Peach Melba Recipe
Peach Melba Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
It’s simple to prepare a memorable dessert for just you and someone else. Straight from our Test Kitchen, this yummy classic features fresh peaches and a super delicious raspberry sauce for drizzling. Idea: An easy way to peel peaches is to lower them into boiling water and cook them for 2 minutes. Remove with a slotted spoon; cool slightly and remove skin with a knife. Poaching peaches in syrup is a great way to soften peaches that are not yet ripe.
MAKES:
2 servings
TOTAL TIME:
Prep: 40 min. Cook: 10 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 40 min. Cook: 10 min. + chilling

Ingredients

  • 2 cups water
  • 1/2 cup sugar
  • 3 teaspoons lemon juice
  • 1/4 teaspoon vanilla extract
  • 1 medium peach, peeled and halved
  • 2 tablespoons seedless raspberry jam
  • 1/2 cup vanilla ice cream

Directions

In a small saucepan, bring water and sugar to a boil. Stir in lemon juice and vanilla. Reduce heat to low. Place peach halves cut side up in pan; cook for 5-8 minutes or until tender. Remove from the heat. Cool peaches in syrup for 30 minutes.
Remove peaches with a slotted spoon and place cut side down in a shallow dish. Cover and refrigerate for 2-4 hours or until chilled.
In a small microwave-safe bowl, heat raspberry jam for 20 seconds; stir until smooth. Place peach halves cut side up in dessert dishes. Top with ice cream; drizzle with jam. Yield: 2 servings.
Originally published as Peach Melba in Cooking for 2 Fall 2006, p61

Nutritional Facts

1 each: 237 calories, 4g fat (2g saturated fat), 15mg cholesterol, 27mg sodium, 52g carbohydrate (47g sugars, 1g fiber), 2g protein.

  • 2 cups water
  • 1/2 cup sugar
  • 3 teaspoons lemon juice
  • 1/4 teaspoon vanilla extract
  • 1 medium peach, peeled and halved
  • 2 tablespoons seedless raspberry jam
  • 1/2 cup vanilla ice cream
  1. In a small saucepan, bring water and sugar to a boil. Stir in lemon juice and vanilla. Reduce heat to low. Place peach halves cut side up in pan; cook for 5-8 minutes or until tender. Remove from the heat. Cool peaches in syrup for 30 minutes.
  2. Remove peaches with a slotted spoon and place cut side down in a shallow dish. Cover and refrigerate for 2-4 hours or until chilled.
  3. In a small microwave-safe bowl, heat raspberry jam for 20 seconds; stir until smooth. Place peach halves cut side up in dessert dishes. Top with ice cream; drizzle with jam. Yield: 2 servings.
Originally published as Peach Melba in Cooking for 2 Fall 2006, p61

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPeach Melba

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review