Peach Melba


Raspberry Sauce:



  • Sliced Almonds, Toasted (Optional)
  • Vanilla Ice Cream


Prepare the raspberry sauce.

  1. Combine fresh raspberries, sugar, water, lemon juice, and balsamic vinegar in a medium saucepan. Heat on medium, stirring regularly, until the raspberries collapse and resemble a sauce and the sugar dissolves (approximately 5-8 minutes).
  2. Strain the sauce into a bowl through a fine-mesh colander.
  3. Allow sauce to cool to near room temperature, then refrigerate until thoroughly cold.

Prepare the peaches.

  1. Combine sugar, water, vanilla, and lemon juice in a wide saucepan. Heat on medium, stirring until the sugar disolves.
  2. Slice peaches in half. Remove the stone if you can easily (if not, it can be removed later).
  3. Poach the peaches on each side until they are soft, spooning with the liquid every few minutes (approximately 6-8 minutes per side).
  4. Place poached peaches in a bowl or storage container, and cover with the liquid from the pan.
  5. Allow peaches to cool to near room temperature. When cool enough to handle, remove the peach skin and the stones if you’ve not already).
  6. Refrigerate until thoroughly cold.


  1. Place two or three small scoops of ice cream in a bowl.
  2. Position the poached peach on top of the ice cream.
  3. Drizzle liberally with raspberry sauce.
  4. Top with toasted almond slivers (optional).
  5. Enjoy!


Have you made this recipe? Share your experience with us in the comments below.