Vegan Peach Melba

Made with roasted peaches, raspberry coulis, and vegan vanilla ice cream, Vegan Peach Melba is one of my favorite summertime treats.

Peach Melba is a classic dessert invented in the 1800’s by famed French chef Auguste Escoffier for the Australian opera singer, Nellie Melba. It remains today still beloved, and since it is actually nothing more than a simple preparation of sweetened peaches, raspberry sauce, and vanilla ice cream, it is easy to make. This is one gorgeous dessert that looks far more complicated than it is, and so easy to make vegan– just use a nondairy, vegan ice cream.

With pounds of very large peaches from last weekend’s trip to Solebury Orchards in Bucks County, PA in my kitchen, and as it is after all National Peach Month, my blog post today was decided. I would make an updated Peach Melba, keeping it authentic but making a less sweet and, of course, vegan version.

As I do, I saw several ways to use roast the peaches and I used  both frozen and fresh raspberries.

How I made Vegan Peach Melba:

• A few of the peaches were bruised from traveling, so I cut off the bruised bits.
• I did not peel the peach halves. When they roast, the skin loosens, and eating the roasted peach halves with skin reminds me of eating a baked apple. I did peel the slices.

To Make Vegan Peach Melba, You Will Need:

• Grilled peach halves or oven roasted peach slices
• Raspberry Coulis (this is nothing more than a seived, uncooked raspberry sauce
• Vegan vanilla ice cream (Nice Cream could work too)
• Fresh raspberries for serving

Raspberry Coulis

Make the Raspberry Coulis while the peaches are roasting or grilling

• 2- to 3 cups frozen raspberries, divided
• 1 to 2 tablespoons pure maple syrup, or to taste

Puree 1 cup of the frozen raspberries in a food processor.

Strain through a fine-mesh strainer set over a measuring cup. You will have to push hard on the puree.

Add the maple syrup to the puree, starting with the smallest amount and then taste and decide about adding more. Set aside until needed.

Oven Roasted Peaches

• 3 large peaches, sliced and peeled, or as many as you’d like- adjust the roasting syrup
• 3 tablespoons Sweet Balsamic Reduction mixed with 1 tablespoon pure maple syrup or use 2 tablespoons thick balsamic plus 2 tablespoons pure maple syrup

Preheat oven to 425°F

Puree 1 cup of the frozen raspberries in a food processor.

In a measuring cup or bowl, spoon the peach slices into an ovenproof baking dish. Pour the balsamic-maple over them, and stir gently.

Roast 10 to 15 minutes or until the peaches are tender, but not mushy

Remove from the oven and spoon half the frozen raspberries over the peaches. They will defrost into the pan sauce. Set aside until needed.

To Air Fry or Grill Peach Halves

• 2 large peaches, halved and pitted
• 2 tablespoons thick balsamic or Sweet Balsamic Reduction with 1 tablespoon pure maple syrup mixed in

Brush top and bottom of the halves with the Sweet Balsamic Reduction. Add 1 teaspoon of either organic cane, coconut sugar or maple sugar to each halve, and air fry or grill until tender and lightly browned. This should take about 10 minutes, depending on the heat and the ripeness of the peaches.

Set aside until needed

Build your Peach Melba

• Pour 2 tablespoons of the coulis into your dish of choice, or as much as you’d like
• Add a peach half or sliced peaches and raspberries and some of the pan juices.
• Top with a scoop of vegan vanilla ice cream (vegan)

Et voila!! Delicious.