Peaches With Raspberry Sauce And Lemon Cream Food

NOT-SO-CLASSIC PEACH MELBA

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.

GRILLED PEACHES WITH FRESH RASPBERRY SAUCE

Steps:

• Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth. Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer. Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended. DO AHEAD Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate.
• Prepare barbecue (medium heat). Melt butter with brown sugar in heavy small skillet over medium heat. Remove skillet from heat. Brush peach halves all over with melted butter mixture. Grill until tender, about 8 minutes, turning occasionally. Serve with sauce.

GRILLED PEACHES WITH RASPBERRY SAUCE AND LEMON CREAM

Steps:

• To make raspberry sauce: Puree the rapsberries in a food processor wtih 1/3 cup water. Strain through a fine-mesh sieve into a bowl, pressing on the pulp to extract the liquid. Add the lemon juice and sugar to taste. Stir until sugar dissolves and refrigerate until ready to serve.
• To make the lemon cream: In a mixing bowl, mix together the cream and superfine sugar. Whip at high speed until soft peaks form. Add the lemon juice and lemon zest and continue whipping until stiff peaks form. Refrigerate until ready to serve.
• To make the peaches: Halve and pit the peaches (you can leave the skins on if you like). Melt the butter over low heat and add the sugar and stir until dissolved. Remove from the heat. Brush the peach halves all over with the butter mixture. Grill over direct medium heat until browned in spots and warmed throughout, 8-10 minutes, turning every 2 or 3 minutes.
• Serve the peaches warm with the raspberry sauce and lemon cream.

PEACH MELBA

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.

GRILLED PEACHES WITH RASPBERRY SAUCE AND LEMON CREAM

Steps:

• To make the raspberry sauce: In a food processor puree the raspberries. Add the lemon juice, raspberry liqueur, and sugar. Stir or whisk until sugar dissolves.
• To make the lemon cream: In a mixing bowl mix together the cream and sugar. Whip at high speed until soft peaks form. Add the lemon juice and grated lemon zest and continue whipping until stiff peaks form. Set aside in the refrigerator while you grill the peaches.
• To make the peaches: Halve and pit the peaches, set aside. In a small pan over medium heat melt the butter, then add the sugar and stir until sugar is dissolved. Remove from heat. Brush the peach halves all over with the butter mixture. Grill over direct medium heat until browned in spots and warm throughout, 8 to 10 minutes. Turn every 2 or 3 minutes. Serve peaches warm with the raspberry sauce and lemon cream.

PEACHES, RASPBERRIES, AND BLUEBERRIES WITH PROSECCO

Steps:

• Wash the peaches, peel them, pit them, and cut into slices about 1/4 inch thick. Put the peaches in a serving bowl, add the sugar and wine, and stir thoroughly. Wash the raspberries and blueberries and add them to the peaches.
• Grate the thin, yellow skin of half a lemon, being careful not to dig into the bitter white pith beneath, and add it to the bowl. Turn over the bowl's contents several times. Refrigerate at least 1 hour before serving, or even as far ahead as early morning of the day in which you intend to serve the fruit.