Pêche Melba Recipe

Prepare peaches

Bring a large pot of water to a gentle boil. Using a paring knife, cut a shallow X in the bottom of each peach. Prepare an ice bath (bowl of ice and cold water).

Blanch the peaches in the boiling water for 30–60 seconds, until the skin begins to loosen at the X. Remove immediately with a slotted spoon and transfer to the ice bath to stop cooking and cool.

Once cool, peel the skins off — they should slip off easily. Halve the peaches and gently remove the pits. If desired, quarter large peaches for easier serving.

In a medium saucepan, combine 4 cups water, 1 cup sugar, 1 tbsp lemon juice and the split vanilla bean (scrape seeds into liquid and add pod) or 1 tsp vanilla extract. Bring to a simmer over medium heat, stirring to dissolve sugar. Remove vanilla bean pod if used.

Add the peeled peach halves to the poaching liquid and simmer gently for 5–8 minutes, until peaches are tender but not falling apart. Remove from heat and let peaches cool in the syrup. For extra flavor, stir in 1 tsp peach schnapps or kirsch while warm.

When cool, transfer peaches and a couple tablespoons of poaching syrup to a container and refrigerate until ready to assemble (can be made up to 24 hours ahead). Reserve remaining syrup for drizzling.

Place 2 cups raspberries, 1 tbsp sugar, 1 tsp lemon juice and 2 tbsp water in a small saucepan. Cook over medium heat, stirring and gently crushing berries with the back of a spoon, until the mixture simmers and thickens slightly, about 6–8 minutes.

Remove from heat and strain the sauce through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible. Discard seeds. Taste and adjust sweetness with a little more sugar if needed. Chill until ready to serve.

Scoop 1 scoop (or 1/2 cup) vanilla ice cream into each serving bowl or dessert glass.

Place 1 whole or 2 peach halves (depending on size) atop the ice cream. Spoon 2–3 tablespoons of raspberry sauce over the peaches and ice cream so sauce cascades over the fruit (classic Pêche Melba presentation).

Drizzle a little reserved peach poaching syrup around the bowl if you like extra peach flavor.

Garnish each serving with 2 fresh raspberries, a sprinkling of toasted sliced almonds (about 1/2 tablespoon), and a small mint sprig. Serve immediately.