba a.k.a Krusty the Clown |
I spent 2 years in “The Opera World” when I was the business manager for a small concert opera company in NYC. Let me assure you, it is “Another World.”
I would never have seen an entire Wagnerian Ring Cycle, which is an life alternating experience, if I had not been working in this field. Speaking of fields, an odd side note: opera singers are really into baseball. Baseball is just like opera, long stretches where absolutely nothing happens,... and than BAM someone hits a high note and the ball goes flying out of the theatre.
Peach Melba is much loved in this circle, but so are most desserts... and food in general. I asked an opera singer once why they tended to be quiet large people? He rambled on about the benefits of having extra abdominal fat, something about it putting pressure on the diaphragm which increases one's
vocal ability... but then he finally confessed, "What can I say we are just very oral, and we hang out with rich people who like to feed us well."
So my family dined like opera singers tonight and gorged ourselves on Peach Melba which, "no one hated." Even the liquored peaches got a thumbs up from all family members.
I used Chambord because it is such a good cocktail mixer I thought I would get good use out of purchasing it. Question to the Dorista's : Did you remove the lemon rinds and the vanilla bean stick from the cooling liquid? I did because I was afraid the lemon would get bitter... what did you do? Did you eat it all or did you wait until the fat lady sang?
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.
