Let Me Tell You About These Peach Melba Parfaits
So last summer, my neighbor dropped a bag of ripe peaches on my doorstep, and I just stood there thinking—okay, what am I going to do with all these? (Peach overload is a weird problem to have, but not complaining.) Anyway, that’s how these Peach Melba Parfaits started: me, a bowlful of peaches, and a total lack of patience for anything fussy. I made a mess, but oh, it was worth it. My kids still talk about that first batch—mainly because the kitchen smelled like a jam factory, but whatever works, right?
Honestly, this recipe has become my lazy day savior. The kind of dessert you throw together after a long week or when you’ve got guests coming and you want to look like you’ve got your act together. (Spoiler: I rarely do.)
Why You'll Be Obsessed (Like Me)
I make these parfaits when I’ve got peaches that are a bit too soft for snacking but still way too good to waste. My family goes crazy for these because you get sweetness, creaminess, and a little crunch all in one bite—plus, you can assemble them in pint glasses if you can't find fancy parfait cups (been there, done that). And honestly, the raspberry sauce is the real reason I keep coming back. Once, I tried to cheat and just use jam; not the same, don’t do it. But hey, it’s all about experimenting, right?
Gather Up Your Stuff (and a Few Handy Substitutes)
- Peaches: 3-4 ripe ones, peeled and sliced (If I’m rushed, I’ll use canned peaches in juice—my gran would probably roll her eyes, but sometimes you’ve got to make do)
- Raspberries: 1 cup fresh or frozen (don’t stress about brand; I usually grab whatever’s on sale)
- Sugar: 2 tablespoons (or a good squeeze of honey, which I like for a twist)
- Lemon juice: 1 teaspoon (I’ve skipped this in a pinch and it’s been fine)
- Vanilla ice cream: A few scoops per parfait, or swap for Greek yogurt if you’re feeling virtuous
- Shortbread cookies: 4, crushed (or, just crumble in store-brand butter cookies; no one’s counting)
- Toasted almonds (optional): A handful for crunch (I sometimes use chopped hazelnuts if that’s what’s in the cupboard)
How to Pull These Parfaits Together
- Make the raspberry sauce: Pop your raspberries, sugar, and lemon juice in a saucepan. Medium heat, stir occasionally. It’ll get all bubbly and jammy after 5-7 minutes. (This is usually where I sneak a taste and sometimes burn my tongue. Be smarter than me.) Once it looks syrupy, mash it a bit with the back of a spoon. Strain if you hate seeds, or just leave them if you’re like me and can’t be bothered.
- Prep the peaches: If they’re fresh, just slice them up. I almost always snack on a slice or two—chef’s privilege! If using canned, drain and pat dry a bit so the parfait doesn’t go all soggy.
- Crush your cookies: Stick them in a zip-top bag and bash away with a rolling pin. Or use your fists—kitchen therapy!
- Layer it up: Start with a spoonful of raspberry sauce at the bottom, then add some peaches, a scoop of ice cream, and a sprinkle of cookie crumbs. Repeat until your glass is full or you run out (I always seem to have more sauce than anything else; not the worst problem).
- Top with almonds: Or hazelnuts. Or skip it if allergies are a thing in your house.
- Serve right away! Or stick them in the fridge for a bit if you want them extra chilly. But not too long or the cookies get mushy (learned that the hard way).
A Few Notes From My Messy Kitchen
- If you’re out of vanilla ice cream, I’ve used frozen yogurt—turns out a bit tangier, but I kinda like it.
- Using frozen raspberries? No need to thaw, just cook a smidge longer. Actually, I find it works better if they’re still a bit icy at the start.
- I tried adding mint leaves on top for a fancy look, but my kids picked them off and asked if I’d lost my mind.
My Experiments (The Good, the Bad, the Just Okay)
- Swapped peaches for nectarines once—honestly, barely noticed the difference, so go wild if that’s what you’ve got.
- Once tried using those chia puddings from the fridge as a layer. Uh, wouldn’t recommend—texture was a bit like frogspawn (sorry, but truth!).
- Vanilla custard instead of ice cream? It’s a warmer, cozier version. Great for autumn.
Do You Even Need Fancy Tools?
Look, a blender makes the raspberry sauce extra smooth, but I often just use a regular fork and a saucepan. No parfait glasses? Old jam jars or pint glasses are grand. Oh, and if you don’t have a rolling pin for the cookies, just use a sturdy mug—it’s what I always do (less washing up too).
How to Store (But Will You Even Need To?)
You can keep these in the fridge for up to a day, though honestly, in my house they never last more than a day! Just cover them with clingfilm to stop the ice cream from going weird. I think the flavors blend even more if you let them sit a little, but the cookies lose their crunch—depends what mood you’re in, honestly.
My Favorite Ways to Serve These Parfaits
We usually bring them out after a BBQ, sitting on the patio with feet up and making a royal mess. Sometimes I add extra raspberry sauce on top (because why not), and at least once a year I serve them with a shot of amaretto for the grown-ups. My cousin even swears by topping them with whipped cream, but I say that’s gilding the lily—up to you!
Pro Tips (AKA, My Fails So You Don’t Have To)
- I once tried rushing the raspberry sauce and ended up with a burnt pan—trust me, give it a minute to simmer gently. The difference is real.
- Don’t overpack the glasses or you’ll get a parfait avalanche; learned that one the hard (and sticky) way.
- If you leave the cookies whole, they get soggy and weird—crush them up for the best texture.
FAQ: Random Questions I’ve Actually Gotten
- Can I make this with frozen peaches?
Yep! Just thaw and pat dry (they might be a little mushier but still tasty—I don’t mind at all). - Do you have to peel the peaches?
Nah, it’s up to you. I sometimes leave the skins on if I’m feeling lazy. The color is nice, actually. - Can I double this for a party?
Absolutely; just do the sauce in a bigger pot and grab more glasses. Though, cleaning up is on you! - Is there a vegan version?
For sure! Just swap in coconut yogurt and a plant-based ice cream. I sometimes use the one Minimalist Baker recommends—so good. - Where can I get good shortbread?
I like the Scottish stuff but, honestly, the supermarket bakery ones do the job. Or check out King Arthur’s recipe if you feel like baking from scratch. - What if I don’t like raspberries?
Wild! But you can use strawberries or even blueberries. I did it once when I totally forgot to buy raspberries.
Oh, and before I forget—one time I tried to assemble these while watching a football match, got distracted, and ended up with more sauce on the counter than in the jars. So, word to the wise: maybe focus until you’re done… but if you don’t, that’s half the fun, isn’t it?
Ingredients
- 2 large ripe peaches, peeled and sliced
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 2 cups vanilla Greek yogurt
- ½ cup granola
- 1 tablespoon honey
- Fresh mint leaves, for garnish
Instructions
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1In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the raspberries break down and the sauce thickens. Remove from heat and let cool.
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2Peel and slice the peaches. Drizzle with honey and set aside.
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3To assemble the parfaits, layer vanilla Greek yogurt, peach slices, raspberry sauce, and granola in 4 serving glasses.
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4Repeat the layers until the glasses are filled. Finish with a dollop of yogurt and a drizzle of raspberry sauce on top.
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5Garnish each parfait with fresh mint leaves. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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