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Peach Melba Dessert


  • 4 individual round sponge cakes or shortcakes
  • 4 canned peach halves in syrup
  • 4 scoops vanilla or peach ice cream
  • 2 tablespoons raspberry jam
  • 1 tablespoon chopped nuts


  • 1. Place cakes on dessert plates. Drain the peaches, reserving 2 tablespoons syrup; spoon 1-1/2 teaspoons syrup over each cake. Place peach halves, hollow side up, on cakes. Put a scoop of ice cream in each peach. Heat jam; drizzle over ice cream. Sprinkle with nuts. Serve immediately.

Nutrition Facts


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