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Peach Melba is my go-to summertime treat when I want something sweet and refreshing but do not want to heat up the kitchen. Ripe peaches get gently poached for an extra tender bite and are paired with scoops of silky vanilla ice cream plus a bright raspberry sauce that takes just minutes to make. This is the dessert I find myself reaching for any time I spot good stone fruit at the market or need a make-ahead option for guests that still feels special.
I first tried this on an August afternoon with my niece and nephew and there was not a drop left in anyone’s bowl. This dessert quickly became our family’s warm-weather favorite.
Ingredients
- Peaches: choose firm yet fragrant ripe peaches for their floral-sweet flavor and tender bite poaching helps even less ripe fruit become luscious
- Granulated sugar: creates a gentle syrup to sweeten and tenderize the peaches look for fine white sugar for best dissolving
- Confectioners sugar: used in the raspberry sauce for its easy blending and smoothness always sift for the silkiest sauce
- Lemon juice: fresh squeezed adds brightness to keep the flavor lively and not too sweet
- Raspberries: fresh or frozen both deliver loads of tartness and color select plump berries for the freshest taste
- Vanilla ice cream: the creamy base that ties every flavor together use a real vanilla for the most fragrant dessert
Step-by-Step Instructions
- Score and Poach the Peaches:
- Use a paring knife to score an X into the bottom of each peach. In a large saucepan combine sugar and water then bring to a gentle boil until the sugar fully dissolves. Add the peaches and simmer on medium low for six to ten minutes stirring occasionally until the peaches become tender and the skin loosens.
- Blend the Raspberry Sauce:
- Add confectioners sugar lemon juice and two cups of raspberries to a blender. Blend at high speed for about one minute until smooth and pourable. Strain this mixture through a fine mesh sieve into a bowl pressing it through with a spatula to capture the maximum amount of sauce then discard the seeds.
- Peel and Slice the Peaches:
- Once the peaches are cool enough to touch peel off the skins and discard. Carefully halve the peaches remove the stones and slice each half into four even wedges for serving.
- Assemble the Dessert:
- Divide all the peach wedges among serving bowls. Top generously with scoops of vanilla ice cream. Drizzle with the raspberry sauce and finish each bowl with the remaining fresh raspberries for color and tang.
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Raspberries have always been my favorite ingredient for this dish. Their tart bright flavor cuts through the creamy ice cream so perfectly. My grandmother used to let us drizzle extra sauce on our bowls and I can still remember the sticky pink fingers we all had by the end.
Storage Tips
Store poached peaches in their syrup in an airtight container in the refrigerator for up to three days for the best taste and texture. Keep the raspberry sauce separately in a covered container in the fridge for up to three days. Only assemble the dessert when ready to serve so that the ice cream stays cold and the fruit keeps its shape.
Ingredient Substitutions
If peaches are not in season use frozen sliced peaches defrosted. For the sauce frozen raspberries can be blended straight from the freezer and still work beautifully. If you want to make this without refined sugar swap in maple syrup or honey to poach the peaches and sweeten the sauce.
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Serving Suggestions
Peach Melba is just right on its own but you can make it feel even fancier with a scattering of sliced almonds or a handful of crushed amaretti cookies on top for crunch. For an adult twist try adding a splash of peach liqueur or a few drops of rosewater to the poaching syrup.
Cultural Context
Peach Melba originated in the late 1800s created by chef Auguste Escoffier to honor opera singer Nellie Melba. This dessert became famous in France and England and is still beloved today for its simple yet vibrant harmony of flavors.
Common Recipe Questions
- → Can I use frozen peaches or raspberries?
Yes, frozen raspberries work well for the sauce and out-of-season peaches can be used if fresh are unavailable. Just thaw before using.
- → How do I peel peaches easily?
Score an X on the bottom of each peach and poach them briefly; the skins will slip off once they're cool enough to handle.
- → Can I prepare elements in advance?
Absolutely. Poached peaches and raspberry sauce can be stored separately in airtight containers for up to 3 days in the refrigerator.
- → What ice cream flavor pairs best?
Classic vanilla complements the floral notes and balances the tartness of the raspberry sauce, but you can experiment with other flavors too.
- → Any tips for a smooth raspberry sauce?
Use confectioners’ sugar for a silkier texture and strain the blended sauce through a fine-mesh sieve to remove seeds.
- → How should leftovers be stored?
Keep poached peaches and raspberry sauce in separate airtight containers in the fridge. Assemble just before serving for best texture.