Peaches, ice cream, and raspberry sauce might sound simple—until you’ve had them the French way.
The first time I served la pêche Melba at a summer dinner party, someone actually paused mid-bite and asked, “Wait—what is this?” That’s the magic of this classic dessert.
It’s rich without being heavy, nostalgic but totally timeless, and somehow feels both elegant and effortless every single time I make it.
What Makes La Pêche Melba So Special
This isn’t your average fruit-and-ice-cream combo. La pêche Melba is a beautiful balance of contrasts—warm, blanched peaches meet cold vanilla ice cream, all tied together with a silky raspberry purée.
Created by famed chef Auguste Escoffier in honor of opera singer Nellie Melba, it’s a dessert rooted in classic French culinary history.
And yet, it’s so simple. That’s the genius.
- No baking required
- Naturally gluten-free
- Summer-perfect but timeless year-round
- Aesthetic enough for dinner parties, easy enough for weeknights
Flavor Profile: A Symphony of Peach, Vanilla & Raspberry
Let’s talk flavor. The peaches are soft and mellow with just a touch of added sugar—nothing overpowering. The vanilla ice cream brings that creamy base, acting like a smooth backdrop for everything else.
And the raspberry sauce? That’s where the magic hits. It’s tangy, sweet, and slightly tart, waking up every bite with bold contrast.
The almond slivers on top? They’re the quiet MVPs. A little crunch, a hint of nuttiness, and just enough texture to round things out.
Ways to Customize This Classic French Dessert
One of the reasons I keep coming back to this recipe is how flexible it is. You can keep it traditional or add your own spin. Here are a few fun variations to try:
- Dairy-free twist: Use coconut milk ice cream or almond milk-based frozen dessert
- Low-sugar version: Skip the added granulated sugar and opt for a fruit-only purée
- Boozy bonus: Add a drizzle of peach schnapps or raspberry liqueur over the top
- Frozen treat remix: Use frozen peaches and pre-made sorbet for a shortcut version
It’s one of those desserts you can make feel luxe with minimal effort—my favorite kind.
When to Serve It: Perfect Moments for Pêche Melba
Because it’s so elegant without being fussy, pêche Melba works for all kinds of moments:
- Dinner parties: Serve it in coupe glasses for that upscale bistro vibe
- Brunch gatherings: A lighter option that still feels indulgent
- Summer celebrations: Perfectly refreshing after a BBQ or picnic
- Romantic date nights: Bonus points if you plate it with edible flowers
Pro tip: Chill your dessert dishes ahead of time so everything stays perfectly cold.
Tips for Best Results & Mistakes to Avoid
Even though it’s straightforward, a few tricks can make your pêche Melba unforgettable:
- Choose ripe but firm peaches. Overripe ones get mushy fast after blanching.
- Use high-quality vanilla ice cream. This is not the time for low-fat or generic brands.
- Strain your raspberry purée well. Nobody wants seeds sneaking in.
- Chill everything. Cold bowls, cold ice cream, cold purée. The contrast is part of the experience.
Avoid soaking the peaches too long in hot water—that’s a fast track to mush. And don’t skip the almond slivers unless you have to. They add more than just looks.
La Pêche Melba Recipe
Equipment
- Large pot (for blanching peaches)
- Blender or food processor
- Fine-mesh sieve
Ingredients
- 6 ripe peaches
- 1 tablespoon granulated sugar
- 2 cups ripe raspberries
- 1⅓ cups powdered sugar
- 2 pints French vanilla ice cream
- Raw almond slivers for garnish
Instructions
- Prepare the peaches: Bring a large pot of water to a boil. Fill a large bowl with ice water and set aside. Blanch peaches two at a time in the boiling water for 7 seconds, turning with tongs, then transfer to the ice bath for 10 seconds. Peel, halve, and pit the peaches. Sprinkle each peach half with granulated sugar and refrigerate for 1 hour.
- Make the raspberry sauce: Rinse raspberries and puree them in a blender. Strain through a fine-mesh sieve into a bowl to remove seeds. Whisk in the powdered sugar until smooth. Cover and refrigerate to chill.
- Assemble and serve: Place six serving dishes in the freezer to chill. Once cold, scoop 2–3 scoops of vanilla ice cream into each dish. Top with 2 peach halves, drizzle generously with raspberry sauce, and garnish with raw almond slivers.
Notes
- Best served immediately after assembling for ideal texture and contrast.
- Metal serving dishes chill faster and keep ice cream colder longer, but ceramic works too.
- You can substitute frozen raspberries if fresh aren’t available—just thaw and drain well before blending.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.