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Sharing our food heritage with you

Peach Melba Popsicle

Peach Melba Popsicle

Peach Melba Popsicle 

Peach Melba popsicle is one thing that may help you beat the heat of Australian summer.

Inspired by Peach Melba Ice cream, Peach Melba popsicle just puts a fun twist to it.

 

What is Peach Melba?

Peach Melba is a delicious dessert traditionally made of peaches and raspberry sauce with vanilla ice cream. This dessert was first created by French chef Auguste Escoffier to honour the Australian soprano Nellie Melba, back in the day, hence the name – Peach Melba. 

When you combine the sharp fresh taste of raspberries with the delicate flavor of peaches and the sweetness of vanilla, it is a match made in heaven.

We decided to make this classical dish into a popsicle Peach Melba, which is quite fun to make. For parents, this can even be a fun activity with your kids and enjoying something as refreshing a a Peach Melba popsicle on a hot summer night is a moment to savour.

Peach Melba popsicle is very easy to make. We have used frozen raspberries, which tastes just as good with fresh ones. Using fruits in season is great because they are tasty and normally cheaper however, sometimes it depends on what ingredients you have at home. 

Using simple ingredients and fresh fruits is what the doctors always recommend so, Peach Melba Ice cream is a sneaky way to enjoy dessert and get the goodness of fresh fruits at the same time.

If you are using a popsicle mould, it’s pretty straight forward but there is one thing to be mindful of if you are not using a popsicle mould.

If you use glass or ceramics containers to freeze, it may crack when the ice cream freezes. 

Let us know how you go about making it! 

 

Ingredients you need to make Peach Melba Popsicle 

200 gm caster sugar

4 ripe peaches, halved

1 punnet raspberries

1 cup of Orange juice

500gm Greek-style yoghurt

1 teaspoon vanilla paste

Sprinkles as per your taste to serve

Ingredients for Peach Melba

Instructions 

Preheat the oven to 200°C. Add sugar in an ovenproof dish just large enough to fit peaches and raspberries snugly in a single layer. Place peaches cut-side down in sugar, stand for 5 minutes, then turn cut-side up. Drizzle orange juice around the peaches and put it in the oven. Bake it, basting occasionally, until caramelised (20-25 minutes). 

 

Ready to bake Peach Melba

Take it out from the oven, let it cool for a bit. Then purée the peaches, raspberries and any pan juices in a blender until smooth.

 

Pureed Peach Melba

Take around 250ml peach purée in a bowl, and whisk yoghurt and vanilla paste and pour into 100ml popsicle moulds, filling to 1cm below rims. Top up each mould with remaining peach purée, insert a wooden popsicle stick in each and freeze overnight.

Dip moulds in hot water to unmould popsicles. Sprinkle each popsicle with sprinkles.

If you are not using popsicles then you can use any mould of your choice. Enjoy!

 

Peach Melba popsicle Ready

 

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Peach Melba Popsicle

January 19, 2021
: 10
: 40 min
: 8 hr
: 8 hr 40 min
: Easy

Inspired by Peach Melba Ice cream, a delicious dessert traditionally made of peaches and raspberry sauce with vanilla ice cream, Peach Melba popsicle puts a fun twist to it.

By:

Ingredients
  • 200 gm caster sugar
  • 4 ripe peaches, halved
  • 1 punnet raspberries
  • 1 cup of Orange juice
  • 500gm Greek-style yoghurt
  • 1 teaspoon vanilla paste
  • Sprinkles as per your taste to serve
Directions
  • Step 1 Preheat the oven to 200°C. Add sugar in an ovenproof dish just large enough to fit peaches and raspberries snugly in a single layer. Place peaches cut-side down in sugar, stand for 5 minutes, then turn cut-side up. Drizzle orange juice around the peaches and put it in the oven. Bake it, basting occasionally, until caramelised (20-25 minutes).
  • Step 2 Take it out from the oven, let it cool for a bit. Then purée the peaches, raspberries and any pan juices in a blender until smooth.
  • Step 3 Take around 250ml peach purée in a bowl, and whisk yoghurt and vanilla paste and pour into 100ml popsicle moulds, filling to 1cm below rims. Top up each mould with remaining peach purée, insert a wooden popsicle stick in each and freeze overnight.
  • Step 4 Dip moulds in hot water to unmold popsicles. Sprinkle each popsicle with sprinkles. If you are not using popsicles then you can use any mould of your choice. Enjoy!

How did your Peach Melba popsicles turn out to be? Please let us know in the comments below.

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