Print Recipe

Peach Melba Flambe


  • 1 small (8 to 10 ounce) jar raspberry jelly
  • 1/4 cup Curacao
  • 6 large peach halves (preferably fresh)
  • 1/4 cup brandy, warmed
  • 1 quart vanilla ice cream in round scoops


  1. Heat jelly in chafing dish.
  2. When jelly is melted, stir in Curacao and add peaches. Heat through.
  3. To flame dessert, pour warmed brandy over peaches and ignite immediately.
  4. Place one peach in each sherbet dish and top with ice cream.
  5. Ladle sauce over ice cream and serve immediately.

Recipe Goldmine

Like Us on Facebook



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.