Roasted Peach Melba

Tammy Smith

Roasted Peach Melba updates the classic dessert — originally created in honor of opera singer Nellie Melba — by roasting the peaches until caramelized before serving them over vanilla ice cream with raspberry sauce. Roasting concentrates the fruit's natural sweetness and adds a warm, jammy depth that balances the tartness of the sauce. The whole dessert comes together in about 30 minutes.

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Prep Time 15

Cook Time 25

Total Time 40

Course Dessert

Cuisine French

Servings bowls

Calories 445 kcal

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

Calories: 445kcalCarbohydrates: 68gProtein: 7gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 60mgSodium: 120mgPotassium: 527mgFiber: 6gSugar: 59gVitamin A: 1208IUVitamin C: 16mgCalcium: 181mgIron: 1mg

Keyword Roasted Peach Melba

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