Mary Bartel’s Peach Melba


About this Recipe

This simple delicious recipe, utilising fresh fragrant summer peaches and raspberries is courtesy of Mary Bartel, the talented young Aussie chef at Dante West Village, New York City. It’s a beauty for Valentine’s Day.

By: Sheridan Rogers


Serves 6

  • fresh summer peaches, 6
  • vanilla ice cream, 6 scoops
  • flaked almonds,  1/2 cup
  • Raspberry Coulis (see below)
  • fresh raspberries, 30
    Raspberry Coulis:
  • raspberries, 2 packets
  • water, 2 tablespoons
  • sugar, 1/2 cup

Preheat oven to 160C. Cut the peaches into 6 slices each, brush with a little cooking oil and grill on a char-grill pan or over a wood fire until char marks are clear. Remove to a baking tray and finish in the preheated oven for eight minutes or until just soft, tossed with a little lemon juice.
Turn up oven heat to 180C and toast the almonds on a baking tray for 8- 10 minutes or until lightly browned.
For the Raspberry Coulis: simmer the raspberries, sugar and water over low heat, stirring gently to dissolve sugar. When the berries are completely soft and broken down, transfer to a blender and blend until smooth. Strain through a fine-mesh sieve
To plate: arrange the warm grilled peaches in circle formation around the edge of six dessert bowls. Place a scoop of ice cream in the centre of each and spoon over a generous tablespoon of the raspberry coulis. Lastly finish with the toasted almonds and fresh raspberries on top.