See more
Peach Melba

Peach Melba

All You SEPTEMBER 2008

  • Yield: 6 Servings
  • Cost Per Serving:$2.04


  • 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


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.

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.)

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.

Nutritional Information

Amount per serving
  • Calories: 336
  • Fat: 11g
  • Saturated fat: 7g
  • Protein: 5g
  • Carbohydrate: 59g
  • Fiber: 8g
  • Cholesterol: 42mg
  • Sodium: 86mg

Go to Full Version of

Peach Melba Recipe