Peach Melba Peach Melba

Image: Yvonne Duivenvoorden


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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: July 2008


Raspberry Sauce:


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 facts Per serving: about

  • Sodium 53 mg
  • Protein 3 g
  • Calories 266.0
  • Total fat 8 g
  • Cholesterol 29 mg
  • Saturated fat 5 g
  • Total carbohydrate 49 g


  • Iron 3.0
  • Folate 5.0
  • Calcium 9.0
  • Vitamin A 11.0
  • Vitamin C 17.0
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Baking & Desserts

Peach Melba