Classic Peach Melba Recipe

Recipe

Ingredients

• 4 ripe peaches (about 2 lb), halved and pitted — or 4 cups frozen peach halves, thawed
• 1 cup granulated sugar, divided (adjust to fruit sweetness)
• 1 cup water
• 1 vanilla pod, split and seeds scraped (or 1 tsp vanilla extract)
• 2 cups fresh or frozen raspberries (about 8 oz)
• 1–2 tsp fresh lemon juice
• 4 scoops high-quality vanilla ice cream
• 1–2 tbsp kirsch (optional)
• 2 tbsp toasted sliced almonds or slivered almonds
• Fresh mint leaves for garnish

Equipment

• Medium saucepan
• Slotted spoon
• Bowl for ice bath
• Fine-mesh sieve (optional, for seed-free coulis)
• Saucepan for raspberry coulis
• Toaster or small skillet to toast almonds

Instructions

1. Make the vanilla-sugar poaching syrup: In a medium saucepan combine 1 cup water, 1/2 cup sugar and the vanilla pod (and seeds) or extract. Bring to a simmer, stirring until sugar dissolves.
2. Poach the peaches: Add peach halves, cut side down, and simmer gently 5–10 minutes until just tender (timing depends on ripeness). Remove from heat and transfer peaches to an ice bath to stop cooking. Reserve the syrup. If skins slip off after cooling, peel gently.
3. Optional flavor lift: Stir kirsch into a few tablespoons of the reserved warm syrup and spoon over peaches for extra depth.
4. Make the raspberry coulis: In a small saucepan combine raspberries, remaining 1/2 cup sugar (start with 1/4 cup if fruit is very sweet) and 1–2 tsp lemon juice. Simmer 3–5 minutes until raspberries break down. For a smooth coulis, press through a fine-mesh sieve and discard seeds; for texture, keep as-is.
5. Chill components: Cool coulis to room temperature, then chill. Chill peaches briefly if you prefer cold; you can also serve peaches slightly warm for contrast with cold ice cream.
6. Toast almonds: In a small dry skillet over medium heat, shake until almonds are fragrant and lightly golden, about 2–3 minutes. Watch closely to avoid burning.
7. Assemble: Place a scoop or two of vanilla ice cream in each shallow bowl. Nestle a poached peach half beside the ice cream. Spoon generous amounts of raspberry coulis over the peaches and ice cream. Drizzle a little reserved syrup if desired. Sprinkle with toasted almonds and garnish with mint.

Nutrition (estimate per serving)

Calories: 360 kcal • Fat: 14 g • Carbs: 55 g • Protein: 4 g • Sugar: 44 g • Fiber: 3 g

Pro tips: Poaching time varies by ripeness—5–7 minutes for very ripe fruit, up to 10 for firmer peaches. To peel peaches easily, blanch 30–60 seconds in boiling water then plunge into ice water. Frozen peaches and raspberries work well; thaw and drain excess liquid. Adjust sugar to taste and gently reheat reserved syrup when making ahead.

Serving ideas

• Serve Peach Melba over slices of lightly toasted pound cake or angel food cake.
• Swap vanilla ice cream for mascarpone whipped with a touch of honey for a richer take.
• Pair with a lemon or berry granita for extra texture at a dinner party.
• Drink pairing: sparkling wine, dry rosé, or a late-harvest dessert wine.

More recipes: Browse our recipes

Reference: History of Peach Melba (Wikipedia)