Poached Peach With Raspberry, Roasted Almonds, Vanilla Cream & Raspberry Coulis

By Jacqui Thompson
16th Oct 2013

Bathers' Pavilion restaurateur and award-winning chef, Serge Dansereau, has just released his stunning new cookbook Seasonal Kitchen. To celebrate, we caught up with Serge to find out his personal food indulgences and cooking tips—head here for our chat. 

Now, mastering a delicious dessert recipe is the way to impress family and friends and Serge has kindly shared with us his very special Peach Melba recipe. Seriously to die for sweet tooths: poached peach with raspberry, roasted almonds, vanilla cream and raspberry coulis!  

This is a version of Peach Melba using soft Chantilly cream instead of ice cream, but if you prefer, you could put a scoop of vanilla ice cream between the two peach halves. Serves 4.


4 large peaches
230 g (1 cup) caster sugar
1 lemon, juiced
1 teaspoon vanilla extract
2 tablespoons icing sugar
200 g (1 cup) frozen raspberries
200 ml cream
60 g (1/2 cup) icing sugar
1 teaspoon vanilla extract
250 g fresh raspberries
45 g (1/2 cup) flaked almonds, roasted until golden


* Bring a saucepan of water to the boil and plunge the peaches in for 30 seconds then cool in a bowl of iced water. Peel them and cut in half, removing the stone.

* Bring the caster sugar, 500 ml (2 cups) of water, lemon juice and vanilla to a simmer in a saucepan and cook for 2 minutes. Add the peach halves, cover with baking paper and weigh down with a small plate to ensure the peaches are submerged (this prevents them browning.) Cook for 3 minutes or until tender when pierced with a small knife. Cool in the syrup.

* Mix the 2 tablespoons of icing sugar and the frozen raspberries together and let them thaw in a small bowl. When the raspberries are soft, press them through a small fine strainer set over a small bowl. Discard the seeds, reserve the coulis and refrigerate.

* Whip the cream with the icing sugar and the vanilla until it forms soft peaks.

* Drain the peaches and place one half on each plate, top with the fresh raspberries and some flaked almonds, spoon on the vanilla cream and place another peach half on top. Garnish with more almonds, top with more cream, and drizzle the coulis around the peaches.

Serge's notes: Make apricot Melba or use gently stewed blueberries for a change.

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