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.
CLASSIC FRENCH PEACH MELBA
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
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
EASY PEACH MELBA DESSERT
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
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
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
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
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.
PEACH MELBA JAM
Squirrel away a few jars of this gorgeous peach and raspberry preserve for when you crave a spoonful of sunshine on a rainy day
Provided by Sarah Cook
Categories Condiment
Time 50m
Yield Makes 3-4 jars
Number Of Ingredients 5
Steps:
- The night before you make your jam, layer the berries, peaches and sugar in a very large bowl. Cover and set aside at room temperature.
- The next morning, give everything a good stir and set aside again until you're ready to start cooking. Put a small saucer in the freezer.
- Tip the raspberries and peaches, scraping out all the juices and any undissolved sugar, into a preserving pan (or use a large, wide-based pan - the wider and more open the pan, the faster the jam will be ready without the fruit cooking to mush). Stir in the lemon juice and cook over a very low heat until any remaining sugar is dissolved.
- Bring the mixture to the boil, then simmer for 5 mins. Turn off the heat and spoon a little of the hot jam onto the chilled saucer. Once cooled, push the jam with your finger - if it wrinkles a little, it has reached setting point. If it's still too runny to wrinkle, return the pan to the heat and boil in 2-min stages, removing the pan from the heat each time you repeat the saucer test, until ready.
- Skim off any scum, then stir in the butter, if using, to dissolve any remaining scum. Leave for 15 mins, then ladle into sterilised jars (see below). Will keep for up to 6 months in a cool, dark place.
Nutrition Facts : Calories 43 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar
PEACH MELBA JAM
Make and share this Peach Melba Jam recipe from Food.com.
Provided by internetnut
Categories Berries
Time 1h8m
Yield 4 1/2 pint jars, 64 serving(s)
Number Of Ingredients 7
Steps:
- Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.
- Place raspberries in food processor; process until smooth. Press mixture through a fine sieve over a bowl, reserving pulp; discard seeds. Measure exactly 3/4 cup pulp; set aside.
- Combine 4 quarts water and 1/2 cup lemon juice in a large bowl; set aside. Fill a Dutch oven 3/4 full with water; bring to a boil. Immerse peaches for 20 seconds or until skins easily peel away; remove with slotted spoon and plunge into ice water. Slip skin off peaches using a paring knife. Cut peaches in half; remove pits. Place peach halves in the water and lemon juice solution to prevent browning; drain. Cut peaches into chunks; place in food processor. Process in batches until finely chopped. Measure exactly 4 cups of fruit.
- Combine peaches, raspberry pulp, 2 tablespoons lemon juice, and pectin in a large saucepan; stir to mix well. Let stand for 10 minutes.
- Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over medium-high heat. Boil for 1 minute, stirring constantly. Remove from heat; add SPLENDA, stirring until it dissolves. Skim off any foam with metal spoon.
- Ladle hot jam immediately into prepared jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.
- Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.
- If using a pectin product with separate pectin and calcium packets, follow the package directions to mix calcium water. Use 5 teaspoons pectin powder and 4 teaspoons calcium water. Follow package directions for preparing recipe.
PEACH MELBA JELLY
Make and share this Peach Melba Jelly recipe from Food.com.
Provided by Coppercloud
Categories Jellies
Time 30m
Yield 10 Half pint
Number Of Ingredients 5
Steps:
- In large pot combine peach nectar, raspberry puree and lemon juice. Stir in sugar.
- Bring to a full rolling boil, stirring constantly. Take off heat.
- Quickly add pectin and stir. Return to boil. Do a full rolling boil for 1 minute, stir constantly.
- Remove from heat, and skim off foam.
- Ladle into hot sterlized 8 oz jars, leaving 1/4 headspace. Wipe rims and add lids.
- Process in water bath for the time recommend for your altitude.
- ** Raspberry puree: place 3 cups raspberries in blender, cover and blend until berries are smooth. Press blended berries through a fine mesh sieve, discard seeds.
Nutrition Facts : Calories 617.3, Sodium 5.9, Carbohydrate 159.4, Fiber 0.8, Sugar 149.8, Protein 0.2
QUICK PEACH MELBA
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
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 MELBA JAM (PEACHES & RASPBERRIES) RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 7
Steps:
- Note: I use the Ball Automatic Jam & Jelly Maker and the Ball Fresh Tech Auto Canner, because I love small batch canning, and the convenience of pushing a few buttons and letting technology do all the work. However, this recipe can still be made the more traditional way using a pot, stirrer and a stove. You can also use the traditional water bath technique to preserve the jam; with the Fresh Tech Autocanner, I use a lot less water and it's fully automated. On with the directions: Prepare the fruit. If using the Automatic Jam & Jelly Maker, evenly spread the pectin, then add the fruit. Add the butter. Turn the Automatic Jam & Jelly Maker on by pressing jam and OK. After four minutes, it will beep to add the sugar, slowly and evenly. Add the fresh lemon juice. (Otherwise combine everything, bring to a rapid boil until thick. Test with a frozen metal spoon to check thickness.) When the Automatic Jam & Jelly Maker beeps, carefully remove the stirrer and pour into prepared canning jars. For the Fresh Tech Auto Canner: Place the jars and press PRE-HEAT and then START. Once the Fresh Tech Auto Canner beeps, remove each jar to be filled with jam. Add a lid and band, and tighten (but don't over tighten). Place into the Fresh Tech Auto Canner. Press JAMS & JELLIES, then press Recipe 1. Otherwise, use the traditional water canning method. Allow to cool for at least 12 hours and store in a cool place.
PEACH MELBA RECIPE
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
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
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 "peach melba jelly recipes"
PEACH MELBA JELLY | BETTER HOMES & GARDENS
From bhg.com
Servings 10Calories 39 per serving
- Place raspberries in a blender. Cover and blend until smooth. Press pureed berries through a fine-mesh sieve; discard seeds. Measure 1 cup raspberry puree.
- Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
- Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
PEACH MELBA | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
HOW TO COOK THE PERFECT PEACH MELBA | FOOD | THE …
From theguardian.com
PEACH MELBA ICE CREAM RECIPE | OLIVEMAGAZINE
From olivemagazine.com
PEACH JELLY RECIPE FOR CANNING - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
VIRGIN RECIPE: JELLIED PEACH MELBA - THE NEW JOY OF JELL …
From newjoyofjello.net
SWEET'S PEACH MELBA JAM - SERIOUS EATS
From seriouseats.com
THE CANNING DOCTOR: PEACH MELBA JAM
From canningdoctor.com
PEACH MELBA JELLY ROLL | THE WHOLE GRAINS COUNCIL
From wholegrainscouncil.org
PEACH MELBA JAM RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
EASY PEACH MELBA RECIPE - THE GOOD LIFE FRANCE
From thegoodlifefrance.com
SKILLET PEACH MELBA CRISP - E.D.SMITH®
From edsmith.com
A FANTASTIC PEACH JELLY RECIPE YOU CAN EASILY FOLLOW
From somethingswanky.com
PEACH-MELBA JELLY | PARENTS
PEACH MELBA JAM | CANADIAN LIVING
From canadianliving.com
TRY DELICIOUS & QUICK PEACH MELBA RECIPE NOW - THE CHEF NEXDOOR
From thechefnexdoor.com
PEACH MELBA JAM - MIRLANDRA'S KITCHEN
From mirlandraskitchen.com
PEACH MELBA RECIPE | RECIPELAND
From recipeland.com
PEACH MELBA JELLY ROLL - OLDWAYS
From oldwayspt.org
PEACH MELBA JAM - GET THE GOOD STUFF
From goodstuff.recipes
IMPOSSIBLY DELICIOUS PEACH MELBA | 12 TOMATOES
From 12tomatoes.com
PEACH MELBA REVISITED | RICARDO
From ricardocuisine.com
PEACH MELBA AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
WHAT IS MELBA SAUCE? AND HOW TO MAKE IT - FOOD NETWORK
From foodnetwork.com
PEACH MELBA JELLY - THE INDEPENDENT
PEACH MELBA JAM - POMONA'S UNIVERSAL PECTIN - SUGAR FREE NO …
From pomonapectin.com
PEACH MELBA | RECIPE
From kosher.com
PEACH MELBA - RECIPE | COOKS.COM
From cooks.com
PEACH MELBA - THE KITCHEN MAGPIE
From thekitchenmagpie.com
PEACH MELBA JAM - GLUTEN FREE RECIPES
From fooddiez.com
PEACH MELBA PIE - RECIPES - COOKS.COM
From cooks.com
PEACH MELBA JELLY ROLL – HOME BAKING ASSOCIATION
From homebaking.org
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