Peach Melba

Peach Melba
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 3 1/2 cups
    (875 mL)

    fresh or frozen raspberries, thawed

  • 3/4 cup
    (190 mL)

    powdered sugar

  • 4

    fresh peaches

  • 1 cup
    (250 mL)

    french vanilla ice cream


For special occasions, add 30 mL (2 Tbsp.) kirsch or raspberry liqueur to raspberry sauce.

Purée raspberries in the blender.

Beat powdered sugar into the raspberry purée. Keep in the refrigerator.

Put peaches in a large glass bowl. Cover with boiling water and let stand 10 to 20 seconds until the skin begins to curl. Remove peaches with a slotted spoon and dip in cold water. Carefully peel with a sharp knife.

Quarter each peach and remove stone.

Arrange 4 peach quarters on each plate. Place a scoop of ice cream in the centre and top with raspberry sauce.

Source: Metro