Peach Melba

A winning Peach Melba

Posted on Posted in Dessert, Recipe

‘Tis the season of the stone fruits! Yaay!

I love the timing actually. Just when we bid a very tearful adieu to our beloved Hapus, pretty peaches, plums, cherries and lychees make a grand entry and our world is wonderful again. After the classic awesomeness of Roald Dahl’s ‘James & Giant Peach‘ as a child, peaches have always been my favourite of the stone fruit clan.

I’ve always wanted to do a la Nigella, you know – sneak into the pantry at midnight and tuck into delicious dessert. I mean, how wonderful is that! So this weekend I whipped up a French classic dessert – Peach Melba. It’s a make ahead dessert that has ridiculously simple elements that you can refrigerate and tuck into on busy week nights. There is nothing better than coming home to a fabulous dessert after a busy work day.

Peach Melba
Peach Melba

Peach Melba is this classic French creation, that has vanilla poached peaches drizzled with raspberry sauce, served with a generous dollop of vanilla ice cream. Sigh!

Now, since raspberries are not available in Bombay, I used fresh cherries instead and the result was well, spectacular! 🙂

Cherry Sauce
Cherry Sauce

Peach Melba

Peach Melba


    For peaches
  • Peaches : 6 medium firm-ripe peaches
  • Water : 6 cups
  • Sugar :2 cups
  • Vanilla Bean :1
    For the Cherry Sauce
  • Fresh deep red cherries : 250 gm
  • Castor Sugar : 1 cup
  • Fresh Lemon juice : 2tbsps
  • Use water for the desired sauce consistency


    The Peaches
  • Put the water, sugar and the vanilla pod into a pot
  • Bring it to a boil and then let it simmer on a medium flame for around 10 minutes
  • Cut the peaches in half. Do not remove the stones, else the peaches might get really soft and might lose shape during the poaching process
  • Poach the peaches for around 6- 8 minutes, depending on the ripeness of the fruit
  • Test the cut side with a knife to check if they are soft
  • Once done, remove them with a slotted spoon and set aside to cool
  • Once they are cool enough to handle, the skin will come off easily. Remove the stones
  • Place them in a wide bowl and drizzle some of the cooled poaching syrup on them and refrigerate
  • *You can freeze the peaches in a ziplock bag for use later
    The Cherry Sauce
  • Whiz the fresh cherries, castor sugar and the lemon juice in a blender.
  • You could add water to get the desired consistency you need and whiz once more, till you get a nice smooth sauce.
  • Pass the sauce through a sieve to get rid of the pits.
  • Transfer in an airtight bottle and refrigerate.
  • *You could freeze this sauce and use it as a dessert topping. Stays fresh for around a month. **
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The Plating

Place two peach halves into a dessert dish, drizzle with the fresh cherry sauce and serve with a dollop of vanilla ice-cream. Finish it off with a sprig of fresh mint


Peach Melba
Peach Melba

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