My take on a classic, peach Melba. Uplifting the original recipe with the addition of a vanilla cream filled poached peach.

Health: Peaches are high in manganese, helping to repair and form blood tissue and bones.

Preparation time: 5-10 minutes    Total Cooking Time: 15 minutes   Serves:   Dish Seasonality: Spring/Summer

Ingredients (Shopping List)

For the Poached Peach

  • 1 Peach
  • 500 ml Water
  • 150 g Granulated sugar
  • 1 Tsp. Vanilla extract

For the Raspberry Puree

  • 200 g Fresh Raspberries, washed and dried.
  • Approx. 200 g Caster Sugar

Cream Filling

  • 100 ml Double Jersey cream
  • Approx. 1/2 Tbsp. caster sugar
  • Few Drops of vanilla extract

Additional garnishes and sides

  • Quenelle of vanilla clotted cream ice-cream
  • 3 Fresh raspberries
  • 1/2 Tbsp. Blanched and slivered almonds
  • Mint leaf

Tips and Tricks: You don’t want your peach to be too soft for this recipe as the resulting texture after poaching will not be right. Pick peaches and raspberries that smell fragrant and are bright in colour.



  1. To make the raspberry puree place 200 g fresh raspberries into a blender with 150 g caster sugar, blitz on a high speed until a smooth consistency is reached. Gradually add up to an additional 50g of sugar, blending each time,  until the tartness of the raspberries has been balanced by the sugar. Pass the mixture through a sieve and place in the fridge for later use.
  2. Remove the stone from the peach without cutting in half. In order to do this cut the top off of the peach (part which was initially attached to the tree) to a depth that you can see the top of the stone, cut around the stone ensuring to keep as tight to its natural shape as possible to 2/3 of the stones depth.  Grab hold of the stone with a pair of clean needle nose pliers, twist and pull it out from the flesh. Carefully remove with a paring knife any hard residue remaining inside the peach.
  3. Plunge the pitted peach in boiling water for 30 seconds, drain and place in a bowl of ice water. Carefully peel off the skin without damaging the flesh.
  4. Make a syrup by mixing 500 ml water with 150 g granulated sugar and 1 tsp. vanilla extract. Bring to a boil in order to ensure the sugar has completely dissolved then bring to a gentle simmer. Place in the peach and poach for 5 minutes at a gentle simmer, turn the peach around occasionally to guarantee even texture throughout.
  5. Remove the peach from the syrup and set aside to cool to room temperature.
  6. While the peach is cooling make the cream filling. Whip 100 ml of double jersey cream to soft peaks, add 1/2 tbsp. caster sugar along with a couple of drops of vanilla extract and continue to whip to stiff peaks.
  7. Fill the peaches with the whipped cream and place into a cold serving bowl just off from the center. Add 3 fresh raspberries next to the peach followed by a quenelle of vanilla ice-cream. Sprinkle 1/2 tbsp. blanched slivered almonds over the quenelle along with saucing the plate with the three separate dessertspoons of raspberry puree. Finish the dish with a fresh sprig of mint on top of the fresh raspberries.

Tips and Tricks:  This recipe is easily adaptable for more than one as you’ll make enough raspberry puree for another 4 portions at least and that you don’t use you can just turn into a granita. You can poach up to 4 peaches in the amount of poaching liquor stated in this recipe.

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