Peach Melba
Indulge in the timeless elegance of Peach Melba, a classic dessert that combines the natural sweetness of poached peaches with the tangy vibrance of homemade raspberry sauce. This easy yet sophisticated recipe celebrates fresh, seasonal ingredients, featuring juicy peaches gently poached in a vanilla-infused syrup and paired with creamy vanilla ice cream. The dish is elevated by a silky, seedless raspberry coulis that offers a tart contrast to the dessert's richness. With just 20 minutes of prep and a few simple steps, Peach Melba is perfect for entertaining or treating yourself to a refreshing treat. Garnished with optional mint leaves, it’s a stunning dessert that’s as visually appealing as it is delicious. Perfect for summer gatherings, this dessert is sure to impress!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 whole Fresh peaches
- 750 ml Water
- 200 g Granulated sugar
- 1 tsp Vanilla extract
- 200 g Fresh raspberries
- 50 g Powdered sugar
- 1 tbsp Lemon juice
- 500 ml Vanilla ice cream
- 4 leaves Mint leaves (optional, for garnish)
Instructions
Bring a large pot of water to a boil. Score a small 'X' at the bottom of each peach with a sharp knife.
Blanch the peaches in boiling water for 1 minute, then immediately transfer them to a bowl of ice water to stop the cooking process.
Once cool, peel the peaches and cut them in half to remove the pits. Set the peach halves aside.
In a saucepan, combine 750 ml of water, the granulated sugar, and vanilla extract. Heat gently, stirring until the sugar dissolves to create a poaching liquid.
Add the peach halves to the poaching liquid and simmer for 5-7 minutes, or until the peaches are tender but still hold their shape. Remove the peaches with a slotted spoon and allow them to cool.
To make the raspberry sauce, combine the fresh raspberries, powdered sugar, and lemon juice in a blender or food processor. Blend until smooth.
Strain the raspberry sauce through a fine mesh sieve to remove seeds. Set aside.
To assemble the dish, place two peach halves in each serving bowl or plate. Add a scoop of vanilla ice cream next to the peaches.
Drizzle the raspberry sauce generously over the peaches and ice cream.
Garnish with a mint leaf (optional) and serve immediately.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 97.7 g | 36% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 89.4 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 479 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
