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Bake a Rollet 24 hours prior to serving the Peche Melba
Poached peaches - Prep time: 5 minutes. Cooking time: 10 minutes. Chill for 1-2 hours
Raspberry sauce - Cooking time: 16 minutes. Chill for 1 hour
Recipe type: Dessert
Cuisine: French
  • 1 recipe Rollet, bake and fill 24 hours in advance. (Please click on Rollet for the recipe) Slice the Rollet with a sharp serrated knife right before serving.
  • 6 ripe firm peaches (wash in cold water)
  • 1 ¼ cups sugar
  • 2 cups water
  • 2 tsp fresh squeezed lemon juice
  • 1 tsp vanilla extract or ¼ tsp pure vanilla powder
  • 1 ½ cups fresh raspberries (rinse under cold water)
  • ¼ cup sugar
  • Extra whole raspberries for garnish
  1. To Poach the Peaches for peach compote: Use the sharp point of a small knife to score the skin of washed peaches in half with a very shallow cut.
  2. Place the peaches in a bowl and add enough boiling hot water to cover them. Let this sit for 2 minutes; the skins will peel off easily with the point of the small knife, or just use your fingers.
  3. Place the peaches on a cutting board and cut them in half. Remove the pits. Set aside
  4. Add the sugar, water, lemon juice, and vanilla to a 3-Qt saucepan. Bring to a boil over medium heat stirring to dissolve the sugar. Boil for 5 minutes. Add the peaches in a single layer. Reduce the heat to medium low and poach the peaches for about 5 minutes, or until you can easily poke them with a fork. Use two forks to turn the peaches and poach the other side for another 5 minutes, or until you can poke them easily with a fork. Transfer the peaches to a heat proof shallow dish. Repeat this step for the rest of the peach halves. Pour the hot syrup over the poached peaches and allow to cool a bit in room temperature.
  5. Cool the peach compote with syrup in the refrigerator for 1-2 hours and up to 24 hours before serving.
  6. To Make the Raspberry Sauce: Add the fresh raspberries and sugar to a small saucepan, stir to coat.
  7. Heat over low heat for 10 minutes. Stir a few times so the natural juices and sugar form a syrup. Increase the heat to medium low and slow boil for 5-6 minutes, or until thickened.
  8. Remove the pan from heat and cool completely. Press the sauce through a mesh sieve set on a small bowl. Discard the seeds and chill the raspberry sauce for one hour or until ready to drizzle over Peche Melba.
  9. To serve, place a slice of Rollet and a peach compote on each plate. Top each compote with a scoop of ice cream and drizzle some raspberry sauce on top. Add some fresh raspberries to each plate.
To ripen the peaches leave them on the kitchen counter for 2-3 days. Cut the peeled peaches in half with a knife all the way to the pit. Depending on the peach variety the peaches may or may not separate and the pits might not separate from flesh right away. If this happens don’t force it otherwise you will bruise the peach; proceed with the poaching process but turn them frequently. Once poached, the two halves will separate easily and you can remove the pits.
Recipe by Persian Mama at