Peach Melba sundae cups bring together vanilla ice cream, tender peach slices and raspberry sauce. Cool both fruit components completely so the ice cream does not melt on contact.
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Recipe at a Glance
- Yield: 6 sundaes
- Preparation: 25 minutes
- Cooking: 15 minutes
- Resting and chilling: Cool fruit and sauce fully
Table of Contents
Ingredients
Fruit
| Ingredient and amount |
|---|
| 4 ripe but firm peaches, halved and pitted |
| 350 ml water |
| 70 g granulated sugar |
| 1 teaspoon vanilla extract |
Sauce and assembly
| Ingredient and amount |
|---|
| 200 g raspberries |
| 35 g granulated sugar |
| 1 teaspoon lemon juice |
| 750 ml vanilla ice cream |
Before You Start
Use firm peaches so they keep their shape in the poaching syrup.
Directions
1. Poach peaches
Simmer water, 70 g sugar and vanilla in a wide saucepan. Add peach halves and poach gently 5–10 minutes, turning once, until just tender. Lift out and cool. Peel if desired, then slice.
2. Make sauce
Simmer raspberries, 35 g sugar and lemon juice for 3–5 minutes. Strain for a smooth sauce if desired.
3. Cool
Refrigerate peaches and sauce separately until fully cold.
4. Layer
Spoon a little sauce into six glasses. Add ice cream scoops and peach slices.
5. Serve
Finish with more raspberry sauce and serve immediately.
Cook’s Tips
- Use firm peaches so they keep their shape in the poaching syrup.
- Measure the ingredients before starting, use the stated pan size and follow the doneness cues rather than the clock alone.
Storage
Refrigerate peaches and sauce separately up to 3 days. Assemble only when serving and keep ice cream frozen until needed.
Frequently Asked Questions
Can I use canned peaches?
Yes, drain canned peach slices and omit the poaching step.
Can I use frozen raspberries?
Yes, they work well in the cooked sauce.