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Escoffier's peach melba embodies summer's fleeting joys. To prepare it, one needs just six ripe peaches, a tablespoon of sugar, two cups of fresh raspberries, powdered sugar, and high-quality vanilla ice cream. The preparation involves blanching the peaches to ease peeling, followed by refrigerating them with sugar. Meanwhile, a raspberry puree is made by blending fresh raspberries and mixing them with powdered sugar. As the dessert comes together, it speaks to the simplicity and elegance that characterize Escoffier’s style.