Save Pin
Peach Melba is the dessert I make when I want to wow guests with something simple yet elegant. Ripe peaches poached just right pair with tart raspberry sauce and creamy vanilla ice cream for a bright and classic treat that lights up summer evenings and special celebrations alike.
When I first tried Peach Melba I could not get over how the combination of warm fruit and cold ice cream made for such a satisfying bite. It is now my favorite way to showcase summer peaches.
Ingredients
- Ripe peaches: fresh is ideal for juiciness and fragrance but canned peaches work in a pinch
- Granulated sugar: sweetens both the poaching syrup and raspberry sauce choose pure cane for the cleanest taste
- Whole vanilla bean or quality vanilla extract: imparts rich aroma and deep flavor to your syrup
- Fresh or frozen raspberries: yield the brightest color and tang in your sauce look for berries that are deep red and fragrant
- Lemon juice: sharpens the raspberry sauce and balances the sugar use freshly squeezed for best results
- Vanilla ice cream: a creamy baseline to support the fruits pick a good-quality pure vanilla with visible bean flecks if you can
- Mint leaves or sliced almonds for garnish: these add freshness or a pleasant crunch at serving time
Step-by-Step Instructions
- Prepare the Peaches:
- Cut a small cross at the base of each peach to help slip the skin later. Blanch peaches in boiling water for half a minute. Quickly cool in ice water then peel gently while skins are loose.
- Make the Poaching Syrup:
- In a saucepan simmer water and sugar with a split vanilla pod or a splash of vanilla extract until sugar dissolves.
- Poach the Peaches:
- Slip peeled peaches into syrup and cook gently five to seven minutes until fork-tender but not falling apart. Set aside to cool. Save the extra syrup for drizzling or sweetening iced tea.
- Blend the Raspberry Sauce:
- Puree raspberries with powdered sugar and a squeeze of lemon until completely smooth. Press through a fine sieve for a silky sauce.
- Assemble the Dessert:
- Halve peaches and remove pits. Nestle two halves into each dish beside a generous scoop of vanilla ice cream. Spoon raspberry sauce over the top and scatter with fresh mint if using.
Save Pin
The raspberry sauce is hands down my favorite part tangy bright and just the right hit against creamy ice cream. My sister remembers when we first made Peach Melba for our grandma and how she insisted on a double helping of the sauce. Now it is a family joke that we always double that part.
Storage Tips
Keep any leftover poached peaches in their syrup in an airtight container in the refrigerator for up to three days. The raspberry sauce can be stored separately for the same amount of time just give it a quick stir before using. Peach Melba is freshest when assembled just before eating so the ice cream stays cold and the fruits keep their texture.
Ingredient Substitutions
If peaches are not in season nectarines or apricots work beautifully after poaching. No fresh raspberries Swap in frozen ones with no need to thaw before blending. For a dairy-free dessert try coconut milk ice cream which pairs nicely with the fruit.
Save Pin
Serving Suggestions
This dessert shines in wide shallow bowls but small glass sundae cups display the layers beautifully. For a fancier occasion tufted meringue pieces or a sprinkle of roasted almonds can be added on top. Serve immediately after assembly for the best blend of temperatures and textures.
A Taste of History
Peach Melba was invented by chef Auguste Escoffier at the end of the 1800s to honor singer Nellie Melba. The dessert caught on for its refined flavors and beautiful presentation. It reflects the French tradition of finishing meals with both fruit and a cool creamy element.
Commonly Asked Questions
- → What kind of peaches work best for this dish?
Choose ripe, fragrant peaches that are still slightly firm. Freestone varieties are ideal for easy peeling and pitting.
- → How do I poach peaches for this dessert?
Peel peaches after blanching, then gently simmer them in a sweetened vanilla syrup until tender but not mushy.
- → Can I use frozen raspberries for the sauce?
Yes, both fresh and frozen raspberries work well. Thaw frozen berries first for easier blending and straining.
- → Is it possible to prepare components in advance?
You can poach peaches and make raspberry sauce ahead of time. Store separately and assemble just before serving.
- → What garnishes pair well with this dessert?
Try fresh mint, slivered almonds, or a dusting of powdered sugar for added flavor and visual interest.
- → Do I need an ice cream maker for the vanilla ice cream?
No, store-bought vanilla ice cream works perfectly. Use a high-quality brand for best results.