A French chef created this dessert with sugared peaches, raspberry sauce and ice cream at a London hotel during the late 19th century in honor of the Australian opera singer Nellie Melba.

Yield: 8 servings

Difficulty Rating: Easy

Nutritional Highlights: Peaches are packed with several major nutrients, including vitamins A (beta-carotene), C and potassium. With just 38 calories in a medium-sized peach, they’re an excellent source of fiber, good for blood sugar and naturally fat free.

Recipe Created By:
Recipe From: Illinois Farm Bureau Partners


  • 4 fresh peaches, peeled, pitted and cut in half
  • 2 cups sugar
  • 2 cups water
  • 1 quart vanilla ice cream
  • Fresh mint sprigs

Raspberry Sauce:

  • 1 (10-ounce) package frozen raspberries in syrup, thawed (or use fresh raspberries, rinsed well)
  • 1 teaspoon cornstarch
  • 2 tablespoons sugar


  1. Cook sugar and water over low heat, stirring gently with a wooden spoon until sugar is dissolved.

  2. Cover, bring to a simmer and simmer gently for 2 minutes without stirring.

  3. Add peach halves and simmer in the simple syrup for an additional 5-7 minutes. Cool and chill.

Raspberry Sauce:

  1. Process raspberries in a blender until smooth, scraping down the sides.

  2. Press mixture through a wire mesh strainer, using the back of a spoon to squeeze out juice. Discard pulp and seeds.

  3. Whisk in cornstarch until smooth. Whisk in sugar.

  4. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly.  Cool and chill.

To serve:

  1. Place 1 scoop of vanilla ice cream in each bowl.

  2. Top each serving with 1 peach half and drizzle the raspberry sauce around the peach.

  3. Garnish with fresh mint sprigs and serve immediately.

Recipe From: Farm Flavor - www.farmflavor.com

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