Peach Melba Recipe

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Freshly poached peaches, vanilla ice cream, and a drizzle of vibrant raspberry sauce… a simple yet utterly magical dessert.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: Australian

Servings: servings

Calories: 524kcal

Author: Libby Hakim

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.

Notes

Storing: Once assembled, Peach Melba should be served immediately. The poached peaches and raspberry sauce can, however, be made ahead by up to a couple of days and stored in the fridge.

Freezing: Not suitable.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

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 you should be able to easily remove the skin with your hands.

Store-bought options: Yes, it's still a lovely dessert with store-bought peach halves and raspberry sauce.

Nutrition