Peach Melba Cooler Recipes

PEACH MELBA

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 COBBLER

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.

PEACH MELBA

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.

PEACH MELBA COBBLERS

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.

CHEF JOHN'S PEACH MELBA

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.

PEACH MELBA WITH BURNT CARAMEL SAUCE

Steps:

• For sauce:
• Cook sugar, corn syrup, and 1/4 cup water in a small deep saucepan over medium heat, stirring occasionally, until sugar is dissolved. Increase heat and boil without stirring (stirring causes sugar crystals to form, making the caramel grainy), occasionally swirling pan and brushing down sides with a wet pastry brush to dissolve sugar crystals, until syrup turns a deep amber color, 7-8 minutes. Remove from heat; immediately and carefully add cream (mixture will bubble vigorously). Add butter and salt and whisk until smooth. Let cool slightly. DO AHEAD: Caramel can be made 1 week ahead. Let cool completely. Transfer to a small bowl, cover, and chill. Rewarm slightly before serving.
• For peaches:
• Combine Riesling, sugar, and 2 cups water in a large saucepan; scrape in seeds from vanilla bean; add bean. Bring to a boil. Add peaches; bring to a simmer. Cook over medium heat, turning once or twice, until tender when pierced with a sharp knife but still holding their shape, 5-7 minutes.
• Transfer mixture to a large bowl. Let peaches cool completely in liquid. Cover; chill until cold, about 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Remove peaches from liquid. Working with 1 peach at a time, use a paring knife to make a small nick in the skin. Hold the skin between the knife and your thumb and pull off skin in strips; discard skin. Place 1-2 peach halves in each serving glass or bowl; top with ice cream and raspberries. Drizzle caramel sauce over.

QUICK PEACH MELBA

Steps:

• Pour schnapps in a microwave-safe pan or pie plate large enough to hold peach halves in a single layer. Place peaches, cut side down in pan. Microwave on high Pour schnapps in a microwave-safe pie plate large enough to hold all peach halves in a single layer. Place peaches cut side down in pan. Microwave on high for 3 minutes. Turn peaches over and microwave about 2 minutes longer, until the fruit is tender when poked with a sharp knife. Let peaches cool, then peel. Refrigerate. for 3 minutes.
• Transfer jam to a microwave-safe measuring cup; microwave on high 1 to 2 minutes until partially melted. In a food processor, puree jam and raspberries. Set a fine-mesh strainer over a bowl; strain sauce to remove seeds, pressing with a rubber spatula. Discard seeds. Refrigerate.
• Put 1/2 cup ice cream in each of eight shallow bowls, then a peach half, 2 Tbs. sauce and 1 Tb. almonds. Serve.

NOT-SO-CLASSIC PEACH MELBA

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 RECIPE

Steps:

• Scoop ice cream into small bowl; top with peaches.
• Drizzle with jam.
• Top with COOL WHIP and wafer crumbs.

PEACH MELBA COOLER

Steps:

• Add water to drink mix in large plastic or glass pitcher; stir until mix is dissolved.
• Refrigerate several hours or until chilled.
• Stir in seltzer when ready to serve. Use a 1/4-cup scoop to add sorbet to each of 8 tall glasses. Add prepared drink.