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Peach Melba
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Chef Eddy Recipe
Peach Melba
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This easy Peach Melba recipe just screams lazy summer afternoons. The combination of peaches, raspberry sauce and vanilla ice cream is irresistible on a hot and humid day.

Prep time
Bake/Cook time
0:04 to 0:06
8 servings
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Peach Melba
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:04 to 0:06
Yield :
8 servings



  1. Wash peaches and cut in half. Not necessary to peel or remove stones at this point.
  2. Bring sugar, water and lemon juice to a boil. Add peaches and return to boil. Once boiling turn to low simmer and gently turn peaches over once in a while to ensure even poaching.
  3. Remove peaches from liquid after about 5 minutes or when an inserted paring knife goes in easily. Do not discard poaching liquid.
  4. When cool enough to handle, peel peaches and remove stones. Cover with plastic food wrap. When poaching liquid has reached room temperature place peaches back into liquid to keep moist. 
  5. Puree raspberries until completely liquefied. Run through a sieve to remove seeds. Place in bowl and add remaining sugar. If desired a small amount of berry liquor can be added.
  6. Serve when peaches are cold, or if desired serve warm. For the latter reheat poaching liquid and allow peaches to become warm.
  7. Serve with ice cream, raspberry sauce and fresh raspberries.


  1. Poach peaches in advance so when your guests are ready to be served it will only take you minutes to bring it all together.
  2. If desired, a small amount of berry liquor can be added to the raspberry puree.
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