Peach Melba Recipe
French · Dessert · 35 min total
A classic dessert of poached peaches over vanilla ice cream, topped with raspberry sauce. This recipe simplifies the process for home cooks.
15
min prep
min prep
20
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 4 ripe but firm peaches
- 1 cup water
- 1/2 cup granulated sugar
- 1 vanilla bean (or 1 tsp vanilla extract)
- 1 pint vanilla ice cream
- 2 cups fresh or frozen raspberries
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Peel peaches: Score an X on bottom, blanch in boiling water 30 seconds, then plunge into ice water. Peel off skin.
- In a medium saucepan, combine water, granulated sugar, and vanilla bean (split lengthwise). Bring to a boil, stirring to dissolve sugar.
- Add peaches to the syrup, reduce heat to low, and simmer for 5-8 minutes until tender. Remove from heat and let cool in syrup.
- While peaches cool, make raspberry sauce: In a blender, puree raspberries, powdered sugar, and lemon juice. Strain through a fine-mesh sieve to remove seeds.
- To serve, place a scoop of vanilla ice cream in each bowl. Top with a poached peach half. Drizzle raspberry sauce over the top.
- Optionally garnish with fresh mint or additional raspberries.
Tips
- For a smoother sauce, strain the raspberry puree twice.
- Peaches can be poached up to a day ahead and stored in the syrup in the refrigerator.
- If using vanilla extract, add it after removing the syrup from heat.
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