Tested till perfect Peach Melba
Peach Melba
Photography by Yvonne Duivenvoorden

Peach Melba

Plunging juicy peaches in boiling water then icing makes peeling easy, while poaching brings out their succulent flavour against vanilla ice cream and tart raspberries.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2008

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 4ripe peachpeaches
  • 1 cup 1cupgranulated sugar
  • 2 cups 2cupsvanilla ice cream
  • 12 12raspberryraspberries, for garnish (optional)

Raspberry Sauce:

  • 1/2 cup 1/2cupfresh raspberryfresh raspberries or frozen raspberries, thawed
  • 4 tsp 4tspgranulated sugar
  • 1/2 tsp 1/2tsplime juice
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With knife, score X in base of each peach. Plunge into boiling water for 30 seconds. Transfer to ice water. Drain and peel.

In saucepan, bring 2 cups (500 mL) water and sugar to boil; boil for 5 minutes. Reduce heat to medium-high. Immerse peaches in liquid; poach for 8 minutes, turning halfway through. With slotted spoon, remove to rack; let cool.

Raspberry Sauce: In blender, purée raspberries with 2 tbsp (25 mL) water until smooth. Strain through fine sieve into bowl, pressing with spoon. Stir in sugar and lime juice. (Make-ahead: Refrigerate sauce and peaches with syrup in separate airtight containers for up to 2 days.)

Halve and pit peaches. Scoop 1/2 cup (125 mL) ice cream into each of 4 serving bowls. Top each with 2 peach halves; drizzle with raspberry sauce. Garnish with raspberries (if using).

Nutritional Information Per serving: about

cal 266 pro 3g total fat 8g sat. fat 5g
carb 49g fibre 2g chol 29mg sodium 53mg

% RDI:

calcium 9 iron 3 vit A 11 vit C 17
folate 5
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