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Peach Melba (Peche Melba)

Peach Melba, a dessert of peaches and raspberry sauce with vanilla ice cream, was invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London, to honour the Australian soprano, Dame Nellie Melba.


  • 6 peaches, peeled and pitted
  • 1 ¼ cups sugar
  • 2 cups water
  • ¾ teaspoon vanilla extract
  • 1 pack frozen unsweetened raspberries, thawed
  • 1/3 cup sugar (for sauce)
  • ¼ cup water (for sauce)
  • 1 ½ teaspoons lemon juice
  • Vanilla ice cream


  • Heat sugar and water til sugar dissolves then add peaches.
  • Reduce heat and poach, covered, for 5 minutes.
  • Gently turn peaches over, cover, and continue poaching for 3 minutes.
  • Remove from heat and allow peaches to sit in hot syrup for an additional 4 minutes.
  • Stir in vanilla extract.
  • Chill peaches in syrup for at least one hour. 
  • Push raspberries and juice through a fine-mesh sieve and discard solids; set aside.
  • Bring sugar and water to boil for 2 minutes and remove from heat then stir in lemon juice.
  • Stir sugar mixture into raspberry puree and chill for 30 minutes.
  • Arrange peaches and raspberries over ice cream in dishes and serve.

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