Smooth Peach Melba with bright raspberry scent and cool peaches brings freshness after dinner, combining sweetness and lightness in every spoonful.
Happy Australia Day to all my fellow Aussies! In honour of our national holiday, I thought I’d share something sweet and light, Peach Melba.
It’s late summer here, and school is about to start again. Around this time, I always find myself looking for something cool, fresh, and easy to end a meal.
Poached peaches with vanilla ice cream and raspberry coulis make the perfect farewell to the season. It’s simple enough for a family barbecue and refined enough for a dinner with friends.
And since we’re talking about Australia and food traditions, you can listen to the podcast I recorded with Paolo from Quattro Formaggi and Other Disgraces on the Menu, where we talked about Australian food culture. It was so much fun!
What is Melba?
Melba originally refers to a series of dishes created by the French chef Auguste Escoffier in honour of the Australian opera singer Dame Nellie Melba.
The name “Melba” became attached to several of his creations, including Melba Toast and Melba Sauce.
Peach Melba is the most famous of them all. It combines poached peaches, vanilla ice cream, and raspberry sauce, a creation Escoffier first prepared in the late 1800s to celebrate one of Melba’s performances in London. It has remained a classic favourite ever since.
Why This Peach Melba Is a Favourite
- Makes the most of the leftover poaching syrup, which can be reused for drinks, fruit salads, or light sorbets.
- Adapts easily to different seasons, using frozen berries or tinned peaches when fresh fruit isn’t available.
- Pairs naturally with summer dishes and grilled seafood for a cool and refreshing end to the meal.
Key Ingredients for Peach Melba
Peaches
Ripe but firm peaches keep their shape when poached and turn soft and juicy as they cool. They take on the syrup’s flavour while staying naturally sweet.
Raspberries
Bright and tangy, they bring freshness and vibrant colour. Their tart flavour balances the sweetness of the peaches and ice cream.
Vanilla Pod
A real vanilla pod adds a gentle aroma and depth to the syrup. Its subtle flavour enhances both the fruit and the poaching liquid.
Lemon Rind
Thin strips of rind lift the syrup with a hint of citrus. They also help maintain the peaches’ bright colour while cooking.
Find the complete list with measurements in the recipe card below.
How to Make Peach Melba
Peaches
Step 1: Pour the cold water into a saucepan. Add the caster sugar, vanilla pod, and lemon rind. Bring to a simmer and cook for 5 minutes.
Step 2: Gently add the washed peaches to the syrup. Bring back to a gentle simmer and poach the peaches for 10 minutes.
Step 3: Remove the peaches from the heat and transfer them, along with the syrup, to a bowl. Let them cool, then refrigerate until about 10 minutes before serving.
Raspberry Coulis
Step 1: Blend the orange juice, lemon juice, caster sugar, and raspberries into a smooth purée.
Step 2: Strain the raspberry coulis into a bowl and set aside.
To Assemble
Step 1: Just before serving, lift the peaches from the syrup and peel them carefully. You can keep them whole or halve them to remove the pit.
Step 2: Place a few scoops of vanilla ice cream in a deep serving dish. Arrange the peeled peaches on top and spoon the raspberry coulis over them.
Step 3: Sprinkle with toasted flaked almonds and a dusting of icing sugar.
Step 4: You can also serve the Peach Melba in individual bowls.
Step 5: Serve immediately.
Frequently Asked Questions
Poach the peaches and prepare the coulis up to 1 day in advance. Keep both covered in the refrigerator and assemble just before serving.
Keep the peeled peaches submerged in the cooled syrup until serving. The syrup helps preserve their colour and freshness.
Frozen raspberries work perfectly once thawed and blended. They give consistent flavour and colour throughout the year.
Canned peaches are fine when fresh ones are not in season. Drain them well before adding the coulis to prevent thinning the sauce.
Extra Help from the Kitchen
Score the Skin Before Poaching – Cut a shallow cross at the base of each peach to make peeling quick and tidy once cooled.
Use a Fine Mesh Strainer for Coulis – Strain gently without pressing to keep the sauce smooth and free from seeds.
Toast the Almonds Evenly – Shake the pan often while toasting to prevent uneven browning and develop a light nutty aroma.
Chill the Serving Dishes – Place bowls or glasses in the refrigerator 15 minutes before assembling to help the dessert stay cool longer.
Save the Vanilla Pod – Rinse and dry the used pod after poaching, then store it in sugar to create vanilla-infused sugar for baking.
Test the Syrup Consistency – Dip a spoon into the syrup; it should coat the back lightly, not stick or run off like water.
Variations and Twists
Use Nectarines Instead of Peaches – Swap peaches for ripe nectarines and skip peeling. Their firm texture and flavour hold well in the syrup.
Add Peach Liqueur to the Syrup – Stir in a tablespoon of peach or apricot liqueur before poaching for a deeper aroma.
Make a Mixed Berry Coulis – Combine raspberries with strawberries or blueberries for a softer acidity and richer colour.
Create a Peach Melba Parfait – Layer ice cream, coulis, and sliced peaches in glasses for an elegant single-serve presentation.
Serve with Yoghurt Instead of Ice Cream – Use thick Greek yoghurt for a lighter version, ideal for brunch or warm afternoons.
Storage and Shelf Life
Store the poached peaches and raspberry coulis separately in airtight containers in the refrigerator for up to 2 days. Keep the ice cream frozen until serving.
Any leftover syrup can be refrigerated for up to 3 days and reused to sweeten drinks or dress fruit salad. Cooling the peaches completely before storing prevents condensation from forming inside the container.
More Sweet Recipes to Explore
Peach Melba Recipe
Smooth Peach Melba with bright raspberry scent and cool peaches brings freshness after dinner, combining sweetness and lightness in every spoonful.
Ingredients
Peaches
- 1 ½ L cold water
- 450 g caster sugar – superfine sugar
- ½ vanilla pod – split open lengthwise
- Thinly peeled rind of ⅔ of a lemon
- 6 just ripe peaches
Raspberry Coulis
- 250 g raspberries – fresh or frozen
- juice of 1 orange
- juice of ½ lemon
- 2 tbsp caster sugar – superfine sugar
Instructions
Peaches
-
Pour the cold water into a saucepan. Add the caster sugar, vanilla pod, and lemon rind. Bring to a simmer and cook for 5 minutes.
-
Gently add the washed peaches to the syrup. Bring back to a gentle simmer and poach the peaches for 10 minutes.
-
Remove the peaches from the heat and transfer them, along with the syrup, to a bowl. Let them cool, then refrigerate until about 10 minutes before serving.
Raspberry Coulis
-
Blend the orange juice, lemon juice, caster sugar, and raspberries into a smooth purée.
-
Strain the raspberry coulis into a bowl and set aside.
To Assemble
-
Just before serving, lift the peaches from the syrup and peel them carefully. You can keep them whole or halve them to remove the pit.
-
Place a few scoops of vanilla ice cream in a deep serving dish. Arrange the peeled peaches on top and spoon the raspberry coulis over them.
-
Sprinkle with toasted flaked almonds and a dusting of icing sugar.
-
You can also serve the Peach Melba in individual bowls.
-
Serve immediately.
Recipe Notes
I usually prepare the peaches the day before so they have time to absorb the syrup and chill properly before serving.
Once the peaches are poached, don’t throw away the syrup. Return it to the pan and simmer gently until reduced by half. The thickened syrup makes a delicious topping for ice cream, pancakes, or cakes.
I LOVE Peach Melba, but I’ve never made one as pretty as yours, Manu! Happy Australia Day! xx
Peach Melba is possibly my favorite dessert. Probably because peaches and raspberries are my favorite fruits. Don’t know why I’ve never made it myself, but will be pinning this recipe. Looks so delicious!
Happy Australia Day! Looks like a fun time.