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 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
PECHES MELBA
Steps:
- Poach peaches:
- Cut a shallow X in bottom of each peach with a sharp paring knife and immerse fruit in a 4-quart heavy pot (preferably wide) of boiling water 30 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer peaches to a cutting board and peel, starting with cut end, then cut in half, discarding pits.
- Combine sugar and water in cleaned pot. Halve vanilla bean lengthwise with a paring knife and scrape seeds into pot, then add pod and bring mixture to a boil, stirring until sugar is dissolved. Add peaches, pitted sides down, to sugar syrup, then reduce heat and poach, covered, at a bare simmer 6 minutes. Turn peaches over and continue to poach, covered, until tender, 5 to 6 minutes more.
- Cool peaches in poaching liquid in pot, uncovered, 1 to 1 1/2 hours.
- Make raspberry sauce while peaches cool:
- Force raspberries through a fine-mesh sieve into a bowl, pressing hard on solids.
- Combine sugar and water in a small heavy saucepan. Cover pan (so condensation will wash any sugar crystals down side of pan) and bring to a boil, then remove lid and boil 2 minutes.
- Immediately stir sugar syrup into raspberry purée and cool to room temperature, about 1 hour. Stir in lemon juice. 3Serve peaches over ice cream and drizzled with sauce.
NOT-SO-CLASSIC PEACH MELBA
A classic peach Melba is a dessert of poached peach halves and raspberry sauce with vanilla ice cream, invented by the French chef Auguste Escoffier, and named after the Australian soprano Nellie Melba. This not-so-classic version calls for sliced ripe peaches instead of cooked peach halves. Look for the best vanilla ice cream, with real vanilla, or make your own. Easy to assemble, it's a lovely, refreshing and elegant dessert, perfect for when peaches and raspberries are in season.
Provided by David Tanis
Categories ice creams and sorbets, dessert
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Make the raspberry sauce: Put 1 cup raspberries and 2 tablespoons sugar in a blender and whiz to liquify. Pour through a fine-meshed strainer and into a medium bowl. Keep cool.
- Using a paring knife, peel and halve the peaches. Slice the halves into half-moon pieces about 3/8-inch thick. Transfer to a bowl. Add 2 teaspoons sugar and a few drops of lemon juice to taste. Toss to coat.
- To serve, arrange peach slices in the bottom of 6 dessert bowls. Top each serving with a scoop or 2 of vanilla ice cream. Splash raspberry sauce over each portion. Garnish with a few raspberries if you wish.
PEACH MELBA MOLDED SALAD
This is a very pretty layered salad. I have had this recipe for years and recently re-discovered it. It calls for regular Jello, but we now have sugar-free Jello, and should be fine to use instead.
Provided by Bren in LR
Categories Gelatin
Time 7h
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- Peach layer: Drain peaches; combine peach syrup, lemon juice and enough cold water to make 2 cups.
- Dissolve lemon gelatin in 2 cups hot water; add syrup mixture and refrigerate until partially set.
- Blend in peaches; pour into 3-quart mold. Refrigerate until set.
- Cheese layer: Combine milk, mayonnaise, cream cheese and blend well. Stir in pecans. Spread cheese mixture over peach layer in mold and refrigerate till firm.
- Raspberry layer: Drain raspberries; combine raspberry syrup, lemon juice and enough cold water to make 2 cups.
- Dissolve raspberry gelatin in 2 cups hot water; add syrup mixture; refrigerate until partially set.
- Blend in raspberries; pour over cheese layer in the mold. Refrigerate until set. This may require several hours.
- To serve, unmold on a platter, slice and serve on a bed of lettuce.
Nutrition Facts : Calories 190.8, Fat 6.1, SaturatedFat 2.5, Cholesterol 13.6, Sodium 122.4, Carbohydrate 23.5, Fiber 3.8, Sugar 18.4, Protein 13.3
OUTBACK RANCH
Ranch is not hard--you will need to break it down. It is simple and calls for regular ingredients that you will find very normal and easy.
Provided by ryseone
Categories Salad Dressings
Time 20m
Yield 6 gallons, 75 serving(s)
Number Of Ingredients 12
Steps:
- Add buttermilk and spices.
- Mix well.
- Add mayo and then mix on low 15 minutes.
- Stays fresh 3-5 days.
Nutrition Facts : Calories 45.9, Fat 0.9, SaturatedFat 0.6, Cholesterol 4.1, Sodium 671.7, Carbohydrate 6, Fiber 0.2, Sugar 5, Protein 3.6
PEACH MELBA POTS
A cheat's dessert that takes the classic combo of peach and raspberries and serves them with a touch of cloves and almond biscuits
Provided by Good Food team
Categories Dessert
Time 15m
Yield Makes 6
Number Of Ingredients 11
Steps:
- Put the mascarpone, yogurt, sugar, ground cloves and vanilla extract in a large bowl. Using a balloon whisk, beat until smooth. Pour in the cream and whisk again until the mixture just holds its shape - you want it to be soft and pillowy, so be careful not to take it too far.
- Put a little jam in the bottom of 6 small glasses or pots, top with some of the cream mixture, then 4 peach slices and more jam. Follow this with another layer of the cream, a drizzle of jam and finally the raspberries. Can be chilled for up to 5 hrs. Scatter over the hazelnuts and serve with biscotti or amaretti biscuits on the side.
Nutrition Facts : Calories 571 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
MINCEMEAT MOLDED SALAD
Another mincemeat enthusiast passed this recipe on to me some years ago, & I thought I'd share it with others who still enjoy the ol' fashioned jello salads! Preparation time does not include time to chill until set.
Provided by Sydney Mike
Categories Gelatin
Time 15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Lightly oil 8-cup mold or pan of choice.
- Soften unflavored gelatine in cold water, then set aside.
- Dissolve cherry flavored gelatin in boiling water.
- Add unflavored gelatine mixture & stir until all is dissolved.
- Chill until the gelatin is of the consistency of unbeaten egg white.
- Stir in mincemeat, pineapple, apple & nuts.
- Pour into prepared mold or pan, then chill until firm.
PEACH MELBA SQUARES
This traybake can be mixed together in no time and is simple to slice and transport
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 1h10m
Number Of Ingredients 10
Steps:
- Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, almonds and ¼ tsp salt.
- Tip the mix into the tin, then lay the peach slices evenly on top - that way each square of cake will have a bite of fruit. Scatter the raspberries and almonds over, then bake for 1 hr-1 hr 10 mins, covering with foil after 40 mins. Test with a skewer: the middle should have just a tiny hint of squidginess, which will firm up once the cake cools. Cool in the tin for 20 mins, then lift out onto a cooling rack. Once cold, dredge with icing sugar, then cut into squares.
Nutrition Facts : Calories 385 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.22 milligram of sodium
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.
More about "peach melba molded salad food"
PEACH MELBA-INSPIRED SALAD - JACKIE NEWGENT
From jackienewgent.com
5/5 (1)Category SaladCuisine FrenchCalories 260 per serving
- On a large rimmed platter, arrange the spring mix, peach slices, mint leaves, “cheese” balls, and raspberries.
- Drizzle the salad with desired amount of the peachy vinaigrette, sprinkle with almonds, and serve.
PEACH MELBA MOLDED SALAD RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (2)Category Side DishServings 10Total Time 8 hrs 20 mins
- In medium bowl, pour 1 cup boiling water over peach gelatin; stir until gelatin is dissolved. Add 3/4 cup ginger ale. Chill until slightly thickened, about 1 hour.
- Lightly brush 5-cup mold or 1 1/2-quart bowl with vegetable oil. Spoon 1 inch layer of peach gelatin into mold. Arrange peach slices over gelatin. Spoon remaining peach gelatin on top. Refrigerate until set but not firm, about 1 hour.
- In blender or food processor, place raspberries. Cover; blend on low speed 5 to 10 seconds or until smooth. Press through strainer to remove seeds. Add enough additional ginger ale to raspberries to measure 3/4 cup.
- Meanwhile, in medium bowl, pour 1 cup boiling water over raspberry gelatin; stir until gelatin is dissolved. Stir in raspberry mixture; let stand until room temperature, about 20 minutes. Spoon raspberry mixture over peach gelatin layer. Cover and refrigerate at least 6 hours but no longer than 24 hours.
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