Peach Melba
Ingredients
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- 4 cups water
- 1 cup granulated sugar
- 1 whole vanilla bean – split lengthwise, seeds scraped
- 4 whole peaches – ripe but firm
- 12 ounces raspberries – fresh
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice – fresh
- 1 quart vanilla ice cream
Instructions
1. Combine the water, granulated sugar, and the vanilla bean (add both scraped seeds and pod) in a medium saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves, 2–3 minutes.
2. Add the peaches to the vanilla syrup. Adjust heat to maintain a gentle simmer and poach, turning once, until a knife tip meets slight resistance at the center, 5–8 minutes depending on ripeness.
3. Remove the pan from heat and let the peaches cool in the syrup until just warm, 20–30 minutes. Lift out the peaches to a board, slip off and discard the skins, then halve and remove the pits. Return the peach halves to the syrup, cover, and chill until cold, at least 1 hour.
4. While the peaches chill, blend the raspberries, powdered sugar, and lemon juice until smooth, 20–30 seconds. Press the purée through a fine sieve to remove seeds, then chill the sauce. Taste and add a pinch more powdered sugar if your berries are very tart.
5. To serve, place scoops of vanilla ice cream in four chilled bowls. Nestle two peach halves per serving around the ice cream and spoon the chilled raspberry sauce generously over the top. Serve immediately while the peaches are cold and the ice cream is firm.
Peach Melba is a refined, minimalist dessert built on a perfect trio: fragrant poached peaches, cool vanilla ice cream, and a vivid, tangy raspberry sauce. The flavors are clean and balanced—silky peaches scented with vanilla, creamy sweetness from the ice cream, and bright berry acidity to cut through it all. Texturally, it’s a pleasing contrast of tender fruit and smooth cream, finished with a glossy coulis.
Created for presentation as much as taste, the dish is a hallmark of classical French cuisine. It was devised by Auguste Escoffier in the late 19th century to honor Australian soprano Nellie Melba, originally served at London’s Savoy Hotel. Escoffier’s formulation emphasized simplicity and purity of flavor, and over time it became a global standard for elegant, fruit-forward desserts without unnecessary embellishments.