Peach Melba is such a wonderful summer dessert. It’s incredibly simple, and when you have good ingredients, ripe summer peaches, fresh raspberries, and a really good vanilla ice cream, you don’t need much else.
I last made Peach Melba when we were up in Michigan, just as peach season was getting started and raspberries were in full swing. The peaches are gently poached in a vanilla sugar syrup, then chilled and served with raspberry coulis and vanilla ice cream. It really tastes like summer, and both the peaches and the raspberry coulis can be made ahead of time, so all you have to do is assemble everything right before serving.
Peach Melba was created by French chef Auguste Escoffier in honor of Australian opera singer Nellie Melba in the late 1800s. My version is made with peaches poached in vanilla syrup and a simple raspberry coulis, served with good vanilla ice cream. It’s a classic combination and such a lovely way to make the most of ripe summer peaches and raspberries.
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Recipe: Peach Melba – A Wonderful Summer Dessert
4
servingsIngredients
- Poached Peaches
4 ripe peaches
3 cups water
2 cups sugar
1 vanilla bean or 1 teaspoon vanilla extract
- Raspberry Coulis
8 oz fresh raspberries
2 tablespoons sugar
1 tablespoon lemon juice
- For serving
Good vanilla ice cream
Directions
- Poached Peaches
- Cut the peaches in half and remove the pits.
- Add the water and sugar to a large pot. Split the vanilla bean lengthwise and add it to the pot. If using vanilla extract, add that instead. Bring the syrup to a boil.
- Place the peaches in the syrup, skin side down, then reduce the heat to a gentle simmer. Simmer for 5–7 minutes. Turn the peaches over and simmer for another 5–7 minutes. The peaches should be tender but still hold their shape.
- Carefully remove the peaches from the syrup and transfer them to a deep dish or bowl. Let them cool slightly, then refrigerate until completely chilled.
- Raspberry Coulis
- Add the raspberries, sugar, and lemon juice to a small saucepan and heat gently. Let the mixture simmer until the raspberries have broken down and you have a smooth puree.
- Remove from the heat and press the raspberry puree through a fine-mesh sieve to remove the seeds. Let the coulis cool, then refrigerate until completely chilled.
- Serving
- Gently peel the skin from the chilled peaches.
- Add vanilla ice cream and 1–2 peach halves to each bowl, then spoon the raspberry coulis over the top.
- Assemble the Peach Melba just before serving so the ice cream doesn’t have time to melt. Serve immediately.
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