A dessert that's nostalgic without feeling dated. Peach Melba is a true classic that continues to surprise and delight.
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A dessert with a history
Peach Melba has a charming little backstory that makes it even sweeter. Just like Melba toasts, it's a recipe created in honour of Australian opera singer Dame Nellie Melba. After seeing her perform in London in the late 1800s, legendary French chef Auguste Escoffier designed this now-iconic dessert.
Ingredient notes
There are only a handful of ingredients, so go for quality – especially when it comes to the fruit! In addition to the items shown below, you'll also need some good quality vanilla ice cream.
Find a full ingredient list and quantities in the recipe card at the end of this post.
How to make Peach Melba
To make this dessert you'll need to poach the peaches (see images 1 and 2), simmer and strain the raspberry syrup (see images 3 and 4) – and then chill both.
TIP (peeling peaches): For firm peaches, use a vegetable peeler. For soft peaches, cut a small cross on the bottom and then place them in boiling water for one minute. Transfer to cold water, and then remove the skin with your hands.
Once you've prepared both of these elements, you just put it all together with some ice cream and the garnish (toasted flaked almonds and a few mint leaves).
The step-by-step method is in the recipe card at the end of this post.
Substitutions
Yes, you could use store-bought peach halves and raspberry sauce. But to make it a really special dessert, the homemade versions of these things are definitely worth the effort.
Serving and storage
The poached peaches and raspberry sauce can be made ahead by up to a couple of days and stored in the fridge.
Once assembled, Peach Melba should be served immediately.
More peach recipes
Love those peachy flavours? You might also like these recipes:
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Peach Melba Recipe
Equipment
- 2 small glass bowls
Ingredients
Poached Peaches
- 2 small peaches
- ½ teaspoon vanilla bean paste
- 1 tablespoon sugar
- ½ teaspoon lemon juice
- ¼ cup water
Raspberry Sauce
- 125 grams raspberries (fresh or frozen) (1 cup)
- 125 ml water (½ cup)
- 55 grams sugar (¼ cup)
Ice cream
- 4 scoops vanilla ice cream
Garnish
- 1 tablespoon flaked almonds, toasted
- 1 sprig fresh mint
Instructions
Poaching Peaches
- Peel peaches (see note below). Halve and then remove seed if you can (if not, leave seed and remove later).
- Place peaches in a small frypan along with the rest of the ingredients for poached peaches. Stir over low-medium heat until sugar has dissolved.
- Bring to a steady simmer and simmer for about 10 minutes or until peaches look glossy and a little translucent. Turn peaches over half way through the simmering.
- If there are still seeds in the peaches, remove while the peaches are still warm using a teaspoon.
- Place peaches (in the syrup) into fridge.
Making Raspberry Sauce
- Place all ingredients in a small saucepan. Stir over low-medium heat until sugar has dissolved.
- Simmer for 10-15 minutes or until the mixture starts to thicken and look glossy.
- Pour mixture through a fine mesh strainer to remove the seeds.
- Place syrup in fridge.
Assembling the Peach Melba
- Once the peaches and raspberry sauce are cold, you can assemble the dessert.
- Place two peach halves in each bowl and drizzle syrup over the peaches.
- Place two scoops of ice cream in each bowl.
- Drizzle raspberry sauce over the ice cream.
- Sprinkle with toasted almonds and add a few mint leaves.
- Serve immediately.
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