Peach Melba Recipe
Introduction
Peach Melba is a classic dessert combining tender peaches, sweet raspberry sauce, and creamy vanilla ice cream. This elegant yet simple treat is perfect for celebrating summer’s best fruits with minimal effort.
Ingredients
- 4 firm, ripe peaches
- 2 cups (400 g) granulated sugar
- 1/2 cup (58 g) confectioners’ sugar
- 1 teaspoon fresh lemon juice
- 3 cups fresh raspberries, divided
- Vanilla ice cream, for serving
Instructions
- Step 1: Using a paring knife, score an X into the bottom of each peach to help with peeling later. In a large saucepan, bring granulated sugar and 4 cups of water to a boil, stirring until sugar is dissolved. Add peaches and reduce heat to medium-low. Simmer, stirring occasionally, until peaches are tender, 6 to 10 minutes. Let cool in syrup if not using right away. If using immediately, transfer peaches with a slotted spoon to a cutting board and let cool slightly.
- Step 2: Meanwhile, in a blender, combine confectioners’ sugar, lemon juice, and 2 cups of raspberries. Blend on high speed for about 1 minute until smooth. Strain the mixture through a fine-mesh sieve into a medium bowl, using a spatula to help push the sauce through. Discard the seeds left in the sieve.
- Step 3: When peaches are cool enough to handle, peel off the skins and discard them. Cut peaches in half and remove the pits. Slice each half into 4 wedges.
- Step 4: Divide peach slices among serving bowls. Add scoops of vanilla ice cream. Drizzle with the raspberry sauce and top with the remaining 1 cup of fresh raspberries.
Tips & Variations
- Choose firm peaches to ensure they hold their shape after poaching. Freestone varieties work best for easy pitting.
- For a boozy twist, add a splash of raspberry liqueur or white wine to the poaching syrup.
- Try swapping vanilla ice cream for Greek yogurt for a lighter version.
Storage
Store leftover poached peaches and raspberry sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat peaches gently in the microwave or on low heat before serving. Best served fresh with ice cream, which should be added just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen peaches or raspberries?
Fresh peaches and raspberries provide the best texture and flavor, but frozen can work in a pinch. Thaw frozen fruit fully before using, and note the sauce may be less vibrant.
How do I know when peaches are done poaching?
Peaches are done when they are tender but still hold their shape. You should be able to pierce them easily with a fork without them falling apart.
PrintPeach Melba Recipe
Peach Melba is a classic and elegant dessert featuring tender poached peaches served with a vibrant raspberry sauce and creamy vanilla ice cream. This refreshing treat balances the natural sweetness of ripe peaches with the tartness of fresh raspberries, perfect for summer gatherings or a special finale to any meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Peach Poaching Syrup and Peaches
- 4 firm, ripe peaches
- 2 cups (400 g) granulated sugar
- 4 cups water (for poaching, not originally listed but required)
Raspberry Sauce
- 1/2 cup (58 g) confectioners’ sugar
- 1 tsp fresh lemon juice
- 3 cups fresh raspberries, divided
To Serve
- Vanilla ice cream
Instructions
- Prepare the Peaches: Using a paring knife, score an X into the bottom of each peach to help with peeling later. In a large saucepan, combine granulated sugar and 4 cups of water, bringing it to a boil while stirring until the sugar dissolves. Add the peaches to the syrup and reduce heat to medium-low. Simmer the peaches gently, stirring occasionally, for 6 to 10 minutes until they are tender. Remove and let the peaches cool in the syrup if not serving immediately, or cool slightly if serving right away.
- Make the Raspberry Sauce: While the peaches cook, blend confectioners’ sugar, fresh lemon juice, and 2 cups of fresh raspberries on high speed for about 1 minute until smooth. Strain the mixture through a fine-mesh sieve into a bowl, pressing with a spatula to extract about 3/4 cup of raspberry sauce and discarding the seeds left in the sieve.
- Peel and Slice the Peaches: Once cool enough to handle, peel the skin off the peaches and discard it. Cut the peaches in half, remove the pits, and slice each half into four wedges.
- Assemble the Dessert: Divide the peach slices evenly among serving bowls. Add a generous scoop of vanilla ice cream on top of the peaches. Drizzle each serving with the fresh raspberry sauce and garnish with the remaining 1 cup of whole raspberries for extra color and texture.
Notes
- Use firm but ripe peaches to ensure they hold their shape during poaching.
- If fresh peaches are not available, frozen peaches can be substituted but adjust poaching time accordingly.
- The raspberry sauce can be made ahead and refrigerated for up to 1 day.
- For a lighter option, serve with frozen yogurt instead of ice cream.
- Ensure the raspberry sauce is well strained for a smooth texture without seeds.
Keywords: Peach Melba, poached peaches, raspberry sauce, classic dessert, vanilla ice cream, summer dessert, French dessert
