Roasted Peach Melba is a simple assembly dessert: halved peaches roasted with butter and brown sugar until caramelized, served over vanilla ice cream with a quick raspberry sauce. The whole thing comes together in 40 minutes and uses fruit you likely already have on the counter in late summer. It looks impressive without requiring any special skills.
What makes this version work
Two things matter here. First, roasting the peaches cut-side up concentrates their juice rather than diluting it — the butter and brown sugar pool in the hollow left by the pit and essentially baste the fruit as it cooks, which is why you get that sticky, golden surface instead of just soft peach. Second, straining the raspberry sauce through a fine mesh sieve after blending removes the seeds and gives you a smooth, pourable consistency that coats the ice cream cleanly. Skip the straining and the sauce is gritty and thick in the wrong way. Both steps are quick and both make a real difference in the finished dish.
Shopping notes
- Peaches: Freestone varieties (like Redhaven or Reliance) are easiest to halve and pit cleanly. Clingstone peaches work fine but take more effort to separate from the pit — use a paring knife and don’t stress about perfect halves.
- Raspberries: Fresh or frozen both work in the sauce. If using frozen, there’s no need to thaw first — just add them straight to the saucepan and expect an extra minute or two of cook time.
- Vanilla ice cream: A full-fat, egg-yolk-based ice cream holds up better against the warm peaches than a low-fat version, which melts almost instantly. Store-brand works perfectly well here — no need to buy anything premium.
- Brown sugar: Light or dark both work. Dark brown sugar has more molasses flavor and gives a slightly deeper caramel note, which is a good thing.
Storage and make-ahead
The raspberry sauce is the only component worth making ahead. It keeps in a sealed jar in the fridge for up to 5 days and actually tastes better on day two once the flavors settle. Reheat gently in a small saucepan or serve at room temperature — both work. Roasted peaches are best eaten the day they’re made; they turn soft and watery if stored overnight. If you need to get ahead on the peaches, roast them up to 2 hours before serving and leave them at room temperature — they’ll still be slightly warm when you assemble. Don’t freeze assembled bowls; the ice cream and sauce don’t recover well.
What can go wrong
- Peaches won’t caramelize — they just steam: This usually means the peaches were very ripe and released a lot of liquid, or the baking sheet was overcrowded. Use a rimmed sheet pan with space between halves, and if there’s a lot of pooled liquid at the 15-minute mark, carefully tip the pan to drain some off before continuing.
- The raspberry sauce is too thin: Cook it a minute or two longer over medium heat, stirring constantly. It thickens more as it cools, so pull it off the heat when it coats the back of a spoon — not when it looks thick in the pan.
- The raspberry sauce is too thick to pour: Stir in a teaspoon of cold water at a time until it loosens. This is easy to fix and doesn’t affect the flavor.
- Peach skin is tough and chewy after roasting: Some peach varieties have thicker skins that don’t soften fully. Slip the skins off after roasting — they peel away easily once the fruit is warm — and serve the peaches without them. Skip the garnish of sliced almonds too if you’re already dealing with a fussy assembly — not worth the extra dish.
- Peaches are underripe and stay firm: Add 5 minutes to the roasting time and check again. Firm peaches need longer and benefit from being tented loosely with foil for the first 15 minutes to trap steam, then uncovered for the final 10 to caramelize.
Roasted Peach Melba
Equipment
- Baking sheet
- Saucepan
- Blender
- Fine Mesh Sieve
- Ice cream scoop
Ingredients
For the Main:
- 4 large fresh peaches preferably organic, halved and pitted
- 2 tablespoons brown sugar
- 1 tablespoon unsalted butter melted
- 1 cup fresh raspberries
- ¼ cup granulated sugar
- 1 pint vanilla ice cream high-quality
For Garnish:
- 1 tablespoon sliced almonds optional
- 4 sprigs fresh mint for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Place the peach halves cut side up on the baking sheet. Drizzle with melted butter and sprinkle with brown sugar. Roast for 20-25 minutes, or until tender and caramelized. You'll know they're ready when the peaches are soft and golden brown.
- While the peaches are roasting, combine raspberries and granulated sugar in a saucepan over medium heat. Cook until the berries release their juices and the mixture thickens slightly, about 5-7 minutes.
- Blend the raspberry mixture until smooth, then strain through a fine mesh sieve to remove seeds. Set aside to cool slightly.
- To assemble, place two peach halves in a bowl, add a generous scoop of vanilla ice cream, and drizzle with raspberry sauce.
- Garnish with sliced almonds and a sprig of fresh mint for an extra touch of elegance.
Notes
Tammy’s Tips:
- If fresh raspberries aren't in season, frozen raspberries work just as well in the sauce.
- For a dairy-free version, use coconut milk ice cream as a substitute.
- Enhance the flavor by adding a splash of vanilla extract to the raspberry sauce.
Nutrition
FAQ
Can I use canned peaches instead of fresh?
Yes, but drain them very thoroughly and pat them dry before roasting, or they’ll steam instead of caramelize. Canned peaches in juice work better than those packed in heavy syrup, which can make the finished dish too sweet.
Do the peaches need to be peeled before roasting?
No — roast them with the skin on. The skin helps the halves hold their shape in the oven. If the skin bothers you texturally, it slips off easily after roasting.
My peaches are not very ripe. Will this still work?
Firm, underripe peaches actually roast reasonably well because the heat and sugar compensate for the lack of natural sweetness. Add a few extra minutes of roasting time and check for tenderness with a fork before pulling them out.
Can I make the raspberry sauce with jam instead of fresh or frozen raspberries?
Yes. Thin a few tablespoons of raspberry jam with a splash of water or lemon juice over low heat, stir until smooth, and strain out any seeds. It won’t have quite the same brightness as a cooked fresh-fruit sauce, but it’s a solid pantry shortcut.
Is there a way to make this without a blender?
Yes — press the cooked raspberries firmly through a fine mesh sieve with the back of a spoon, skipping the blending step entirely. It takes a little more effort but produces the same smooth, seed-free sauce.
Can I assemble the bowls ahead of time for a dinner party?
Not fully — the ice cream will melt. What you can do is scoop the ice cream into individual bowls, cover tightly, and return them to the freezer up to an hour ahead. Then add the warm peaches and sauce right before serving.
If you liked this one
- Sweet Roasted Strawberry Ice Cream
- Provence-Inspired Blackberry Lavender Crumble
- A Mediterranean Delight: Pistachio Raspberry Loaf Cake
- Sweet Summer Delight: Brown Sugar Pavlova with Roasted Fruit