Peach Melba
Peach melba is a simple yet sophisticated dessert featuring fresh peaches poached in a vanilla-infused syrup, topped with tangy raspberry sauce, and a scoop of vegan vanilla ice cream. It’s the perfect treat for peach season plus ready in just 30 minutes!
Servings: 4 to 8
Calories: 322kcal
Ingredients
Peaches:
- 3 cups of water
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 tablespoon of lemon juice
- 4 peaches
Raspberry sauce:
- 1 pint of fresh raspberries
- ½ cup of the simple syrup the peaches cooked in
- 2 teaspoons of lemon juice
To serve:
- 1 pint of vegan vanilla ice cream
Instructions
- Place the water, both sugars, vanilla extract, and lemon juice in a medium saucepan. Bring to a light boil and whisk until the sugar is completely dissolved.
- Gently cut the peaches in half and try to remove the pits, if they don't come out, leave the pits on.
- Place the peaches cut side down in the boiling simple syrup. Turn the heat down to a simmer and cook for 4 minutes. Turn them over and cook for 3 minutes.
- Using a spoon, one by one, gently remove them from the hot simple syrup and place them on a plate cut side down.
- Peel off the skins of the poached peaches. The skin will come right off —discard it. Allow them to cool and set the simple syrup aside.
- While the peaches cool down, make the raspberry sauce.
- In a small saucepan over medium heat, add the raspberries, ½ cup of the simple syrup, and lemon juice. Bring to a boil and mash them with a sturdy spoon. Continue cooking until it begins to thicken.
- Remove the saucepan from the heat and strain the raspberry sauce into a small bowl. Press and stir the raspberry sauce to push as much of the smooth sauce as possible. Once no more sauce is coming out of the bottom of the strainer, discard the seeds and set the sauce aside.
- To serve, place 1 or 2 peaches on a plate, top with vegan ice cream, and drizzle the raspberry sauce.
Notes
- Perfect poaching: Your peaches must be fully submerged in the simmering simple syrup for them to cook evenly. Turn them gently to avoid breaking the fruit.
- Don’t discard the simple syrup: Instead, allow the liquid used for poaching the peaches to cool completely and store it in a clean, airtight container in the refrigerator for up to 2 weeks. You can use it to sweeten iced tea, drizzle it over these strawberry pancakes or vegan waffles, and more!
- Repurpose leftover peaches: Place any leftover poached peaches in a jar with the leftover simple syrup and use them as a base for other desserts, such as fruit competes(like this easy mango compote), a topping for plant-based yogurt, in oatmeal (like this strawberry oatmeal) or vegan ice cream (like this banana ice cream), blended into smoothies, or as a filling for pastries.
Nutrition
Calories: 322kcal | Carbohydrates: 80g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 30mg | Potassium: 373mg | Fiber: 10g | Sugar: 68g | Vitamin A: 529IU | Vitamin C: 40mg | Calcium: 43mg | Iron: 1mg
