Peach melba

Not yet rated

A gourmet Peach Melba recipe from Paul Heathcote is given a contemporary twist by the inclusion of a vanilla parfait. This retro dessert is best enjoyed on a hot summers day, when peaches are in season.

First published in 2015
discover more:




Poached peaches

  • 6 peaches
  • 480ml of water
  • 480g of sugar

Vanilla parfait

  • 300ml of double cream
  • 2 vanilla pods, split and seeds discarded
  • 4 eggs
  • 4 egg yolks
  • 200g of sugar
  • 100ml of water


  • Food processor or blender
  • Sugar thermometer


For the vanilla parfait, combine the double cream and vanilla pods in a pan. Bring to the boil and then remove from the heat. Set aside to infuse
  • 300ml of double cream
  • 2 vanilla pods
Combine the sugar with the water and place in a pan over a medium to high heat. Using a sugar thermometer, bring to 121˚C. While the sugar is coming to temperature, combine the eggs and yolks in a food mixer set to a medium speed
As the egg mixture starts to increase in volume, slowly add the hot sugar/water mix in a thin steady stream. Turn down the speed of the mixer and slowly add in the cream. Place into a lined suitable container and freeze
For the peaches, wash thoroughly, remove any visible stems but do not peel. Combine the sugar and the water in a pan and bring to the boil. Turn the heat down and then submerge the peaches in the liquid. Simmer for 5 minutes
  • 6 peaches
  • 480ml of water
  • 480g of sugar
To serve, remove the parfait from the container and slice into 6 portions. Place in the middle of each plate and add the poached peaches on top. Garnish with some sliced strawberries and mint leaves and serve
First published in 2015

Paul Heathcote’s love affair with cooking began at home in his early teens. He went on to win two Michelin stars and own multiple restaurants in the North West.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more