Caramelized Peaches with Honey and Raspberries

  • Active Time 30m
  • Total Time 30m

4 servings

Since the peaches in this updated version of Peach Melba are left whole and unpitted, you can choose a tasty cling variety. They are caramelized in a delicious blend of honey and butter.


  • For the Peaches:
  • 4 large peaches (1 3/4 pounds)
  • 6 cups water
  • 1 3/4 cups granulated sugar
  • For the Raspberries:
  • 3/4 pint raspberries
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • For the Honey:
  • 1/4 cup plus 2 tablespoons honey
  • 4 tablespoons unsalted butter

  • 4 scoops vanilla ice cream
  • 4 mint sprigs


FOR THE PEACHES: Blanch the peaches in boiling water for 1 to 2 minutes. Remove from the heat and transfer the peaches to a plate to cool. Meanwhile, in a medium saucepan, combine the water and granulated sugar and bring to a boil, stirring until the sugar dissolves. Peel the peaches and add them to the hot sugar syrup. Let them cool completely in the syrup, turning them once or twice.

FOR THE RASPBERRIES: In a mini food processor, puree 1/2 cup of the raspberries with the confectioners' sugar, lemon juice and vanilla. Strain the puree into a small bowl and refrigerate until needed.

FOR THE HONEY: In a large nonstick skillet, combine the honey and butter and cook over moderately high heat, stirring occasionally, until smooth, about 5 minutes. Add the peaches and turn until coated. Transfer the peaches to dishes and set a scoop of vanilla ice cream next to each. Spoon some of the raspberry puree over the peaches and ice cream. Garnish with the remaining raspberries and the mint sprigs and serve immediately.

MAKE AHEAD: The recipe can be made through Step 2 and refrigerated for up to 1 day.

WINE RECOMMENDATION: Nonvintage Taittinger Prestige Cuvre Rose. The fruity flavors of this pink Champagne match both the raspberries and the caramelized peaches.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 3550

nutrition information per serving

647 calories; 19g total fat; 60mg cholesterol; 56mg sodium; 122g carbohydrates; 7g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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