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Peach Melba

Peach Melba

The recipe for Peach Melba: a classic dessert made of peaches and raspberry sauce and served with vanilla ice cream and toasted almonds.

Course Dessert
Cuisine Australian, French
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 6
Author Manuela Zangara

Ingredients

Peaches

  • 1 ½ lt – 6 cups cold water
  • 450 gms – 2 cups caster sugar superfine sugar
  • ½ vanilla pod split open lengthwise
  • Thinly peeled rind of 2/3 of a lemon
  • 6 just ripe peaches

Raspberry Coulis

  • 250 gms – 9 oz. raspberries fresh or frozen
  • juice of 1 orange
  • juice of ½ lemon
  • 2 tbsp caster sugar superfine sugar

To Assemble

  • Above peaches
  • Above raspberry coulis
  • 1 lt – 4 cups vanilla ice-cream
  • 40 gms – 3 tbsp flaked almonds toasted
  • Icing sugar for dusting optional

Instructions

Peaches

  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.
  2. Carefully put the washed peaches into the syrup. Bring to a slow simmer and poach the peaches for 10 minutes.
  3. Remove the peaches from the heat and transfer them with the syrup into a bowl. Let them cool down, then refrigerate them until 10 minutes before serving.

Raspberry Coulis

  1. Blend the orange juice, lemon juice, caster sugar and the raspberries to a purée.
  2. Strain this raspberry coulis into a bowl and keep aside.

To Assemble

  1. Just before serving, lift the peaches from the syrup and peel them carefully. You can either keep them whole or halve them to remove the pit like I did.
  2. Put several scoops of vanilla ice-cream in a deep serving dish. Gently place the peeled peaches on top and spoon the raspberry coulis over the top.
  3. Sprinkle with toasted flaked almonds and dust with icing sugar.
  4. You can also serve the Peach Melba in individual bowls, like I did.
  5. Serve immediately.

Recipe Notes

I make the peaches the previous day so they soak up the syrup and are nice and chilled when I serve them.

After poaching the peaches, don’t discard the syrup in which you poached them. After finishing the peaches, put the syrup back on the fire and simmer until it reduces by half. Use this syrup to top ice cream, pancakes and cakes.