May 17, 2026
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Once you start reading about Escoffier, the French chef who more or less invented modern French cooking, you end up wanting to try everything he made. This Melba Peach is one of his most famous, and it’s easy to see why.
I couldn’t quite believe how four humble ingredients could come together into something this good. Poached peaches, vanilla ice cream, a sharp raspberry sauce and some toasted almonds on top.It works in a way you have to taste to understand.
And I know that sounds almost too simple to bother with, but trust me on this: when it’s made properly, from good ingredients in season, it is genuinely one of the best things to wake up your taste buds. I make it every summer and I would receive complaints from my husband if I stopped. Make this one and report to me!
Table of Contents
Where melba peach from
This is -as I’ve said earlier- one of the great creations of Auguste Escoffier. So while it was invented in London, it’s French through and through in its technique and spirit, and it’s earned its place in the classic French dessert repertoire.
And it has a honorable story too. In 1892, the Australian soprano Nellie Melba was singing Wagner’s Lohengrin at Covent Garden, and the Duke of Orléans threw a celebration dinner at the Savoy Hotel, where Escoffier was chef. For the occasion, Escoffier created a similar dessert to this recipe, and served it in a silver dish perched on a swan carved from ice, a nod to the swan boat in Lohengrin. He called it Pêche au Cygne, “peach with a swan.”
However, a few years later, when Escoffier and César Ritz opened the Ritz in London, he refined it, adding a sweetened raspberry purée over the top, and renamed it the classic Melba Peach in her honour. Melba herself wrote of tasting it, “Much as Eve tasted the first apple, I tasted the first Peach Melba.” And Escoffier was fierce about keeping it simple: peaches, vanilla ice cream, raspberry purée, and no more. Any variation, he said, “ruins the delicate balance of its tastes.” The original peach melba has survived over 130 years for a reason!
Ingredients
- Peaches – Ripe but firm peaches are ideal, they hold their shape when poached. White fragrant peaches work beautifully too, for a more delicate flavour.
- Vanilla ice cream – Use a good one, since it’s one of only three elements. Real vanilla, flecked with seeds, makes all the difference.
- Raspberries – Fresh, for the sauce. Their sharpness is the great contrast with the sweetness of the peaches and ice cream.
- Sugar – For the poaching syrup and a little in the sauce. Not much, since the peaches and berries bring their own sweetness.
- Vanilla pod – In the poaching syrup, to perfume the peaches. A split pod is best; extract does at a pinch.
- Lemon – A squeeze in the syrup and the sauce, to keep things bright.
- Flaked almonds – The traditional garnish, toasted. Optional, but they add a lovely crunch.
How to make melba peach
1. Poach the peaches
Bring a light vanilla syrup to a gentle simmer, then lower in the whole or halved peaches and poach until just tender, turning them so they cook evenly. A knife should slide in easily.
Then lift them out and, once cool enough to handle, slip the skins off, they come away easily after poaching. Let them cool in a little of the syrup so they stay moist and take on more vanilla. Don’t overcook them to mush; you want them tender but still holding their shape.
2. Make the raspberry sauce
Blitz fresh raspberries with a little sugar and a squeeze of lemon, then pass the purée through a sieve to remove the seeds. Taste it, it should be sharp and fresh, not jammy or too sweet. If it’s too thick, loosen with a tiny splash of water; if it’s not sharp enough, a little more lemon.
3. Assemble
This bit’s the joy of it. A scoop of vanilla ice cream in each bowl or glass, a poached peach half or sliced alongside, then the raspberry sauce spooned generously over the top so it runs down. Scatter with toasted flaked almonds if you like. Serve immediately, while the ice cream’s cold and the sauce is bright!
Tools for this recipe
Check out my favorite kitchen essentials and cookware!
- Poach the peaches in a wide saucepan so they sit in a single layer.
- Blitz the raspberry sauce with a hand blender, then pass it through a fine sieve to remove the seeds.
- Serve in glasses desserts bowls to show off the layers.
Tips for success
- Poach the peaches: poaching makes them tender, fragrant and easy to peel, and it rescues peaches that aren’t perfectly ripe. Raw peaches are a gamble; poached ones are reliable every time.
- Keep the raspberry sauce sharp: its whole job is to cut the sweetness of the peaches and ice cream. Go easy on the sugar and keep that fresh, tart edge, it’s what makes the dessert balanced.
- Sieve the sauce: passing out the seeds gives you a smooth, glossy purée that looks and feels far more elegant. Worth the extra minute.
- Use a good vanilla ice cream: with only three components, quality will show. Get yourself a proper vanilla ice cream.
- Assemble at the last minute: build each serving just before eating, or the ice cream melts into the sauce. Have everything ready and put it together at the table.
How to store it
- Melba Peach is an assemble-and-eat-now dessert, but the components keep beautifully, which is what makes it such a good make-ahead.
- The poached peaches keep in their syrup in the fridge for up to 3 days, and actually improve as they sit, taking on more of the vanilla. The raspberry sauce keeps for 3 to 4 days in a sealed jar in the fridge, and freezes well for a couple of months. So make both ahead, keep the ice cream in the freezer, and you can assemble a beautiful dessert in about a minute whenever you fancy.
More dessert recipes to try
Variations
- Less sugar: the peaches and raspberries are naturally sweet, so you can poach the peaches in a lighter syrup (drop the sugar by about a third) and barely sweeten the raspberry sauce at all, letting the fruit lead. The peaches will take a touch longer to turn tender in a lighter syrup, and the sauce will be sharper, which many people (including me) prefer.
- Use a different stone fruit: nectarines, or even poached apricots, work the same way when peaches aren’t at their best.
- Add a splash of liqueur: a little kirsch, peach liqueur or the fantastic raspberry liqueur from the Loire Valley in the sauce, for a grown-up version.
- Melba Peach with brioche: serve it over a slice of toasted brioche or with a crisp almond tuile for a bit of texture.
FAQ
What is Melba peach?
Melba Peach is a classic dessert of poached peaches and vanilla ice cream, topped with a fresh raspberry sauce. It was created by the French chef Auguste Escoffier in the 1890s in honour of the opera singer Nellie Melba, and it’s stayed a classic ever since for its simple, elegant balance of flavours.
Do you have to poach the peaches for peach Melba?
Traditionally, yes. Poaching makes the peaches tender and fragrant, lets you peel them easily, and means the dessert works even if your peaches aren’t perfectly ripe. You can use very ripe raw or tinned peaches, but poached fresh ones are much better.
Can I make peach Melba ahead of time?
The components, yes, and it’s ideal for it. Poach the peaches (they keep 3 days in their syrup) and make the raspberry sauce (3 to 4 days in the fridge, or frozen) in advance. Then assemble with the ice cream just before serving, since it doesn’t keep once built.
Can I use tinned peaches?
Yes, if you have to. Well-drained tinned peaches in juice save you the poaching and work fine. You’ll lose some of the fresh flavour and vanilla perfume of home-poached ones, but it’s a perfectly good shortcut when peaches aren’t in season.
Prep Time 20 minutes 
Cook Time 15 minutes 
Total Time 2 hours 35 minutes 
Servings 4Description
Ingredients
- 4 white peaches ripe
- 500 ml water
- 500 gr caster sugar
- 1 vanilla pod split and scraped
- 250 raspberries fresh
- 50 gr icing sugar sifted
- 4 scoops vanilla ice cream
- 30 gr flaked almonds
Instructions
1. Poach the peaches
- Bring the water, sugar, split vanilla pod and lemon juice to a gentle simmer, stirring until the sugar dissolves. Lower in the peaches and poach gently for 8 to 10 minutes, turning, until just tender when pierced. Lift out.
2. Peel and cool
- Once cool enough to handle, slip the skins off (they come away easily). Halve and stone the peaches. Let them cool in a little of the syrup.
3. Make the raspberry sauce
- Blitz the raspberries with the sugar and lemon juice until smooth. Pass through a fine sieve to remove the seeds. Taste, it should be sharp and fresh. Loosen with a splash of water if too thick.
4. Toast the almonds (optional)
- Toast 30 grams flaked almonds in a dry pan over medium heat until lightly golden. Set aside to cool.
5. Assemble
- Put a scoop of vanilla ice cream in each bowl or glass. Add the poached peach halves alongside. Spoon the raspberry sauce generously over the top. Scatter with toasted flaked almonds if using. Serve immediately.
Notes
- Poach the peaches even if they seem ripe. It makes them tender, fragrant and easy to peel, and rescues less-than-perfect fruit.
- Keep the sauce sharp. Its job is to cut the sweetness. Go easy on the sugar.
- Make ahead: poached peaches keep 3 days in their syrup; raspberry sauce keeps 3 to 4 days (or freezes). Assemble just before serving.
- Tinned peaches (drained) work in a pinch, but fresh poached are far better.
Share your feedback and spread the love!
If you try this recipe, I’d love to hear how it turns out! Leave a ★★★★★ rating and your thoughts in the comments, it helps fellow French foodies discover this recipe too. Snap a photo and tag @obviously.french on Instagram. Come talk about it in our Facebook group. And don’t forget to save this recipe to Pinterest so you’ll always have it handy for your next French-inspired meal!
