Bella Peach Recipes

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PEACH BELLINI



Peach Bellini image

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield 8 servings

Number Of Ingredients 4

6 peaches, (about 1 pound, 8 ounces), halved and pitted
1/4 cup superfine sugar, plus more for garnish
1/4 cup water
1 bottle Prosecco (750 ml or 3 1/3 cups), chilled

Steps:

  • With a box grater, grate peaches into a pitcher. Add the sugar and water to the peaches and place pitcher in refrigerator until chilled and sugar has dissolved, or until needed.
  • When ready to serve, pour the superfine sugar on a plate and invert a chilled Champagne glass in the sugar to coat rim. Pour about a 1/8th of the peach mixture into the prepared glass and top off with Prosecco. Stir gently and serve.

POACHED PEARS BELLE HELENE



Poached Pears Belle Helene image

They say Auguste Escoffier created this dish in honor of the opera, La Belle Helene, but we chefs know the real reason. How else are you going to use up bruised pears in such a delicious and beautiful way?

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 3h

Yield 4

Number Of Ingredients 7

6 cups water
1 lemon, zested and juiced
4 Bosc pears - cored, peeled, stems left on
1 vanilla bean
3 cups sugar
1 cup prepared hot fudge topping, or as needed
1 cup vanilla ice cream, or as needed

Steps:

  • Place water in a heavy pot. Stir in zest and juice of 1 lemon. Place pears in pot. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and split pods to the poaching liquid. Pour in sugar.
  • Bring pot to a simmer over medium-high heat; stir gently to dissolve sugar with minimal jostling of the pears. Reduce heat so pears continue cooking over a steady, gentle simmer. Pears need to stay submerged, so place a small plate over them in the pot to keep them under the liquid. Simmer until pears are just tender, 20 to 25 minutes. (Remove plate to test the pears for doneness.) Remove pot from heat and let pears cool to room temperature in the poaching liquid.
  • Transfer pears and vanilla beans to a storage container and cover with some of the poaching liquid. Cover and refrigerate until pears are thoroughly chilled, several hours or overnight. Reserve all of the poaching liquid (see footnote).
  • Heat hot fudge sauce in a saucepan over medium heat until warm. Dip base of pear into the chocolate and spoon chocolate along the sides except for the top inch or so of the pear.
  • Place dipped pears in individual serving bowls with another generous spoonful of syrup and a small scoop of vanilla ice cream.

Nutrition Facts : Calories 1060 calories, Carbohydrate 240.9 g, Cholesterol 14.5 mg, Fat 13.5 g, Fiber 8.8 g, Protein 4.2 g, SaturatedFat 6.5 g, Sodium 252.1 mg, Sugar 212.7 g

BELLA PEACH



Bella Peach image

Perfect for an afternoon cocktail or a pre-dinner aperitif, the delicious Bella Peach at Bellagio's trendy Sensi is the favorite cocktail in Vegas. Make this at home for a quick taste of Bellagio's good life!

Provided by AniSarit

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 8

1 1/4 ounces peach vodka (Absolut)
1/2 ounce cassis de bordeaux (Marie Brizard)
1 ounce peach puree (from white peach)
1 ounce prepared sweet-and-sour mix
1/4 lime, juice of
1 dash cranberry juice
ice, crushed
3 raspberries

Steps:

  • Combine all ingredients in a shaker and strain over crushed ice.
  • Garnish with fresh raspberries if you're out to impress a crowd, or simply want to indulge your inner high-roller!

Nutrition Facts : Calories 88, Sodium 0.6, Carbohydrate 1.5, Fiber 0.4, Sugar 0.4, Protein 0.1

NOT-SO-CLASSIC PEACH MELBA



Not-So-Classic Peach Melba image

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

1 cup ripe red raspberries, plus more for garnish
2 tablespoons plus 2 teaspoons granulated sugar
6 ripe, sweet freestone peaches
A few drops of lemon juice
1 quart vanilla ice cream

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.

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