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 WITH AMARENA CHERRIES - PFIRSICH MELBA
In Austria, every Cafe and Ice Cream Parlor serves Peach Melba during the sommer months. I worked in an Ice Cream shop in Salzburg in the 1960's, this is how we used to make it. Amarena cherries are available in Italian markets, they are dark red and have a slight almond aroma. Use real, only lightly sweetened whipping cream to garnish, serve with vanilla wafers.
Provided by gemini08
Categories Frozen Desserts
Time 10m
Yield 2 portions, 2 serving(s)
Number Of Ingredients 5
Steps:
- Whip heavy whipping cream, lightly sweetened, to stiff peaks, fill into a pastry bag with a star tip, keep refrigerated.
- Select 2 crystal parfait cups or tall wine glasses, add 2-3 scoops of vanilla ice cream to each.
- Add 2 tbsp cherry juice as well as 3 cherries to each cup, for presentation make sure the cherries show.
- Use a tall spoon to lift the ice cream scoops a little so that the juice can reach the bottom of the cup.
- Cut two peach halves in slices and mound around the rim of the glass to fill in the gaps.Top off with a peach halve.
- With the prepared pastry bag, dot the rim of the cup with stars, put one star in the center and top off with a cherry.
Nutrition Facts : Calories 587.6, Fat 25.6, SaturatedFat 15.8, Cholesterol 98.8, Sodium 136.5, Carbohydrate 89, Fiber 6, Sugar 80, Protein 7
PEACH MELBA FOR 2
A quick and easy dessert made from Recipe #394322 that was in the frig. The cook time is actually the 4 hours of chill time.
Provided by Debbwl
Categories Dessert
Time 4h5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine peaches and peach syrup with vanilla. Cover and refrigerate 4 hours.
- Scoop ice cream into stemmed dessert dishes.
- Arrange peach slices around ice cream.
- Drizzle Melba Sauce.
- Top with sweetened whipped cream if using.
Nutrition Facts : Calories 186.9, Fat 7.5, SaturatedFat 4.5, Cholesterol 29, Sodium 53, Carbohydrate 26.7, Fiber 2.2, Sugar 23.8, Protein 3.3
PEACH MELBA MUFFINS
This recipe came from an old mesage board on AOL. These muffins can be made all peach by replacing the raspberries with 3/4 cup peaches.
Provided by Lvs2Cook
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Sift flour, baking powder, salt and 1/3 cup sugar together. Stir in the eggs, butter, and milk just until moistened. Fill prepared muffin cups half full. Cover with fruit. Top with remaining batter.
- Mix the remaining 1/2 cup sugar, 1/3 cup flour, and 1/4 cup batter together until crumbly. Sprinkle over the muffins. Bake at 400º for 20 minutes.
Nutrition Facts : Calories 248.6, Fat 10.4, SaturatedFat 6.3, Cholesterol 42.1, Sodium 283, Carbohydrate 35.5, Fiber 1.3, Sugar 15.1, Protein 4
PEACH MELBA
Make and share this Peach Melba recipe from Food.com.
Provided by Millereg
Categories Frozen Desserts
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Reserve 4 peach slices for garnish.
- In a blender or food processor, purée remaining peaches along with the reserved peach syrup and lemon juice.
- Spoon the purée into each of 4 dessert dishes.
- Add scoops of ice cream or sherbet.
- Garnish each dish with ¼ cup of the raspberries and a peach slice.
Nutrition Facts : Calories 57.8, Fat 0.5, Sodium 0.3, Carbohydrate 13.9, Fiber 3.6, Sugar 10.3, Protein 1.3
WOLFGANG PUCK'S PEACH MELBA
This easy desert was added in response to a request. Peaches and raspberry sauce over vanilla ice cream. Sounds yummy and very impressive. I'll have to try it soon.
Provided by TammieV
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To make the syrup, bring the sugar, water, lemon juice, vanilla bean and zest to a boil.
- Steep for 10 minutes.
- Poach peaches until tender.
- Remove the skin.
- Let them cool in the syrup.
- Make the puree in a blender- puree the raspberries with the lemon juice.
- Add sugar to taste.
- Remove fruit from syrup, cut in slices remove any peach pits.
- In a small bowl, place one scoop of vanilla ice cream add a few slices of peach and cover with raspberry sauce.
- Garnish with whipped cream and toasted almonds.
Nutrition Facts : Calories 677.5, Fat 44.4, SaturatedFat 20.8, Cholesterol 119.2, Sodium 51.6, Carbohydrate 68.5, Fiber 5.6, Sugar 58.4, Protein 8.1
PEACH MELBA
I watched Wolfgang Puck fix this on the Food Network and can't wait for peaches to be in season again! Can be adapted for Apricot Melba.
Provided by SharleneW
Categories Sauces
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, prepare syrup.
- Bring sugar, water, lemon juice and zest to a boil.
- Lower to a simmer and cook for 10 minutes.
- Poach peaches until tender.
- Let them cool in the syrup.
- To prepare the raspberry sauce, in a blender combine 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.
- For Apricot Melba, use 12 ripe, firm apricots, pitted and halved (no need to skin).
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
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