Peach Melba is a classic dessert that pairs juicy poached peaches with sweet raspberry sauce and a scoop of creamy vanilla ice cream.
And yes, it’s just as delicious as it sounds! Perfect for summer, this fruity delight is both refreshing and indulgent.
Created by French chef Auguste Escoffier in the 1890s, it was named after Australian opera singer Nellie Melba.
Escoffier deisgned this treat as a tribute to her performance, and it’s been a beloved dessert ever since!
Why You’ll Love This Peach Melba
Seasonal Sensation: Peach melba showcases the best of summer produce. It combines ripe peaches and fresh raspberries at their peak flavor and juiciness.
Stunningly Beautiful: You’ll love the vibrant contrast of golden peaches, bright red sauce, and creamy white ice cream. Together, they create a visually captivating dish that’s a real eye-catcher.
Sweet, Tangy, & Tasty: Poached peaches’ delicate sweetness pairs beautifully with the tart raspberry sauce. The rich vanilla ice cream ties everything together. It’s a perfect symphony of several favorite dessert flavors.
Surprisingly Simple: Peach melba requires few ingredients and only basic cooking skills. It’s an ideal choice for creating an impressive dessert with minimal effort.
Ingredients
- Ripe Peaches: Choose fragrant, yellow-fleshed peaches that yield slightly to pressure. These are at peak ripeness and will provide the optimal flavor and texture.
- Granulated Sugar: For the poached peaches and raspberry sauce. It provides just enough sweetness to keep the tangy bits from being too tangy.
- Vanilla Bean (or Vanilla Extract): Either will infuse the peaches with a luscious, floral aroma and a hint of warmth.
- Lemon Juice: Fresh is a must for the brightest, zestiest kick.
- Fresh Raspberries: You’ll cook them into a thin jam, of sorts. Strain out the seeds, and you’re left with a bright, fruity sauce.
- Vanilla Ice Cream: Make it yourself or pick up your favorite brand at the grocery store. Its cool creaminess is the perfect canvas for the warm, syrupy peaches and tangy sauce.
- Fresh Mint Leaves & Extra Raspberries: Optional toppers for aesthetics. Delicate mint and plump berries add color and freshness.
How to Make Peach Melba
My favorite thing about this recipe is that it can easily be made ahead.
Just prep the fruit and sauce, then chill for a day or two until you need them. Easy peasy.
Here’s how to make the dish:
1. MAKE SAUCE: Combine the raspberries, sugar, lemon juice, and water in a saucepan. Stir over medium heat until thickened.
2. STRAIN: Pass the sauce through a fine mesh sieve into a heat-proof bowl. Set aside to cool.
3. HEAT SYRUP: In a large saucepan, stir the water, sugar, lemon juice, and vanilla over medium-high heat. Boil until the sugar dissolves.
4. PREP ICE BATH: Fill a large bowl with ice and water. Set aside.
5. POACH: Score an X on the bottom of each peach. Reduce heat to medium-low, lower the fruit into the syrup, and cook, turning, until tender, 6-8 minutes.
6. COOL: Transfer peaches to the ice bath using a slotted spoon. Leave for 5 minutes.
7. PEEL & CUT: Peel then peaches using the X cut as a starting point. Halve, pit, and cut into wedges.
8. SERVE: Divide the peaches into bowls, add ice cream, drizzle with raspberry sauce, and garnish with mint and fresh raspberries. Enjoy!
Tips for the Best Peach Melba
Want to know my best tip for peach melba? RIPENESS MATTERS!
Be sure to choose ripe but still firm peaches for ease of poaching and peeling. Overly soft peaches may fall apart while cooking.
The berries should be at peak ripeness, too!
Here are a few other things to remember:
- Poach gently. Simmer the peaches GENTLY in the poaching liquid. You don’t want to slide them into a rapidly boiling pot. If the syrup is boiling too intensely, it can damage the delicate fruit.
- Avoid imitation vanilla. Vanilla bean works best, but you can also use high-quality vanilla extract or paste. Just be sure it’s real vanilla, not imitation. Trust me; it matters.
- Strain the sauce well. You want to remove all the seeds. The sauce should be as silky smooth as possible before adding it to the dessert.
- Add a pinch of salt. Just a small pinch added to the raspberry sauce will help balance the sweetness. It’ll also help elevate the overall taste of the sauce.
- Chill the serving dishes. Pop whatever bowls/dishes you plan to serve the peach melba on in the freezer. Let them chill for about 10 minutes or until they’re cold to the touch. This helps the ice cream stay firm longer and makes for a prettier presentation.
- Make components beforehand. You can poach the peaches and make the sauce up to 2 days ahead. Just store them in the fridge until you’re ready to assemble the peach melba (store the peaches in the poaching liquid).
- Use high-quality ice cream. Remember, ice cream is a big part of this dessert, so buy a brand you enjoy. If you don’t like the ice cream, you probably won’t like the dessert.
Variations
You can also put your own spin on this classic dessert by trying one of these variations:
- Use grilled peaches. Instead of poaching the peaches, try grilling them. It gives the dish a smokier – and some say deeper – flavor. Simply brush them with olive oil and grill them until they begin to soften.
- Add honey to the poaching liquid. It will result in a sweeter, more complex taste. It also makes the dessert a bit more decadent.
- Add liqueur to the sauce. For a more sophisticated twist, add a splash of Chambord. Grand Marnier also works well.
- Use flavored ice cream. The traditional peach melba recipe always uses vanilla ice cream. Of course, that doesn’t mean you have to. Add to the overall fruitiness with peach or strawberry ice cream. Or add nuttiness with pistachio or hazelnut ice cream.
- Experiment with other stone fruits. Try the recipe with apricots or nectarines instead. The recipe instructions will be the same, but the taste will be different.
- Transform it into ice cream. Instead of an ice cream-based dessert, you can turn peach melba into a single ice cream. Simply swirl peaches and the raspberry sauce into the vanilla ice cream. Or blend the three components together.
- Make popsicles instead. Blend poached peaches with vanilla yogurt and raspberry sauce. Then, freeze the mixture in popsicle molds for a refreshing treat.
How to Store
Once assembled, this dessert doesn’t store well – which simply gives you a logical excuse to eat the whole thing in one sitting!
You can, however, store the components separately. Here’s how:
To Store: Store poached peaches in their syrup in an airtight container. Store the raspberry sauce in a separate airtight container. Refrigerate both for up to 2 days. Keep the ice cream in the freezer until ready to assemble.
Note: Reserve the poaching liquid (cooled in an airtight container in the fridge for 4-5 days). It can be used to poach more fruit, in cocktails, or even as a simple syrup for baking.
More Peach Desserts I Know You’ll Love
Cinnamon Roll Peach Cobbler
Peach Hand Pies
Peach and Blueberry Cobbler
Peach Sorbet
Peach Melba
6
servings15
minutes30
minutes420
kcalPeach Melba is a classic dessert that pairs juicy poached peaches with sweet raspberry sauce and a scoop of creamy vanilla ice cream.
Ingredients
- For the Raspberry Sauce
2-3 cups raspberries, fresh or frozen
1/4 cup granulated sugar
1 tablespoon lemon juice
1/2 cup water
- For the Peaches
4 cups water
1 cup granulated sugar
1 lemon, juiced
1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)
6 ripe peaches
- For Serving
1 pint high-quality vanilla ice cream
fresh mint leaves and extra raspberries, optional
Instructions
- Make the raspberry sauce: In a medium saucepan, combine the raspberries, sugar, lemon juice, and water. Stir over medium heat until the sugar is dissolved and the sauce is thickened.
- Strain into a heat-proof bowl through a fine mesh sieve and set aside to cool.
- Poach the peaches: In a large saucepan, stir the water, sugar, lemon juice, and vanilla over medium-high heat. Bring to a boil until the sugar dissolves.
- While the syrup heats up, fill a large bowl with ice and water. Set aside.
- Cut an X into the bottom of each peach with a paring knife. Reduce the heat to medium-low, then carefully lower them into the sugar syrup. Cook, turning occasionally, until the flesh is tender when pierced with a knife, about 6-8 minutes.
- Using a slotted spoon, transfer the peaches to the ice bath and leave for about 5 minutes to cool.
- When cool enough to handle, carefully peel the skin off the fruit, using the X as a starting point. Cut the peaches in half, remove the pit, and cut into wedges. At this point, you can either serve the dessert or place the peaches back into the poaching liquid and leave them to cool fully, which will give them even more sweet flavor. They can be stored for 1-2 days in the fridge.
- To serve: Divide the peaches between serving bowls. Add scoops of vanilla ice cream and a drizzle of cooled raspberry sauce. Garnish with fresh mint leaves and fresh raspberries and enjoy!
Notes
- Use ripe but firm peaches for easier poaching and peeling.
- The poached peaches and raspberry sauce can be prepared ahead of time and stored in the fridge for up to 2 days. Store the peaches in the poaching liquid.
- Reserve the poaching liquid (cooled in an airtight container in the fridge). It can be used to poach more fruit, in cocktails, or even as a simple syrup for baking.
