PEACH MELBA PIE
Have some raspberries that are a little past their best? Use them to make this fabulous Peach Melba pie - a wonderful combination of raspberries and peaches
Provided by Rosie Birkett
Categories Dessert, Treat
Time 1h30m
Yield Serves 6-8
Number Of Ingredients 14
Steps:
- Combine both flours, the butter and a pinch of salt in the bowl of a food processor and blitz to a fine crumb. Add cold water 1 tbsp at a time (4-5 tbsp), pulsing until the mix starts to cling together. Tip out and knead with your hands (add more water if required) to make a pliable pastry dough. Split in half and flatten each portion. Wrap and refrigerate for at least 1 hr.
- Remove a disc of pastry from the fridge, unwrap and, on a generously floured surface, roll it out to a large, circle, wider than the pie dish. Transfer to a floured baking sheet and chill for about 10 mins. Repeat with the remaining disc.
- Heat the oven to 180C/160C fan/gas 4. Stone and quarter the peaches. Cut each in two, and toss in a bowl with the lemon juice, cornflour, vanilla extract, sugar, honey and raspberries. Add the butter in small pieces.
- Using a floured rolling pin, drape one of the pastry sheets across a 24cm pie dish. Let it sink in and, holding the edges, lift and tuck into the corners. Prick the pastry all over and fill with the peach mixture.
- Drape the second pastry sheet over the filling. Press together the top and bottom crusts, crimping with your fingers to seal, and trim off any excess. Cut three 8cm slits across the top crust, brush with the beaten egg and sprinkle over the demerara sugar. Bake for 55 mins to 1 hr until the crust is deeply golden and the filling is bubbling out. Cool for about 10 mins before serving with cream or vanilla ice cream.
Nutrition Facts : Calories 413 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
PEACH MELBA PIE WITH BUTTERMILK CARAMEL
Provided by Trisha Yearwood
Categories dessert
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- For the crust: Pulse the flour, sugar and kosher salt in a food processor to combine. Scatter in the butter pieces and pulse until the butter is the size of small peas. Sprinkle with the vinegar and 5 tablespoons of the water. Pulse until the dough just begins to come together. (If the dough is still floury and crumbly, add the last tablespoon of water and pulse again.) Dump the dough on the counter and press into a disc with your hands. Wrap in plastic wrap and chill for 30 minutes.
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- For the filling: Melt the butter in a 10-inch cast-iron skillet over medium heat. Once the butter is melted, add the preserves and stir until smooth, then simmer until syrupy, about 1 minute. Remove from the heat and stir in the sugar, brandy, lemon juice, ginger and nutmeg. Add the peaches and raspberries, then sprinkle with the cornstarch and toss to coat the fruit in the cornstarch.
- Roll the dough on a floured counter to a circle about an inch or so wider than the top of the skillet. Trim the dough to clean up the edges, then lay the dough over the top of the skillet, tucking the edges inside. Cut 3 small slits in the top of the dough to let steam escape. Brush the dough with the beaten egg and sprinkle with sugar.
- Place the skillet on the lined baking sheet to catch any drips. Bake until the filling is bubbling and the crust is crisp and deep golden brown, 45 to 50 minutes. Let cool at least 30 minutes before serving.
- For the sauce: Put the caramel sauce in a small saucepan and heat over medium-low heat until it starts to simmer, then whisk in the buttermilk and flaky salt. Return to a simmer and simmer until smooth, about 1 minute. Let cool before serving.
- To serve, scoop the pie into serving dishes and drizzle with the sauce. Sprinkle with additional flaky salt, if desired.
PEACH MELBA TART
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make the crust: Preheat the oven to 375 degrees F. Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes. Transfer to a bowl and let cool completely.
- Combine the flour, 1/3 cup of the toasted almonds, the granulated sugar and salt in a food processor and pulse until finely ground. Add the butter and pulse until the mixture looks like coarse meal. Add 2 tablespoons ice water and pulse until the dough just comes together. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly and refrigerate until slightly firm, about 15 minutes. Unwrap the dough and press evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Freeze until firm, about 10 minutes.
- Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edge of the crust is slightly golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden brown all over, 15 to 20 more minutes. Transfer to a rack to cool completely.
- Make the glaze: Combine the diced peach, granulated sugar, lemon zest and juice, and 1 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the peach is soft and the glaze is thickened, about 10 minutes. Remove the lemon zest; let the glaze cool.
- Make the filling: Mix the ricotta, cream cheese, confectioners' sugar and nutmeg in a bowl with a mixer until smooth; spread evenly in the crust. Arrange the sliced peaches on top of the filling in concentric circles. Brush with all but about 1 tablespoon of the glaze. Gently toss the raspberries with the remaining glaze, then scatter on top of the tart along with the remaining toasted almonds. Serve immediately or cover and refrigerate up to 4 hours.
PEACH MELBA SNICKERDOODLE PUDDING PIE
What happens when the cookie with the whimsical name and the classic French dessert, peach melba, come together, layered with vanilla pudding? A beautiful dessert that tastes as good as it looks. We love the hint of cinnamon from the cookies, but gingersnaps or shortbread would be great, too!
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the pudding: Put the eggs yolks in a medium bowl. Whisk together the milk, sugar, cornstarch and salt in a medium saucepan, and bring to a low simmer over medium heat, whisking constantly to prevent sticking on the bottom. Once the mixture comes to a simmer, continue whisking until it is just thicker than heavy cream, 3 to 4 minutes. Remove the saucepan from the heat, pour about 1 cup of the mixture into the egg yolks and whisk to combine. Pour this milk-egg mixture back into the milk mixture in the saucepan. Return the saucepan to medium heat, and whisk until very thick, 3 to 4 minutes. (When you drag the whisk through the thickened pudding, the streaks should hold firm for a few seconds.)
- Whisk the butter and vanilla into the pudding, and transfer it to a large bowl to cool. Set the bowl in some ice water and whisk frequently to help the pudding cool faster.
- For the raspberry topping: While the pudding cools, stir together 2 tablespoons water and the cornstarch in a small bowl. Heat the raspberries and sugar in a medium skillet over medium heat, stirring occasionally, until the raspberries thaw and break down and the sugar dissolves completely, 3 to 4 minutes. Stir in the cornstarch mixture, and bring to a simmer, stirring constantly; continue cooking and stirring until the mixture thickens enough to coat the back of a spoon, 1 to 2 minutes. Remove the skillet from the heat, and let the mixture cool completely.
- Build the pie: Spread 1/2 the cooled pudding into an even layer in the pie crust. Scatter the peaches over the pudding, then the cookies over the peaches. Finish with an even layer of the remaining pudding. Cover with a piece of plastic wrap, and refrigerate for 1 hour. Spread the raspberry topping over the pudding. (Stir the topping first to smooth out if needed.) Refrigerate the pie until the pudding is completely set, about 2 hours. Slice and serve.
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.
CHEF JOHN'S PEACH MELBA
Peach Melba was created for Victorian era opera star Nellie Melba by the greatest chef of the time, Auguste Escoffier, who also named some thin, crispy toasts in her honor years later.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 4h30m
Yield 6
Number Of Ingredients 12
Steps:
- Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes. Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled.
- Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat.
- Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the syrup occasionally. Remove from heat and allow to cool in the syrup. Transfer to a bowl, cover, and refrigerate until thoroughly chilled, about 4 hours.
- Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top. Garnish with toasted, slivered almonds.
Nutrition Facts : Calories 420.5 calories, Carbohydrate 96.5 g, Cholesterol 9.2 mg, Fat 4.6 g, Fiber 4.8 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 21.3 mg, Sugar 90.7 g
EASY PEACH MELBA DESSERT
THIS pretty dessert is an impressive end to any meal. Refreshing and light, it's just the right touch for every sweet tooth. I saw it pictured in a magazine many years ago and decided to try it. It's always been a hit at my house. -Edna Christiansen, Edmore, Michigan
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Drain peaches, reserving syrup. Set aside two peaches and 1 tablespoon syrup (refrigerate remaining peaches and syrup for another use). , Place each sponge cake on a plate; drizzle with reserved syrup. Top with ice cream and a peach half. , In a small saucepan, heat jam until melted; drizzle over peaches. Top with nuts if desired. Serve immediately.
Nutrition Facts :
PEACH MELBA LATTICE PIE
This summer pie is a serious stunner, packed full of fresh raspberries and peaches and topped with a beautiful lattice crust.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h20m
Yield 8
Number Of Ingredients 15
Steps:
- In medium bowl, mix 2 1/4 cups flour, the almonds, 1 teaspoon granulated sugar and the salt. Cut in butter. Sprinkle with ice water, 1 tablespoon at a time, tossing with fork until moistened. Gather into a ball. Divide dough in half; shape into 2 flattened rounds. Wrap in plastic wrap; refrigerate 1 hour. Heat oven to 350°F. In 3-quart saucepan, mix 1/2 cup granulated sugar, 1/4 cup water and the cornstarch. Stir in peaches. Cook over medium heat 7 to 9 minutes or until thickened. Stir in vanilla.
- On lightly floured surface, roll 1 pastry round into 13-inch round. Fold into fourths; place in 9-inch glass pie plate. Unfold and ease into plate; press against bottom and side. Trim pastry 1 inch from edge of plate. In small bowl, toss raspberries and 2 tablespoons flour. Fold into peach mixture. Spoon into crust-lined plate. Roll remaining pastry into 11-inch round; cut into 1-inchwide strips. Arrange strips in lattice pattern over filling; trim ends. Seal and flute. Brush with egg; sprinkle with turbinado sugar. Bake 30 to 35 minutes or until crust is browned and filling is bubbly.
Nutrition Facts : Calories 460, Carbohydrate 61 g, Fat 4 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 430 mg
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.
PEACH MELBA
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine 1 cup sugar and 2 cups water. Bring to a simmer, and cook, stirring occasionally, until sugar has dissolved. Add lemon juice and peaches. Simmer until peaches are tender when pierced with the tip of a knife, about 10 minutes. Remove from heat, and let stand until room temperature. Carefully remove skins from peaches, and discard. Transfer to a bowl, and refrigerate until chilled.
- Place raspberries in a fine sieve set over a small bowl. Using a rubber spatula, pressing on the raspberries to extract as much juice as possible; discarding solids. Add remaining 2 tablespoons sugar to raspberry juice, and stir until the sugar is dissolved. Serve chilled peaches with vanilla ice cream and raspberry sauce.
PEACH MELBA POP PIES
These easy peasy pies are stuffed with flavour and are great fun for little fingers to decorate
Provided by Cassie Best
Categories Dessert, Snack
Time 50m
Yield makes 12
Number Of Ingredients 8
Steps:
- Set 6 plump raspberries aside and tip the rest into a bowl. Add the peaches and toss together. In a small bowl mix the cornflour and honey to make a paste, pour over the fruit and combine.
- Unroll the pastry sheets and use a pizza wheel to cut out 6 rectangles from each one. Turn a piece of pastry so the long side is nearest to you, and fold it in half like a book, to create a fold down the middle. Open the pastry out and spoon the fruit filling onto one side, leaving a border of about 1cm around the edge. Brush the beaten egg around the edges and fold the pastry again to encase the filling. Use a fork to seal the edges all the way around, then brush all over with more egg. Poke a few air holes in the top with the fork. Repeat with the remaining pastry and filling. Arrange the pop pies on a baking sheet lined with baking parchment and chill for at least 30 mins, or for up to 24 hrs. Alternatively freeze for up to 2 months.
- Heat oven to 200C/180C fan/gas 6. Bake the pop pies for 20 mins, or until the pastry is golden and the filling is bubbling through the holes. Remove from the oven and cool for at least 20 mins. If cooking from frozen, bake for an extra 5 mins. Meanwhile crush the remaining raspberries until juicy and mix with the icing sugar to make a thick icing. Spread thinly over the pies and sprinkle with freeze dried raspberries or sprinkles, if you like. Eat warm, or cold, for breakfast or drizzle with cream or custard for dessert.
Nutrition Facts : Calories 330 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
NO-BAKE PEACH MELBA PIE
Even if you're not keen on baking, you can still make this (no-bake) peach pie! It's a (ginger) snap to make and serves eight-scrumptiously.
Provided by My Food and Family
Categories Home
Time 2h35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine gingersnap crumbs, chocolate and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Freeze 20 min.
- Beat cream cheese, sugar and milk in medium bowl with mixer until blended. Gently stir in COOL WHIP.
- Cut peaches into 1/2-inch-thick slices. Reserve 3 peach slices for garnish; wrap tightly in plastic wrap. Finely chop remaining peach slices; stir into cream cheese mixture. Spoon into crust. Refrigerate pie and reserved peach slices 2 hours or until pie is firm.
- Microwave jam in small microwaveable bowl on HIGH 30 sec. or just until warmed; stir. Drizzle over pie. Garnish with raspberries and reserved peach slices.
Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 36 g, Fiber 2 g, Sugar 26 g, Protein 3 g
PEACH MELBA PIE
This pie not only looks beautiful but it tastes wonderful! This is sure to impress your guests! It features peaches with raspberries and a crumbly oat topping. I usually don't use a refrigerated pie crust. I like to use "Recipe#51537". Recipe is from Woman's World.
Provided by CookingONTheSide
Categories Pie
Time 4h35m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Line baking sheet with foil; place on rack in lower third of oven.
- Line 9-inch pie pan with dough; flute edges.
- Toss peaches with 1/2 cup sugar, 1/4 cup flour and the ginger; spread in crust.
- Toss raspberries with jam.
- Spoon over peaches.
- In large bowl, combine remaining 3/4 cup flour, 1/2 cup sugar, oats and nutmeg.
- Add butter; stir until crumbs form.
- Sprinkle over pie.
- Bake 1 hour, 20 minutes to 1 hour, 30 minutes, or until filling is bubbly and crumbs are lightly browned.
- Cool on rack.
- If desired, serve with ice cream.
Nutrition Facts : Calories 293.1, Fat 10.7, SaturatedFat 4.4, Cholesterol 12.7, Sodium 117.1, Carbohydrate 47.5, Fiber 3.9, Sugar 26.7, Protein 3.7
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.
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.
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.
FROZEN PEACH MELBA PIE
On a roll with my newest Pampered Chef cookbook - It's Good For You! All those lower fat/lower calorie/lower cholesterol dishes that look so gorgeous in the pictures!
Provided by SusieQusie
Categories Pie
Time 32m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Lightly spray a deep dish pie plate with cooking spray.
- Finely crush graham crackers & place in a small bowl. Add preserves and mix well.
- Press crumb mixture evenly in the bottom and up the sides of pie plate. Bake for 12 minutes. Cool completely.
- Place raspberry yogurt in a bowl. Fold in 1 cup of the whipped topping and spread over bottom of crust. Reserving some raspberries for garnish, sprinkle remaining raspberries over yogurt mixture.
- Peel 1 peach and remove pit. Chop coarsely.
- Place peach yogurt in a bowl & fold in 1 cup of whipped topping & the chopped peach. Spread over raspberries.
- Freeze until firm, about 6 hours or overnight,.
- When ready to serve, let pie stand at room temp for 20 minutes.
- Peel remaining peach, pit and slice into 16 thin pieces. Arrange over pie top in an overlapping pattern, leaving center open.
- Pipe remaining whipped topping in the center and around edges of pie. Garnish with remaining raspberries.
- Cut, serve and enjoy!
- Note: Cook time does not include freezing time.
Nutrition Facts : Calories 90.7, Fat 0.7, SaturatedFat 0.3, Cholesterol 2.1, Sodium 26, Carbohydrate 19.7, Fiber 1.9, Sugar 15.8, Protein 2.2
PEACH MELBA ICE CREAM PIE
Make and share this Peach Melba Ice Cream Pie recipe from Food.com.
Provided by Kana6615
Categories Frozen Desserts
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325. Lightly butter a 9-inch pie pan. Put cookie crumbs, butter, sugar, cinnamon and nutmeg in medium bwl. Toss with fork to moisten. Press into pie pan. Bake just until crust is set and golden, about 10 minutes. Remove. Cool on wire rack.
- Strain peaches over bowl. Reserve juice. Coarsely chop peaches.
- Put ice cream in large bowl. Using wooden spoon, mix in drained peaches and 1/4 cup of the reserved juice.
- Spoon into pie shell. Lightly cover with plastic wrap. Freeeze until firm.
- Remove from freezer. Spoon melted jam over top. Arrange raspberries in concentric circles in decorative pattenr to cover top. Return to freezer. Freeze until firm, several hour, or up to one week.
- To serve, remover from freezer 15 minutes before slicing. Cut with knife that has been dipped in hot water.
QUICK PEACH MELBA
Turn on the appliances: For Quick Peach Melba, microwave fresh peaches in a little peach schnapps. Raspberry sauce will zip together fast in a food processor or a blender.
Provided by USA WEEKEND Pam Anderson
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 2h21m
Yield 8
Number Of Ingredients 6
Steps:
- Pour schnapps in a microwave-safe pan or pie plate large enough to hold peach halves in a single layer. Place peaches, cut side down in pan. Microwave on high Pour schnapps in a microwave-safe pie plate large enough to hold all peach halves in a single layer. Place peaches cut side down in pan. Microwave on high for 3 minutes. Turn peaches over and microwave about 2 minutes longer, until the fruit is tender when poked with a sharp knife. Let peaches cool, then peel. Refrigerate. for 3 minutes.
- Transfer jam to a microwave-safe measuring cup; microwave on high 1 to 2 minutes until partially melted. In a food processor, puree jam and raspberries. Set a fine-mesh strainer over a bowl; strain sauce to remove seeds, pressing with a rubber spatula. Discard seeds. Refrigerate.
- Put 1/2 cup ice cream in each of eight shallow bowls, then a peach half, 2 Tbs. sauce and 1 Tb. almonds. Serve.
Nutrition Facts : Calories 365 calories, Carbohydrate 62.5 g, Cholesterol 29 mg, Fat 10.8 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 57.1 mg, Sugar 55.7 g
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