Peach Melba: Why I Can’t Stop Making This
Okay, so let me tell you. The first time I tried Peach Melba, I was about twelve and we were at my aunt’s house on an absurdly hot July afternoon. She had this old recipe card that looked like it’d survived a hurricane, and she just sort of winged it. (Half the time she said she forgot a step but, honestly, it always tasted great.) Now, whenever I make it, I remember that day—and the way everyone fought over who got the last spoonful of raspberry sauce. I still lose, by the way. If you’re after a dessert that feels like going on holiday without leaving your kitchen, this is it. Plus, it looks super fancy but it’s actually not that much faff. Well, unless you count peeling peaches as a faff, which I totally do.
Why You’ll Love This (Or At Least, Why I Keep Making It)
I make Peach Melba when I need a dessert that feels like way more effort than it is. My family goes wild for this—especially my brother, who pretends not to like ‘fancy’ desserts but always sneaks seconds. (He once tried to claim the last scoop by calling “dibs”… as if that works in our kitchen.) It’s also my go-to when I’m short on time, but want to look impressive. Oh, and if you’re the person who gets nervous about making sauces: trust me, the raspberry sauce here is super chill. I used to freak out about lumps, but now I just mash it with a fork if the blender’s dirty—no one’s complained yet!
What You’ll Need (But Honestly, Use What You’ve Got)
- 4 ripe peaches (fresh is dreamy, but I’ve used canned when peaches are as hard as cricket balls)
- 1/2 cup sugar (sometimes I swap for honey if I’m feeling all rustic)
- 1 vanilla pod (or just a splash of vanilla extract—my grandmother swore by the pod, but my wallet occasionally disagrees)
- 1 cup fresh raspberries (I’ve used frozen, just thaw ’em first; or blackberries in a pinch)
- 2 tablespoons lemon juice (bottled is fine in a pinch, but fresh is zingier)
- Vanilla ice cream (store-bought or homemade, but honestly store-bought is what I grab most days)
Here’s How I Usually Throw It Together
- Get your peaches ready: Bring a pot of water to a boil. Score a little ‘X’ on the bottom of each peach. Dunk ’em in for about 30 seconds, then straight into some cold water. (This is supposed to make peeling easier—it mostly does, except when it doesn’t and I end up swearing a bit. Just do your best.) Slice them in half, pit and set aside.
- Poach the peaches: In a medium saucepan, mix 2 cups water, sugar, and vanilla (either the pod split and scraped or the extract). Bring it to a simmer, drop in the peach halves. Simmer about 4-5 minutes till soft but not mushy. This is where I usually sneak a taste. Remove peaches gently and let ’em cool. (If you want to be all cheffy, reserve the poaching liquid for cocktails or iced tea—learned that one here.)
- Make the raspberry sauce: Pop raspberries, lemon juice, and a couple spoonfuls of sugar into a blender (or just mash up with a fork if you’re like me and hate extra washing up). Blitz till smooth. I sometimes strain out the seeds, but it’s honestly fine if you don’t. The sauce will look weirdly gloopy at first—it’ll settle.
- Assemble: Put a scoop (or two, no one’s counting) of vanilla ice cream in each bowl. Top with peach halves. Drizzle (or, if you’re chaotic like me, pour) raspberry sauce all over. Maybe add a few extra berries for good measure.
Notes & Odd Discoveries
- If your peaches are on the firm side, poach them a touch longer. But if they’re super ripe, barely poach or even skip poaching—I’ve done that when I’m lazy, and it’s still ace.
- Sometimes I forget to strain the seeds from the raspberry sauce. Turns out, nobody in my family minds. If you do, strain it—but don’t stress.
- The poaching syrup is actually delicious in iced tea or lemonade. Or, if you’re my uncle, with gin.
Variations: What Worked… And What Flopped
- I’ve swapped peaches for nectarines (works fine), but made the mistake of trying plums once—too tart for my taste.
- For a grown-up twist, I added a splash of Chambord to the raspberry sauce. Not bad at all.
- One time, I tried grilling the peaches instead of poaching. Tasted good, but made the ice cream melt in seconds—bit of a mess, honestly.
What If I Don’t Have the Right Tools?
No blender? No problem. Just mash the raspberries with a fork and call it “rustic.” I sometimes use a big mug and the end of a rolling pin—works surprisingly well. And if you haven’t got an ice cream scoop, use a big spoon. Or an old teacup. I’m not judging.
Storage—If It Lasts That Long
Supposedly, you can keep the poached peaches and sauce in the fridge for up to 2 days. But in my house, leftovers are basically mythical creatures. For what it’s worth, I think the syrup soaks into the peaches overnight and tastes even better the next day. If you can resist, let it rest—if not, I get it.
How I Serve Peach Melba (And My Family’s Weird Traditions)
I like to serve it in glass dessert bowls, so you can see all the layers. My dad insists on chopped nuts sprinkled on top (he says it’s “extra posh”). Sometimes, I add a little mint leaf if I remember, but that’s just for Instagram, honestly.
Pro Tips (Learned The Hard Way)
- Don’t rush the peach poaching—if you do, they’ll be too hard. (I got impatient once and, yeah, regret.)
- The raspberry sauce thickens as it sits, so don’t panic if it’s runny at first.
- Also, if you overfill the bowls, expect pink rivers across your tablecloth. I speak form experience.
FAQ—Because People Actually Ask Me These Things
- Can I use canned peaches? Sure thing! Just skip the poaching step and drain ’em well. They’re softer, but it honestly works fine. (Here’s a good source I like.)
- What if I don’t like raspberries? Try strawberries or even a mixed berry blend. The sauce will be a bit sweeter, but hey, life’s short.
- Is there a way to make this dairy free? Absolutely. Swap the ice cream for a coconut-based one, or go sorbet. Tastes different, but still summery.
- Can I prep ahead? Yep, but assemble just before serving or the ice cream gets all sad and melty.
- Do I have to peel the peaches? Technically no, but the skins can be fuzzy. On second thought, do what you like—no Peach Melba police here.
And that’s it. Give it a go, experiment, and don’t stress if it’s a bit messy—it always is at my place. If you want more summery dessert ideas, I sometimes check King Arthur Baking for inspiration when I’m stuck in a rut. Happy scooping!
Ingredients
- 4 ripe peaches, peeled and halved
- 1 cup fresh raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups vanilla ice cream
- 2 cups water
- Fresh mint leaves, for garnish
Instructions
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1In a saucepan, bring 2 cups of water and 1/4 cup of sugar to a simmer. Add the peeled and halved peaches and poach for 5-7 minutes until tender. Remove peaches and let cool.
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2In another saucepan, combine raspberries, remaining sugar, and lemon juice. Cook over medium heat for 5 minutes, stirring occasionally.
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3Blend the raspberry mixture until smooth, then strain through a fine sieve to remove seeds. Stir in vanilla extract and let the sauce cool.
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4To assemble, place a scoop of vanilla ice cream in each serving bowl. Top with two peach halves and drizzle with raspberry sauce.
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5Garnish with fresh mint leaves and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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