Warmed Peach Melba and Ice Cream

  • Yield 4 servings

A perfect summer dessert when peaches and raspberries are in season.


2 tablespoons butter
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons sugar
-- Juice of 1 orange or lemon
2 -- peaches, pits removed, sliced into one-eighths
1 pint fresh raspberries
4 large scoops vanilla ice cream
4 -- fresh mint sprigs


  1. In medium saucepan, heat butter.  Add cinnamon, nutmeg, sugar, orange or lemon juice and peaches.  Cook on low heat, stirrring often for 2 minutes or until peaches are heated through.  Remove from heat.  Gently stir in raspberries.  Place one scoop ice cream in serving bowl.  Top with 1/4 of the mixture.  Serve with fresh mint springs.

Recipe reprinted with permission from Marguerite Marceau Henderson’s Savor the Memories (2002).