Easy Peach Melba Recipe (30 Minutes)

Easy Peach Melba Recipe (30 Minutes)

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When I was in the high school, we moved to Jacksonville, Illinois. This summer I drove with my boyfriend in the car when he said: “Look you have peaches at the petrol station, we have to stop.” I was suspicious of the whole idea of ​​petrol station fruits.

Moments later we sat on a picnic table and devoured the best peaches I’ve ever had when the juices drip on our bare legs. We all heard from Georgia Peaches, but these were Calhoun County Peaches, and they never make it beyond the farm – the locals take care of this.

If you have great peaches, you don’t have to do much to you. That is the beauty of the court Peach Melba. With the chic family tree to be created by famous French chef Auguste escoffierYou would think the recipe would be detailed, but it really doesn’t have to be. You can make my simple version of Peach Melba with frozen fruits and vanilla extracts to save time and money while enjoying the classic taste combination.

Simply recipes / photo of Julia Gartland / Food Styling by Samantha Seneviratne


What is Peach Melba?

Escoffier’s original recipe for Peach Melba was developed for the opera singer Nellie Melba in the 1890s and was simply fresh peaches that were poached in syrup from a vanilla harness and served over vanilla ice cream. Later the cook added a splash of raspberry sauce.

Wed-up halved peaches in a vanilla syrup give the fruits the fragrance of vanilla. For the sauce, the raspberries are traditionally cooked with sugar and lemon and pressed through a sieve to make it smooth and core.

Which fruit to use in this recipe

With such simple ingredients, the peaches are the star of the show in this dish. This is a recipe to demonstrate the peak season, ripe fruits and no rocky winter imports. Nevertheless, the poaching in syrup is an opportunity to improve a slightly examined peach.

When the short moment of completely mature peach is over, I use frozen peaches in this recipe instead of imported peaches. I also use frozen raspberries for lightness and costs and skip both cooking and effort to make the recipe faster and easier. I have nothing against the seeds, but if you do this, press the puree through a fine mesh sieve.

Simply recipes / photo of Julia Gartland / Food Styling by Samantha Seneviratne


More summer fruit desserts


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  • 1 3/4 Cup ((350 G))) Sugardivided

  • 1 1/2 Cup Water

  • 3 1/2 teaspoon freshly suitable lemon juicedivided

  • 1/2 teaspoon Vanilla extract

  • 4 largemature peach, halved and repelled, or 2 (10 ounces) Pockets frozen cut peachthawed

  • 1 cup Frozen raspberriesthawed

  • Vanilla ice creamto serve

  1. Poch the peach:

    Combine in a wide, deep pan 1 1/2 cups of sugar, water, 3 teaspoons of lemon juice and vanilla. Bring to a boil over medium to high heat until the sugar is dissolved.

    If you use fresh peaches, carefully put the peach halves in the boiling syrup. So far, cooking tender, about 3 minutes per side, testing by piercing with a shoe knife. If you are tender, transfer a slotted spoon to transfer the peaches into a bowl and sit up to the room temperature for 5 to 10 minutes. Push the skins out of the cooled fruits.

    If you use frozen peaches, put the thawed peach panes in the boiling syrup and return to cook. Let it boil for 2 minutes, then remove from the heat and let the fruit in the syrup cool down to room temperature for 15 to 20 minutes.

  2. Make the sauce:

    Combine the raspberries in a mixer, remain 1/4 cup of sugar and remain 1/2 teaspoon of lemon juice. Purée up to smooth, approx. 2 minutes. If desired, press through a fine mesh sieve to remove the seeds.

  3. Surcharge:

    To serve, add two peach halves or 1/2 cup of slices in four serving shells. Add each bowl of an ice cream and drizzle them with 2 tablespoons of raspberry sauce. Serve immediately.

    Store all the remaining peaches with your sauce and raspberries separately in airtight containers in the fridge for up to 4 days.

    Do you love the recipe? Let’s star and a comment below!

Nutritional information (by portion)
435 Calories
1g Fat
110g Carbohydrates
2G protein

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Nutritional information
Portions: 4
Amount per serving
Calories 435
% Daily value*
1g 1%
Saturated fat 0g 0%
0mg 0%
5mg 0%
110g 40%
Food fiber 6g 21%
Total sugar 104g
2G
Vitamin C 26mg 130%
Calcium 27mg 2%
Iron 1mg 5%
Potassium 413 mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice.

Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.

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