CLASSIC FRENCH PEACH MELBA
The classic Peach Melba recipe is a delightful dessert from the legendary Escoffier for Dame Nellie Melba, which you can easily make at home.
Provided by Rebecca Franklin
Categories Dessert
Time 20m
Yield 12
Number Of Ingredients 12
Steps:
- Using a deep, wide skillet, heat 1 1/4 cups sugar and 2 cups water to boiling.
- After sugar dissolves, add peaches in a single layer. Reduce heat to just under simmering and poach, covered, for 5 minutes.
- Using tongs or a slotted spoon, gently turn all the peaches over, cover, and continue poaching for 3 minutes.
- Remove skillet from heat and allow peaches to sit in hot syrup for an additional 4 minutes.
- Stir in vanilla extract. Chill peaches in syrup for at least 1 hour.
- Push raspberries and juice from thawing, through a fine-mesh sieve, and then discard seeds and solids; set aside. Bring 1/3 cup sugar and 1/4 cup water to a boil for 2 minutes and remove from heat, stir in lemon juice and zest . Stir simple syrup (sugar mixture) into a seedless raspberry puree and chill for 30 minutes.
- Layer peaches and raspberries over ice cream in frosted dishes and serve.
- Enjoy.
Nutrition Facts : Calories 277 kcal, Carbohydrate 51 g, Cholesterol 29 mg, Fiber 3 g, Protein 3 g, SaturatedFat 4 g, Sodium 55 mg, Sugar 46 g, Fat 8 g, ServingSize 12 servings, UnsaturatedFat 0 g
PEACH MELBA
Provided by Nigella Lawson : Food Network
Categories dessert
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.
- Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.
- When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
- To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.
- To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.
PEACH CREPES
Steps:
- In a blender, combine the milk, eggs, flour, sugar, butter and vanilla. Cover and process until smooth. Cover and refrigerate for 1 hour., Meanwhile, in a large saucepan, combine sugar and cornstarch. Gradually whisk in water until smooth. Stir in 2 cups peaches and butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in almond extract and remaining peaches. Cover and refrigerate., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Spoon filling over crepes; roll up. Top with whipped cream and nutmeg if desired.
Nutrition Facts : Calories 294 calories, Fat 10g fat (5g saturated fat), Cholesterol 124mg cholesterol, Sodium 88mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.
PEACH MELBA SUNDAE
Peach Melba meets knickerbocker glory in this decadent sundae. Add a dash of champagne or prosecco for a grown-up dessert - the perfect end to a summer menu
Provided by Tom Kerridge
Categories Dessert, Treat
Time 20m
Number Of Ingredients 11
Steps:
- Put a sundae glass or bowl in the freezer to chill. To make the sauce, put the raspberries, sugar and lime juice in a blender, and blitz to a purée, loosening with a splash of water if necessary. Set aside. Meanwhile, whip the cream with the vanilla and icing sugar until it holds its shape, then transfer to a piping bag fitted with a star-shaped nozzle, if you like.
- Pour the champagne or prosecco (if using) into the chilled glass, then neatly layer balls of ice cream, peach wedges, raspberries, raspberry sauce and cream, finishing with a big swirl of cream on the top. Scatter with the toasted almonds and serve straight away with two spoons.
Nutrition Facts : Calories 701 calories, Fat 48 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 58 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
PEACH MELBA CREPES
This is a WOW worthy desert that can be made ahead with basic pantry ingredients and assembled at the last minute before serving.
Provided by JPsBarbie
Categories Weeknight
Time 25m
Yield 18 crepes, 6 serving(s)
Number Of Ingredients 12
Steps:
- Crepes:.
- Beat eggs, butter, salt, flour, milk, and vanilla until smooth.
- Heat an 8 inch skillet; spray or brush with butter as needed to prevent sticking. Add 2 T of batter and tilt to spread. Cook over moderately low heat until lightly browned on both sides, turning once.
- Crepes may be made ahead and kept wrapped in the refrigerator for several days or even frozen.
- Filling:.
- Beat cream cheese, powdered sugar, and almond extract until smooth.
- Assembly:.
- For each crepe spread about 2 T of filling. Fold in half and then in half again. Place 2 or 3 crepes on each plate with points touching. Sprinkle about 1/4 c of peaches and drizzle with raspberry jam and top with a dollop of whipped cream.
Nutrition Facts : Calories 521.9, Fat 26.6, SaturatedFat 15.5, Cholesterol 210.5, Sodium 636.4, Carbohydrate 59.9, Fiber 1.9, Sugar 34.1, Protein 11.8
APRICOT OR PEACH MELBA
Steps:
- In a medium saucepan, prepare syrup. Bring the sugar, water, lemon juice and zest to a boil. Lower to a simmer and cook for 10 minutes.
- Poach apricots or peaches until tender. (Tip: if you use peaches, remove the skin.) Let them cool in the syrup.
- To prepare raspberry sauce, in a blender, combine the raspberries, sugar and lemon juice. Process to a puree.
- Remove fruits from syrup.
- To serve: In a small bowl, place a scoop of vanilla ice cream, place the fruit on top, and cover with raspberry sauce. Garnish with whipped cream and toasted almonds.
PEACH APRICOT MELBA CREPES
Steps:
- MELT butter in medium saucepan over medium heat. Whisk in preserves, egg yolks, lemon juice and salt. Cook 6 to 8 minutes, stirring constantly just until it begins to thicken. Remove from heat. Cool to room temperature. Blend in whipped topping with an electric mixer at medium speed. Chill, covered, until ready to assemble crepes.
- SPREAD 1/3 cup curd over each crepe. Cut each crepe in half. Fold crepe in half. Place each crepe on a dessert plate. Top with 2 or 3 peach slices. Serve with a scoop of ice cream drizzled with warm triple berry preserves. Garnish with almonds.
- TO TOAST NUTS: Place nuts in dry skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.
PEACH MELBA PIE
Make and share this Peach Melba Pie recipe from Food.com.
Provided by scarley
Categories < 4 Hours
Time 1h55m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 17
Steps:
- Coat a 9-1/2-inch deep-dish pie plate with butter and set aside.
- Combine flour, sugar, and salt in the bowl of a food processor fitted with a blade attachment and pulse 5 times to evenly incorporate. Add butter and pulse until just incorporated (some large pieces will remain). Drizzle in 4 tablespoons ice water and pulse until moistened throughout, about 5 pulses. (Add the last tablespoon of ice water if necessary, but do not overwork the dough or it will become tough.)
- Turn into the prepared pie plate. Press with floured fingers or the back of a measuring cup dipped in flour until dough evenly covers the bottom and sides of the pie plate. Place in the refrigerator to chill, at least 20 minutes.
- Meanwhile, heat the oven to 400°F, arrange a rack in the lower third, and place a baking sheet lined with aluminum foil on the rack. When the oven is hot, pierce the base of the crust with a fork several times, line it with a piece of parchment paper, and fill it with pie weights or dried beans.
- Place crust on the hot baking sheet and bake until dry to the touch but not browned, about 20 to 25 minutes. Remove from the oven, set aside the pie weights and parchment paper, and let crust cool slightly on a wire rack. Return the baking sheet to the oven.
- For the filling:
- Combine peaches, sugars, vanilla seeds, and lemon juice in a large nonreactive bowl and gently mix. Add raspberries and cornstarch and toss to coat. Transfer filling to crust and place pie on the hot baking sheet. Bake until peaches are just beginning to brown, about 30 minutes.
- For the streusel:
- Meanwhile, combine all streusel ingredients except butter in a medium bowl and mix until evenly incorporated. Add butter and combine with your fingers, rubbing the butter into the flour mixture until mostly incorporated but some small pieces remain. Place in the refrigerator until ready to use.
- When the pie is ready, remove it from the oven and reduce the temperature to 375°F Sprinkle streusel over top and return the pie to the oven. Bake until the filling is bubbly, the streusel is brown, and the peaches are fork-tender, about 40 to 45 minutes more. Let cool on a wire rack at least 45 minutes before slicing.
PEACH MELBA SQUARES
Make and share this Peach Melba Squares recipe from Food.com.
Provided by pines506
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F and butter an 8-inch square baking pan.
- Prepare topping:.
- Blend flour, brown sugar and cinnamon with fork or whisk.
- Add butter in small pieces and blend with fork or fingers until mixture is crumbly. Stir in almonds and set aside.
- Make Filling:.
- Peel and cut peaches into bite-sized pieces.
- Put in bowl and toss with raspberries and vanilla extract.
- Sprinkle sugar and flour over mixture and toss gently until everything is well blended. Pour and spread evenly in prepared pan.
- Make Batter:.
- Blend flour, sugar, baking soda and salt with whisk. Add buttermilk and melted butter and gently stir with large wooden spoon or spatula until flour mixture just disappears.
- Pour and spread over fruit.
- Sprinkle topping over batter.
- Bake at 25-30 minutes or until filling is bubbly and top is light golden brown.
- Serve warm with vanilla ice cream.
Nutrition Facts : Calories 260.1, Fat 10.8, SaturatedFat 4.9, Cholesterol 19.5, Sodium 184.6, Carbohydrate 38.1, Fiber 3.8, Sugar 20.1, Protein 4.3
PEACH APRICOT MELBA CREPES
Make and share this Peach Apricot Melba Crepes recipe from Food.com.
Provided by Orchards Finestreg
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- MELT butter in medium saucepan over medium heat. Whisk in preserves, egg yolks, lemon juice and salt. Cook 6 to 8 minutes, stirring constantly just until it begins to thicken. Remove from heat. Cool to room temperature. Blend in whipped topping with an electric mixer at medium speed. Chill, covered, until ready to assemble crepes.
- SPREAD 1/3 cup curd over each crepe. Cut each crepe in half. Fold crepe in half. Place each crepe on a dessert plate. Top with 2 or 3 peach slices. Serve with a scoop of ice cream drizzled with warm triple berry preserves. Garnish with almonds.
- TO TOAST NUTS: Place nuts in dry skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.
Nutrition Facts : Calories 261.6, Fat 8.1, SaturatedFat 3.9, Cholesterol 75, Sodium 33.6, Carbohydrate 46.1, Fiber 1.9, Sugar 33.2, Protein 2.3
PEACH MELBA CREPES CAKE
Found this on site for uses for pancake and waffle mixes. Peach Melba is such a delicious combo, coupled with crepes it is irresistible!
Provided by Nana Lee
Categories Breakfast
Time 25m
Yield 8 8, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Quick Crepe Batter:
- Place the eggs, milk and oil into blender container, cover and process by pulsing several times.
- Add pancake mix and process until smooth. Scrape down sides of the container with a spatula; blend until smooth.
- Spray a 10" non-stick skillet with the non-stick spray.
- Heat the pan over medium-high heat. Remove the pan from the heat and pour 3-4 tablespoons crepe batter into the center of the pan, about 1/4 cup.
- Quickly rotate the pan tilting to coat the surface.
- Cook until the crepe's center and edges appear dry and lightly browned. Carefully turn the crepe over and cook the other side.
- Turn out the crepe onto a plate; cover to keep warm if desired.
- Repeat with remaining batter.
- Filling:.
- Combine cream cheese, powdered sugar and almond extract in a small bowl with hand mixer until smooth.
- Assembly:.
- Place a crepe on the serving plate, spread with two tablespoons of the cream cheese mixture; repeat with the next 6 crepes.
- Top off the crepe cake with the last remaining crepe. Cover and refrigerate.
- Bring to room temperature just before serving.
- Arrange peaches in a spoke-like fashion in the center; garnish with whipped cream along the outside edge. You could use fesh made whipped cream.
- Drizzle with raspberry jam.
- Cut into 6 or 8 wedges and serve with additional whipped cream and raspberry sauce.
Nutrition Facts : Calories 531.4, Fat 23.6, SaturatedFat 11.5, Cholesterol 127.6, Sodium 440.6, Carbohydrate 72, Fiber 2.5, Sugar 46.1, Protein 9.2
PEACH MELBA
It's simple to prepare a memorable dessert for just you and someone else. Straight from our Test Kitchen, this yummy classic features fresh peaches and a super delicious raspberry sauce for drizzling. Idea: An easy way to peel peaches is to lower them into boiling water and cook them for 2 minutes. Remove with a slotted spoon; cool slightly and remove skin with a knife. Poaching peaches in syrup is a great way to soften peaches that are not yet ripe.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, bring water and sugar to a boil. Stir in lemon juice and vanilla. Reduce heat to low. Place peach halves cut side up in pan; cook for 5-8 minutes or until tender. Remove from the heat. Cool peaches in syrup for 30 minutes. , Remove peaches with a slotted spoon and place cut side down in a shallow dish. Cover and refrigerate for 2-4 hours or until chilled., In a small microwave-safe bowl, heat raspberry jam for 20 seconds; stir until smooth. Place peach halves cut side up in dessert dishes. Top with ice cream; drizzle with jam.
Nutrition Facts : Calories 237 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 27mg sodium, Carbohydrate 52g carbohydrate (47g sugars, Fiber 1g fiber), Protein 2g protein.
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