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The dessert, French classic

Peach Melba

Peach Melba is a chilled dessert of vanilla poached peaches, vanilla ice cream, and raspberry coulis, serving 6. Hands-on time is just 30 minutes, and everything but the final assembly can be made the day before. It's an easy recipe, under €2.30 per person, and the key to success is a gentle poach that keeps the peaches from turning mushy.

A summer dessert straight out of Escoffier's kitchen, peaches poached until fragrant, a scoop of vanilla ice cream and a raspberry coulis, pure sweetness on a plate.

Peach Melba
For
6 people
Work
30 min
Total time
1 h 15
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€2.30
Calories per person
380 kcalcalculated by Kiloach, your weight coach

Peach Melba plays on contrast, tender poached peach flesh, slowly melting vanilla ice cream, and a raspberry coulis that brings just enough tartness to wake everything up. Toasted sliced almonds add the crunch that would otherwise be missing. It's a summer dessert that looks far more impressive than the effort it actually takes.

This is the dessert to bring out for a dinner party on the terrace or a family meal in summer, when you want a light, cool finish without being stuck in the kitchen on the day. Kids love it just as much as adults, and it pairs easily after grilled fish or a summer main like barbecue chicken or cold poultry.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 45 min
  2. The same day 1 step, 5 min
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The day before, poach the peaches in vanilla syrup, let them cool right in the syrup, then refrigerate everything, and make the raspberry coulis at the same time so it chills too. On the day, all that's left is toasting the sliced almonds, a quick step with no stress involved. Right before serving, assemble the glasses in a few minutes, peach, ice cream, coulis, almonds, while everyone's already looking forward to dessert.

The ingredients

6 people

Fruits and vegetables

  • White peaches 6
  • Lemon 1
  • Raspberries 300 g

Pantry

  • Granulated sugaroften in the pantry 150 g
  • Vanilla bean 1
  • Powdered sugaroften in the pantry 50 g
  • Sliced almonds 40 g

Frozen foods

  • Vanilla ice cream 75 cl

Allergens Lactose, Eggs, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Bring 1 liter of water to a simmer with the sugar, the split vanilla bean and the lemon juice, dip the peaches in boiling water for 2 minutes to loosen the skin, then cool them in cold water and peel. 15 min

    The skin slips right off if you score a small cross on the bottom of each peach before dipping it.

  2. Place the peaches in the vanilla syrup and poach at a bare simmer, then let them cool right in the syrup and chill everything in the refrigerator. 20 min

    The syrup should only tremble, a hard boil will split the flesh.

  3. Blend the raspberries with the powdered sugar and strain the coulis through a sieve to remove the seeds, cover and chill. 10 min

    A few drops of lemon juice brighten up the coulis.

The same dayDuring the day, whenever you get a moment.

  1. Toast the sliced almonds in a dry skillet, watching them closely, then let them cool on a plate. 5 min

    Don't look away for too long, they go from golden to burnt in ten seconds.

When it's time to serveThe final touches, right in front of your guests.

  1. Place a scoop of ice cream in each glass, top with a drained peach, pour over the coulis and scatter with almonds.

    Chill the glasses in the freezer for 10 minutes beforehand, the ice cream holds up much longer.

Our tips to get it right

  • Pick white peaches that are still slightly firm, they hold their shape better during poaching and won't turn into mush in the syrup.
  • Save the poaching syrup, it's great for flavoring a fruit salad or stretching a non alcoholic cocktail later.
  • Chill the serving glasses ahead of time, the contrast between the cold glass and the warm peach makes the dessert even better.

The variations

  • Swap the white peaches for yellow peaches or nectarines if that's what's ripe at the market, the result stays close to the original.
  • For a nut free version, just skip the sliced almonds, the dessert still works well with the coulis and ice cream alone.
  • For kids or a quicker version, use well drained canned peaches in syrup, you skip the poaching step entirely.

What to serve it with

  • A simple shortbread cookie
  • Homemade lightly lemony iced tea
  • A handful of extra fresh berries

Storage

The poached peaches and coulis keep for 2 to 3 days in the refrigerator in separate sealed containers. Toasted almonds keep in an airtight container at room temperature. This dessert doesn't freeze once assembled, but the poaching syrup and coulis on their own freeze just fine.

Questions about this recipe

Can I use sorbet instead of vanilla ice cream?

Yes, a pale fruit sorbet like pear or lychee works well and keeps the dessert lighter. Avoid anything too tart, it would compete with the raspberry coulis.

How do I keep the peaches from browning?

The lemon juice in the poaching syrup protects them from oxidizing. Just keep the peaches submerged in their syrup until you're ready to plate.

Can this recipe be scaled up for more than 6 people?

Yes, simply scale the ingredients proportionally, poaching works fine in larger batches as long as the peaches stay fully submerged in the syrup. Just allow extra time for peeling all the peaches.

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries make an equally good coulis, just let them thaw before blending. It's actually the easier option outside of raspberry season.

Can a Peach Melba be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 3 steps, the same day, 1 step, when it's time to serve, 1 step.

How long does it take to make a Peach Melba?

Allow 1 h 15 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a Peach Melba?

About 380 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Peach Melba cost?

About €2.30 per person, that's €13.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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