Peach Melba

Peach Melba is a wonderfully delicious French dessert created by one of the great French chefs of all time, Auguste Escoffier, in honour of the opera singer, Nellie Melba. It is a very simple dessert made with fresh juicy peaches.

Peach Melba


Serves Six

• 3 Large peaches cut in half

• 1 Litre (1 2/3 pints, 4 cups) water

• 55gms (2oz,1/4 cup) caster sugar

• 1/2 teaspoon of vanilla extract or1 vanilla pod

To make the Raspberry sauce you will need:

• 450gms (1 pound of fresh raspberries or frozen if you cannot get fresh ones)

• 1 tablespoon lemon juice

• 30 - 40 gms (1 - 1 1/2oz, 2-3 tablespoons) caster sugar

• 30 -40 ml (2 - 3 tablespoons) raspberry liqueur (optional)

• Vanilla ice-cream

• Mint leaves to garnish


• You will need a wide pan which will hold the peach halves in one layer

• Pour the water, sugar and the vanilla extract or vanilla pod which should be split lengthways into the pan and bring to the boil to dissolve the sugar.

• Cut the peaches in half, twisting them to separate the halves.

• Remove the peach stones with a small spoon or knife and place them in the pan, cut side down (the water should just cover them)

• Reduce the heat and simmer for about 10 minutes or until they are tender.

• Remove the pan from the heat and allow the peaches to cool in the syrup.

• When cool, take the peaches and remove the skins then place them on kitchen paper to absorb the liquid.

• Chill the peaches in the refrigerator .

Raspberry Sauce

• Put the rasberries, sugar and lemon juice into a food processor and process for about one minute. If you don't have a processor, just squash them with a fork until mushy.

• Press them through a sieve into a bowl to remove any seeds.

• Add the liqueur if using and place in the refrigerator until you are ready to serve the dessert.

• To serve your Peach Melba, place a peach halve on each dessert plate (cut side up) and place a scoop of vanilla ice-cream on each half. Spoon the raspberry sauce over the top and garnish with some fresh mint leaves.

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