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 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.
PEACH MELBA MOUSSE DESSERT
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
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 SPLIT
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
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.
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
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
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.
PEACH MELBA MOUSSE
Make and share this Peach Melba Mousse recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Puree peaches and raspberries with peach brandy in a blender or the bowl of a food processor fitted with a steel blade (or use blender).
- Add sugar, gelatin, almond extract, salt and lemon juice, and blend well.
- Whip cream to soft peaks; fold into peach mixture and refrigerate for 1 hour or until just beginning to set.
- Beat egg whites until stiff.
- Stir half of whites into mousse, blending well.
- Fold in remaining egg whites, making sure there are no lumps.
- Spoon into individual dessert glasses or a serving bowl.
- Chill for 4 hours.
- To serve, drizzle a few drops of peach brandy over each portion.
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.
PEACH MELBA PUDDING
This is a light tasting dessert that is only 2 WW points. The prep time includes refrigeration time. A nocook dessert.
Provided by Audrey M
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, combine dry pudding mix and dry milk powder.
- Add water.
- Mix well using a wire whisk; blend in yogurt.
- Reserve 6 raspberries for garnish.
- Gently fold in peaches and remaining raspberries.
- Evenly spoon mixture into 6 dessert dishes.
- Top each with 1 tablespoon Cool Whip Lite and 1 reserved raspberry.
- Cover and refrigerate for at least 30 minutes.
Nutrition Facts : Calories 114.9, Fat 1.2, SaturatedFat 0.7, Cholesterol 3.4, Sodium 100.6, Carbohydrate 19.6, Fiber 3.6, Sugar 15.7, Protein 7.6
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
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