30-Minute Peach Melba
Juicy poached peaches, creamy vanilla ice cream, and a bright raspberry sauce come together in this classic Peach Melba. Quick to prepare, fiber-rich, and naturally sweet, it’s an easy, elegant dessert that’s perfect for summer evenings or any day you want a refreshing, satisfying treat.
Equipment
- Large saucepan (1)
- Paring knife (1)
- Blender (1)
- Fine-mesh sieve (1)
- Cutting board (1)
- Spoon or spatula (1)
- Bowls for serving (4)
Ingredients
- 4 firm ripe peaches
- 2 cups granulated sugar
- ½ cup confectioners’ sugar
- 1 tsp fresh lemon juice
- 3 cups fresh raspberries divided
- Vanilla ice cream for serving
Instructions
- Prepare the Peaches for Poaching: Start by selecting four firm, ripe peaches. Using a sharp paring knife, carefully score a shallow “X” on the bottom of each peach. This simple step is key for easy peeling later, as the skin will loosen during poaching. Take your time to ensure the cut penetrates the skin but does not damage the flesh underneath.
- Make the Poaching Syrup: In a large saucepan, combine 2 cups of granulated sugar with 4 cups of water. Place the pan over medium heat and stir gently until all the sugar dissolves completely, forming a smooth, clear syrup. Bring the mixture to a gentle boil to ensure it is evenly heated before adding the peaches.
- Poach the Peaches: Carefully place the scored peaches into the simmering sugar syrup. Reduce the heat to medium-low so that the syrup barely simmers, creating a gentle cooking environment. Allow the peaches to cook for 6 to 10 minutes, turning them occasionally with a slotted spoon to ensure even softening. The peaches should be tender but still hold their shape.
- Cool the Poached Peaches: Once poached, remove the peaches from the syrup using a slotted spoon if you plan to use them immediately. Place them on a cutting board to cool slightly. If you are preparing in advance, leave the peaches in the syrup and transfer them to an airtight container once they reach room temperature. Refrigerate until ready to use.
- Prepare the Raspberry Sauce: While the peaches cool, gather 2 cups of fresh raspberries, 1/2 cup of confectioners’ sugar, and 1 teaspoon of fresh lemon juice. Place all ingredients into a blender and process on high speed for about one minute, until the mixture is completely smooth and vibrant in color. This sauce will be both tart and sweet, perfectly complementing the peaches.
- Strain the Raspberry Sauce: To achieve a silky, seed-free sauce, pour the blended mixture through a fine-mesh sieve into a medium bowl. Use a spatula to gently press the sauce through the sieve, capturing every bit of flavor. Discard the seeds left behind. The resulting sauce should be smooth, pourable, and brightly colored.
- Peel and Slice the Peaches: Once the peaches are cool enough to handle, gently peel away the skins starting from the scored “X” on the bottom. The skins should come off easily. Cut each peach in half and carefully remove the pit. For freestone peaches, this is simple; for clingstone peaches, slice carefully around the pit to preserve the fruit. Then cut each half into four even wedges, creating bite-sized pieces perfect for serving.
- Assemble the Peach Melba: Take four serving bowls and evenly distribute the peach wedges among them. Scoop generous portions of creamy vanilla ice cream on top of the peaches, letting it melt slightly over the fruit. This creates a rich, indulgent layer that balances the tartness of the raspberries.
- Add the Raspberry Sauce: Drizzle the freshly strained raspberry sauce over the peaches and ice cream. Be generous—the bright sauce not only adds flavor but also enhances the presentation, creating an elegant, colorful dessert.
- Garnish and Serve: Top each bowl with the remaining 1 cup of fresh raspberries for a final pop of color and extra tartness. Serve immediately to enjoy the contrast of cold ice cream, tender peaches, and vibrant raspberry sauce. For an added touch, you can garnish with a mint leaf, a sprinkle of lemon zest, or a few toasted almond slices.
- Storage Tips: If you have leftovers, store the poached peaches in their syrup in an airtight container in the refrigerator for up to 3 days. Keep the raspberry sauce separately in another airtight container. Assemble just before serving to maintain the freshness and texture of the dessert.
Notes
- Use ripe but firm peaches for the best flavor and texture; slightly underripe peaches can also work when poached.
- Freestone peaches are easiest to work with, but clingstone peaches can be used if carefully sliced around the pit.
- Fresh raspberries are preferred for vibrant color and tartness, though frozen raspberries can be thawed and drained if necessary.
- Adjust sweetness in the raspberry sauce to taste; add a little extra confectioners’ sugar if the berries are very tart.
- Poached peaches and raspberry sauce can be prepared ahead of time to make dessert assembly quick and effortless.
- Serve immediately after assembling for the best contrast between warm fruit syrup, cold ice cream, and fresh sauce.
- Optional garnishes: mint leaves, lemon zest, or lightly toasted almonds add flavor and visual appeal.
