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Peach Melba

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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
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.