Peach Melba Revival: A Fancy, Fruity Dessert You Need This Summer

Imagine this: it’s golden hour, your table is set with chilled wine glasses, and dessert arrives in vintage coupe dishes. Peach Melba. The 1890s classic is back and she’s looking very good. We’re talking tender poached peaches, lush raspberry sauce, and dreamy vanilla ice cream. Elegant? Yes. Easy? Also yes.

Perfect for dinner parties, anniversaries, or making Tuesday night feel like a Parisian bistro. If you love Strawberry Shortcake Trifles or my Roasted Plum Tartlets, you’re gonna fall for this one too.

🍑 Ingredients:

For the peaches:

• 4 ripe peaches, halved and pitted
• 3 cups water
• 1 cup sugar
• 1 tsp vanilla extract
• Juice of 1/2 lemon

For the raspberry sauce:

• 1 1/2 cups fresh or frozen raspberries
• 2–3 tbsp powdered sugar (to taste)
• 1 tsp lemon juice

To serve:

• Vanilla ice cream (store-bought or homemade)
• Extra raspberries or mint sprigs for garnish (optional)

🍨 Instructions:

1. Poach the peaches:

• In a medium saucepan, combine water, sugar, vanilla, and lemon juice. Bring to a simmer.

• Gently add peach halves and poach for 4–6 minutes, flipping halfway, until just tender.

• Remove peaches and let cool. Slip off the skins (they should peel easily).

2. Make raspberry sauce:

• Blend raspberries, powdered sugar, and lemon juice until smooth.
• Strain for a seedless version.

3. Assemble: Place a scoop of vanilla ice cream in a dish. Top with peach halves and drizzle with raspberry sauce. Garnish if desired.

🍽️ Serving Tips:

• Serve in coupe or martini glasses for a retro glam touch.
• Add shortbread cookies or meringue kisses on the side.
• Drizzle with extra syrup from poaching liquid for bonus flavor.

🌈 Creative Variations:

• Swap ice cream for Greek yogurt or mascarpone cream.
• Use grilled peaches for a smoky twist.
• Make it a Melba Float: layer with sparkling water or rosé!

🛠️ Troubleshooting:

• Peaches mushy? Use firmer fruit and don’t over-poach.
• Sauce too tart? Add a bit more powdered sugar to balance.
• Skins won’t slip off? Let peaches cool a bit more or use a paring knife.

Peach Melba

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 9 minutes mins

Total Time 24 minutes mins

Course Dessert

Cuisine American, French

Servings 4 servings

Ingredients

  

For the peaches:

• 4 ripe peaches halved and pitted
• 3 cups water
• 1 cup sugar
• 1 tsp vanilla extract
• Juice of 1/2 lemon

For the raspberry sauce:

• 1 1/2 cups fresh or frozen raspberries
• 2 –3 tbsp powdered sugar to taste
• 1 tsp lemon juice

To serve:

• Vanilla ice cream store-bought or homemade
• Extra raspberries or mint sprigs for garnish optional

Instructions

 

• Poach the peaches: In a medium saucepan, combine water, sugar, vanilla, and lemon juice. Bring to a simmer.
• Gently add peach halves and poach for 4–6 minutes, flipping halfway, until just tender.
• Remove peaches and let cool. Slip off the skins (they should peel easily).
• Make raspberry sauce: Blend raspberries, powdered sugar, and lemon juice until smooth. Strain for a seedless version.
• Assemble: Place a scoop of vanilla ice cream in a dish. Top with peach halves and drizzle with raspberry sauce. Garnish if desired.

Notes

• Use nectarines if you can’t find good peaches.
• Sauce can be made 2 days ahead and stored in fridge.
• Poached peaches keep in syrup for 3–4 days.

❄️ Storage Info:

• Poached peaches and sauce: airtight container in fridge for 3–4 days.
• Ice cream: freeze separately, assemble just before serving.

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