It’s officially summer which means we can indulge in 3 of our favorite p words: picnics, pastel polishes, and peaches!

The juicy, sweet crop is ripening and so is our appetite for all desserts featuring the scrumptious fruit. In our July issue, chef Jeni Britton Bauer, author of Jeni’s Splendid Ice Cream Desserts ($16; amazon.com), gives a new twist to the classic peaches-and-cream summer standard.

She was inspired by the Melba, a dessert created in the late 19th century by French chef Auguste Escoffier and named in honor of opera singer Nellie Melba.

Britton Bauer dreamed up a modern Melba featuring sugar-dusted croutons, tart raspberry sauce, and a frothy honey whipped cream. The results are a symphony of goodness.

Want more ice cream recipes to beat the heat? Pick up the July issue of InStyle, available on newsstands and for digital download now.

Poached-Peach Melba

Total time: 3 hours

Prep/cooking time: 1 hour

Inactive time: 2 hours

Makes: 8 servings

Ingredients:
1 cup raspberry sauce
8 poached peach halves, peeled
½ cup sugared croutons or chopped pistachios
Honey whipped cream
2 pints vanilla ice cream

For raspberry sauce:
2 pints fresh or two 6-oz. packages frozen (thawed) raspberries
1 cup sugar

For poached peaches:
1 750 ml bottle chardonnay or zinfandel, or 3 cups water
2 cups sugar
1 cup torn basil leaves
4 large peaches, halved and pitted

For sugared croutons:
6 croissants or 1 loaf bread (any kind)
8 tbsp (1 stick) unsalted butter
¾ cup sugar
½ tsp ground cardamom

For honey whipped cream:
3 tbsp honey
1½ cups heavy cream

Directions:

For raspberry sauce:
1. Push raspberries through a sieve into a medium bowl.
2. Stir in sugar and let stand in the refrigerator for 1–2 hours to allow it to dissolve into a sauce.

For poached peaches:
1. Combine wine (or water), sugar, and basil in a 4-quart saucepan and bring to a near boil over low heat, stirring to dissolve sugar.
2. Gently place fruit into warm poaching liquid and cook, turning fruit as needed, until tender (about 15 minutes).
3. Using a slotted spoon, remove fruit and let it cool. Once cool, refrigerate fruit in its poaching liquid for up to 3 days.

For sugared croutons:
1. Preheat oven to 350°F.
2. Tear croissants into 1″ chunks. Melt butter in a large saucepan over medium heat. Add sugar and cardamom, stirring to dissolve sugar. 3. Toss bread pieces into the mixture to coat. Remove from heat.
4. Arrange croutons on a baking sheet, allowing any extra butter to drip back into saucepan.
5. Bake until croutons are crispy (about 20 minutes), tossing halfway through. Let cool or serve warm.

For honey whipped cream:
1. Combine honey and cream in a large bowl. Using a hand mixer, whisk until soft peaks form.

To assemble:
1. Place 1 scoop ice cream in a dish, and top with 1 peach half.
2. Drizzle with raspberry sauce and sprinkle with croutons.
3. Top with honey whipped cream. Repeat steps for each of the remaining peach halves.