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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.
4.67 from 3 votes
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Prep Time 20 minutes
Total Time 20 minutes
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
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