Food and Recipes Desserts Ice Cream Peach Melba Sundae Be the first to rate & review! Fresh peaches and a raspberry sauce turn vanilla ice cream into a special Peach Melba Sundae. By Alana Al-Hatlani Alana Al-Hatlani Alana Al-Hatlani is an Assistant Food Editor at Southern Living. Southern Living's editorial guidelines Published on August 3, 2024 Recipe tested by Julia Levy Recipe tested by Julia Levy Julia is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Lee Montiel Active Time: 10 mins Total Time: 40 mins Yield: 1 cup This Peach Melba Sundae is inspired by the classic dessert peach melba, which was named for the Australian opera singer Nellie Melba, and created by the father of modern French cooking, Auguste Escoffier in the 1890s at the Savoy Hotel in London. The traditional dessert combines poached peaches, vanilla ice cream, and raspberry sauce. Although the peaches in this sundae aren’t poached (we let the ripe stone fruit shine on its own), it does feature a bright homemade raspberry sauce that doubles as a great way to use up a surplus of summer berries. Any leftover sauce can easily be drizzled on other dishes, from cheesecake to pancakes. Ingredients Fresh Raspberry Sauce: 4 cups (about 1 lb.) fresh raspberries 1/2 cup granulated sugar 1 Tbsp. fresh lemon juice (from 1 small lemon) Sundae: Vanilla or peach ice cream Fresh raspberries Fresh peach slices Toasted sliced almonds Whipped cream Directions Prepare Fresh Raspberry Sauce: Cook raspberries, sugar, and lemon juice in a medium saucepan over medium, stirring often, until sugar is dissolved and raspberries are completely broken down, 8 to 10 minutes. Remove sauce from heat. Press sauce through a fine mesh strainer, making sure to scrape mixture off bottom of strainer. Transfer to a heatproof airtight container, and cool, uncovered, until room temperature, about 20 minutes. Chill, covered, until cool, about 30 minutes. Store in an airtight container in refrigerator for up to 1 week. Assemble Peach Melba Sundae: Place scoops of vanilla or peach ice cream in a small bowl. Top with fresh raspberries and peach slices, and drizzle with desired amount of Fresh Raspberry Sauce. Top with toasted sliced almonds and whipped cream. Rate It Print