Auguste Escoffier's

Peach Melba


1 ½ cups water
1 ¾ cups sugar
2 tablespoons lemon juice
½ teaspoons vanilla extract
4 peaches
1 pint vanilla ice cream

Raspberry Sauce

1 ½ cups fresh raspberries
2 tablespoons confectioner’s sugar
½ tablespoons lemon juice


Combine water, sugar, lemon juice and vanilla extract into a large saucepan and heat on low until sugar has dissolved. Increase heat to medium and bring to a boil. Let cook at boiling for about 3 minutes and then turn back down to a simmer.

Cut peaches in half. Place in the syrup and let poach for about 2 to 3 minutes per side. Test doneness with a knife. When finished poaching, remove to a plate.

For the raspberry sauce—combine all ingredients in a food processor or blender and puree until very smooth. Strain through a colander and into a container.

Assemble the dish by putting 2 peach halves in a bowl along with a scoop of ice cream. Spoon the raspberry sauce generously on top and serve immediately.

Ingredients used in this recipe