Begin by preparing the Melba sauce, which serves as the foundation for this elegant dessert. Combine 12 oz (350g) of fresh raspberries with about ¼ cup of confectioner’s sugar in a blender or food processor.
Blend until the mixture reaches a smooth consistency, then pass it through a fine-mesh sieve to remove the seeds if you prefer a smoother sauce. This step creates a silky, refined topping that perfectly complements the other components of the dish.
While the sauce is being prepared, ready the peaches for assembly. Take 4 ripe peaches, peel them carefully (blanching briefly in hot water can make this easier), pit them, and slice them into even pieces.
Arrange the peach slices evenly across 4 glass serving dishes, creating an attractive base layer that allows the fruit’s natural beauty to shine through.
Complete the dessert by topping each dish with 2 scoops of vanilla ice cream placed directly over the peach slices. Drizzle the prepared Melba sauce generously over the ice cream and peaches, allowing it to cascade naturally down the sides.
Finish each serving with a sprinkle of the remaining raspberries and fresh mint sprigs for a polished, restaurant-quality presentation. Serve immediately while the ice cream is still cold and the contrast between the warm and cool elements is most pronounced.
