Classic French Peach Melba
A classic Peach Melba, a renowned dessert from Escoffier, combines poached peaches and raspberry sauce over ice cream.
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Instructions
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In a wide skillet, bring 1 1/4 cups sugar and 2 cups water to a boil.
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Once sugar dissolves, add peaches in a single layer, reduce heat to a simmer, cover, and poach for 5 minutes.
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Turn peaches, cover, and continue poaching for 3 more minutes.
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Remove from heat, let peaches sit in the hot syrup for 4 minutes, then stir in vanilla extract.
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Chill peaches in their syrup for at least 1 hour.
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For the sauce, sieve raspberries with their juice, discarding solids, and set aside.
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Separately, boil 1/3 cup sugar and 1/4 cup water for 2 minutes. Remove from heat and stir in lemon juice and zest.
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Combine this simple syrup with the sieved raspberry puree and chill for 30 minutes.
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Layer peaches and raspberry sauce over ice cream in chilled dishes before serving.