Best Easy Peach Melba Recipe

In a medium saucepan over medium heat, combine 2 cups water, 4 tbsp sugar, and vanilla extract. Bring to a gentle simmer.

Add peach halves to the simmering syrup, cut-side down. Poach for 6–8 minutes, turning once, until the fruit softens but retains its shape.

Carefully remove peaches with a slotted spoon and let them cool to room temperature. Reserve poaching liquid.

In another saucepan over medium-low heat, combine raspberries, lemon juice, and remaining 2 tbsp sugar. Cook until the berries break down, about 5–7 minutes, stirring frequently.

Press the raspberry mixture through a fine sieve to remove seeds and create a smooth sauce. Let cool.

To serve, place poached peach halves in dessert bowls, top with vanilla ice cream, and finish with a generous drizzle of raspberry sauce.