Pêche Melba

Created in 1892 by Auguste Escoffier at the Savoy Hotel in London to honour Australian opera soprano Nellie Melba, this dessert — poached white peaches, vanilla ice cream, and fresh raspberry coulis — became one of the most celebrated dishes in classical French cuisine. Its purity and elegance have never gone out of fashion.

Serves: 4

Ingredients

Poached Peaches

• 4 large white peaches (or yellow if unavailable), halved and stoned
• 500ml (2 cups) water
• 150g (¾ cup) caster sugar
• 1 vanilla pod, split
• Zest of ½ lemon

Raspberry Coulis

• 300g (10 oz) fresh or frozen raspberries
• 60g (¼ cup) icing sugar, sifted
• 1 tsp lemon juice

Assembly

• 500ml (2 cups) high-quality vanilla ice cream
• 60g (2 oz) flaked almonds, lightly toasted
• Fresh raspberries and mint to garnish

Instructions

1. Make the poaching syrup: combine water, caster sugar, vanilla pod, and lemon zest in a wide saucepan. Bring to a gentle simmer, stirring until sugar dissolves.
2. Add peach halves cut-side down. Simmer gently 6–10 minutes until just tender when pierced with a skewer — timing varies with ripeness. Remove with a slotted spoon and, once cool enough to handle, slip off the skins. Chill peaches in their syrup for at least 2 hours.
3. For the coulis: blend raspberries with icing sugar and lemon juice until smooth. Pass through a fine sieve to remove seeds. Taste and adjust sweetness.
4. To assemble: place two scoops of vanilla ice cream in chilled shallow bowls or coupes. Lay two peach halves alongside. Pour raspberry coulis generously over the peaches, not the ice cream.
5. Scatter toasted almonds over the top and garnish with fresh raspberries and a small mint sprig. Serve immediately.

Cook's Notes: Escoffier originally served the peaches on a swan carved from ice — the presentation was as theatrical as the flavour. For the best result, use very ripe, fragrant peaches at peak summer season. The coulis can be made days ahead and refrigerated.