French Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pêche Melba
Poached peaches set on vanilla ice cream and draped in vibrant fresh raspberry sauce — a belle époque classic created by Escoffier for Dame Nellie Melba.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
8 steps- 1
Combine the water, granulated sugar, and vanilla bean in a wide saucepan and bring to a simmer, stirring to dissolve the sugar.
- 2
Add the peach halves cut-side down and poach gently until just tender when pierced with a knife, 6 to 8 minutes depending on ripeness.
- 3
Remove the peaches with a slotted spoon, let cool slightly, then peel off the skins, which should slip away easily.
- 4
Chill the poached peaches while you make the sauce.
- 5
Puree the raspberries with the powdered sugar and lemon juice in a blender, then strain through a fine sieve to remove the seeds.
- 6
To serve, place a scoop of vanilla ice cream in each glass or bowl, top with a chilled peach half, cut-side down.
- 7
Spoon the fresh raspberry sauce generously over the peach and ice cream.
- 8
Scatter with toasted almonds if using and serve immediately.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
76/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving90
Calories
2 g
Protein
22 g
Carbs
1 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Peche Melba was created by the chef Auguste Escoffier at the Savoy Hotel in London for the opera singer Dame Nellie Melba, pairing poached peaches with vanilla ice cream and a raspberry puree. It's built as a study in temperature and texture contrast rather than a baked or cooked dessert in the usual sense, closer to a plated composition than a recipe with a single cooking method.
Listahan note
This version poaches the peaches gently in a light sugar syrup rather than serving them raw, since poaching softens the flesh just enough to contrast against the cold ice cream without turning mushy.
Technique cues
- Poaching peaches in a bare simmer, rather than a hard boil, keeps the fruit intact while still softening it through to the center.
- Cooling the poached peaches fully before assembly keeps them from melting the ice cream on contact.
- Pureeing raspberries and straining out the seeds gives a smooth sauce that coats the peaches and ice cream evenly rather than clumping.
- Assembling the dish just before serving, rather than ahead of time, keeps the ice cream from softening too far before it reaches the table.
Kitchen flow
- Parallel prep
- While Pêche Melba is in the oven, measure out any garnish or topping — like the vanilla ice cream — so it's ready the moment the bake finishes cooling. Plan around the poach; that's the slow part.
- Make-ahead
- Pêche Melba's dough or batter (built around vanilla ice cream) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest. The poach step is what sets the pace here.
- Leftover move
- Leftover Pêche Melba freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the vanilla ice cream. The poach step is what sets the pace here.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Pêche Melba right away — sugar and butter residue hardens fast once it cools. This one leans on the vanilla ice cream. Plan around the poach; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Peaches
Flavor support
Purpose: Peaches supports the balance of Pêche Melba and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
vanilla ice cream
Richness and texture
Purpose: vanilla ice cream rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
raspberries
Flavor support
Purpose: raspberries supports the balance of Pêche Melba and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Peel the peaches after poaching rather than before, since the brief heat loosens the skin and makes it slide off easily.
- Serve in a chilled glass or coupe to slow how quickly the ice cream melts once plated.
- A few toasted almond slivers on top add crunch without changing the dish's classic three-component structure.
Ingredient swaps
- Dairy-free direction
- Swap the vanilla ice cream for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the raspberries.
- Lower-sodium direction
- Salt in stages instead of all at once, tasting as you go — you'll likely need less than the full amount. This one leans on the raspberries.
- Weeknight shortcut
- Mix and chill the batter or mix-ins up to a day ahead so the night-of step is just baking, not mixing. This one leans on the raspberries.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
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