Peche Melba
Peach Melba
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
The first version of Peach Melba, a traditional dessert with peach was created by Chef Escoffier when he was the chef at the restaurant of the Savoy Hotel.
Course: Dessert
Cuisine: French, Vegetarian
Servings: 4 people
Author: Mike Benayoun
  • 4 peaches (relatively firm)
  • 1 cup sugar
  • 1 vanilla bean , split in half lengthwise and scraped
  • 7 oz raspberries
  • ½ cup icing sugar
  • ½ lemon
  • cup vanilla ice cream
  • cup whipped cream
  • 3 oz. sliced almonds
  1. Bring water to a boil in a saucepan.
  2. Dip the peaches for 3 to 5 minutes or longer if the peaches are very firm.
  3. Remove the peaches from the saucepan and peel.
  4. Cut the peaches in half and remove the pit.
  5. In another saucepan, bring 1 quart of water to a boil with the sugar and vanilla (including the bean).
  6. Dip the peach halves, reduce heat and simmer for 8 to 10 minutes, until the peaches are still firm but a knife can pierce them easily.
  7. Set saucepan aside. Leave the peaches in the saucepan to cool.
  8. Meanwhile, mix the raspberries with the juice of half a lemon and icing sugar to get the raspberry puree.
  1. Place a peach in a bowl.
  2. Top with vanilla ice cream and whipped cream.
  3. Finish with some raspberry puree and sliced almonds.