Dessert: United Kingdom – Peach Melba
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
4 ripe peaches, halved and stones removed 7 oz (200 g) raspberries (fresh or frozen) 1 / 3 cup (75 g) granulated sugar (for coulis) 1 tbsp (15 ml) lemon juice 3 / 4 cup (200 ml) whipping cream 1 tsp (5 ml) vanilla extract 1–2 tbsp (15–30 g) caster sugar (for whipped cream)
Show original ingredient measurements
4 ripe peaches, halved and stones removed 7 oz / 200 g raspberries (fresh or frozen) 1 / 3 cup (75 g) granulated sugar (for coulis) 1 tbsp (15 ml) lemon juice 3 / 4 cup (200 ml) whipping cream 1 tsp vanilla extract 1–2 tbsp (15–30 g) caster sugar (for whipped cream)
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. Bring a pot of water to a gentle simmer. Score peach skins, blanch 30–60 seconds, then plunge into ice water and peel. Halve and remove stones. 2. In a saucepan combine raspberries, 2 5/8 oz (75 g) sugar and lemon juice; simmer 5–8 minutes until softened. Pass through a sieve to make a smooth coulis; chill. 3. Whip the whipping cream with vanilla and 1–2 tbsp (15 to 30 ml) caster sugar until soft peaks form; refrigerate until needed. 4. If desired, gently warm the peach halves in a little butter and sugar for 2–3 minutes to glaze, or serve at room temperature. 5. To serve, spoon raspberry coulis onto plates, top with a halved peach and a generous dollop of whipped cream. Garnish with a few whole raspberries. ---
Show original instructions
1. Bring a pot of water to a gentle simmer. Score peach skins, blanch 30–60 seconds, then plunge into ice water and peel. Halve and remove stones. 2. In a saucepan combine raspberries, 75 g sugar and lemon juice; simmer 5–8 minutes until softened. Pass through a sieve to make a smooth coulis; chill. 3. Whip the whipping cream with vanilla and 1–2 tbsp caster sugar until soft peaks form; refrigerate until needed. 4. If desired, gently warm the peach halves in a little butter and sugar for 2–3 minutes to glaze, or serve at room temperature. 5. To serve, spoon raspberry coulis onto plates, top with a halved peach and a generous dollop of whipped cream. Garnish with a few whole raspberries. ---
Per serving | Servings: 4
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.