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.
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 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 SAUTE AND ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Lightly crush gingersnap cookies and add to food processor. Crumb the cookies with pulse setting of the processor.
- Heat the butter to melt in a medium skillet over medium heat. Add the peaches to the skillet and season with salt, add lime juice and saute to soften the slices 6 to 7 minutes. Sprinkle in brown sugar and toss to coat. Season peaches with cinnamon and nutmeg. Spoon peaches into dessert cups and top with small scoops of ice cream, top with ginger crumbles.
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
PEACH MELBA ICE CREAM
Nectar of the gods! I made this for an upcoming ice cream competition and it's going to clean house! Truly decadent, Raspberries, peaches and cream--be still my heart. If you want to be truly wicked add chocolate shavings and/or substitute chocolate syrup for the fruit spread. Beautiful natural color. Cook time is freeze time.
Provided by Lady of shallot
Categories Frozen Desserts
Time 5h
Yield 1 quart
Number Of Ingredients 13
Steps:
- Puree peaches and raspberries with nectar, lemon juice, and salt; set aside.
- Beat sugar and eggs till smooth; set aside.
- Simmer milk in medium saucepan.
- Slowly beat hot milk into egg mixture.
- Put this mixture back into saucepan over low heat stirring constantly until slightly thickened.
- Strain if any lumps.
- Coll slightly then mix in cream and puree.
- Chill, overnight if needed.
- Stir.
- Freeze in ice cream machine.
- Fold in peaches and berries.
- Swirl in fruit spread.
- DO NOT OVERMIX--should see streaks.
- Freeze in freezer until firm.
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.
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
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 ICE CREAM
I found this in my newspaper. It is originally from "The Perfect Scoop" by David Lebovitz. It is the ultimate taste of summer, melding peach ice cream with a fresh raspberry swirl.
Provided by Julie F
Categories Frozen Desserts
Time 2h3m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 10
Steps:
- First peel the peaches. Cut an X at the bottom then lower them into a pot of boiling water for about 20 seconds. Using a slotted spoon, transfer them to a collander and shock them with cold water. Let them cool and the skin will peel right off.
- Cut the peaches in half, remove the pits and cut them into chunks. Cook them with the water in a medium, nonreactive saucepan over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes.
- Remove from heat, stir in the sugar and then cool to room temperature. Remove about 1/4 of the peaches and cut them into slightly smaller chunks and reserve. Puree the rest of the peaches and their liquid in a blender or food processor with the sour cream, heavy cream, vanilla and lemon juice until almost smooth. Add the reserved peaches back in and chill the mixture thoroughly, preferably overnight, in the refrigerator.
- Freeze in your ice cream maker according to directions.
- An hour or so before churning the ice cream, make the raspberry swirl by mashing the raspberries together with the sugar and vodka with a fork until they're juice but with nice-sized chunks of raspberry remaining. Chill until ready to use.
- When you remove the peach ice cream from the ice cream machine, layer it in a container with spoonfuls of the chilled raspberry-swirl mixture. Freeze until ready to serve. It will get really hard after about 3 hours, so you may want to let it warm up a little for ease of scooping. Garnish with fresh raspberries.
Nutrition Facts : Calories 291.9, Fat 14.4, SaturatedFat 8.6, Cholesterol 48.2, Sodium 24.9, Carbohydrate 42.4, Fiber 3, Sugar 34.2, Protein 2.3
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