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.
FLAMBEED VANILLA-POACHED PEARS WITH APRICOT SAUCE
This is a great dessert for a fancy party or a girl's night in! I love pears, and I love this recipe, because lighting the rum on fire caramelizes the sugar, and pulls out the flavor of the pears. I served this dish to a rich couple and got a hefty tip back, so I figured it must have been good!
Provided by Anna
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Bring 1 1/2 cups water, sugar, and vanilla extract to a boil in a saucepan over high heat. Add 3 or 4 pear halves, reduce heat to medium, and simmer gently until the pears have just turned tender, about 5 minutes. Remove cooked pears to a warm chafing dish or metal serving dish, and continue to cook the remaining pears.
- Increase heat to medium-high, and boil the syrup until it has reduced to 1 cup. Stir in apricot preserves and return to a boil. Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 seconds.
- To serve, pour the hot sauce over the pears, and sprinkle with the rum. Carefully ignite the rum tableside with the lights turned low. Let the alcohol burn out before serving.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 43.7 g, Fat 0.2 g, Fiber 2.7 g, Protein 0.5 g, Sodium 12.7 mg, Sugar 32.2 g
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
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.
PEAR MELBA DUMPLINGS
"I substituted pears in a favorite apple dumpling recipe, then added a raspberry sauce for this delicious variation," writes Doreen Kelly, Roslyn, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine flour, salt and cornstarch. Cut in shortening until mixture resembles coarse crumbs. Gradually add the water, tossing with a fork until pastry forms a ball. On a floured surface, roll into a 21x14-in. rectangle. Cut into six squares. , Place one pear in center of each square. Pack pear centers with brown sugar; sprinkle with cinnamon. Brush edges of squares with milk; fold up corners to center and pinch to seal. , Place in a greased 15x10x1-in. baking pan. Brush with milk; sprinkle with sugar. Bake, uncovered, at 375° for 35-40 minutes or until golden brown., For sauce, in a small saucepan, combine the sugar, cornstarch and water until smooth. Add raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in extract. Serve warm over warm dumplings with ice cream if desired.
Nutrition Facts : Calories 528 calories, Fat 23g fat (6g saturated fat), Cholesterol 1mg cholesterol, Sodium 501mg sodium, Carbohydrate 77g carbohydrate (35g sugars, Fiber 6g fiber), Protein 6g protein.
FLAMING PEARS MELBA
Here's an interesting recipe I picked up somewhere along my life's path, possibly from, or because of my mom who introduced me to 'flaming' desserts!
Provided by Sydney Mike
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place 12 pear halves, cut side down on paper towels.
- For the filling, combine cream cheese, sugar & enough reserved pear syrup to make a spreadable filling.
- Add walnuts, & stir to mix well.
- Spread 1 tablespoon of filling onto the FLAT surface of each pear.
- Press together each set of two halves to make 6 'whole' pears.
- For the sauce, in saucepan, blend cold water & cornstarch, then add thawed raspberries.
- Cook & stir until thick.
- Run cooked raspberries through a fine sieve to remove seeds. Keep warm.
- When ready to serve, preheat 1/4 cup brandy.
- Pour brandy on top of warm raspberry sauce, then ignite with LONG match.
- Immediately, & with a long-handled dipper, spoon flaming sauce over pears, & serve.
Nutrition Facts : Calories 312.4, Fat 8.4, SaturatedFat 3.4, Cholesterol 15.6, Sodium 54.3, Carbohydrate 53.4, Fiber 7, Sugar 40, Protein 3.1
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.
More about "flaming pears melba recipes"
PEAR MELBA — AMORETTI
From amoretti.com
Estimated Reading Time 50 secs
HOW TO MAKE ESCOFFIER’S LEGENDARY PEACH MELBA RECIPE
From escoffieronline.com
PEACH FLAMBé | RICARDO
From ricardocuisine.com
PEACH MELBA RECIPE | GORDON RAMSAY RECIPES
From gordonramsayrestaurants.com
ESCOFFIER'S PEACH MELBA RECIPE | DESSERT RECIPES | PBS …
From pbs.org
POACHED PEACHES WITH RASPBERRY SAUCE AND VANILLA ICE …
From pardonyourfrench.com
CLASSIC FRENCH PEACH MELBA RECIPE - THE SPRUCE EATS
From thespruceeats.com
FLAMBéED PEARS ARE THE DECEPTIVELY SIMPLE DESSERT OF …
From bonappetit.com
PEAR MELBA | ZOJIRUSHI.COM
From zojirushi.com
PEACH MELBA | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
HOW TO COOK THE PERFECT PEACH MELBA | FOOD | THE …
From theguardian.com
PEARS MELBA RECIPE | RECIPELAND
From recipeland.com
3.9/5 (10)Total Time 40 minsServings 8Calories 119 per serving
PEARS MELBA RECIPE - COOKING INDEX
From cookingindex.com
EASY PEACH MELBA RECIPE - BREYERS
From breyers.com
THE ROYALS LOVE PêCHE MELBA - DOWNTON ABBEY COOKS
From downtonabbeycooks.com
PEAR MELBA DUMPLINGS - PLAIN.RECIPES
From plain.recipes
FOODISTA | RECIPES, COOKING TIPS, AND FOOD NEWS | PEAR MELBA
From foodista.com
PEACH MELBA DESSERTS - BREYERS
From breyers.com
PEAR MELBA - BIGOVEN
From bigoven.com
FLAMING DESSERTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FLAMING PEACH MELBA - RECIPE | COOKS.COM
From cooks.com
WHAT IS MELBA SAUCE? AND HOW TO MAKE IT - FOOD NETWORK
From foodnetwork.com
FLAMING - RECIPES - PAGE 3 | COOKS.COM
From cooks.com
RECIPES > DESSERTS > HOW TO MAKE PEARS MELBA
From mobirecipe.com
A PEACH FLAMBé DESSERT RECIPE - THE SPRUCE EATS
From thespruceeats.com
CLASSIC PEACH MELBA RECIPE | THEHUB FROM WALMART CANADA
From ideas.walmart.ca
PEACH MELBA - THE KITCHEN MAGPIE
From thekitchenmagpie.com
PEARS IN MELBA SAUCE | FRENCH | FESTIVE | RECIPE
From bawarchi.com
RECIPE: PEARS MELBA - RECIPELINK.COM
From recipelink.com
PEACH MELBA EASY RECIPE - MY PARISIAN KITCHEN
From myparisiankitchen.com
PEACH MELBA - FINE DINING LOVERS
From finedininglovers.com
PEARS MELBA - BIGOVEN.COM
From bigoven.com
PEACH MELBA REVISITED - RICARDO
From ricardocuisine.com
PEACH MELBA AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
PEACH MELBA | BAKING MAD - BAKING RECIPES & BAKING IDEAS
From bakingmad.com
POACHED PEAR MELBA NAPOLEON IN A PUFF PASTRY | | DINING OUT
From dining.staradvertiser.com
PEACH MELBA | RECIPE | KITCHEN STORIES
From kitchenstories.com
CHEF MELBA'S BRUNCH RECIPES - THE WENDY WILLIAMS SHOW
From wendyshow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love