Enjoy a classic Peach Melba featuring sweet poached peaches served over raspberry sauce and topped with a scoop of vanilla ice cream.
Peach Melba is one of those classic desserts that never goes out of style. With juicy, sweet peaches in season right now, it’s the perfect time to make this refreshing summer treat.
One of my favorite childhood books is James and the Giant Peach. I especially love the edition illustrated by Nancy Ekholm Burkert. Every time I revisit this book, I find myself craving juicy, sweet peaches, which gave me the perfect excuse to make Peach Melba.
Peach Melba Origins
This refreshing peach dessert was created in the late 19th century by renowned French chef Auguste Escoffier in honor of Australian opera singer Nellie Melba. With its simple combination of peaches, raspberry sauce, and vanilla ice cream, it’s a timeless dessert that’s perfect for warm summer days.
How to Make this Delicious Summer Dessert
Poach the Peaches
Start by gently simmering the peaches in a sweetened mixture of water and lemon juice, with a little lemon peel for extra flavor. Keep the heat low and let the peaches soften until they’re tender but still hold their shape. The cooking time will depend on how ripe your peaches are.
Once they’re ready, carefully lift them out of the poaching liquid and allow them to cool before slipping off the skins.
Make the Raspberry Sauce
While the peaches cool, prepare the raspberry sauce. Gently cook the raspberries with sugar and lemon juice until the fruit breaks down and releases its juices. Allow the sauce to cool, then strain it to remove the seeds for a smoother texture.
How to Serve
Spoon the raspberry sauce into a small serving bowl and arrange the peach halves on top. Add a scoop of vanilla ice cream and, if you like, finish with a sprinkle of sliced almonds.
You can also use some of the peach poaching syrup in place of the raspberry sauce for a different take on this classic dessert.
Serving Peach Melba in Vintage Rosenthal Bowls
As a tribute to this pretty 19th-century dessert, I served my Peach Melba in vintage cream soup bowls by Rosenthal. Founded in Germany, Rosenthal is a renowned porcelain manufacturer with a long history of fine tableware. I love how these vintage bowls make a simple dessert feel a little more special.
More Delicious Summer Treats
Peach Melba
Ingredients
- 2 peaches, halved
- 2 cups water
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 2 strips lemon peel
- 2 scoops vanilla ice cream, for serving
Raspberry Sauce
- 1 cup raspberries, fresh or frozen
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
Poach the Peaches
- In a medium sauce pan, bring the water, sugar, and lemon juice to a gentle simmer until the sugar dissolves.
- Add the peaches and lemon peel. Reduce the heat so the liquid barely simmers. Poach for 8–15 minutes, depending on ripeness. Turn the peaches occasionally so they cook evenly.
- Remove peaches with a slotted spoon and let them cool slightly and remove the skin.
Raspberry Sauce
- Heat small sauce pan over medium heat. Cook raspberries, sugar and lemon juice for 3-5 minutes.
- Let the sauce cool, then strain it to remove the seeds.
Serve
- Spoon the raspberry sauce into a small bowl, arrange the peach halves on top, and add a scoop of vanilla ice cream. Finish with sliced almonds, if desired.