Peach Melba

I know I haven’t posted in over a week, but with school back in session, that’s about the best that I can do until a break comes around (and this weekend is Labor Day!). I have some fresh raspberries to make into a sauce and smother over some fresh peaches and vanilla ice cream to make one of my all-time fave flavor combination recipes: PEACH MELBA!
Many of you are familiar with the story behind the dessert:
The legendary chef, Escoffier in London, created this classic dessert in the late 1800′s solely in honor of a famous opera singer, Nellie Melba, who was performing in London. The dessert was first presented in a beautiful silver bowl that was placed between the wings of a stunning “swan” ice sculpture. In the bowl was vanilla ice cream covered by peaches and spun sugar. The swan idea was drawn from her last act in the opera. Escoffier did not add raspberry puree to the recipe until years later (without any jams or jellies added either).

Peach Melba

What You Need:

  • 1 to 2 fresh sliced peaches
  • 1/2 cup of sugar (for peaches)
  • 8 - 12 oz. fresh or frozen raspberries, thawed
  • 1/2 cups sugar (for raspberries) or more if preferred
  • 1/2 tsp. freshly squeezed lemon juice
  • 1 Tbsp. Chambord (raspberry liqueur)
  • Garnish: Italian Pizelles or Biscotti


  • In a medium bowl, combine the sliced peaches with the sugar and set aside.
  • A nice juice will form.
  • With a large mesh sieve set over another medium bowl, gently press the raspberries against the sieve with a large spoon so that everything presses through except the seeds.
  • Throw the seeds away.
  • With the pulp and juice of the raspberries, add the lemon juice, sugar and raspberry liqueur.
  • Blend well.
  • In individual serving bowls, place several scoops of vanilla ice-cream.
  • Stir the peaches again and then ladle them over the ice cream.
  • Spoon the raspberry puree all over the peaches and ice cream.
  • Garnish with a Pizelle or Biscott cookie!.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

So simple and yet so good!

And GREAT for all of us busy peeps who need fast and easy desserts to please!

Have a relaxed, restorative, rejuvenating Labor Day holiday!

Your comments make me smile and I promise to get back to you. I may be slow at it because I get easily distracted by something brewing in the kitchen or hummingbirds in my gardens.

Thank you so much for stopping by my blog today! If you’ve enjoyed this post, please consider leaving a comment and subscribing to my blog to receive e-mail notices of any new posts and recipes! I would love to follow your site back as well!

Subscribe to Updates!
New subscribers will receive a FREE, PRIVATE, never-before published family recipe.


  1. this looks great and the history of the desert is so nice will tweet


  2. Delicious! I love that combination, too.
    Hope you will find time to post more often.

  3. Oooh how pretty. I love the colors in this.

  4. wishing that i had a peach right now!

  5. Beautiful photos. Nice to read the history behind the recipe. A lovely combination with the peaches and raspberry.

  6. OMG your cooking looks so great, I’m glad I stopped by.

    Happy SITS Saturday Sharefest!

  7. Great to prepare that dish on weekend .

  8. Alexis Schaffner - PA says:

    I am making this today. Thanks for the great idea. Your pictures are fantastic.

  9. So simply delicious! Love the presentation idea and so perfect for the summer!

Please leave a comment


CommentLuv badge