FrancePêche Melba
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
- Yield
- 10 portions
- Preparation
- Approximately 30 minutes, plus chilling time
- Difficulty
- Intermediate
A treasure of classic French gastronomy, inspired by the legacy of Auguste Escoffier. Pêche Melba is one of the most iconic desserts of classical French gastronomy and an enduring creation associated with one of the most influential figures in the history of modern cuisine.
Its story is linked to the celebrated Australian soprano Nellie Melba, in whose honor Escoffier created the dessert at the end of the 19th century. Its conception reflects one of the fundamental principles of great French cuisine: exceptional ingredients, technical precision, and elegance without unnecessary complexity.
Ripe yet firm peaches are gently poached in a fragrant vanilla syrup, paired with vanilla ice cream, and finished with a vibrant raspberry coulis. The natural sweetness of the peach, the velvety character of vanilla, and the refreshing acidity of raspberry create a remarkable balance — one that explains why Pêche Melba remains, more than a century later, an international reference in classical pastry and dessert cuisine.
It is more than a dessert. It is a small piece of world gastronomic history.
Special Acknowledgement: this recipe was kindly submitted for presentation in the Official Culinary Library of Tastynation Global by Chef Eric Devert, National President of Tastynation Global France, as part of our commitment to documenting, preserving, and internationally promoting the great heritage of classical French gastronomy and the enduring culinary legacy of Auguste Escoffier.
Ingredients
For the peaches
- 10 ripe but firm white or yellow peaches
- 2.5 litres light vanilla syrup
For the raspberry coulis
- 800 g fresh or frozen raspberries
- 120 g icing sugar
- 30 ml fresh lemon juice
For serving
- 1.5 litres vanilla ice cream
- 100 g sliced almonds, lightly toasted — optional
Preparation
- 1
Carefully peel the peaches, taking care to preserve their natural shape and keep the flesh intact.
- 2
Heat the light vanilla syrup gently without allowing it to boil vigorously. Poach the peaches very gently until tender while still retaining their structure and juiciness.
- 3
Remove from the heat and allow the peaches to cool in the syrup itself, so the fruit remains moist while absorbing the delicate fragrance of vanilla.
- 4
Blend the raspberries with the icing sugar and lemon juice until completely smooth, then pass through a very fine sieve to remove the seeds and obtain a silky coulis. There is no need to cook it.
- 5
Carefully drain the chilled peaches, cut them in half and remove the stones. Keep all elements well chilled until assembly.
Plating
Place a portion of vanilla ice cream in a well-chilled coupe or an elegant deep serving plate. Arrange the poached peach halves over or beside the ice cream, then generously spoon the raspberry coulis over the peaches, allowing it to flow naturally around the fruit. If desired, finish with a few lightly toasted sliced almonds and serve immediately.
Serving suggestion — The quality of the peaches is essential — ripe and fragrant, yet firm enough to hold their shape. The syrup should never boil aggressively, and the coulis is best kept uncooked so its freshness and acidity contrast the sweetness. Above all, the strength of Pêche Melba lies in its simplicity.
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