Peach Melba

Serves 4

Preparation: 20 mins

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Peach Melba

Named after legendary Australian opera singer Dame Nellie Melba, this sweet treat is perfect for a summer dessert.


  • 1 can peach halves
  • 1 tub vanilla soy “ice cream” like So Good
  • 450g fresh or frozen raspberries
  • 1-2 tbs. sugar (depending on desired sweetness)
  • 1/4 cup water
  • Splash of lemon juice
  • 1 teaspoon corn flour
  • Soyatoo or other whipped soy cream
  • a few almond slivers as garnish


  1. Drain the canned peaches, but keep the syrup.
  2. Thaw the frozen raspberries, or clean and remove the stem of the fresh raspberries.
  3. Place the raspberries in a small saucepan with the water, sugar and lemon juice.
  4. Cook the raspberries until they become a syrup.
  5. Pour the raspberry syrup through a strainer to remove the seeds.
  6. Return the sieved raspberry syrup to the sauce pan.
  7. Dissolve the corn starch in a tablespoon of the peach syrup and add to the raspberry syrup. Cook until the syrup becomes thick. Put in the refrigerator to cool until served.
  8. Place 1/2 of a peach on each dessert plate or in a small bowl.
  9. Top with an ice cream scoop of soy ice cream.
  10. Pour or drizzle 1-2 tablespoons of the raspberry sauce over the top.
  11. Put a dollop of whipped soy cream over the raspberry syrup and garnish with a few almond slivers.


    The original uses fresh peaches, which you peel, cook in a sugar syrup, slice in half and cool.


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