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Peach Melba

Spumoni adds an Italian flair to a classic dessert in this recipe by Chef Angelo Micheli, chef/owner of Pasquini's Fine Italian Food in Live Oak.

Chef/owner Angelo Micheli
Pasquini's Fine Italian Food, Live Oak

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1 pint fresh raspberries
1/4 cup sugar
1 small jar seedless raspberry preserves
1/2 cup water
1/4 cup lemon juice
Canned cling peach slices or fresh freestone peaches, pitted and sliced
Spumoni or vanilla ice cream
Whipped cream


Wash raspberries and add to a bowl along with sugar.  Let sit for at least 15 minutes.

Add preserves, water and lemon juice to a saucepan. Heat mixture on medium-low heat until melted. Add raspberries and cook 10 minutes. Let cool.

Place sliced peaches in a large wine glass, martini glass or serving bowl of your choice. Scoop spumoni or vanilla ice cream into glass. Add additional sliced peaches and top with raspberry sauce and whipped cream.

Serves 4

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