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Nigella's take on the classic Peach Melba as seen in the Just Deserts episode of Nigella Feasts


  • Peaches:

  • 750ml water

  • 700g caster sugar

  • juice of 1/2 lemon

  • 1 vanilla pod, split lengthways

  • 8 peaches

  • Raspberry sauce:

  • 375g raspberries

  • 25g icing sugar

  • juice of 1/2 lemon

  • To serve

  • 1 large tub vanilla ice cream


  • Peaches: :

  • 1.

    Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.

  • 2.

    Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.

  • 3.

    When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.

  • Raspberry sauce: :

  • 1.

    To make the raspberry sauce, liquidize the raspberries, icing sugar, and lemon juice in a blender or a food processor.

  • 2.

    Sieve to remove the pits and pour the puree into a jug.

  • To assemble::

  • 1.

    To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream.

  • 2.

    Spoon the raspberry sauce over each.


Recipe taken from Nigella Lawson's new cookbook FEAST.

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3 comments • 6 ratings
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Posted by CarleenReport
Looking forward to using it
Posted by Jenn22Report
This is such a delightful recipe. I love the marriage of the ever-so-sweet peaches, and the tarty sauce. Heavenly.
Posted by PrabeshReport
This recipe rocks