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A white bowl containing a serving of peach melba.

Classic Peach Melba Recipe

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  • Author: Ben
  • Prep Time: 20 minutes
  • cooling time: 2 hours
  • Cook Time: 20 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 4 Servings 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French


Succulent poached peaches meet rich raspberry Melba sauce, crowned with velvety vanilla ice cream. Experience the timeless elegance of Classic Peach Melba.


Units Scale
  • 4 large fresh peaches
  • 4 cups water (for peaches)
  • 2 cups sugar (for peaches)
  • 1 pint of fresh raspberries
  • 1/4 cup black currant jelly
  • 1/4 cup of sugar
  • Juice of 1/2 lemon
  • 2 cups vanilla ice cream


  1. Half, remove, and peel skin from peaches. Blanche if necessary once they are halved to make the skin easier to peel.
  2. Bring 2 cups of sugar and two cups of water to a soft boil into a medium saucepan
  3. Add peaches and simmer for 15 minutes. Occasionally stir the mixture making sure peaches get under the water. The peaches should be tender.
  4. Remove from heat and once cooled, put into a container and refrigerate until serving.
  5. In separate saucepan (and you can do this at the same time as peaches), add raspberries, black currant jelly, remaining sugar, and lemon juice
  6. Bring to a simmer and simmer for 15 minutes.
  7. Remove from heat and put through a fine mesh strainer a container.
  8. Cool melba sauce and refrigerate until ready to use
  9. When ready to serve, add a scoop of ice cream to dish, 2 peach halves, and about ¼ cup of melba sauce


  • Keep left over peach syrup and use for cocktails or tea
  • peeling and pitting peaches can be tricky. Make sure they are ripe before starting. Take care in both pitting and peeling.
  • Blanching is a good way to help remove
  • You can use canned peaches in a pinch for this recipe
  • Make sure to use a fine mesh strainer for melba sauce
  • Homemade Ice cream is best for this, but use what you like!