Peach Melba Crepes Recipes

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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.

CLASSIC FRENCH PEACH MELBA



Classic French Peach Melba image

The classic Peach Melba recipe is a delightful dessert from the legendary Escoffier for Dame Nellie Melba, which you can easily make at home.

Provided by Rebecca Franklin

Categories     Dessert

Time 20m

Yield 12

Number Of Ingredients 12

6 ripe peaches (peeled and pitted)
1 1/4 cups sugar (granulated)
2 cups water
3/4 teaspoon vanilla extract
For the Sauce:
1 12-oz. package raspberries (frozen unsweetened, thawed in a bowl)
1/3 cup sugar (granulated)
1/4 cup water
1 1/2 teaspoons lemon juice
1/4 teaspoon lemon zest
1 container of vanilla ice cream
Sundae cups or ice cream dishes (chilled in the freezer)

Steps:

  • Using a deep, wide skillet, heat 1 1/4 cups sugar and 2 cups water to boiling.
  • After sugar dissolves, add peaches in a single layer. Reduce heat to just under simmering and poach, covered, for 5 minutes.
  • Using tongs or a slotted spoon, gently turn all the peaches over, cover, and continue poaching for 3 minutes.
  • Remove skillet from heat and allow peaches to sit in hot syrup for an additional 4 minutes.
  • Stir in vanilla extract. Chill peaches in syrup for at least 1 hour.
  • Push raspberries and juice from thawing, through a fine-mesh sieve, and then discard seeds and solids; set aside. Bring 1/3 cup sugar and 1/4 cup water to a boil for 2 minutes and remove from heat, stir in lemon juice and zest . Stir simple syrup (sugar mixture) into a seedless raspberry puree and chill for 30 minutes.
  • Layer peaches and raspberries over ice cream in frosted dishes and serve.
  • Enjoy.

Nutrition Facts : Calories 277 kcal, Carbohydrate 51 g, Cholesterol 29 mg, Fiber 3 g, Protein 3 g, SaturatedFat 4 g, Sodium 55 mg, Sugar 46 g, Fat 8 g, ServingSize 12 servings, UnsaturatedFat 0 g

PEACH CREPES



Peach Crepes image

My mother-in-law passed this recipe on to me. The special ingredient, almond extract, gives it a distinctive, delicious flavor.

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 14

1 cup milk
4 large eggs
1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
FILLING:
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
8 medium peaches, peeled and thinly sliced (about 4-1/2 cups), divided
2 tablespoons butter
1/2 teaspoon almond extract
Whipped cream and ground nutmeg, optional

Steps:

  • In a blender, combine the milk, eggs, flour, sugar, butter and vanilla. Cover and process until smooth. Cover and refrigerate for 1 hour., Meanwhile, in a large saucepan, combine sugar and cornstarch. Gradually whisk in water until smooth. Stir in 2 cups peaches and butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in almond extract and remaining peaches. Cover and refrigerate., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Spoon filling over crepes; roll up. Top with whipped cream and nutmeg if desired.

Nutrition Facts : Calories 294 calories, Fat 10g fat (5g saturated fat), Cholesterol 124mg cholesterol, Sodium 88mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.

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

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.

PEACH MELBA CREPES



Peach Melba Crepes image

This is a WOW worthy desert that can be made ahead with basic pantry ingredients and assembled at the last minute before serving.

Provided by JPsBarbie

Categories     Weeknight

Time 25m

Yield 18 crepes, 6 serving(s)

Number Of Ingredients 12

4 eggs
1 teaspoon salt
1/4 cup melted butter
1 cup flour
1 1/3 cups milk
1/4 teaspoon vanilla
8 ounces cream cheese, softened
3/4 cup powdered sugar
1 teaspoon almond extract
1/2 cup seedless raspberry jam, warmed
15 ounces sliced peaches, drained and cubed
whipped cream

Steps:

  • Crepes:.
  • Beat eggs, butter, salt, flour, milk, and vanilla until smooth.
  • Heat an 8 inch skillet; spray or brush with butter as needed to prevent sticking. Add 2 T of batter and tilt to spread. Cook over moderately low heat until lightly browned on both sides, turning once.
  • Crepes may be made ahead and kept wrapped in the refrigerator for several days or even frozen.
  • Filling:.
  • Beat cream cheese, powdered sugar, and almond extract until smooth.
  • Assembly:.
  • For each crepe spread about 2 T of filling. Fold in half and then in half again. Place 2 or 3 crepes on each plate with points touching. Sprinkle about 1/4 c of peaches and drizzle with raspberry jam and top with a dollop of whipped cream.

Nutrition Facts : Calories 521.9, Fat 26.6, SaturatedFat 15.5, Cholesterol 210.5, Sodium 636.4, Carbohydrate 59.9, Fiber 1.9, Sugar 34.1, Protein 11.8

PEACH APRICOT MELBA CREPES



Peach Apricot Melba Crepes image

Provided by Food Network

Categories     dessert

Time 50m

Yield 12 servings

Number Of Ingredients 17

em
Curd:
/em
1/3 cup unsalted butter
1 (12 oz.) jar Smucker's® Orchard's Finest® Coastal Valley Peach Apricot Preserves
or 1 (12 oz.) jar Smucker's® Orchard's Finest® Pacific Mountain Strawberry Preserves
4 large egg yolks, slightly beaten
1 tsp. fresh lemon juice
1/16 tsps. salt
1/2 cup frozen extra creamy whipped topping, thawed
Crepe:
1 (28 oz.) can sliced peaches
6 (9-inch) ready-to-use crepes
or 3 medium peaches, sliced
Vanilla ice cream with caramel swirl
1 (12 oz.) jar Smucker's® Orchard's Finest® Northwest Triple Berry Preserves, warmed
1/3 cup sliced almonds, toasted*

Steps:

  • MELT butter in medium saucepan over medium heat. Whisk in preserves, egg yolks, lemon juice and salt. Cook 6 to 8 minutes, stirring constantly just until it begins to thicken. Remove from heat. Cool to room temperature. Blend in whipped topping with an electric mixer at medium speed. Chill, covered, until ready to assemble crepes.
  • SPREAD 1/3 cup curd over each crepe. Cut each crepe in half. Fold crepe in half. Place each crepe on a dessert plate. Top with 2 or 3 peach slices. Serve with a scoop of ice cream drizzled with warm triple berry preserves. Garnish with almonds.
  • TO TOAST NUTS: Place nuts in dry skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.

PEACH MELBA BAKED ALASKA



Peach Melba Baked Alaska image

This blend of two classic desserts features a bottom crust and outer dome of meringue forming an insulating igloo for a pastel mound of peach and raspberry sorbets, which remain frosty despite a quick pass through the oven to brown the piped meringue.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

8 large egg whites
2 cups superfine sugar
2 pints peach sorbet, slightly softened
1 pint raspberry sorbet, slightly softened
3 peaches
2 tablespoons granulated sugar
1 1/2 tablespoons butter, cut into small pieces

Steps:

  • Heat oven to 250 degrees. Cut a sheet of parchment paper to fit a baking sheet. Turn over an 8-inch-diameter metal bowl on parchment paper, and trace the perimeter of the bowl; place the parchment on the baking sheet, pencil side down, and set aside. Fit a 12-inch pastry bag with a 1/2-inch-wide open-star tip, and set aside.
  • Place 2 egg whites in the clean bowl of an electric mixer. Beat the whites until soft peaks form. Slowly pour in 1/2 cup superfine sugar. Continue to beat until stiff and shiny. Transfer to prepared pastry bag. Pipe a spiral of meringue starting in the center of the circle and finishing just inside the pencil mark. Bake meringue disk until dry, making sure not to let it brown, 50 to 60 minutes. Remove from oven, and let cool completely.
  • While meringue is baking, line the metal bowl with plastic wrap so the plastic hangs over the edges. Fill the bowl with peach sorbet, making a deep well in the center, and press to make it smooth. Fold over the plastic wrap to cover the top, and freeze until hard, about 30 minutes.
  • When peach sorbet has hardened, fill well with raspberry sorbet; press to make a smooth top. Cover again with plastic wrap; return to the freezer until ready to serve.
  • Increase oven temperature to 450 degrees. Cut peaches in half, and remove pits. Arrange peach halves, cut side up, in a baking dish. Sprinkle with granulated sugar, and dot with butter. Bake until browned and tender, about 25 minutes, brushing occasionally with butter and juices. Allow to cool while finishing meringue, then cut in half.
  • Just before serving, prepare meringue for the top. Prepare a 16-inch pastry bag with the same open-star tip. Increase oven temperature to 500 degrees. Place the 6 remaining egg whites in the clean bowl of the electric mixer, and beat until soft peaks form. Slowly add remaining 1 1/2 cups superfine sugar; continue to beat until very stiff and shiny, 5 to 6 minutes. Transfer to prepared pastry bag.
  • Place meringue disk on ovenproof serving platter. Remove sorbet from freezer; uncover top. Warm sides of bowl with hands until sorbet comes out by pulling plastic wrap. Gently invert sorbet onto meringue disk. Quickly pipe meringue over dome. Place in oven until top of meringue just starts to brown, 1 to 2 minutes. Serve immediately with roasted peaches.

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.

QUICK PEACH MELBA



Quick Peach Melba image

Turn on the appliances: For Quick Peach Melba, microwave fresh peaches in a little peach schnapps. Raspberry sauce will zip together fast in a food processor or a blender.

Provided by USA WEEKEND Pam Anderson

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 2h21m

Yield 8

Number Of Ingredients 6

¼ cup peach schnapps or peach juice
4 large peaches, halved, pitted
1 (12 ounce) jar seedless raspberry jam
1 (12 ounce) package frozen raspberries, thawed
½ cup slivered almonds, toasted in a 300-degree oven for 6 to 8 minutes
1 quart premium vanilla ice cream

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.

Nutrition Facts : Calories 365 calories, Carbohydrate 62.5 g, Cholesterol 29 mg, Fat 10.8 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 57.1 mg, Sugar 55.7 g

PEACH APRICOT MELBA CREPES



Peach Apricot Melba Crepes image

Make and share this Peach Apricot Melba Crepes recipe from Food.com.

Provided by Orchards Finestreg

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

1/3 cup unsalted butter
1 (12 ounce) jar Smucker's® Orchard's Finest® Coastal Valley Peach Apricot Preserves or 1 (12 ounce) jar Smucker's® Orchard's Finest® Pacific Mountain Strawberry Preserves
4 large egg yolks, slightly beaten
1 teaspoon fresh lemon juice
1/16 teaspoon salt
1/2 cup frozen extra creamy whipped topping, thawed
6 (9 inch) ready-to-use crepes
1 (28 ounce) can sliced peaches or 3 medium peaches, sliced
caramel-swirl ice cream, with caramel swirl
1 (12 ounce) jar Smucker's® Orchard's Finest® Northwest Triple Berry Preserves, warmed
1/3 cup sliced almonds, toasted

Steps:

  • MELT butter in medium saucepan over medium heat. Whisk in preserves, egg yolks, lemon juice and salt. Cook 6 to 8 minutes, stirring constantly just until it begins to thicken. Remove from heat. Cool to room temperature. Blend in whipped topping with an electric mixer at medium speed. Chill, covered, until ready to assemble crepes.
  • SPREAD 1/3 cup curd over each crepe. Cut each crepe in half. Fold crepe in half. Place each crepe on a dessert plate. Top with 2 or 3 peach slices. Serve with a scoop of ice cream drizzled with warm triple berry preserves. Garnish with almonds.
  • TO TOAST NUTS: Place nuts in dry skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.

Nutrition Facts : Calories 261.6, Fat 8.1, SaturatedFat 3.9, Cholesterol 75, Sodium 33.6, Carbohydrate 46.1, Fiber 1.9, Sugar 33.2, Protein 2.3

PEACH MELBA RECIPE



Peach Melba Recipe image

Dress up your dessert in just 10 short minutes with our Peach Melba Recipe. This Peach Melba Recipe combines ice cream and peaches in a most delicious way.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 1 serving

Number Of Ingredients 5

1/2 cup vanilla ice cream
1 fresh peach, sliced
1 Tbsp. raspberry jam, warmed
2 Tbsp. thawed COOL WHIP Whipped Topping
1 vanilla wafer, crushed

Steps:

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

Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 75 mg, Carbohydrate 44 g, Fiber 2 g, Sugar 33 g, Protein 4 g

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From 12tomatoes.com


PEACH MELBA AUTHENTIC RECIPE | TASTEATLAS
Step 1/9. Fill a large pot of water and put on high heat until the water gets to a boil. Step 2/9. Blanch the peaches in boiling water for a couple of seconds. Remove them with a slotted spoon and immediately dunk them in a separate bowl filled with water and ice. Step 3/9.
From tasteatlas.com


PEACH MELBA - LOVE FRENCH FOOD
Cut the peaches in half, twisting them to separate the halves. Remove the peach stones with a small spoon or knife and place them in the pan, cut side down (the water should just cover them). Reduce the heat and simmer for about 10 minutes or until they are tender. Remove the pan from the heat and allow the peaches to cool in the syrup.
From lovefrenchfood.com


PEACH MELBA DESSERTS - BREYERS
Process raspberries, sugar and lemon juice in food processor or blender until smooth; set aside. Evenly spoon peaches into 4 dessert dishes. Top with Breyers® ½ the Fat Vanilla Light Ice Cream, then drizzle with raspberry sauce.
From breyers.com


GLUTEN-FREE PEACH MELBA CREPES - KINNIKINNICK
Mix for 2 - 3 minutes until batter is smooth. Let mixture sit for 5 minutes. Drop ¼ cup batter onto preheated pan. Quickly tilt the pan in a circular motion to spread batter evenly, keeping a round shape. Cook the crepe for 45 seconds or until the edges begin to curl and colour. Flip and cook the other side for 15 - 20 seconds.
From kinnikinnick.com


RUBY PEACH MELBA RECIPE | MYRECIPES
This is a quick and easy low-carb version of Peach Melba--a dessert created in the late 1800s for Dame Nellie Melba, an Australian opera singer. In the traditional version, the peach halves are poached in syrup, placed on a scoop of ice cream, and topped with a sweet raspberry sauce.
From myrecipes.com


PEACH APRICOT MELBA CREPES – RECIPES NETWORK
2015-05-19 Remove from heat. Cool to room temperature. Blend in whipped topping with an electric mixer at medium speed. Chill, covered, until ready to assemble crepes. Step 2. SPREAD 1/3 cup curd over each crepe. Cut each crepe in half. Fold crepe in half. Place each crepe on a dessert plate. Top with 2 or 3 peach slices. Serve with a scoop of ice cream ...
From recipenet.org


PEACH MELBA - KELLOGGS.COM
Directions: 1. Preheat oven to 375° F. 2. Place sugar and flour in small bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
From kelloggs.com


PEACH MELBA | METRO
Purée raspberries in the blender. Beat powdered sugar into the raspberry purée. Keep in the refrigerator. Put peaches in a large glass bowl. Cover with boiling water and let stand 10 to 20 seconds until the skin begins to curl. Remove peaches with a slotted spoon and dip in cold water. Carefully peel with a sharp knife.
From metro.ca


PEACH MELBA EASY RECIPE - MY PARISIAN KITCHEN
Let it boil for 5 minutes. Reduce the heat and carefully drop in peaches. Let it simmer for 8 to 10 minutes (more if peaches are not really ripe) until peaches are tender and a knife can pierce them easily. Stop the heat and let the syrup cool down, peaches in (note that peaches will continue to cook a little bit).
From myparisiankitchen.com


PEACH MELBA REVISITED | RICARDO
Ingredients Vanilla cupcakes . 1/2 cup (125 ml) unbleached all-purpose flour; 1/2 teaspoon (2.5 ml) baking powder; 1/2 cup (125 ml) unsalted butter, softened
From ricardocuisine.com


PEACH MELBA CRISP RECIPE | MYRECIPES
Combine sliced peaches and lemon juice in a large bowl, and toss gently to coat. Add raspberries, 1 tablespoon granulated sugar, and cornstarch, and toss gently.
From myrecipes.com


PEACH MELBA RECIPE - FRENCH ICE CREAM DESSERT SUNDAE
Lightly toast the sliced almonds by placing them on a baking sheet in a hot (400°F) oven for 2 minutes. You can either slice the peach halves into smaller pieces, or leave them entire. Place several scoops of ice cream in each of four dishes. Top with the peaches and then drizzle on the raspberry sauce. Finish by topping with whipped cream and ...
From easy-french-food.com


PEACH MELBA | BAKING MAD
Peach Melba is a classic dessert that has lasted the test of time. This is their modern take on the iconic dish, taking all the classic flavours and transforming it into this verrine. This recipe does take some time to complete but most of it can be made in …
From bakingmad.com


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