Peach Melba | CUESA

Ferry Plaza Farmers Market »

OPEN! Sat 8am–2pm | Tue & Thu 10am–2pm

Mission Community Market »

OPEN! Thu 3pm–7pm

Peach Melba


Jeff Cox, author of Organic Cook’s Bible.

Serves 4

2 cups red raspberries
¼ cup sugar
freshly squeezed lemon juice
2 each tree-ripened freestone peaches
1 pint high quality vanilla ice cream


  1. Start by making the sauce from the raspberries. Place the berries and sugar in a medium non-reactive saucepan and heat on low until the raspberries release their juice and the sugar dissolves. Mash the berries and turn them into a fine sieve set over a bowl. With the edge of a spoon, scrape the mixture back against the mesh to express the syrupy juice into the bowl, leaving the dry pulp and seeds behind. Add a little lemon juice to give it just a slight tang.

  2. Blanch the peaches in boiling water for a minute, then plunge them into ice water. Before you remove the skins, cut along the suture (the slightly raised fine line that runs the circumference of the peach) to the pit, all the way around the peach. Twist the naves in opposite directions and remove.
  3. Place each peach in a small bowl cut side up. Place a scoop of vanilla ice cream in the hollow of the peach half, and drizzle raspberry syrup all over the ice cream and peach.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »