Bon Appetit
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A delectable fresh peach dessert smothered in homemade raspberry sauce.
Peach Melba is a French classic and is an easy dessert for you to make the most of juicy summer peaches and turn them into this fantastic dessert. This is a very simple and easy dessert made with fresh juicy peaches and smothered in luscious raspberry sauce!
Peach Melba is a wonderfully delicious French dessert created by one of the great French chefs of all time, Auguste Escoffier, in honor of the opera singer, Nellie Melba.
Ingredient List
- Large peaches
- Water
- Sugar
- Vanilla extract or vanilla pod
- Vanilla ice-cream
- Mint leaves to garnish
- Raspberry sauce - ingredients next to make your own and directions below)
- Fresh raspberries or frozen
- Lemon juice
- Sugar
- Raspberry liqueur (optional)
How To Make This Recipe
- You will need a wide pan that 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 a 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.
How To Make The Raspberry Sauce
- Put the raspberries, 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.
How To Serve
- 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.
Great French Recipes
📖 Recipe
Peach Melba With Raspberry Sauce
Bon Appetit
Like it? ~ Let us know below!
A delectable fresh peach dessert smothered in homemade raspberry sauce.
Ingredients
- 3 large peaches cut in half
- 1 litre/1 ⅔ pints/4 cups water
- 55 gram/2ounce/1/4 cup sugar
- ½ teaspoon vanilla extract or 1 vanilla pod
To make the Raspberry sauce you will need:
- 450 gram/1 pound of fresh raspberries or frozen
- 1 tablespoon lemon juice
- 40 gram/1 - 1 ½ounce/2-3 tablespoons sugar
- 40 milliliter/2 - 3 tablespoons raspberry liqueur optional
Serve With
- Vanilla ice-cream
- Mint leaves to garnish
Instructions
- You will need a wide pan that 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 brings to a 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 raspberries, 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.
How To Serve
- 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.
Notes
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