Pêche Melba is a classic French dessert featuring tender poached peaches, creamy vanilla ice cream, and tart raspberry coulis. Light, elegant, and beautifully balanced, it’s a perfect summer dessert or romantic dinner finale.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 15 minsTotal Time 35 minsFor the Poached Peaches
4 ripe but firm peaches, peeled and halved
3 cups water
¾ cup sugar
1 vanilla bean (or 1 tsp vanilla extract)
Juice of ½ lemon
Optional: splash of peach liqueur or white wine
For the Raspberry Coulis
1 ½ cups fresh or frozen raspberries
2 tbsp sugar (to taste)
1 tsp lemon juice
Optional: 1 tbsp raspberry liqueur (e.g., Chambord)
For Assembly
High-quality vanilla ice cream (1 scoop per serving)
Fresh raspberries and mint leaves (for garnish)
Poach the Peaches
1
In a saucepan, combine water, sugar, vanilla, lemon juice, and optional wine/liqueur.
Bring to a gentle boil, stirring to dissolve the sugar.
Add peach halves and simmer over low heat for 8–10 minutes , or until just tender.
Remove peaches with a slotted spoon. Cool in the fridge in a bowl with a bit of poaching liquid.
Make the Raspberry Coulis
2
In a small saucepan, combine raspberries, sugar, and lemon juice.
Cook gently for 3–4 minutes until raspberries break down.
Blend until smooth, then strain through a fine sieve to remove seeds.
Chill until ready to use.
Assemble
3
In individual serving bowls or coupe glasses, place one or two peach halves .
Add a scoop of vanilla ice cream beside or atop the peaches.
Generously drizzle with raspberry coulis .
Garnish with fresh raspberries , mint leaves , or even a tuile for added crunch.
Pairing Suggestions
4
Wine: Moscato d’Asti, Riesling Spätlese, or Champagne
Non-alcoholic: Iced hibiscus tea or a citrus-infused sparkling water
Cocktail: Sparkling rosé with a raspberry float
Tips & Notes
5
Peach prep tip: If peaches are hard to peel, blanch them in boiling water for 30 seconds, then shock in ice water.
Make ahead: Peaches and coulis can be prepped a day in advance and chilled.
Citrus flair: Add a strip of orange or lemon zest to the poaching liquid for an aromatic twist.
Ice cream upgrade: Try homemade vanilla bean gelato or infuse the ice cream with herbs like basil or tarragon.
Ingredients For the Poached Peaches
4 ripe but firm peaches, peeled and halved
3 cups water
¾ cup sugar
1 vanilla bean (or 1 tsp vanilla extract)
Juice of ½ lemon
Optional: splash of peach liqueur or white wine
For the Raspberry Coulis
1 ½ cups fresh or frozen raspberries
2 tbsp sugar (to taste)
1 tsp lemon juice
Optional: 1 tbsp raspberry liqueur (e.g., Chambord)
For Assembly
High-quality vanilla ice cream (1 scoop per serving)
Fresh raspberries and mint leaves (for garnish)
Directions Poach the Peaches
1
In a saucepan, combine water, sugar, vanilla, lemon juice, and optional wine/liqueur.
Bring to a gentle boil, stirring to dissolve the sugar.
Add peach halves and simmer over low heat for 8–10 minutes , or until just tender.
Remove peaches with a slotted spoon. Cool in the fridge in a bowl with a bit of poaching liquid.
Make the Raspberry Coulis
2
In a small saucepan, combine raspberries, sugar, and lemon juice.
Cook gently for 3–4 minutes until raspberries break down.
Blend until smooth, then strain through a fine sieve to remove seeds.
Chill until ready to use.
Assemble
3
In individual serving bowls or coupe glasses, place one or two peach halves .
Add a scoop of vanilla ice cream beside or atop the peaches.
Generously drizzle with raspberry coulis .
Garnish with fresh raspberries , mint leaves , or even a tuile for added crunch.
Pairing Suggestions
4
Wine: Moscato d’Asti, Riesling Spätlese, or Champagne
Non-alcoholic: Iced hibiscus tea or a citrus-infused sparkling water
Cocktail: Sparkling rosé with a raspberry float
Tips & Notes
5
Peach prep tip: If peaches are hard to peel, blanch them in boiling water for 30 seconds, then shock in ice water.
Make ahead: Peaches and coulis can be prepped a day in advance and chilled.
Citrus flair: Add a strip of orange or lemon zest to the poaching liquid for an aromatic twist.
Ice cream upgrade: Try homemade vanilla bean gelato or infuse the ice cream with herbs like basil or tarragon.
