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Peach Melba

Desserts, Low Phosphorus, Low Potassium, Low Protein, Low Sodium


Based on 8 servings per recipe.

  • 1 cup Sugar
  • 2 Tablespoons Lemon Juice
  • 4 Peaches
  • 1 cup Raspberries
  • 2 Tablespoons Sugar


1 cup sugar

2 tablespoons lemon juice

4 peaches, halved and pitted


For the Raspberry sauce

1 cup raspberries

2 tablespoons sugar


Bring 1 cup sugar and 2 cups water to a simmer until sugar is dissolved.  Add peaches and lemon juice. Cook about 10 minutes, until peaches are tender when pierced with the tip of a knife. Let stand until you can touch, then remove skins from peaches. Chill peach halves in a bowl.

Either puree the raspberries in a blender or food processor or put in a fine sieve and mash. Add the remaining 2 tablespoons sugar raspberry puree, stirring until dissolved.

If you like serve peaches with scoops of vanilla ice cream drizzled with raspberry sauce.

For a fun outdoor cooking twist to this recipe, instead of poaching the peaches, leave the skins on, spread the cut halves with brown sugar and butter, grill on an outdoor barbeque and serve with ice cream and raspberry sauce. If you are camping, make the raspberry sauce ahead. It will keep several days.

(1 halved peach is 1 serving)

About This Recipe

peach dessert & raspberry sauce

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