More Nigella recipes

Peach Melba

by Nigella. Featured in FEAST

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Introduction

This is it — summer on a plate. Most days I take the view that cooking fruit rather loses the point of its delectable freshness, but this somehow intensifies it. Besides, most peaches are disappointingly hard or lacking in luscious peachiness, so poaching the fruit gives even lucklustre peaches the boost they need, restoring them to their rightful glory.

And please read the Additional Information section at the end of the recipe before proceeding.

For US cup measures, use the toggle at the top of the ingredients list.

And please read the Additional Information section at the end of the recipe before proceeding.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

FEAST

2004

Buy Now

As featured in

FEAST

2004

Buy Now

Ingredients

Serves: 8

Metric Cups

For the Peaches

700 grams caster sugar
juice of ½ lemon
1 vanilla pod (split lengthways)
8 peaches

For the Raspberry Sauce

375 grams raspberries
25 grams icing sugar
juice of ½ lemon

To Serve

1 large tub vanilla ice cream

For the Peaches

3½ cups superfine sugar
juice of ½ lemon
1 vanilla bean (split lengthways)
8 peaches

For the Raspberry Sauce

3 cups raspberries
¼ cup confectioners' sugar
juice of ½ lemon

To Serve

1 large tub vanilla ice cream

Method

Put 750ml/3 cups of water, the sugar, lemon juice and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the pan down to a fast simmer.
Cut the peaches in half, and, if the stones come out easily remove them, if not, then you can get them out later. Poach the peach halves in the sugar syrup for about 2-3 minutes on each side, depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove to a plate with a slotted spoon.
When all the peaches are poached, peel off their skins and let them cool (and remove any remaining stones). If you are making them a day in advance, let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
To make the raspberry sauce, liquidize the raspberries, icing sugar and lemon juice in a blender or else a processor. Sieve to remove the pips and pour this fantastically hued puree into a jug.
To assemble the peach melba, allow two peach halves per person and sit them on each plate alongside a scoop or two of ice cream. Spoon the raspberry sauce over each one, and put the remaining puce-tinted red sauce in a jug for people to add themselves at the table.

Put 750ml/3 cups of water, the sugar, lemon juice and vanilla bean into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the pan down to a fast simmer.
Cut the peaches in half, and, if the stones come out easily remove them, if not, then you can get them out later. Poach the peach halves in the sugar syrup for about 2-3 minutes on each side, depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove to a plate with a slotted spoon.
When all the peaches are poached, peel off their skins and let them cool (and remove any remaining stones). If you are making them a day in advance, let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
To make the raspberry sauce, liquidize the raspberries, confectioners' sugar and lemon juice in a blender or else a processor. Sieve to remove the pips and pour this fantastically hued puree into a jug.
To assemble the peach melba, allow two peach halves per person and sit them on each plate alongside a scoop or two of ice cream. Spoon the raspberry sauce over each one, and put the remaining puce-tinted red sauce in a jug for people to add themselves at the table.

Additional Information

For egg-free, be sure to check the icecream is a brand that does not contain egg.

MAKE AHEAD / STORE:
The peaches and sauce can be made up to 2 days in advance. Store, covered, in the fridge until needed. The syrup can be frozen in airtight containers for up to 3 months. Thaw overnight in the fridge.

For egg-free, be sure to check the icecream is a brand that does not contain egg.

Tell us what you think

What 5 Others have said

If you buy your peaches at a farmers' market, they will be riper and tastier.

Posted by Coolidge on 27th August 2016
This was so great!!!! It was so simple, but so deceptively delicious - who would have thought? My mind had a mini black-out from the explosive thrill on my tastebuds, so thank you for this recipe! The syrup is the sweetest pink, I saved it (for the beauty alone) and think it might work well as a base for a cocktail.

Posted by velveteen on 8th August 2016
This is lovely. The syrup smells divine and is such a pretty pink. I served them with yoghurt on the side which balanced the very sweet poaching liquid (no raspberry sauce).

Posted by littlebird15 on 6th January 2014
Perfect recipe for a Valentine's Day dessert! Light, yet richly sweet, and 'cause it's fruit you can pretty much get away with calling it healthy. Two thumbs up Mrs. Lawson!

Posted by SoHaChi on 14th February 2013
I had never tried poaching fruit before this recipe. Idiot. This is, without a doubt, the best way to use peaches that refuse to ripen. (which is usually all of them) More often than not, I just poach, skip the sauce, and serve with ice-cream. I know this is not the recipe, but it is delicious.

Posted by craig74 on 28th December 2012