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Peach Melba

Yield 6 Servings


  • 2 15.25-oz. cans peach halves packed in heavy syrup
  • 3 cups fresh raspberries or 3 cups frozen raspberries, thawed
  • 2 teaspoons fresh lemon juice
  • 1 quart vanilla ice cream

Nutrition Information

  • calories 336
  • fat 11 g
  • satfat 7 g
  • protein 5 g
  • carbohydrate 59 g
  • fiber 8 g
  • cholesterol 42 mg
  • sodium 86 mg

How to Make It

  1. Drain peaches, reserving syrup. Pour reserved syrup into a small saucepan and bring to a boil over high heat. Boil syrup rapidly, stirring often, until liquid has reduced by half, about 5 minutes. Remove from heat, pour into a bowl and cool.

  2. Place raspberries in a food processor or blender; pour in reduced syrup and lemon juice. Process until sauce is smooth. Strain sauce through a fine-mesh sieve, pushing hard on solids to extract as much liquid as possible. (You should have about 2 cups of sauce.)

  3. Arrange 1 or 2 peach halves on individual plates or in small serving bowls. Top each with a large scoop of ice cream. Spoon some raspberry sauce over peaches and ice cream. Pass around remaining raspberry sauce on the side.