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This nostalgic Peach Melba is sunshine in a bowl. Ripe peaches become sweet and tender after a quick poach in syrup. A vivid raspberry sauce swirls over everything, cutting the richness of creamy vanilla ice cream. The result is the essence of summer in every spoonful, no baking required.
I made this first for a birthday treat on a humid evening. Now my family asks for it every summer when peaches appear at the market. The combination of chilled fruit and ice cream is completely irresistible.
Ingredients
- Peaches: Bring the sweet floral base. Choose ripe but firm for best texture. Slightly underripe also works if poaching
- Granulated sugar: For poaching. It draws out juiciness while gently sweetening the fruit. Go for fine white sugar so it dissolves easily
- Confectioners sugar: Makes the raspberry sauce smooth and glossy. Look for a fresh bag with no lumps
- Lemon juice: Balances the sweet flavors and adds a bright pop to the sauce. Use freshly squeezed for best results
- Raspberries: Create the classic vibrant tart sauce. Fresh is best when available but high quality frozen works fine
- Vanilla ice cream: Gives creamy contrast. Choose real vanilla for floral flavor notes that pair perfectly with fruit
Step-by-Step Instructions
- Prepare Peaches:
- Score an X on the bottom of each peach with a paring knife to make peeling easier after poaching. This small step saves time and mess when handling hot fruit
- Poach Peaches:
- In a large saucepan combine granulated sugar with water. Bring to a boil stirring until the sugar dissolves. Add the peaches and lower heat until just simmering. Let them cook six to ten minutes occasionally stirring until they are fork tender
- Cool and Peel:
- If not using immediately let the peaches cool directly in the syrup. Otherwise use a slotted spoon to transfer them onto a cutting board to cool just enough to touch. Carefully peel off skins and remove the stones. Slice each half into four neat wedges
- Make Raspberry Sauce:
- In a blender combine confectioners sugar lemon juice and two cups of raspberries. Blend on high speed for about one minute until totally smooth. Strain through a fine mesh sieve into a bowl using a spatula to press through as much sauce as possible. Discard seeds
- Assemble Dessert:
- Divide peach slices among serving bowls. Add generous scoops of vanilla ice cream. Drizzle raspberry sauce over each portion then sprinkle with reserved fresh raspberries for a final burst of color
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The raspberry sauce is my favorite part. It reminds me of picking berries as a kid and smearing their tart juice everywhere. For our last family picnic we let everyone Pour their own extra sauce and there were no leftovers
Storage Tips
Keep poached peaches with their syrup in a sealed container in the refrigerator for up to three days. The raspberry sauce can also be stored in a separate airtight container for three days. Add ice cream and assemble the dessert just before serving to keep everything cold and fresh. If the peaches or sauce are chilled ahead allow them to sit at room temp for a few minutes to take the chill off.
Ingredient Substitutions
If peaches are out of season try frozen peach slices that have been thawed and drained well. For the raspberry sauce use frozen raspberries if needed. In place of vanilla ice cream try a creamy plant based version or frozen yogurt. If you cannot find confectioners sugar blend granulated sugar in a food processor until finely powdery for the sauce.
Serving Suggestions
This dessert is lovely in a glass bowl or parfait glass to show off its layers. For entertaining serve with crisp almond cookies or shortbread on the side. For a smaller bite assemble mini versions in small cups. For extra flair garnish with fresh mint sprigs or edible flowers.
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A Brief History
Peach Melba was created in the late eighteen hundreds by French chef Auguste Escoffier as a tribute to Australian singer Nellie Melba. It remains a beloved classic because its flavors are timeless and the visual is always stunning. For a vintage touch serve on chilled plates and use real silver dessert spoons.
Commonly Asked Questions
- → Can I use frozen peaches if fresh ones aren't available?
Yes, frozen peaches work well. Simply thaw and use them in place of fresh peaches for convenient preparation.
- → Is it necessary to peel the peaches?
Peeling is recommended for the smoothest texture, but you can leave the skins on if you prefer more texture or fiber.
- → Can the raspberry sauce be made ahead?
Absolutely. The raspberry sauce can be prepared up to 3 days in advance and kept refrigerated in an airtight container.
- → What type of vanilla ice cream pairs best?
Classic vanilla works perfectly as it complements both the peaches and raspberries. Choose your favorite brand or homemade variety.
- → How should leftovers be stored?
Store poached peaches and sauce separately in the refrigerator for up to 3 days. Assemble just before enjoying for the best taste.
- → Can I use frozen raspberries?
Yes, frozen raspberries can be used for the sauce, especially if fresh berries are out of season.