Peach Melba

May 9, 2010 / By Foodland

Peach Melba

A simple dish with a big WOW -- ideal for peach season
Course Dessert
Servings 10 Servings


  • 5 ripe peaches
  • 10 tablespoons butter, melted
  • 5 ounces light brown sugar
  • 1 butter pound cake
  • 10 tablespoons butter
  • 6 ounces granulated sugar
  • 2 pints vanilla ice cream
  • 1 Cool Whip whipped topping, 12 oz. tub
  • 5 ounces almonds, sliced & toasted


  1. Preheat the oven to 300°.
  2. Wash the peaches, cut in half and remove the stone.
  3. Place the peach halves facing up onto an ovenproof pan.
  4. Coat the tops of each peach half with 1 Tbsp. of melted butter and sprinkle with brown sugar.
  5. Cover the peaches with tin foil.
  6. Roast in a slow oven for about 45 minutes.
  7. The peaches should be soft to a light touch.
  8. Slice the butter pound cake into 10 even slices.
  9. Heat a skillet to medium heat and melt enough butter to lightly coat the surface.
  10. Saute each side of the pound cake slices until golden brown.
  11. Set the sauteed pound cake aside, covered until you are ready to serve.
  12. To create the raspberry coulis, defrost the raspberries in a bowl until soft.
  13. Place the raspberries into a blender or food processor with the sugar.
  14. Blend until completely liquified.
  15. Push through a fine mesh strainer to remove the seeds.
  16. You may add or reduce the sugar according to your taste.
  17. Place the raspberry coulis into a bowl and refrigerate.
  18. Place the pound cake slices into individual serving dishes.
  19. Scoop the vanilla ice cream onto the center of each pound cake.
  20. Place the roasted peach onto the vanilla ice cream.
  21. Top with the raspberry coulis.
  22. Finish off with the whipped topping and toasted almonds.
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