Fast Recipes

Fast peach Melba

Chef Mike McEnearney's express version of the fruity dessert.

By Mike McEnearney
  • Serves 4
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"Raspberries are at their peak during the festive season," says McEnearney. "Peach Melba is all about the balance of sweet peaches, sharp raspberries and the creamy ice-cream to bring the flavours together."


  • 4 perfectly ripe peaches
  • 200 gm raspberries, crushed with 50gm caster sugar and 1-2 tsp apple cider vinegar (or to taste; alternatively use leftover raspberry pulp from the raspberry vinegar in this recipe for fig salad)
  • Pure icing sugar, to taste
  • Vanilla ice-cream, to serve


  • 1
    Cut peaches in half and remove the seed, then cut into large wedges and place on a serving platter.
  • 2
    Taste raspberry pulp and if flavour is too sharp, adjust with icing sugar to taste (pulp should be both sharp and sweet).
  • 3
    To serve, spoon raspberry vinegar pulp over peaches and top with ice-cream.