Peach Melba Cobbler Recipes

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PEACH MELBA COBBLERS



Peach Melba Cobblers image

Serve a set of these mini peach and raspberry cobblers at your next party for a pretty, impressive dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 8

Number Of Ingredients 12

1 cup Gold Medal™ all-purpose flour
1/3 cup cold butter
2 to 3 tablespoons ice water
8 cups sliced peeled fresh or frozen (thawed) peaches
1 1/3 cups sugar
6 tablespoons cornstarch
1/2 teaspoon ground cinnamon
2 teaspoons vanilla
3 tablespoons butter
2 cups fresh raspberries
1 egg, slightly beaten
2 tablespoons sugar

Steps:

  • In medium bowl, place flour. Cut in 1/3 cup butter, using pastry blender or fork, until coarse crumbs form. Sprinkle with water, 1 tablespoon at a time, tossing with fork until flour is moistened. Gather pastry into a ball; flatten into round. Wrap in plastic wrap; refrigerate 1 hour or until dough is firm yet pliable.
  • Butter 4 (10-oz) individual baking dishes (ramekins). Place baking dishes on cookie sheet. In 4-quart saucepan, mix peaches, 1 1/3 cups sugar, the cornstarch, cinnamon and vanilla. Heat to boiling over medium heat; cook 4 to 5 minutes or until thickened. Add 3 tablespoons butter; stir until melted. Stir in raspberries. Spoon into baking dishes. Heat oven to 450°F. On lightly floured surface, roll pastry to 1/8-inch thickness; cut into 10x9-inch square. Cut into 2 (9x5-inch) rectangles; cut each rectangle into 12 (3/4x5-inch) strips. Lay 3 strips over peach mixture in each baking dish; cross with 3 more strips. Brush with egg; sprinkle with 2 tablespoons sugar. Bake 20 minutes or until filling is bubbly and tops are golden brown. Serve warm.

Nutrition Facts : Calories 415, Carbohydrate 72 g, Fat 2 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 116 mg

PEACH MELBA COBBLER



Peach Melba Cobbler image

Looking for a fruit dessert? Then check out this delicious peach and raspberry cobbler made using Gold Medal® all-purpose flour.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 6

Number Of Ingredients 14

2/3 cup sugar
1 tablespoon cornstarch
1/4 cup water
2 cups sliced peeled fresh or frozen peaches
1 1/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
3 tablespoons butter or margarine, melted
1/4 cup half-and-half
2 cups fresh or frozen raspberries
2 tablespoons sugar
2 tablespoons sliced almonds
Vanilla ice cream, if desired

Steps:

  • Heat oven to 350°. Mix 2/3 cup sugar, the cornstarch and water in 10-inch ovenproof skillet. Stir in peaches until coated. Heat over medium heat 5 to 10 minutes, stirring occasionally, until syrup thickens and peaches are tender.
  • Meanwhile, mix flour, baking powder, salt and 1/4 cup sugar in medium bowl. Drizzle butter and half-and-half over flour mixture; stir just until combined. Place dough on floured surface. Press or roll into 10-inch round, about 1/8 inch thick (sprinkle flour over dough if necessary).
  • Gently fold raspberries into peaches. Heat to boiling over high heat; remove from heat.
  • Fold dough in half to make handling easier; place over fruit mixture and unfold, easing to fit (there may be some gaps around edge). Sprinkle top with 2 tablespoons sugar and the almonds. Bake 20 to 25 minutes or until top is light golden brown. Cool 15 minutes. Serve warm with ice cream.

Nutrition Facts : Calories 360, Carbohydrate 68 g, Cholesterol 20 mg, Fiber 5 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg

PEACH MELBA



Peach Melba image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 30m

Yield 8 servings

Number Of Ingredients 9

3 cups water
3 1/2 cups sugar
1 vanilla pod, split lengthwise
2 tablespoons lemon juice
8 peaches
3 cups raspberries
1/4 cup confectioners' sugar
1 tablespoon lemon juice
1 large tub vanilla ice

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.

PEACH MELBA SPLIT



Peach Melba Split image

Classic Peach Melba calls for cooked peaches and a pureed raspberry sauce. We simplified and summerfied our split: We top ripe, juicy summer peaches with fresh raspberries sweetened with a bit of jam, and vanilla frozen yogurt. Crushed shortbread cookies add some crunch.

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 cup raspberries
1/4 cup seedless raspberry jam
1 pound medium peaches
2 teaspoons sugar
1 pint vanilla frozen yogurt
1/4 cup crushed shortbread cookies

Steps:

  • Toss the raspberries and raspberry jam in a medium bowl and let stand 20 minutes at room temperature.
  • Slice or quarter the peaches, depending on their size, divide among 4 dessert bowls and sprinkle the sugar over the tops. Let sit until they get a little juicy, about 15 minutes, turning them over once or twice.
  • To serve, put one scoop of frozen yogurt on top of the peaches. Spoon some raspberries over each scoop. Top each with 1 tablespoon of crushed cookies. Serve immediately.

EASY PEACH MELBA DESSERT



Easy Peach Melba Dessert image

THIS pretty dessert is an impressive end to any meal. Refreshing and light, it's just the right touch for every sweet tooth. I saw it pictured in a magazine many years ago and decided to try it. It's always been a hit at my house. -Edna Christiansen, Edmore, Michigan

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 5

1 can (15-1/4 ounces) peach halves in syrup
2 individual round sponge cakes
2 scoops vanilla ice cream
1 tablespoon raspberry or strawberry jam
2 teaspoons chopped nuts, optional

Steps:

  • Drain peaches, reserving syrup. Set aside two peaches and 1 tablespoon syrup (refrigerate remaining peaches and syrup for another use). , Place each sponge cake on a plate; drizzle with reserved syrup. Top with ice cream and a peach half. , In a small saucepan, heat jam until melted; drizzle over peaches. Top with nuts if desired. Serve immediately.

Nutrition Facts :

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

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.

GRANDMA'S PEACH COBBLER



Grandma's Peach Cobbler image

Yummy dessert the whole family can enjoy.

Provided by Britlee Lee

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h5m

Yield 10

Number Of Ingredients 11

¾ cup unsalted butter, softened
1 (15 ounce) can peaches in heavy syrup
1 ½ cups white sugar, divided
½ cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon vanilla extract
1 cup milk
1 cup all-purpose flour
1 tablespoon baking powder
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place 1/2 cup butter in a casserole dish.
  • Place casserole dish in the preheating oven until butter is melted. Remove.
  • Mix remaining 1/4 cup butter, peaches, 1/2 cup white sugar, brown sugar, cinnamon, nutmeg, and vanilla extract together in a bowl. Spread over melted butter in the casserole dish.
  • Mix remaining 1 cup white sugar, milk, flour, baking powder, and salt together in a bowl to make a smooth batter. Pour over peach mixture.
  • Bake in the preheated oven until golden brown, about 45 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 56.9 g, Cholesterol 38.6 mg, Fat 14.5 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 9.2 g, Sodium 133.2 mg, Sugar 46.2 g

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.

PEACH MELBA



Peach Melba image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

1 cup, plus 2 tablespoons sugar
Juice of 1 lemon
4 firm ripe freestone peaches, halved and pitted
1 cup raspberries
Vanilla ice cream, for serving

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.

CHEF JOHN'S PEACH MELBA



Chef John's Peach Melba image

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

3 cups fresh or frozen raspberries
⅓ cup white sugar
1 tablespoon lemon juice
1 tablespoon water
⅛ teaspoon balsamic vinegar
2 cups white sugar
2 cups water
2 tablespoons lemon juice
1 vanilla bean, split lengthwise
3 peaches, halved and pitted
6 scoops vanilla ice cream
¼ cup sliced almonds

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

FRESH PEACH MELBA COFFEE CAKE (BUCKLE)



Fresh Peach Melba Coffee Cake (Buckle) image

This recipe came out in this month's Family Circle. I just made it, and I thought it was delicious. I used fresh peaches, and everyone thought it was very tasty. I don't know if I would call it a coffee cake or a cobbler. We ate it similar to a cake for dessert (in slices). According to Family Circle, "this fruit-filled dessert buckles as it bakes, hence the name". I used black raspberry preserves. I also used a bit more than the recipe called for- but this is just a personal preference. It was easier to just use the rest of an already opened jar. I ended up covering the edges with foil about 3/4 the way though its baking time because they browned a bit faster than the middle (like a pie). It thought it was almost better the second day when the cake had soaked up more of the fruit. It is SO GOOD! Try it!!

Provided by History Teacher

Categories     Breads

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon salt
3/4 cup cold unsalted butter (1 1/2 sticks- cut into 1/2 inch pieces)
1/3 cup slivered almonds
1/3 cup packed light brown sugar
2 teaspoons baking powder
1/2 cup milk
1 egg
1 teaspoon vanilla extract
3 cups peeled and chopped peaches (about 1 3/4 lbs.)
1 1/2 cups raspberries (6 oz. package)
1/4 cup raspberry preserves

Steps:

  • Heat oven to 350°F.
  • Coat a 10-inch springform pan with nonstick cooking spray.
  • In a large bowl, whisk flour, granulated sugar and salt. Cut in butter until mixture becomes crumbly. Remove 1 cup of the mixture to a small bowl and stir in the almonds and light brown sugar. Reserve for topping.
  • Stir baking powder into the remaining flour mixture. In a small bowl, whisk milk, egg, and vanilla. Stir into the flour mixture until batter forms.
  • Spoon half the batter into the prepared pan. Scatter the peaches and raspberries over the batter. Drop the remaining batter in tablespoons over the fruit and sprinkle with the reserved topping.
  • Bake at 350°F for one hour, until golden-brown and toothpick inserted in the center comes out clean.
  • Cool slightly on wire rack. Run knife around the edge and remove side of pan.
  • Gently heat preserves until just liquid enough to drizzle over buckle. Serve warm or at room temperature. Enjoy!

Nutrition Facts : Calories 405.5, Fat 17, SaturatedFat 9.4, Cholesterol 56.9, Sodium 325.7, Carbohydrate 60, Fiber 3.1, Sugar 35.9, Protein 5.2

PEACH MELBA POTS



Peach Melba pots image

A cheat's dessert that takes the classic combo of peach and raspberries and serves them with a touch of cloves and almond biscuits

Provided by Good Food team

Categories     Dessert

Time 15m

Yield Makes 6

Number Of Ingredients 11

140g mascarpone
200g Greek-style yogurt
3 tbsp icing sugar , sifted
pinch of ground cloves
few drops of vanilla extract
300ml double cream
300ml Peach Melba jam (see 'goes well with...' below, or use a mixture of raspberry and peach jams)
3 peaches , each sliced into 8
150g punnet raspberries
1 ½ tbsp roasted chopped hazelnut
biscotti or amaretti biscuit , to serve

Steps:

  • Put the mascarpone, yogurt, sugar, ground cloves and vanilla extract in a large bowl. Using a balloon whisk, beat until smooth. Pour in the cream and whisk again until the mixture just holds its shape - you want it to be soft and pillowy, so be careful not to take it too far.
  • Put a little jam in the bottom of 6 small glasses or pots, top with some of the cream mixture, then 4 peach slices and more jam. Follow this with another layer of the cream, a drizzle of jam and finally the raspberries. Can be chilled for up to 5 hrs. Scatter over the hazelnuts and serve with biscotti or amaretti biscuits on the side.

Nutrition Facts : Calories 571 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

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From recipezazz.com


BEST PEACH COBBLER RECIPE - EASY, HOMEMADE PEACH COBBLER
2021-06-17 Directions. Preheat the oven to 375˚. Butter a 9-inch by 13-inch baking dish. For the fruit: Slice the peaches and remove the pits. Place them in a large bowl. In a small bowl, whisk together the sugar, cornstarch and kosher salt, until no …
From thepioneerwoman.com


PEACH MELBA COBBLER RECIPE | BAKEPEDIA
2015-05-07 Preheat the oven to 375°F. Lightly grease 6 half-pint jars. Place the jars on a rimmed baking sheet. In a large bowl, combine the peach slices, raspberries, and 1⁄4 cup of …
From bakepedia.com


PEACH MELBA - ALMASED®
Preparation. Into a blender add almond milk, peach, and raspberries. Blend for two seconds, then add Almased, oil, and vanilla extract. Blend again until smooth, then pour into …
From almased.com


GEMMA'S BEST-EVER PEACH COBBLER - BIGGER BOLDER BAKING
2020-07-02 Toss the peaches with ¼ cup sugar and let sit for 20 minutes in the bowl. Strain off the liquid from the peaches and add to it (around 1/4 cup) the cornstarch, lemon juice, 1/4 teaspoon salt and vanilla paste. Add back in the peaches to the liquid and stir to coat. Place the peach filling in a small 8" x 8" baking dish.
From biggerbolderbaking.com


KETO PEACH COBBLER - LOW CARB, GLUTEN-FREE - JOY FILLED EATS
2021-03-29 This cozy low carb peach cobbler is so comforting and easy to make. Only a few steps stand in the way between you and this amazing dessert. Time to get busy! Step One: Grease a 9x13 inch pan and preheat the oven to 350 degrees. Step Two: Combine the butter, cream cheese, and sweetener together using an electric mixer.
From joyfilledeats.com


PEACH MELBA COBBLER - BIGOVEN.COM
Set aside. Dip peaches in a large pot of boiling water for up to 1 minute, then remove them with a slotted spoon. When theyre cool enough to easily handle, slip off their skins. Halve, pit, and slice the peaches. In a large mixing bowl combine sugar, flour, and cinnamon with the peaches, raspberries, and lemon juice.
From bigoven.com


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