Peach Melba, the most famous of all peach desserts, was created by French chef Auguste Escoffier in 1893 to honor Australian opera singer Dame Nellie Melba’s visit to London. It is a very simple and elegant dessert consisting of peaches marinated in vanilla sugar syrup and served with vanilla ice cream and raspberry sauce.

Peaches are usually available in grocery stores from early spring until October, but the best time to use them is when they have been tree-ripened in the middle of summer. Poaching the peaches in vanilla sugar syrup brings out their succulent flavor.

Makes 4 servings
    1 cup granulated sugar
    2 cups water
    Half a vanilla bean pod, split open lengthwise
    4 ripe peaches
    Raspberry sauce (recipe below)

To remove peach skins, drop the peaches in boiling water for approximately 30 seconds. Then immediately place them in ice water for a few seconds. Remove skins.

Bring sugar, water, and vanilla bean to a simmer until sugar is dissolved. Remove from heat.

Cut peaches in half, remove pit, and place in sugar syrup, making sure they are completely submerged. Marinate for 30 minutes. Remove peaches from syrup and cool completely.

Place 2 peach halves in 4 serving dishes. Place one scoop of ice cream on top and drizzle with raspberry sauce. Garnish with fresh raspberries and mint if desired.

Raspberry Sauce
    1 cup fresh raspberries
    2 tablespoons powdered sugar
    1 teaspoon lemon juice
    1 teaspoon cornstarch

Place all ingredients in a saucepan and simmer until slightly thickened. Then strain through a sieve into a bowl and chill.

The Epoch Times publishes in 35 countries and in 19 languages. Subscribe to our e-newsletter.

Peach Melba

Tips for Eye-Catching Curb Appeal

Decorating for Spring

Theatregoer Feels at Peace While Watching Shen Yun

Performing Artist: ‘The music is not only on key technically, it’s on key spiritually’