Pêche Melba Day + Día del Pêche Melba [Eng+Spa]

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It is the night of Saturday, January 13, and I have begun writing the day's log somewhat late. In reality, almost nothing interesting has happened in my day, and I'm glad to have had a calm day. Well, maybe something did happen, and Vero, the house cat, disappeared for almost the entire day, and we were worried that he was seriously gone. But, he returned home at night, demanding food and attention. He made us happy that that tyrant pet returned safely.

The weather is cool, and everything seems fine. So I will comment on an anniversary of the celebration calendar that has to do with today's #History, it is the topic of #food, and (specifically) #desserts. It's 'Pêche Melba Day', that Pêche Melba is for the dessert created in honor of the Australian soprano Nellie Melba (real name: Helen “Nellie” Porter Mitchell).

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Es la noche del sábado, 13 de enero, y he comenzado a escribir el registro del día con algo de retraso. En realidad, no ha sucedido casi nada interesante en mi día, y me alegra haber pasado un día de calma. Bueno, quizás sí pasó algo, y es que Vero, el gato de la casa, desapareció por casi todo el día, y nos preocupó que se hubiera ido en serio. Pero, regresó a casa en la noche, reclamando comida y atención. Nos alegró que esa mascota tirana regresara a salvo.

El clima está fresco, y todo parece bien. Así que pasaré a comentar sobre una efeméride del calendario de celebraciones que tiene que ver con la #Historia de hoy, es del tema de la #comida, y (en específico) de los #postres. Es el ‘Día del Pêche Melba’, eso de Pêche Melba es por el postre creado en honor de la soprano australiana Nellie Melba (nombre real: Helen “Nellie” Porter Mitchell).

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The invention of this dessert occurred between 1892 and 1893, unfortunately I do not know exactly what year it is, because it seems that it was made from variations of a pavlova, a dessert that shared the nationality of the soprano. The Che who created it was Auguste Escoffier. He was a French Chef who was in charge of desserts at the Savoy Hotel in London, which was Nellie Melba's usual place to eat.

The first attempt to make this #peach dessert was in 1892, but Escoffier refined his idea until he managed to create a dessert that could be considered novel, having already reached the year 1893. That is why there is whether it should be counted the birth of this dessert in this year or the previous one. Initially, the dessert was called by its creator as Pêche au Cygne (Peach Swan), but you'll see how he changed it later.

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La invención de este postre ocurrió entre 1892 y 1893, por desgracia no sé exactamente en que año es, porque parece que se fue elaborando a partir de variaciones de un pavlova, un postre que compartía la nacionalidad de la soprano. El Che que lo elaboró fue Auguste Escoffier. Él era un Chef francés que estaba a cargo de los postres en el Hotel Savoy de Londres, que era el sitio habitual para que Nellie Melba comiera.

El primer intento de elaborar este postre de #melocoton si fue en 1892, pero Escoffier fue refinando su idea hasta que logró crea un postre que se podía considerar novedoso, ya habiendo llegado al año 1893. Por eso está la cuestión de si se debe contar el nacimiento de este postre en este año o en el anterior. En inicio el postre fue llamado por su creador como Pêche au Cygne (Melocotón al Cisne), pero ya verás como lo cambio luego.

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Well, he was saying that the initial recipe was completed in 1893, but Escoffier was a perfectionist and passionate about his work, so he introduced changes in 1900, when he opened the 'Ritz Carlton' restaurant (in London) with his partner César Ritz. On this occasion, he added sweetened raspberry purée to the initial dessert, and they gave it the name by which we know it today: Pêche Melba .

In most of the reviews I've read of this dessert, there are complaints that the original recipe, which used fresh hazelnuts, and fresh (lightly blanched) peaches, is not followed much today. Being that, the use of peaches in syrup has become widespread and adds a different flavor than what Escoffier was pursuing.

I have never tried this dessert, and it caught my attention, because the reviews said it was the most famous peach dessert in the world… So, it piqued my curiosity, but I don't even know if there is anywhere near me that makes it. So, I guess I'll stay curious about its flavor.

Well, it's time for me to say goodbye, wishing you that you are well and that we can read again another time.

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Bien, estaba diciendo que la receta inicial se completó en 1893, pero Escoffier era un perfeccionista y un apasionado de su trabajo, así que introdujo cambios en 1900, cuando abrió el restaurante ‘Ritz Carlton’ (en Londres) con su compañero César Ritz. En esta oportunidad agregó al postre inicial puré de frambuesa edulcorado, y le dieron el nombre con que lo conocemos hoy: Pêche Melba.

En la mayor parte de las reseñas que he leído de este postre, hay quejas de que hoy en día no se sigue mucho la receta original, que usaba avellanas frescas, y melocotones frescos (ligeramente escaldados). Siendo que el uso de melocotones en almíbar se ha generalizado y agrega un sabor distinto al que perseguía Escoffier.

Nunca he probado este postre, y me llamó la atención, porque las reseñas decían que era el postre de melocotón más famoso del mundo… así que despertó mi curiosidad, pero no sé incluso si hay algún sitio cercano a mí que lo elabore. Así que supongo que me quedaré con la curiosidad acerca de su sabor.

Bien, ya es momento de que me despida, deseándote que tú estés bien y que nos podamos leer de nuevo en otra oportunidad.

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Los 4 puntos para unirte al #IAmAliveChallenge, incluyen el uso de la etiqueta #alive para publicar en We Are Alive Tribe y ganar tokens ALIVE.


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!GIF Pêche Melba

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!BEER
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!Gif Thanks a lot!

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Es un gesto muy bonito que se haga un postre tan agradable en nombre de una persona.
Luce genial la receta, y es una pena que no tenga de momento donde alcanzar a probar esta receta.
Pero es bueno que por lo menos tengo conocimiento de su historia y la imagen del dulce.

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(Edited)

Creo que puedo encontrar la receta, pero me temo que los ingredientes pueden estar un poco fuera de presupuesto (sonrisa de disculpa), en fin, se ve muy apetitoso este postre :)

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!GIF Pêche Melba Day

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Sent 0.1 PGM - 0.1 LVL- 1 STARBITS - 0.05 DEC - 1 SBT - 0.1 THG - 0.000001 SQM - 0.1 BUDS - 0.01 WOO - 0.005 SCRAP - 0.001 INK tokens

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The tokens that the command sends are: 0.1 PGM-0.1 LVL-0.1 THGAMING-0.05 DEC-15 SBT-1 STARBITS-[0.00000001 BTC (SWAP.BTC) only if you have 2500 PGM in stake or more ]

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Es nuestra realidad y lo tomamos con buen ánimo, por lo menos podemos disfrutar de la historia y la imagen.
Eso estos días ya es bastante.

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