Peach Melba
Peach melba is a simple dessert with a famous history: the chef Auguste Escoffier created it at the Savoy in London for the Australian soprano Nellie Melba. Ripe peaches are poached gently in vanilla syrup, then served on vanilla ice cream with a sieved raspberry sauce. The peaches and sauce can be made hours ahead, so all you do at the table is scoop and spoon.
- Total
- 55 min
- Prep
- 15 min
- Cook
- 10 min
- Serves
- 4
- Per serving
- 295kcal
Getting the texture of peach melba right
The peaches should hold their shape but be soft all the way through, and the raspberry sauce should be smooth and pourable rather than seedy. Poaching in a vanilla syrup rather than plain water adds flavour, and cooling the fruit in the liquid keeps it moist and makes the skins easy to peel.
Making peach melba
Tap a time to start a timer.
- Make the syrup Put the water and caster sugar in a medium saucepan. Scrape in the seeds from the vanilla pod and add the pod too. Heat, stirring, until the sugar dissolves, then simmer for .
- Poach the peaches Halve the peaches and remove the stones. Lower the halves into the syrup cut-side down and simmer very gently for , turning once, until a knife slides into the flesh with little resistance. Firmer fruit may need up to .
- Cool and peel Lift the pan off the heat and leave the peaches to cool in the syrup for . Slip off the skins with your fingers.
- Make the sauce Blend the raspberries, icing sugar and lemon juice until smooth, then press through a fine sieve to remove the seeds. Taste, and add a little more icing sugar if it is too sharp. Chill until needed.
- Assemble Put a scoop of ice cream in each of four chilled glasses or bowls. Top with two peach halves each and spoon over the raspberry sauce. Scatter with flaked almonds, if using, and serve straight away.
Variations and serving
For a lighter dessert, swap the ice cream for sorbet, or use the raspberry sauce on a raspberry mousse. Toasted almonds add a pleasant crunch, and a few extra fresh raspberries make a good garnish.
Common problems and fixes for Peach Melba
- The peaches turn mushy in the pan.
- The fruit was too ripe or the syrup boiled too hard. Choose peaches that give slightly when pressed, and keep the syrup at a bare simmer with just a few bubbles.
- The skins will not slip off.
- The fruit needs a little more time in the syrup. Return the peaches to a gentle simmer for 1–2 minutes, then cool again.
- The ice cream melts quickly.
- Warm peaches are the usual culprit. Make sure the fruit has cooled fully, or chill it for 30 minutes, and put the glasses in the freezer for 10 minutes before assembling.
Frequently asked questions about Peach Melba
Can I use tinned peaches?
Yes. Drain two 400g tins of peach halves in juice, pat them dry and skip the poaching. They are softer and sweeter, so you may want a little less icing sugar in the sauce.
Can I use frozen raspberries for the sauce?
Yes. Defrost them first, then blend and sieve as normal. The sauce may be slightly thinner, so add a spoonful more icing sugar if you want it thicker.
Can I make peach melba ahead?
Yes. Keep the peaches in their syrup and the raspberry sauce in separate covered containers in the fridge for up to 2 days. Bring them out for 15 minutes before serving.
What can I serve instead of ice cream?
Whipped double cream or a thick vanilla custard both work, as does a scoop of raspberry sorbet for a lighter dessert.
How did you like the recipe?
4.8 / 5 · 7 ratings
