Not-So-Classic Peach Melba

Published Sept. 1, 2021

Introduction

A modern reimagining of the classic Peach Melba, this vibrant dessert celebrates seasonal ripe peaches with a silky, house-made raspberry sauce, creamy vanilla ice cream, and customizable flavor accents. The balance of sweet-tart fruit, tangy notes, and rich creaminess makes it ideal for intimate gatherings or elegant repasts.

Ingredients

For the Dessert Base

• 6 ripe, sweet freestone peaches (ideal for easy peeling and slicing)

• 1 cup ripe red raspberries (plus extra for garnish)

• 2 tablespoons granulated sugar (adjust based on peach sweetness)

• 2 teaspoons granulated sugar (for peaches)

• 1 quart high-quality vanilla ice cream (chilled, not melted)

• A few drops of fresh lemon juice (to prevent browning, optional)

Optional Enhancements (from user feedback)

• Liquor/Fruit: 1–2 tablespoons peach liqueur, brandy, or raspberry liqueur (add to peaches or sauce)

• Sweetener: Adjust sugar to taste (e.g., ½–1 teaspoon honey for a subtle floral note)

• Textural Accents: Flaky sea salt (e.g., Maldon), high-quality olive oil, or dark chocolate shavings

Preparation

Step 1: Raspberry Sauce

Choose one method for a smooth, seedless (or lightly seeded) sauce:

Method 1: Blender-Strain

• Combine 1 cup raspberries and 2 tablespoons sugar in a blender. Pulse until completely liquefied (15–20 seconds).

• Strain through a fine-meshed sieve into a bowl, pressing gently with a spoon to extract all pulp. Discard seeds.

• Chill the strained sauce for 30 minutes to 1 hour.

Method 2: Microwave (Faster)

• Place 1 cup raspberries in a microwave-safe bowl. Heat on high for 1–2 minutes, stirring after 1 minute to break down seeds and pulp.

• Let cool slightly, then strain through a sieve (press with a spoon if needed). Add sugar to taste and optional thickener (1 teaspoon cornstarch mixed with 1 tablespoon cold water, simmered 30 seconds).

Step 2: Prepare the Peaches

• Peel & Halve: Bring a small pot of water to a boil. Submerge peach halves in boiling water for 10–15 seconds, then shock in ice water to loosen skin. Peel with a paring knife. Halve, twist to remove pits.

• Slice: Cut each half into ⅜-inch thick half-moon slices (adjust size to preference: smaller pieces = easier eating).

• Marinate: Toss slices with 2 teaspoons sugar and a few drops of lemon juice (lemon preserves color; omit if peaches are extremely sweet). Optional: Add 1–2 tablespoons brandy/liqueur for depth.

Step 3: Assemble

• Chill Bowls: Refrigerate 6 dessert bowls for 10 minutes to keep components cold.

• Layer: Fill each bowl with peach slices (single layer). Top with 1–2 scoops (≈½ cup) of vanilla ice cream.

• Finish: Drizzle 2–3 tablespoons raspberry sauce over ice cream/peaches. Garnish with fresh raspberries.

Pro Tips

• Prep Ahead: Prepare sauce and marinate peaches up to 24 hours in advance; store separately. Assemble just before serving.

• Texture Balance: For easier scooping, use a pre-frozen metal ice cream scoop (dip in warm water for 10 seconds).

• Flavor Variations: Swap vanilla ice cream for salted caramel or pistachio gelato; add a pinch of flaky salt to the ice cream for a savory-sweet contrast.

User Feedback

• "A game-changer: Drizzle high-quality olive oil over ice cream and sprinkle flaky sea salt before serving. Elevates the creaminess dramatically." – Maria

• "Boozy twist: Add 1–2 tbsp brandy to peaches, skip lemon, and serve with fresh raspberries (no sauce) for a rustic, boozy bite." – Javier

• "Quick sauce hack: Microwave raspberries 2 minutes, strain, and thicken with cornstarch for a smoother, seed-free finish." – Elena

Total Time: 20 minutes (plus 30 minutes chilling)

Servings: 6

Note: Adjust sweetness/saltiness to taste—this recipe balances classic technique with modern, customizable flair.