Peach Melba Martini For Two Recipes

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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

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 MARTINI



Peach Martini image

Provided by Guy Fieri

Categories     beverage

Time 2m

Yield 1 drink

Number Of Ingredients 6

2 ounces vanilla vodka
1-ounce peach schnapps
2 ounces peach nectar
1/2-ounce fresh lime juice
Ice cubes
Peach slice, for garnish

Steps:

  • In a cocktail shaker mix all the ingredients along with the ice. Shake well and pour into a chilled martini glass.
  • Garnish with a peach slice.

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.

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 MELBA FOR 2



Peach Melba for 2 image

A quick and easy dessert made from Recipe #394322 that was in the frig. The cook time is actually the 4 hours of chill time.

Provided by Debbwl

Categories     Dessert

Time 4h5m

Yield 2 serving(s)

Number Of Ingredients 5

8 ounces sliced peaches
1 teaspoon vanilla extract
2 scoops vanilla ice cream
1/4 cup melba sauce
sweetened whipped cream (optional)

Steps:

  • Combine peaches and peach syrup with vanilla. Cover and refrigerate 4 hours.
  • Scoop ice cream into stemmed dessert dishes.
  • Arrange peach slices around ice cream.
  • Drizzle Melba Sauce.
  • Top with sweetened whipped cream if using.

Nutrition Facts : Calories 186.9, Fat 7.5, SaturatedFat 4.5, Cholesterol 29, Sodium 53, Carbohydrate 26.7, Fiber 2.2, Sugar 23.8, Protein 3.3

PEACH MELBA PAVLOVA



Peach melba pavlova image

No summer soirée is complete without a perfect pavlova - make the meringue ahead of time and store in a cake tin

Provided by Mary Cadogan

Categories     Dessert

Time 2h

Number Of Ingredients 8

4 egg whites
100g each caster sugar and icing sugar
1 tsp each cornflour, vanilla extract and vinegar
250g raspberry
3 tbsp caster sugar
3 ripe peaches
300ml pot double cream
icing sugar , for dusting

Steps:

  • Heat the oven to 120C/100C fan/gas ½. Line a large, flat baking sheet with baking parchment. Tip egg whites into a large bowl. Sift together the sugars. Blend the cornflour, vanilla and vinegar to a paste.
  • Whisk the egg whites until stiff, then whisk in the sugars, 2-3 tbsp at a time, alternating with the paste. Continue whisking until the meringue is thick and marshmallow-like.
  • Spoon the meringue onto the prepared baking sheet and spread to a 22cm round. Use the back of a metal spoon to make a shallow dip in the centre for the filling. Bake the meringue for 1½ hrs, then turn off the heat and leave it in the oven to cool. Transfer to a flat serving plate.
  • Put half the raspberries in a pan with the sugar and 2 tbsp water. Bring to the boil, stirring to dissolve the sugar, then cook for a few mins until the raspberries are soft and pulpy. Tip into a food processor with the remaining raspberries and whizz to a purée. Press through a sieve into a bowl to remove the pips. Cool.
  • Halve and stone the peaches, then cut each half into 4-5 slices. Whip the cream until stiff. Drizzle over half the raspberry sauce and fold in gently with a large metal spoon to make a ripple effect. Carefully spoon the cream into the centre of the meringue. Pile the peaches on top and scatter with the remaining raspberries. Drizzle with the remaining sauce and dust lightly with icing sugar. Serve without delay.

Nutrition Facts : Calories 461 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

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

PEACH MELBA MOUSSE DESSERT



Peach Melba Mousse Dessert image

This luscious dessert combines classic Peach Melba with a heavenly white chocolate mousse. For a fun and pretty alternative, serve the dessert in small martini glasses. Garnish with a drizzle of raspberry sauce.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 10

1/3 cup vanilla or white chips
2 tablespoons 2% milk
3 ounces cream cheese, softened
1/3 cup confectioners' sugar
1 teaspoon grated orange zest
1 cup heavy whipping cream, whipped
2/3 cup fresh raspberries
2 tablespoons sugar
2 cups sliced fresh or frozen peaches, thawed, diced
1/2 cup sliced almonds, toasted

Steps:

  • In a microwave, melt 1/3 cup vanilla chips with milk; stir until smooth. Cool to room temperature. Meanwhile, beat cream cheese and sugar in a large bowl until smooth. Beat in orange peel and melted chocolate. Fold in whipped cream. Set aside., In a blender, combine the raspberries and sugar; cover and process on high until smooth. Strain and discard seeds. Set aside. , Place diced peaches in dessert glasses. Spoon white chocolate mousse over the peaches; smooth top surface if desired. Drizzle with raspberry saute and sprinkle with nuts.

Nutrition Facts :

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.

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