Photo: Peach Melba

TOTAL TIME: 30 min
Prep: 20 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 8 servings
LEVEL: Intermediate

ingredients

PEACHES:
  • 3 cups water
  • 3 1/2 cups sugar
  • 1 vanilla pod, split lengthwise
RASPBERRY SAUCE:
  • 3 cups raspberries
  • 1/4 cup confectioners' sugar
  • 1 tablespoon lemon juice
TO SERVE:
  • 1 large tub vanilla ice
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.

    Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.

    When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.

    To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.

    To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    5

    Newest Ratings and Reviews

    Read all 2 reviews

    • on August 23, 2011

      Flag

      Well my dear Nigella, I live in Boston and was heading to a friends house on the beach down in the cape for a brilliant clam bake. What to Bring for desert? As a personal chef, i am always required to do something, well i gotta say: Peaches Melba was absolutely tasty and simple.

      Followed your recipe to a T. and as it was for family, "i didn't run the raspberry sauce thru a sieve" but i would've for others, i personally loved the crackling of the raspberry seeds with the softness of the peach and vanilla ice cream. The only thing i did differently was I added a touch of mint extract to the simple syrup with vanilla bean and a touch to the sauce. Just for that bit of that "phenomenal "summer in your mouth" moment" HA!

      Def. on my list for get togethers !!!

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    • on June 22, 2011

      Flag

      This is a great way to use fresh peaches that aren't that sweet. This dessert is summer in a bowl. My family couldn't get enough.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    Get Cooking Channel on your TV.