The best chef of the day, Auguste Escoffier, produced Peach Melba for Victorian era opera singer Nellie Melba, and named some thin, crispy toasts in her honor years later.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 cups fresh or frozen raspberries
- ⅓ cup white sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- ⅛ teaspoon balsamic vinegar
- 2 cups white sugar
- 2 cups water
- 2 tablespoons lemon juice
- 1 vanilla bean, split lengthwise
- 3 peaches, halved and pitted
- 6 scoops vanilla ice cream
- ¼ cup sliced almonds
Instructions
- Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes. Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled.
- Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat.
- Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the syrup occasionally. Remove from heat and allow to cool in the syrup. Transfer to a bowl, cover, and refrigerate until thoroughly chilled, about 4 hours.
- Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top. Garnish with toasted, slivered almonds.
Nutrition Facts
| Calories | 421 kcal |
| Carbohydrate | 97 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 5 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 21 mg |
| Sugars | 91 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
My family loves this. I usually just make the raspberry sauce and buy high quality canned peaches. The sauce is fantastic–tastes great and is a beautiful color.
Made thi on National Peach Melba Day. Abso-Fab dessert!!! No fresh or whole frozen peaches so I used canned halves. Used In The Raw All Purpose sweetenerinstead of sugar. Yummy wow flavor. Can’t wait for fresh peaches to reappear!
Absolutely delicious! Had plenty of syrup to add another peach to the pot.
Absolutely perfect! So easy, too!
This is now one of my favorite desserts to make! It’s easy to make, very beautiful, and delicious. I’ve even cut up the peaches and put them on cheesecakes with the raspberry sauce on top – works well with a lot of things!
So so nice. Easy to make and family loved it
Omg. This is a scrumptious dessert. It presents beautifully. It’s lick the bowl crazy good. I have a peach tree with almost ripe peaches. I won’t be dieting till they are all gone sometime in August.