Grilled Peaches Melba Recipes

PEACH MELBA

Peach Melba image

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

Ingredients

2 cups water
1/2 cup sugar
3 teaspoons lemon juice
1/4 teaspoon vanilla extract
1 medium peach, peeled and halved
2 tablespoons seedless raspberry jam
1/2 cup vanilla ice cream

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.

GRILLED PEACH MELBA

Grilled Peach Melba image

Don't forget the raspberry sauce for this classic summer dessert.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 20m

Number Of Ingredients 6

Ingredients

2 large ripe peaches
2 tablespoons melted unsalted butter
2 tablespoons light-brown sugar
1/2 pint raspberries
2 tablespoons sugar
Ice cream

Steps:

Heat grill to medium. Halve and pit peaches; prick skins with a fork. In a bowl, stir together butter and light-brown sugar; brush butter mixture over peach halves, coating entirely.
Make the raspberry sauce: In a bowl, toss raspberries with sugar; let sit 5 minutes. Pass through a sieve into another bowl, pressing with a spoon to extract as much liquid as possible; discard solids.
Grill peaches on both sides until fruit is tender, 5 to 10 minutes. Serve warm, topped with ice cream and drizzled with raspberry sauce.

GRILLED PEACHES "MELBA"

Grilled Peaches

Provided by Bobby Flay

Categories dessert

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 (1/2-inch thick) slices pound cake
8 firm-ripe peaches, halved and pitted
Vegetable oil, as needed
1 quart vanilla ice cream
Raspberry sauce, recipe follows
Toasted slivered almonds, for garnish
1 pint fresh raspberries
3 tablespoons sugar, or more to taste
1 tablespoon fresh lemon juice
1 tablespoon Framboise, optional

Steps:

Preheat an outdoor grill or grill pan. Grill the pound cake, turning once, until slightly charred. Divide the slices among 4 plates.
Brush the cut sides of the peaches with oil and place on the grill, cut-side down. Grill until golden brown, about 2 minutes. Turn the peaches over and grill until almost soft, about 1 minute more.
Cut the peaches into about 1/2-inch thick slices.
Place a scoop of ice cream on each grilled pound cake slice. Top each with some of the sliced peaches, drizzle with the raspberry sauce, and sprinkle with the almonds. Serve.
Place all the ingredients in a food processor and process until smooth. Strain into a small bowl. Sauce may be refrigerated for 1 day.

GRILLED PEACH MELBA

Grilled Peach Melba image

Categories Berry Dessert Low Fat Yogurt Peach Summer Grill/Barbecue Healthy Self Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

3 limes (reserve 1, halved, for garnish)
3 pints fresh raspberries
1/2 cup sugar
1 pint fresh blueberries
1 pint fresh blackberries
2 large or 4 small ripe peaches, halved and pitted (skin on)
1 pint lowfat vanilla frozen yogurt (or lowfat vanilla ice cream)

Steps:

Preheat a grill or broiler. While grill is warming, zest limes and juice them (reserve zest and juice separately). Chop enough zest to make 1 tsp. Combine 2 pints raspberries with 1/4 cup sugar in a small saucepan. Cook over medium heat until berries start to release juices and break down. Puree in a blender, then pour through a fine-mesh strainer to remove seeds. Season to taste with lime juice and set aside. Toss together remaining raspberries, blueberries, and blackberries with remaining sugar, lime juice, and lime zest and set aside. Grill peaches and lime halves quickly, until they have grill marks and are warmed through, about 3 minutes per side. Remove from the grill.
To serve: Combine a peach half with 1/2 cup frozen yogurt in the bottom of a shallow dish. Spoon equal amounts of raspberry sauce on top of frozen yogurt and finish with equal amounts of raspberries, blueberries, and blackberries. Garnish with grilled lime.

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

Ingredients

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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