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Peach Melba

A timeless dessert that combines poached peaches, vanilla ice cream, and raspberry sauce for an elegant treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: French
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Poached Peaches
  • 4 fresh peaches medium-sized and ripe but still firm
  • 2 cups water
  • 1 cup sugar
  • 1 vanilla bean split lengthwise, or 1 teaspoon vanilla extract
  • 3 lemon slices
For the Raspberry Sauce
  • 2 cups fresh raspberries or frozen and thawed
  • 1/4 cup powdered sugar
  • 1 tablespoon fresh lemon juice
For Assembly
  • 1 quart high-quality vanilla ice cream
  • Fresh mint leaves for garnish optional

Equipment

  • Large saucepan for poaching peaches
  • Medium saucepan for raspberry sauce
  • Fine-mesh sieve or strainer
  • Wooden spoon for stirring
  • Sharp paring knife
  • Slotted spoon for removing peaches
  • Shallow serving bowls or plates
  • Measuring cups and spoons
  • Whisk

Method
 

  1. Bring a large pot of water to a boil.
  2. Carefully place the whole peaches into the boiling water for exactly 2 minutes.
  3. Remove the peaches with a slotted spoon and plunge them immediately into a bowl of ice water.
  4. Once cool enough to handle, use a paring knife to peel away the skin.
  5. Pour 2 cups of water into a large saucepan and add 1 cup of sugar.
  6. Stir over medium heat until the sugar dissolves completely.
  7. Add the split vanilla bean or vanilla extract and the lemon slices.
  8. Place the peeled peaches into the simmering poaching liquid.
  9. Poach at a gentle simmer for 15 to 20 minutes until tender.
  10. Using a slotted spoon, carefully remove the poached peaches and place them on a plate to cool.
  11. Place fresh raspberries in a fine-mesh sieve over a medium saucepan.
  12. Press the berries through to create a smooth sauce.
  13. Add 1/4 cup of powdered sugar and 1 tablespoon of fresh lemon juice to the strained raspberry puree, whisk until smooth.
  14. Cover the raspberry sauce and refrigerate for at least 30 minutes.
  15. To assemble, place a scoop of vanilla ice cream in the center of each bowl.
  16. Lean a poached peach half against the ice cream on each side.
  17. Drizzle the chilled raspberry sauce over the peaches and garnish with fresh mint if desired.

Notes

Chill your serving bowls in the freezer before assembly to keep the dessert cold longer.