Peach Melba

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  • 1 cup sugar
  • 1 cup water
  • 1 vanilla bean, sliced open (or 1 teaspoon vanilla extract)
  • 4 large firm peaches
  • Sauce:
  • 3 cups fresh raspberries or 12 ounce bag frozen, thawed
  • 2 tablespoons powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 pint vanilla ice cream


  1. Combine sugar, water and vanilla bean in a pot over medium heat. Stir constantly until mixture boils. Cover and boil 5 minutes. Turn off heat. If using extract instead of vanilla bean pod, add extract now.
  2. Cut peaches in half and remove the pits. Bring syrup to a strong simmer and add peach halves. Poach 2-3 minutes until soft. Cool until you can handle them, then peel. Cool the syrup and store peached with syrup in refrigerator up to 24 hours.
  3. Combine raspberries and sugar in a blender until pureed. Press through a sieve. Refrigerate.
  4. Serve ice cream with peach halves and raspberry syrup.

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