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Chef John's Peach Melba

Chef John

"Peach Melba was created for Victorian era opera star Nellie Melba by the greatest chef of the time, Auguste Escoffier, who also named some thin, crispy toasts in her honor years later."
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4 h 30 m servings 420 cals
Original recipe yields 6 servings

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  1. Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes. Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled.
  2. Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat.
  3. Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the syrup occasionally. Remove from heat and allow to cool in the syrup. Transfer to a bowl, cover, and refrigerate until thoroughly chilled, about 4 hours.
  4. Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top. Garnish with toasted, slivered almonds.

Nutrition Facts

Per Serving: 420 calories; 4.6 g fat; 96.5 g carbohydrates; 2.2 g protein; 9 mg cholesterol; 21 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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Omg. This is a scrumptious dessert. It presents beautifully. It's lick the bowl crazy good. I have a peach tree with almost ripe peaches. I won't be dieting till they are all gone sometime in ...

So so nice. Easy to make and family loved it

Just made this for dessert tonight! It's delicious. My very picky kids LOVE it! Chef John is the best! Thanks!!

Absolutely perfect! So easy, too!

This is now one of my favorite desserts to make! It's easy to make, very beautiful, and delicious. I've even cut up the peaches and put them on cheesecakes with the raspberry sauce on top - work...