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Peach Melba

A classic French dessert that combines poached peaches, vanilla ice cream, and silky raspberry sauce. The warm peaches contrast beautifully with cold ice cream, while tangy raspberry sauce cuts through the richness. Simple, elegant, and perfect for summer entertaining.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Desserts
Cuisine: French
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Poached Peaches
  • 4 medium ripe peaches about 1.5 pounds total
  • 2 cups water
  • 1 cup granulated sugar
  • 1 vanilla bean split lengthwise, or 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
For the Raspberry Sauce
  • 12 ounces fresh raspberries about 3 cups
  • 1/3 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
For Assembly
  • 1 pint high-quality vanilla ice cream
  • Toasted almond slivers for garnish optional

Equipment

  • Large pot or saucepan for poaching peaches
  • Small saucepan for raspberry sauce
  • Fine mesh strainer
  • slotted spoon
  • Shallow bowls or dessert dishes
  • Whisk
  • Measuring cups and spoons
  • Chef's knife
  • Ice cream scoop

Method
 

  1. Bring a large pot of water to a boil. Score the bottom of each peach with a small X. Lower the peaches into the boiling water for 30 to 45 seconds to loosen the skin.
  2. Remove peaches with a slotted spoon and place them in a bowl of ice water to stop the cooking. Once cool, slip the skins off with your fingers or a small knife.
  3. In a large pot, combine 2 cups water, 1 cup sugar, lemon juice, and salt. If using a vanilla bean, scrape the seeds into the liquid and add the pod. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves completely.
  4. Gently place the peeled peaches into the simmering syrup, making sure they're mostly submerged. Poach for 10 to 15 minutes, until tender but not falling apart. A fork should pierce them easily but they should hold their shape.
  5. Using a slotted spoon, carefully lift the peaches from the syrup and place them on a plate. Let them cool to room temperature, then cover and refrigerate until ready to serve.
  6. Pour the raspberries into a small saucepan with 1/3 cup sugar, 1 tablespoon lemon juice, and a pinch of salt. Cook over medium heat, stirring gently, until the mixture comes to a simmer.
  7. After simmering for 3 to 4 minutes, pour the raspberry mixture through a fine mesh strainer into a bowl, pressing gently on the solids to extract all the sauce. Discard the seeds and let the sauce cool completely.
  8. Place a scoop of cold vanilla ice cream into the center of a shallow bowl or dessert dish. Cut the poached peach in half and arrange the two halves on either side of the ice cream.
  9. Pour the raspberry sauce generously over and around the components. Sprinkle with toasted almond slivers if desired. Serve immediately.

Notes

Make the peaches and raspberry sauce ahead of time, and assemble just before serving so the ice cream stays cold. Poached peaches can be stored in their syrup in the refrigerator for up to 3 days. Raspberry sauce can be refrigerated for up to 3 days. Both components freeze well for up to 2 months.