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    Home » Baking & Desserts

    Peach Melba with Raspberry Sauce

    Published: Aug 1, 2020 · Modified: May 19, 2023 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

    Yum
    Jump to Recipe Print Recipe

    Peach Melba with Raspberry Sauce is an old-fashioned dessert that really deserves a comeback! Every summer when peaches are in season, I look forward to serving this after enjoying a grilled dinner on the patio.

    Two plates of Peach Melba served with ice cream

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    Why is it called Peach Melba?


    This dessert was created by renowned French chef Auguste Escoffier while he was chef of the Savoy in London. He named it in honor of Dame Nellie Melba, an Australian soprano famous in the late 19th and early 20th century. He came to know her when she frequented his restaurants while performing at Covent Garden in London. He also named Melba Toast after her!

    Cling free peaches cut in half

    I like to use yellow peaches because the color contrast with the vanilla ice cream and raspberry sauce is so beautiful. However, I had received white ones in my produce box so I just went with those.

    Peeled peaches on a cutting board

    I also LOVE my soft skin vegetable peeler. Can you see the small serrated edges on it? It makes peeling peaches and tomatoes so easy and clean.

    sugar, lemon peel, and vanilla pods in a pot

    Poaching the peaches

    This recipe uses a poaching method to barely cook the peaches, but to infuse them with lots of flavor. You make a simple syrup and add lemon peels and vanilla bean. It is SO delicious! Then you barely heat the mixture with the peaches in it, then remove it from the heat. The residual heat in the syrup will render the peaches just tender enough without being mushy.

    Peach halves marinating in the lemon/vanilla sugar water

    Raspberry Sauce

    The raspberry sauce is very simply raspberries, a little sugar, and a touch of lemon juice. You can use fresh raspberries or frozen.

    Raspberry Sauce ingredients

    To serve Peach Melba with Raspberry Sauce, spoon some of the sauce into a serving dish, then put a peach half and a scoop of ice cream on it. You can drizzle more sauce over the top if you wish, but I like it just like this ... with a sprig of mint, of course!

    Close up of Peach Melba with Raspberry Sauce

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    Recipe

    Peach half with a scoop of vanilla ice cream sitting on a bed of raspberry sauce

    Peach Melba with Raspberry Sauce

    Tammy Circeo
    Invented by Auguste Escoffier, Peach Melba is an old recipe that deserves a comeback! Every summer when peaches are in season, I look forward to serving Peach Melba with Raspberry Sauce after enjoying a grilled dinner on the patio.
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Total Time 20 minutes mins
    Course Dessert
    Cuisine French
    Servings 6 servings

    Ingredients
      

    • 3 medium peaches halved, pitted, and peeled
    • 6 scoops vanilla ice cream
    • ½ cup toasted almonds optional
    • Mint sprigs for garnish

    For the poaching liquid:

    • 1 cup sugar
    • 2 cups water
    • 1 peels from a lemon use a vegetable peeler and be sure not to get any of the pith
    • ¼ cup lemon juice
    • 1 vanilla bean or 1 teaspoon vanilla extract

    For the Raspberry Sauce

    • 2 cups raspberries
    • 2 Tablespoons lemon juice
    • ½ cup sugar

    Instructions
     

    • Mix all of the ingredients for the poaching liquid in a pot large enough to hold the six peach halves in one layer. Stir to dissolve the sugar. Gently place the peach halves in the liquid and bring the liquid to a low simmer. Turn the heat off, remove the pot from the heat and allow it to come to room temperature.
    • Puree the raspberries with lemon juice. Add sugar to taste. How much you use will depend on how sweet the raspberries are so be sure to taste.
    • Spoon a small amount of raspberry sauce on the bottom of a serving dish. Place a peach half on top with the seed hole showing. Put a scoop of ice cream beside it. Drizzle more sauce if you wish, and garnish with toasted almonds and a sprig of mint.
    Keyword peach melba, peach melba with raspberry sauce
    Yum

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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