Classic Peach Melba with Poached Peaches and Raspberry Coulis

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour (includes cooling)

Quick Ingredients

• 4 ripe but firm peaches (about 700 g), halved and pitted
• 3 cups (720 ml) water
• 1 cup (200 g) granulated sugar, divided
• 1 whole vanilla bean (or 2 tsp pure vanilla extract), divided
• 2 strips lemon peel + 3 tsp fresh lemon juice, divided
• 2 cups (250 g) fresh or frozen raspberries
• 1 quart (approx. 1 liter) good-quality vanilla ice cream
• Optional garnish: extra raspberries, fresh mint, toasted sliced almonds

Do This

• 1. Make a syrup: simmer 3 cups water, 3/4 cup (150 g) sugar, scraped seeds and pod of 1 vanilla bean, and 2 strips lemon peel for 5 minutes.
• 2. Add halved, pitted peaches; poach at a bare simmer 5–10 minutes until just tender. Cool in the syrup, then chill.
• 3. For coulis, blend raspberries with 1/4 cup (50 g) sugar, 2 tsp lemon juice, and 1/2 tsp vanilla (or a pinch of seeds). Strain to remove seeds; chill.
• 4. Shortly before serving, slightly soften the vanilla ice cream at room temperature for 5–10 minutes.
• 5. Peel the peach halves (skins should slip off easily). Slice if desired.
• 6. To serve, add 2–3 small scoops of vanilla ice cream to each chilled bowl, top with 1 peach (2 halves), spoon over raspberry coulis, and drizzle a little vanilla syrup if you like.
• 7. Garnish with fresh raspberries, mint leaves, and toasted sliced almonds; serve immediately.

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Why You’ll Love This Recipe

• An elegant French classic from Escoffier that is surprisingly simple to make at home.
• Fresh, clean flavors: tender vanilla-poached peaches, cool vanilla ice cream, and tangy raspberry coulis.
• Perfect make-ahead dessert: the peaches and coulis can be prepared hours (or a day) in advance.
• Light but luxurious, ideal for summer dinners, date nights, or dinner parties.

Grocery List

• Produce: Peaches, raspberries, lemon, fresh mint (optional)
• Dairy: Vanilla ice cream
• Pantry: Granulated sugar, vanilla bean or pure vanilla extract, optional sliced almonds

Full Ingredients

For the Vanilla-Poached Peaches

• 4 ripe but firm peaches (about 700 g), freestone if possible
• 3 cups (720 ml) water
• 3/4 cup (150 g) granulated sugar
• 1 whole vanilla bean, split lengthwise (or 2 tsp pure vanilla extract)
• 2 wide strips lemon peel (removed with a vegetable peeler)
• 1 tsp fresh lemon juice

For the Raspberry Coulis

• 2 cups (250 g) raspberries, fresh or frozen (no need to thaw completely)
• 1/4 cup (50 g) granulated sugar (add up to 1/3 cup / 65 g if berries are very tart)
• 2 tsp fresh lemon juice, or more to taste
• 1/2 tsp pure vanilla extract or pinch of scraped vanilla bean seeds

For Serving

• 1 quart (about 1 liter) good-quality vanilla ice cream
• Fresh raspberries, for garnish (optional)
• Fresh mint leaves, for garnish (optional)
• 2–3 tbsp toasted sliced almonds, for garnish (optional but delicious)

Step-by-Step Instructions

Step 1: Prepare the peaches

Choose peaches that are ripe and fragrant but still firm enough to hold their shape once poached. Rinse them under cool water and gently pat dry. Using a sharp knife, run the blade around each peach along the natural crease, all the way around to the starting point. Twist the two halves in opposite directions to separate. If the pit is stubborn, carefully pry it out with the tip of a small knife or spoon. Set the halved, pitted peaches aside. There is no need to peel them now; the skins will slip off easily after poaching.

Step 2: Make the vanilla poaching syrup

In a medium saucepan (3–4 quart / 3–4 liter), combine the water, 3/4 cup (150 g) sugar, and 2 wide strips of lemon peel. If using a vanilla bean, split it lengthwise and scrape out the seeds with the back of a knife. Add both the seeds and the pod to the pan. If using vanilla extract instead, wait and add it at the end of cooking. Place the pan over medium heat and stir gently until the sugar dissolves. Once it comes to a gentle boil, reduce to a very soft simmer and let it bubble for 5 minutes. This infuses the syrup with lemon and vanilla and slightly thickens it.

Step 3: Poach and peel the peaches

Lower the halved peaches into the gently simmering syrup, cut side down if possible, in a single layer. The liquid should almost cover them; add a little extra water if needed. Adjust the heat so the syrup barely simmers, with just a few lazy bubbles. Poach for 5–10 minutes, turning the peaches halfway through, until a skewer or tip of a knife slides into the flesh with only slight resistance. The timing depends on ripeness and size. Do not let them boil vigorously or they will become mushy. Remove the pan from the heat, stir in 1 tsp lemon juice and the vanilla extract (if using instead of a bean), and let the peaches cool to room temperature in the syrup.

Once cool enough to handle (about 20 minutes), gently slip off and discard the skins; they should come away very easily. Return the peeled peaches to the syrup and refrigerate until thoroughly chilled, at least 30 minutes and up to 24 hours.

Step 4: Make the raspberry coulis

While the peaches are cooling, prepare the raspberry coulis. In a blender or food processor, combine the raspberries, 1/4 cup (50 g) sugar, 2 tsp lemon juice, and vanilla. Blend until completely smooth and vibrant red. Taste and adjust: add a little more sugar if too tart or more lemon juice if it tastes flat. For a classic, silky Peach Melba, pour the puree through a fine-mesh sieve into a bowl, using a spoon or spatula to press the liquid through and leave the seeds behind. Discard the seeds. Cover and refrigerate the coulis until cold. It will thicken slightly as it chills.

Step 5: Prepare your serving bowls and ice cream

About 10 minutes before serving, place your serving dishes (shallow dessert bowls, coupe glasses, or small pasta bowls work well) in the freezer to chill; this helps keep the ice cream from melting too quickly. Take the vanilla ice cream out of the freezer and let it sit at room temperature for 5–10 minutes so it softens slightly. This makes it easier to scoop smooth, attractive balls. Meanwhile, set out your garnishes: fresh raspberries, mint leaves, and toasted sliced almonds if using.

Step 6: Assemble the Peach Melba

Remove the chilled peaches from the syrup and let the excess syrup drip back into the pan. (You can drizzle a little of this fragrant syrup over the finished dessert if you like.) Slice the peach halves into wedges or leave them as halves for a more traditional look. Place 2–3 small scoops of vanilla ice cream in each chilled bowl. Nestle 2 peach halves (or equivalent slices) on top or slightly to the side of the ice cream. Spoon 2–3 tablespoons of raspberry coulis over the peaches and ice cream, allowing it to cascade down the sides for a dramatic effect. If desired, drizzle a teaspoon or two of the vanilla poaching syrup over the peaches for extra gloss and aroma.

Step 7: Garnish and serve

Finish each bowl with a few fresh raspberries, a sprinkling of toasted sliced almonds, and a small sprig of fresh mint. Serve immediately, while the ice cream is still firm but just beginning to soften around the edges. Encourage guests to scoop all the layers together so they get peach, ice cream, and raspberry in each bite—the hallmark of a proper Peach Melba.

Pro Tips

• Use just-ripe peaches: Overripe fruit will fall apart in the syrup; underripe peaches will stay hard. Look for peaches that yield slightly when gently pressed near the stem.
• Keep the poach gentle: A bare simmer is key. Vigorous boiling will break the peaches and make the syrup cloudy.
• Do not skip straining the coulis: Removing raspberry seeds is what gives Peach Melba its classic, velvety sauce.
• Choose good ice cream: With so few components, the flavor of the vanilla ice cream makes a big difference. Look for brands with real cream, egg yolks, and vanilla.
• Serve well-chilled components: Cold peaches and coulis keep the ice cream from melting instantly and provide a beautiful temperature contrast.

Variations

• Grilled Peach Melba: After poaching and chilling, quickly sear the peach halves on a hot grill or grill pan (1–2 minutes per side) for light char marks and a hint of smokiness.
• Nectarine or apricot version: Substitute nectarines or large apricots. They can often be poached with skins on, but test one to see if the skin texture is pleasant.
• Lighter yogurt Melba: Swap vanilla ice cream for thick vanilla Greek yogurt or lightly sweetened plain yogurt for a fresher, tangier dessert.

Storage & Make-Ahead

The poached peaches can be stored in their syrup, covered, in the refrigerator for up to 3 days. The flavor often improves after a day as the fruit absorbs more vanilla syrup. The raspberry coulis keeps well in an airtight container in the refrigerator for 3–4 days; stir before serving. You can also freeze coulis for up to 1 month and thaw in the refrigerator. Do not freeze assembled Peach Melba, as the textures will suffer. For entertaining, you can poach the peaches and make the coulis a day ahead, then simply soften the ice cream and assemble the desserts just before serving.

Nutrition (per serving)

Approximate values for one serving (1 peach, about 1 cup / 2–3 scoops vanilla ice cream, about 3 tbsp coulis, without optional nuts): about 480 calories; 17 g fat (10 g saturated); 75 g carbohydrates; 60 g sugars; 4 g fiber; 6 g protein; 110 mg sodium. Values will vary based on your specific ice cream and the amount of syrup and coulis used.