Recipe courtesy of Wolfgang Puck

Apricot or Peach Melba

  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 15 min
  • Cook: 1 hr 20 min
  • Yield: 6 servings
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1 cup sugar

2 cups water

1/4 cup lemon juice

1 lemon, zested

12 ripe, firm apricots, pitted, or 3 peaches, halved and pitted

1/2 pint vanilla ice cream

Raspberry Sauce:

1 pound raspberries

1 cup sugar

2 tablespoon lemon juice


2 cups heavy cream, whipped

1 cup sliced almonds, toasted


In a medium saucepan, prepare syrup. Bring the sugar, water, lemon juice and zest to a boil. Lower to a simmer and cook for 10 minutes.

Poach apricots or peaches until tender. (Tip: if you use peaches, remove the skin.) Let them cool in the syrup.

To prepare raspberry sauce, in a blender, combine the raspberries, sugar and lemon juice. Process to a puree.

Remove fruits from syrup.

To serve: In a small bowl, place a scoop of vanilla ice cream, place the fruit on top, and cover with raspberry sauce. Garnish with whipped cream and toasted almonds.

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