There is nothing better than seasonal fruit for dessert, especially when it’s paired with ice cream! This take on peach melba continues the tradition of pairing peaches with a fresh tart-and-sweet raspberry sauce and vanilla ice cream. To make this dish, poach the peaches, blend the raspberry sauce, and combine with some ice cream. If you’re making this out of peach season, use frozen defrosted peach slices. Raspberries are available year-round, so be sure to stick with fresh when you’re at the store. In just half an hour, you’ll have a tasty, memorable, kid-friendly dessert that will please everyone post-dinner.
Did you try making this? Let us know how it went in the comments!
Ingredients
- 4firm, ripe peaches
- 2 c.(400 g.) granulated sugar
- 1/2 c.(58 g.) confectioners’ sugar
- 1 tsp.fresh lemon juice
- 3 c.fresh raspberries, divided
- Vanilla ice cream, for serving
Directions
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- Step 1Using a paring knife, score an X into the bottom of each peach to help with peeling later. In a large saucepan, bring granulated sugar and 4 cups water to a boil, stirring until sugar is dissolved. Add peaches and reduce heat to medium-low. Simmer, stirring occasionally, until peaches are tender, 6 to 10 minutes. Let cool in syrup if not using right away. If using right away, using a slotted spoon, transfer peaches to a cutting board and let cool slightly.
- Step 2Meanwhile, in a blender, blend confectioners’ sugar, lemon juice, and 2 cups raspberries on high speed until well combined, about 1 minute. Strain through a fine-mesh sieve into a medium bowl, using a spatula to help push sauce through sieve (you should have about 3/4 cup sauce). Discard seeds in sieve.
- Step 3When peaches are cool enough to handle, peel and discard skin. Cut peaches in half and discard pit. Cut each half into 4 wedges.
- Step 4Divide peach slices among bowls. Scoop ice cream into bowls. Drizzle with raspberry sauce and top with remaining 1 cup raspberries.
