A plate of peach melba on a table set with a white tablecloth

Peach melba

Name: Peach melba
Yield: 0
Ingredients: 500g caster sugar; 1 lemon juiced; 1 vanilla pod split; 6 large peaches (not too ripe); 300g raspberries; 2 tbsp icing sugar; vanilla ice cream to serve

Linzi Pucino

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Serves 6

Easy

Prep: 10 mins

Cook: 15 mins

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This classic French dessert can be prepped ahead of time, perfect for entertaining. You can also top with crushed meringue and whipped cream for an easy eton mess-style pudding

Gluten free

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Try our peach melba, then check out our peach melba ice cream, peach melba smashed pavlova and peach melba tart.

How to make the perfect peach melba: cook's tips

Serve the peaches and raspberry sauce on a large platter, and top with crushed meringues and dollops of whipped cream for an easy spin on an eton mess.
Although not traditional, scatter with flaked almonds, pistachio nibs or mint leaves for a delicious twist.

How to store peach melba: Best eaten on the day it’s made, but the elements will keep chilled for up to three days. Bring to room temperature to serve.

Peach melba recipe

Ingredients

Nutrition

500g caster sugar
1 lemon

juiced
1 vanilla pod

split
6 large peaches

(not too ripe)
300g raspberries
2 tbsp icing sugar
vanilla ice cream

to serve

Nutrition: per serving

kcal183
fat0.3g
saturates0g
carbs40.6g
sugars40.6g
fibre4.7g
protein2.2g
salt0.01g

Method

step 1

Put the sugar, half the lemon juice and the vanilla pod in a large pan. Pour in 600ml of water, then put over a medium-high heat and bubble for 6-8 mins or until it starts to look syrupy. Swirl the pan to dissolve the sugar, then heat gently for 5 mins until syrupy.
step 2

Meanwhile, halve the peaches and remove the stones. Put them in the syrup and poach for 4-5 mins, carefully flipping halfway, until soft when pierced with a knife. Transfer to a plate, reserving the poaching liquid, and allow to cool enough so you can remove the skins.
step 3

Put the raspberries, icing sugar and remaining lemon juice in a blender and blitz until smooth. Pass through a sieve so you have a smooth sauce.
step 4

To serve, spoon the peaches onto a plate along with a scoop of ice cream. Drizzle over the raspberry sauce as well as some of the poaching juices from the pan.

More delicious ways with peaches

an upside-down peach cake topped with a scoop of clotted cream on a pink surface

Authors

Linzi Pucino profile image eating a bun wearing a grey bobble hat

Linzi Pucino

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