Peach Melba Revisited

  • Preparation 20 MIN
    Cooking 17 MIN
  • Servings 6


Vanilla cupcakes

Raspberry coulis

For assembly


Vanilla cupcakes

  1. With the rack in the middle position, preheat the oven to 180°C (350°F). Butter and flour 6 large muffin cups or 8 medium muffin cups. (If the latter, you’ll need 4 peaches.)
  2. In a bowl, combine the flour and baking powder. Set aside.
  3. In another bowl, cream the butter with the sugar and vanilla using an electric mixer. Add the eggs one by one, beating until the mixture is smooth. With the mixer on low speed, add the dry ingredients.
  4. Scrape the batter into the muffin cups. Bake until a toothpick inserted in the centre comes out clean, about 17 minutes.
  5. Unmould and cool on a rack.

Raspberry coulis

  1. In a blender, purée the raspberries and jelly. Strain through a fine-mesh sieve.

For assembly

  1. Preheat the grill, setting the burners to high. Grill the peaches cut side down for about 3 minutes. Let cool.
  2. Place 3 small balls of ice cream, each about 15 ml (1 tablespoon), on each cupcake. Balance a peach half, grilled side up, on top. Drizzle with raspberry coulis and garnish with fresh raspberries.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 75 ml (1/3 cup) of ice cream

Content % Daily Value
Calories 495  
Total Fat 23 g  
Saturated Fat 14 g  
Sodium (salt) 98 mg  
Carbohydrates 66 g  
Fibre 5 g  
Protein 6 g