Peach Melba Smoothie Bowl Recipes

PEACH MELBA SMOOTHIE BOWL

Steps:

• Add all the peach smoothie ingredients into a blender and blend until smooth. Pour into a serving bowl and set aside.
• Make the raspberry sorbet in the same blender by blending the ¼ cup almond milk and frozen raspberries until smooth. Scoop the sorbet on top of the peach smoothie.
• Decorate with desired toppings and enjoy immediately.

HEALTHY PEACH MELBA SMOOTHIE BOWL

Steps:

• Blend all ingredients (except garnishes) in a blender. Pour into a bowl and, when slightly thickened, garnish with fruit, nuts and seeds.

PEACH MELBA SPLIT

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.

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 SMOOTHIES

Steps:

• Arrange peach pieces in a single layer in a freezer-proof container. Cover; freeze until very cold but not frozen solid, about 1-2 hours.
• In a blender, combine peach pieces, raspberries, yogurt, nectar and sugar (if using). Puree until very smooth, about 2 minutes. Pour into four tall glasses, dividing evenly. If desired, garnish with mint.

PEACH SMOOTHIE BOWL RECIPE

Steps:

• In a blender, mix together frozen peaches, banana, almond milk, and honey until smooth (you can add more or less almond milk for a thicker or thinner texture).
• Pour into a bowl, and top with peach slices, blackberries, and granola.
• Eat while fresh.

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 SMOOTHIE

Steps:

• Drain and rinse peaches and place in a blender with raspberries. Add orange juice and fresh custard and whizz together.
• Pour over ice, garnish with another spoonful of custard and a few raspberries. Best served chilled.