How To Make Peach Melba

Peach Melba is a delicate dessert made from a mix of sugary peaches and raspberry puree atop vanilla ice cream. Chef Auguste Escoffier created the dessert to honor the Australian opera singer, Nellie Melba. The fresh fruity flavors of this dish are a perfect ending to a summer night. Use quality ingredients to allow the flavors to stand out the way Escoffier intended. Peach Melba is an easy dessert to prepare and has remained a crowd favorite for years. There have been a few adaptations of this popular dish, like Pear Melba, and others prefer to use a raspberry sauce instead of a puree. In this video, Chef Susie provides an online cooking lesson for Peach Melba that will have you cooking like a professional. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Peach Melba Recipe

6 peaches
1 cup white wine
2 cups water
¾ cup sugar
1 vanilla bean
3 pints raspberries
1 Tablespoon sugar
1 Tablespoon lemon juice
Fresh mint
2 pints vanilla ice cream

1. Combine in a pot the wine, water, sugar, and vanilla bean and bring to a slow simmer.
2. Cut peaches in half and mark an X on the bottom of each peach.
3. Add peaches to simmering liquid and poach for 2-3 minutes until soft, the time will depend on the ripeness of the peach.
4. Remove from the liquid with a slotted spoon and set aside.
5. Pre-pare the raspberry sauce. In a blender puree 2 pints of raspberrys, 1 Tablespoon sugar, lemon juice and ½ cup of the poaching liquid, sieve to remove the seeds.
6. Scoop vanilla ice cream in a bowl add one peach ½ and drizzle with raspberry sauce and garnish with raspberries and fresh mint.

If you have questions or comments about this video or recipe please leave them below.


  1. Bonnie Christensen

    One cup of white wine…I have no idea what kind to use. Please suggest a wine for this recipe.
    Thank you so much

    • Hi Bonnie, Any white wine will do. For cooking we usually use inexpensive wines. When I made the Peach Melba I used a chardonnay.
      Have a Wonderful Day
      Chef Susie

  2. Bonnie, I didn’t understand what you added to the raspberry sauce before ladling over the peaches and ice cream. Also I would like to know approximately how long you parboiled the peaches.