Peach Melba Sundaes with Raspberry Sauce
Peach Melba Sundaes
Vanilla ice cream topped with tender peaches, bright raspberry sauce, toasted almonds, and a little whipped cream for a classic Peach Melba sundae.
Peach Melba is one of those desserts that feels elegant without asking much from the cook. The combination of vanilla ice cream, peaches, raspberry sauce, and almonds is simple, but the contrast of cool cream, fragrant fruit, and a tart berry sauce makes each spoonful taste carefully composed.
This sundae version keeps the classic flavors and turns them into an easy dessert for four. Ripe peaches are briefly warmed in a light sugar syrup so they become tender and glossy while still holding their shape. The raspberries cook down quickly with lemon juice, then get strained for a smooth sauce that pours cleanly over the ice cream.
Toasted sliced almonds bring the crunch that balances the soft fruit and melting ice cream. A small spoonful of whipped cream is optional, but it makes the sundaes feel finished and helps hold a few extra almonds on top.
Serve the components slightly cooled rather than hot, so the ice cream softens slowly instead of collapsing right away. The peaches and sauce can also be made ahead and chilled, which makes assembly fast for a dinner party or a warm-weather dessert.
Nutrition (per serving)
Directions
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1
Combine the sugar, water, 1 tablespoon lemon juice, and vanilla extract in a medium saucepan and bring to a simmer over medium heat.
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2
Add the peach halves cut side down and simmer gently for 3 to 4 minutes, just until the fruit looks glossy and gives slightly when pressed.
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3
Transfer the peaches to a plate, let them cool for 5 minutes, then slice each half into thick wedges.
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4
Add the raspberries and remaining 1 tablespoon lemon juice to the same saucepan and simmer for 4 to 5 minutes, stirring until the berries collapse.
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5
Press the raspberry mixture through a fine-mesh sieve into a bowl, scraping the underside of the sieve to collect a smooth sauce; discard the seeds.
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6
Let the raspberry sauce cool until warm or room temperature, then taste and add a small pinch of sugar if the berries are very tart.
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7
Divide the vanilla ice cream among four chilled bowls or sundae glasses.
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8
Spoon the peach wedges over the ice cream, drizzle generously with raspberry sauce, and finish with toasted almonds and whipped cream.
Ingredients
- Ripe Peaches, halved and pitted:3
- Fresh Raspberries:12 oz
- Granulated Sugar:1/2 cup
- Water:1/2 cup
- Lemon Juice:2 tbsp
- Vanilla Extract:1 tsp
- Vanilla Ice Cream:1 qt
- Sliced Almonds, toasted:1/3 cup
- Whipped Cream:1/2 cup
Tips & Notes
- Use ripe but still slightly firm peaches so they soften without falling apart in the syrup.
- If fresh raspberries are not available, use thawed frozen raspberries and simmer the sauce for an extra minute.
- Toast the almonds in a dry skillet over medium heat for 2 to 3 minutes, shaking often, until they smell nutty and look lightly golden.
- Make the peaches and raspberry sauce up to 1 day ahead and keep them covered in the refrigerator.
