Not-So-Classic Peach Melba


  • 1

    cup ripe red raspberries, plus more for garnish 

  • 2

    tablespoons plus 2 teaspoons granulated sugar

  • 6

    ripe, sweet freestone peaches

  • A few drops of lemon juice

  • 1

    quart vanilla ice cream


  1. Make the raspberry sauce: Put 1 cup raspberries and 2 tablespoons sugar in a blender and whiz to liquify. Pour through a fine-meshed strainer and into a medium bowl. Keep cool.
  2. Using a paring knife, peel and halve the peaches. Slice the halves into half-moon pieces about 3/8-inch thick. Transfer to a bowl. Add 2 teaspoons sugar and a few drops of lemon juice to taste. Toss to coat.
  3. To serve, arrange peach slices in the bottom of 6 dessert bowls. Top each serving with a scoop or 2 of vanilla ice cream. Splash raspberry sauce over each portion. Garnish with a few raspberries if you wish.