There's no better time to eat a peach than summertime . They're in season, abundant, so fragrant, and piled up like little golden jewels at the farmers' market and the grocery store. And while we love a perfectly ripe peach eaten outside while we lean forward so the juices don't run down our arms, there's also something totally satisfying about dressing peaches up for dessert. Lucky for us, this time of year, dressing up the fruit means not doing too much.

Enter: legendary chef Jacques Pépin's recipe for a simple peach Melba. A no-bake dessert that also happens to scream French elegance? Sign us up! With just a handful of ingredients (and a clever trick for handling ice cream), Pépin reminds us why French food doesn't have to be fussy to be fabulous. Here's what you need to know (and wh

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