La Pêche Melba Recipe
This classic French dessert layers poached peaches, vanilla ice cream, and raspberry sauce for a vibrant, refreshing treat.
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.
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