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


  • 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


  • 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.


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