Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I watched Wolfgang Puck fix this on the Food Network and can't wait for peaches to be in season again! Can be adapted for Apricot Melba.

Ingredients Nutrition

Directions

  1. In a medium saucepan, prepare syrup.
  2. Bring sugar, water, lemon juice and zest to a boil.
  3. Lower to a simmer and cook for 10 minutes.
  4. Poach peaches until tender.
  5. Let them cool in the syrup.
  6. To prepare the raspberry sauce, in a blender combine raspberries, sugar and lemon juice.
  7. Process to a puree.
  8. Remove fruits from syrup.
  9. To serve, in a small bowl place a scoop of vanilla ice cream, place the fruit on top and cover with raspberry sauce.
  10. Garnish with whipped cream and toasted almonds.
  11. For Apricot Melba, use 12 ripe, firm apricots, pitted and halved (no need to skin).
Most Helpful

5 5

This was the best recipe I've found. I remember eating Peach Melba when I was very young--we'd go to the St. Anthony Hotel in San Antonio (haven't been there in over 40 yrs, so you know it made an impression), and they gave it a South Texas flair using fresh mango ice cream. I ate mine and half of my parents'. Wonderful, easy dish.

5 5

The contrasting flavors of this dessert are heavenly. And it was soooo easy. I used frozen raspberries and peaches picked fresh from my trees. Because my peaches were picked fully ripe, I may try not poaching them next time. i also did not add the cream, but my daughter thought it would be lovely to try it that way next time. This is a hard to beat dessert for a summer refresher.