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.

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 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.

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.

Frequently Asked Questions

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.