Peach melba

(3 ratings)
  • Serves: 4

  • Prep time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe If you fancy something sweet and easy to make then this peach melba recipe will be right up your street. Tangy peaches served with a sweet, rich raspberry sauce. Itís a classic French summer dessert comprising of fresh raspberries, peaches and cream. This delicious and quick dessert recipe is easy to make and perfect for sharing. A summer dessert that can be enjoyed all year round.


  • 415g can peaches in juice
  • 6 leaves of gelatine
  • 100ml orange juice, from 2 oranges or a carton
  • 125g mascarpone cheese (half a tub)

For the raspberry sauce:

  • 125g fresh or frozen raspberries
  • 1tbsp icing sugar, or to taste
  • Orange or lemon juice, to taste
  • Small meringues, to serve

You could use canned pineapple rings in this recipe is preferred


  1. Drain the peach juice into a pan. Add the gelatine, let it soften for 5 mins, then warm it while stirring until the gelatine dissolves. Pour into a measuring jug.
  2. Set aside 4 peach slices for decoration and purée the rest. Sieve the purée into the gelatine mixture. Stir in the orange juice and cold water to make it up to 600ml.
  3. Soften the mascarpone in a bowl then whisk in the cooled jelly mixture. Pour into bowls and leave to set.
  4. To make the sauce: Whizz the raspberries with the sugar. Sieve. Add orange or lemon juice, to taste.
  5. To serve, put a peach slice on each pud and drizzle with sauce. Serve with meringues and the rest of the sauce in a jug.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 186(kcal)
  • Fat 13.0g
  • Saturates 9.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 5
(3 ratings)

Your comments

comments powered by Disqus

FREE Newsletter