Quick Peach Melba

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"Turn on the appliances: For Quick Peach Melba, microwave fresh peaches in a little peach schnapps. Raspberry sauce will zip together fast in a food processor or a blender."
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2 h 21 m servings 365 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 62.5g
  • 20%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Pour schnapps in a microwave-safe pan or pie plate large enough to hold peach halves in a single layer. Place peaches, cut side down in pan. Microwave on high Pour schnapps in a microwave-safe pie plate large enough to hold all peach halves in a single layer. Place peaches cut side down in pan. Microwave on high for 3 minutes. Turn peaches over and microwave about 2 minutes longer, until the fruit is tender when poked with a sharp knife. Let peaches cool, then peel. Refrigerate. for 3 minutes.
  2. Transfer jam to a microwave-safe measuring cup; microwave on high 1 to 2 minutes until partially melted. In a food processor, puree jam and raspberries. Set a fine-mesh strainer over a bowl; strain sauce to remove seeds, pressing with a rubber spatula. Discard seeds. Refrigerate.
  3. Put 1/2 cup ice cream in each of eight shallow bowls, then a peach half, 2 Tbs. sauce and 1 Tb. almonds. Serve.


  • Note
  • Serve surplus sauce on fruit, yogurt, waffles, etc.
  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.


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Absolutely phenomenal! I've been looking for this recipe for nearly 10 years.

Very good and easy. I made it for two, I'm glad I have extra sauce so I'm going to make it again tomorrow. I didn't have any almonds, not sure if I would have used them if I did. Adding that tex...

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