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.
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
STRAWBERRY PEACH MELBA
I get "oohs" and "aahs" when setting out this cool, fruity dessert. It combines my three all-time favorites-peaches, strawberries and ice cream. It's so simple I can assemble it for company after we all finish the main course.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, mash strawberries; add sugar, water and lemon juice. Cook and stir until mixture comes to a boil. Combine the cornstarch and cold water until smooth; stir into the strawberry mixture. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in vanilla., Strain to remove the pulp. Place the pan in an ice-water bath to cool, stirring occasionally. Serve strawberry sauce over ice cream; top with peaches and whipped topping.
Nutrition Facts :
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.
STRAWBERRY SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
- Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.
PEACH MELBA ROULADE
Follow our step-by-step guide to rolling the perfect peach, cream and raspberry sponge roulade or Swiss roll
Provided by Good Food team
Categories Dessert
Time 50m
Yield Cuts into 10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Butter and line a 25 x 35cm Swiss roll tin with baking parchment. In a large bowl, whisk the eggs and sugar using an electric hand mixer until light in colour and fluffy - this will take about 5 mins.
- Sift the flour into the bowl. Using a large metal spoon, gently fold it into the eggs. Pour in the butter and quickly fold to combine. Be careful not to overmix, as this will knock all the air out of the whisked eggs. Pour the mixture into the lined tin and smooth out to the edges with your spoon. Bake for 12-15 mins until cooked through and springy.
- Lay a sheet of baking parchment, larger than your sponge, on your work surface and dust with the remaining sugar. Flip the sponge onto the sugary surface and carefully peel off the parchment lining the base of the sponge. Use the sheet underneath to help you tightly roll up your roulade. Leave to cool.
- To make the filling, add the vanilla and 3 tbsp of the peach syrup to the cream and whisk with electric beaters until it forms soft peaks. Fold in half of the chopped peaches and ripple in half the coulis.
- Unroll the roulade, remove the baking parchment and spread with the peachy cream. Scatter the raspberries and the remaining peaches over the top. Drizzle with the remaining coulis and tightly re-roll the roulade. Transfer to a serving plate or board and serve straight away.
Nutrition Facts : Calories 345 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
BLUSHING PEACH MELBA DESSERT
Replace peach pits with fresh berries and COOL WHIP for Blushing Peach Melba Dessert. A blushing peach treat makes for an easy and elegant dessert.
Provided by My Food and Family
Categories Home
Time 28m
Yield Makes 4 servings, 2 peach halves, 1/4 cup raspberries and 2 Tbsp. whipped topping each.
Number Of Ingredients 6
Steps:
- Mix dry gelatin mix, apple juice and water in Dutch oven. Bring to boil on medium-high heat. Cook until gelatin is completely dissolved, stirring frequently.
- Add peaches; cover pan with lid. Reduce heat to medium-low; simmer 15 to 20 min. or just until peaches are tender. Remove peaches from liquid; discard liquid.
- Serve peaches warm or cover and refrigerate until ready to serve. Top with the raspberries and whipped topping.
Nutrition Facts : Calories 160, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g
PEACH MELBA CHEESECAKE
A no-cook, make-ahead party favourite with a thick, cream cheese topping, a buttery biscuit base and finished with raspberry coulis
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 30m
Yield Cuts into 10 slices
Number Of Ingredients 8
Steps:
- Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment - use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.
- Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds - as you assemble the cheesecake they'll ripple through more.
- Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a dessertspoon or spatula. Leave to set in the fridge overnight.
- In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water or canned peach juice to make it saucy and chill until serving.
- Bring the cheesecake to room temperature about 30 mins before serving. If using a loose-bottomed tin, unmould by placing on top of a can, then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve the rest alongside.
Nutrition Facts : Calories 562 calories, Fat 47 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
PEACH MELBA SMOOTHIES
Peaches and raspberries - two of my very favorites. Enjoyed in this delicious smoothie, it's hard to remember that it's good for you too!
Provided by JackieOhNo
Categories Smoothies
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Arrange peach pieces in a single layer in a freezer-proof container. Cover; freeze until very cold but not frozen solid, about 1-2 hours.
- In a blender, combine peach pieces, raspberries, yogurt, nectar and sugar (if using). Puree until very smooth, about 2 minutes. Pour into four tall glasses, dividing evenly. If desired, garnish with mint.
PEACH MELBA RECIPE
Dress up your dessert in just 10 short minutes with our Peach Melba Recipe. This Peach Melba Recipe combines ice cream and peaches in a most delicious way.
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Scoop ice cream into small bowl; top with peaches.
- Drizzle with jam.
- Top with COOL WHIP and wafer crumbs.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 75 mg, Carbohydrate 44 g, Fiber 2 g, Sugar 33 g, Protein 4 g
PEACH MELBA RASPBERRY ROSé BELLINI COCKTAIL RECIPE
A modern twist on classic Bellini Cocktails thanks to the addition of peaches and rosewater. Perfect for serving in pitchers for your next party! So make sure to keep this Peach Melba Raspberry Rosé Bellini Cocktail recipe for your next celebration.
Provided by Salt & Wind Travel
Categories Drinks
Time 10m
Number Of Ingredients 8
Steps:
- For The Bellini Puree: Combine the 2 cups of peaches, the 1 cup of raspberries, the 1/4 cup water, 1 tablespoon of the honey, the 1/2 teaspoon of lemon juice, and the rosewater or orange blossom water, if using. Blend until very smooth, about 1 minute.Taste the mixture and add more honey -- up to 3 tablespoons total -- if desired. FYI, the honey will help bring out the flavors of the fruit so don't be shy to use it! Also, if you make it too sweet, simply add enough lemon juice to balance it out. It's a bit of an art seeing as raspberries and peaches vary in sweetness!Pass the mixture through a fine mesh sieve at least once to remove any raspberry seeds. If you have time, pass it through the sieve a few more times (this will make sure the puree combines nicely with the sparkling wine).
- To Make The Raspberry Peach Bellinis: To serve a group: place the puree in a pitcher and add the chilled bottle of sparkling wine. Stir to mix the puree and wine well. Divide bellini mixture among serving glasses, garnish each glass with a few raspberries, and/or a rose petal, if using. To make an individual Bellini, put 2 ounces of the puree in a Champagne flute then top with 4 ounces of the wine and stir to combined. Garnish and serve immediately.
PEACH MELBA - FOR THE PEACHES
Number Of Ingredients 6
Steps:
- In a saucepan, add water, sugar and vanilla pod and heat on medium heat for 2-3 minutes.
- Meanwhile, cut the peaches into halves. Leave the skin on. Remove seed if possible, else leave it in.
- Add the peaches into the sugar mixture, and let it simmer on low heat for 10-12 minutes.
- Once the peaches have attained a soft flesh, take it off the heat. Let it cool.
- Once cool, the skin will easily peel off and the seed can be removed.
- Serve with Vanilla Ice Cream and Strawberry Sauce.
- Blitz the sugar and berries in a processor for 2 minutes.
- Strain through a sieve, if needed.
PEACH MELBA OVERNIGHT OATS.
A beautiful peach melba overnight oats recipe topped with slices of fresh peach, raspberries and hazelnuts.
Provided by Juliette | Flourishing Kitchen
Categories Breakfast
Time P1DT10m
Number Of Ingredients 8
Steps:
- Add oats to a jar or other suitable container, and top with your favourite plant milk. Add the vanilla extract, maple syrup, and chia seeds, then stir with a spoon until evenly combined. Cover and leave refrigerated overnight.
- In the morning, take the jar from the fridge and pour the mixture into a breakfast bowl. Slice the peach into segments and add to the bowl together with a handful of fresh raspberries.
- Place the hazelnuts onto a chopping board. Cover them with a clean tea cloth, and taking a wooden spoon, give the hazelnuts a light tapping so that they break up into rough pieces.
- Sprinkle the hazelnuts over the bowl and serve. Top with more plant milk as required.
PEACH MELBA
How to make classic peach melba! Peaches poached in a vanilla sugar syrup, then served with homemade raspberry sauce and vanilla ice cream.
Provided by Karlynn Johnston
Categories Dessert
Number Of Ingredients 6
Steps:
- Combine the sugar and water in a saucepan over medium heat. Stir while the mixture is warming up to dissolve the sugar into the water, and keep stirring until you bring the mixture to a boil.
- Cover and let the mixture boil for 5 minutes.
- Turn off the heat and stir in the extract.
- Cut the peaches in half and remove the pits.
- Bring the syrup to a rolling boil and add the peach halves. Poach the peaches for 4-5 minutes or until soft enough to be pierced with a fork or knife tip.
- Remove from the syrup using a slotted spoon and place on a plate. Remove the syrup from the heat and cool as well.
- Cool until you can safely handle the peaches, then peel.
- Place the cooled syrup and peaches together in a container and store in the refrigerator overnight if possible. If not, store in the syrup for as long as you can.
- Prepare the raspberry sauce.
- To serve, for each serving place a large scoop of ice cream in a sherbet glass. Place two peach halves on top, then drizzle with raspberry sauce.
Nutrition Facts : Calories 546 kcal, Carbohydrate 120 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 58 mg, Fiber 3 g, Sugar 116 g, ServingSize 1 serving
STRAWBERRY PEACH MELBA
A wonderful, easy dessert that is perfect for a special occasion. Use homemade vanilla ice cream if you can and real whipped cream to make this even better! The recipe is adapted from a magazine.
Provided by Lvs2Cook
Categories Frozen Desserts
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, mash strawberries; add sugar, water and lemon juice. Cook and stir until mixture comes to a boil.
- Combine the cornstarch and cold water until smooth; stir into the strawberry mixture.
- Cook and stir for 2 minutes or until thickened and bubbly.
- Remove from the heat; stir in vanilla.
- Strain to remove the pulp.
- Place the pan in an ice-water bath to cool, stirring occasionally.
- Serve strawberry sauce over ice cream; top with peaches and whipped topping.
Nutrition Facts : Calories 233.7, Fat 4.3, SaturatedFat 2.5, Cholesterol 15.8, Sodium 30.9, Carbohydrate 48.6, Fiber 2.5, Sugar 42.6, Protein 2
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