Peach Melba Spoom 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

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.

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 MELBA SPLIT



Peach Melba Split image

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

1 cup raspberries
1/4 cup seedless raspberry jam
1 pound medium peaches
2 teaspoons sugar
1 pint vanilla frozen yogurt
1/4 cup crushed shortbread cookies

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.

PEACH MELBA SPOOM



Peach Melba Spoom image

Voluminous egg whites make the difference between sorbet and spoom, a frozen meringue. You'll need an ice cream maker for this frozen dessert recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h15m

Number Of Ingredients 5

1/2 cup water
1/2 cup plus 1/3 cup sugar
5 peaches (about 1 1/4 pounds), halved and pitted
12 ounces raspberries (3 cups)
2 large egg whites

Steps:

  • Bring water and 1/2 cup sugar to a boil in a small saucepan, stirring, until sugar dissolves. Let cool slightly. Refrigerate syrup for at least 30 minutes.
  • Slice and puree 3 peaches with half the raspberries and 1/4 cup syrup in a food processor. Add more syrup to taste. Pass mixture through a fine sieve; discard solids. Refrigerate for at least 1 hour.
  • Place whites and remaining 1/3 cup sugar in the heatproof bowl of a mixer set over a pan of simmering water. Cook, whisking, until sugar dissolves and mixture is hot to the touch, about 2 minutes. Whisk with a mixer on high speed until stiff, glossy peaks form, about 5 minutes.
  • Gently fold fruit puree into whites using whisk attachment. Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer spoom to an airtight container, and freeze for at least 1 hour.
  • Slice remaining 2 peaches, and crush remaining raspberries. Layer fruit with spoom in 4 glasses.

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.

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.

PECHES MELBA



Peches Melba image

Categories     Dessert     Poach     Quick & Easy     Raspberry     Peach     Vanilla     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

For peaches
6 medium firm-ripe peaches (2 1/4 lb)
1 1/3 cups sugar
2 cups water
1 (1-inch) piece vanilla bean
For raspberry sauce
1 (12-oz) package frozen raspberries (not in syrup), thawed
1/2 cup sugar
1/3 cup water
2 teaspoons fresh lemon juice
Accompaniment: 2 pt superpremium vanilla ice cream

Steps:

  • Poach peaches:
  • Cut a shallow X in bottom of each peach with a sharp paring knife and immerse fruit in a 4-quart heavy pot (preferably wide) of boiling water 30 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer peaches to a cutting board and peel, starting with cut end, then cut in half, discarding pits.
  • Combine sugar and water in cleaned pot. Halve vanilla bean lengthwise with a paring knife and scrape seeds into pot, then add pod and bring mixture to a boil, stirring until sugar is dissolved. Add peaches, pitted sides down, to sugar syrup, then reduce heat and poach, covered, at a bare simmer 6 minutes. Turn peaches over and continue to poach, covered, until tender, 5 to 6 minutes more.
  • Cool peaches in poaching liquid in pot, uncovered, 1 to 1 1/2 hours.
  • Make raspberry sauce while peaches cool:
  • Force raspberries through a fine-mesh sieve into a bowl, pressing hard on solids.
  • Combine sugar and water in a small heavy saucepan. Cover pan (so condensation will wash any sugar crystals down side of pan) and bring to a boil, then remove lid and boil 2 minutes.
  • Immediately stir sugar syrup into raspberry purée and cool to room temperature, about 1 hour. Stir in lemon juice. 3Serve peaches over ice cream and drizzled with sauce.

PEACH MELBA CRISP



Peach Melba Crisp image

A new twist on the well known peach-raspberry dessert Peach Melba. It's preferable to use the seedless type raspberry jam in making this. I like it best after it sits in the fridge a few hours, allowing the sauce to thicken.

Provided by echo echo

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs large peaches, peeled and sliced
2 teaspoons lemon juice
1 cup raspberries
1 tablespoon sugar
1 tablespoon cornstarch
nonstick cooking spray
3 tablespoons raspberry jam, melted
1/2 cup flour
1/4 cup sugar
1/4 cup brown sugar
3 tablespoons chilled butter, cut into small pieces
vanilla ice cream or vanilla frozen yogurt (optional)

Steps:

  • Toss the peaches with the lemon juice.
  • Combine the peaches with the raspberries, sugar and cornstarch in a large bowl.
  • Toss gently and spoon into an 8-inch square baking dish coated with spray.
  • Drizzle the jam evenly over the top.
  • Combine the flour and sugars in a bowl and cut in the butter until it resembles coarse meal; sprinkle over the top of the jam& fruit.
  • Bake at 375°F 45 minutes.
  • Serve warm or cold.
  • Top each serving with a scoop of ice cream.

PEACH MELBA SQUARES



Peach Melba squares image

This traybake can be mixed together in no time and is simple to slice and transport

Provided by Jane Hornby

Categories     Afternoon tea, Treat

Time 1h10m

Number Of Ingredients 10

250g pack unsalted butter
300g golden caster sugar
1 tsp vanilla extract
3 large eggs
200g self-raising flour
50g ground almonds
2 just-ripe peaches , stoned, halved, then each half cut into 3
100g raspberries
handful flaked almonds
1 tbsp icing sugar , to finish

Steps:

  • Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, almonds and ¼ tsp salt.
  • Tip the mix into the tin, then lay the peach slices evenly on top - that way each square of cake will have a bite of fruit. Scatter the raspberries and almonds over, then bake for 1 hr-1 hr 10 mins, covering with foil after 40 mins. Test with a skewer: the middle should have just a tiny hint of squidginess, which will firm up once the cake cools. Cool in the tin for 20 mins, then lift out onto a cooling rack. Once cold, dredge with icing sugar, then cut into squares.

Nutrition Facts : Calories 385 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.22 milligram of sodium

PEACH MELBA SOUFFLE



Peach Melba Souffle image

A peach souffle with warm raspberry sauce is impossible to resist.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

13 tablespoons sugar
4 ripe peaches (about 1 1/4 pounds), pitted and cut into chunks
1 tablespoon fresh lemon juice
3 tablespoons Cuarenta y Tres (a Spanish liqueur) or Peach Schnapps
2 tablespoons cornstarch
5 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch of salt
1 1/2 pints raspberries (about 5 cups)
Butter-flavored vegetable spray

Steps:

  • Heat oven to 350 degrees; adjust rack to lower third of oven. Lightly spray a 1 1/2-quart souffle dish with vegetable spray, then coat dish with 2 tablespoons of sugar; lightly tap out excess sugar and set aside. In a nonreactive saucepan, combine the peaches, 5 tablespoons sugar, lemon juice, and 4 tablespoons water. Bring to a boil over high heat. Reduce heat to medium and cook until the peaches are broken down and reach a sauce like consistency, about 20 minutes. Puree in a food processor and return to the saucepan.
  • In a small bowl, stir together Cuarenta y Tres and cornstarch until dissolved. Place the peach puree over medium heat; whisk in the cornstarch mixture until mixture comes to a boil, 3 to 4 minutes; continue whisking for about 30 seconds. Transfer mixture to a large bowl set over ice water to cool; stir frequently for 5 to 10 minutes.
  • Meanwhile, combine egg whites, cream of tartar, and salt in an electric mixer; beat on medium-low speed until foamy. Slowly add 3 tablespoons sugar, then beat on high speed until stiff but not dry.
  • Gently fold about a quarter of the beaten egg whites into the chilled peach puree until thoroughly combined. Fold in the remaining egg whites and 3/4 cup raspberries; gently spoon the mixture into the prepared souffle dish. Bake until souffle is firm and has risen 1 to 2 inches over the top rim of dish and is a deep golden brown, about 45 to 50 minutes.
  • While souffle is baking, make the sauce: In a small saucepan, combine remaining raspberries and remaining 3 tablespoons sugar; place over medium-high heat. Simmer until the berries release their juices and are somewhat broken down, 5 to 7 minutes. Pass through a fine strainer two times, discarding the seeds, and let cool for 5 minutes. Remove souffle from the oven and serve with warm raspberry sauce.

Nutrition Facts : Calories 198 g, Fiber 3 g, Protein 4 g, Sodium 135 g

PEACH MELBA SQUARES



Peach Melba Squares image

Make and share this Peach Melba Squares recipe from Food.com.

Provided by pines506

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 16

1/3 cup flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons unsalted butter
1/3 cup chopped almonds
3 peaches
2 cups fresh raspberries
1 teaspoon vanilla extract
1/3 cup sugar
2 tablespoons flour
3/4 cup flour
2 tablespoons sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup buttermilk
2 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 375°F and butter an 8-inch square baking pan.
  • Prepare topping:.
  • Blend flour, brown sugar and cinnamon with fork or whisk.
  • Add butter in small pieces and blend with fork or fingers until mixture is crumbly. Stir in almonds and set aside.
  • Make Filling:.
  • Peel and cut peaches into bite-sized pieces.
  • Put in bowl and toss with raspberries and vanilla extract.
  • Sprinkle sugar and flour over mixture and toss gently until everything is well blended. Pour and spread evenly in prepared pan.
  • Make Batter:.
  • Blend flour, sugar, baking soda and salt with whisk. Add buttermilk and melted butter and gently stir with large wooden spoon or spatula until flour mixture just disappears.
  • Pour and spread over fruit.
  • Sprinkle topping over batter.
  • Bake at 25-30 minutes or until filling is bubbly and top is light golden brown.
  • Serve warm with vanilla ice cream.

Nutrition Facts : Calories 260.1, Fat 10.8, SaturatedFat 4.9, Cholesterol 19.5, Sodium 184.6, Carbohydrate 38.1, Fiber 3.8, Sugar 20.1, Protein 4.3

PEACH MELBA SHORTCAKES



Peach Melba Shortcakes image

Categories     Cake     Fruit     Dessert     Bake     Raspberry     Peach     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 19

Cakes
Melted butter
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
Sauce and Topping
1 10-ounce package frozen sweetened raspberries in syrup, thawed
4 large peaches, peeled, pitted, sliced
1 1/2-pint basket raspberries
6 tablespoons sugar
1 1/2 cups chilled whipping cream
2 teaspoons vanilla extract
Powdered sugar

Steps:

  • For cakes:
  • Preheat oven to 350#176;F. Brush six 4-inch-diameter tartlet pans with 1 1/8-inch-high sides and removable bottoms* with melted butter. Place pans on baking sheet. Using electric mixer, beat 1/2 cup butter and sugar in large bowl until light. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Sift flour, baking powder, baking soda and salt over mixture in bowl. Mix slightly, then add buttermilk; beat until combined. Divide batter among prepared pans (about scant 1/2 cup each).
  • Bake cakes until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pans to rack; cool 5 minutes. Push up bottoms of pans to release cakes. Cool cakes on rack.
  • For sauce and topping:
  • Puree thawed raspberries with their syrup in processor. Strain through sieve set over bowl, pressing on solids to extract liquid. (Cakes and berry sauce can be made 1 day ahead. Cover cakes and store at room temperature. Cover sauce and chill.)
  • Combine peaches, fresh raspberries and 4 tablespoons sugar in medium bowl; toss to blend. Let stand until juices form, about 30 minutes.
  • Beat cream, vanilla and remaining 2 tablespoons sugar in medium bowl until stiff peaks form.
  • Using serrated knife, cut cakes in half horizontally. Lightly sift powdered sugar over cake tops. Place 1 cake bottom on each of 6 plates. Top each with peach mixture, dividing equally. Spoon cream atop each. Cover with cake tops. Spoon raspberry sauce around cakes.
  • *Tartlet pans are available at many cake and candy supply stores or by mail from Jane's Cakes and Chocolates, 2331 Honolulu Avenue, Montrose, CA 91020; 818-957-2511 or 800-262-7630.

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 :

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Strain through a sieve into a small bowl and set aside. Whisk the eggs with the cream, milk, vanilla and cinnamon until well combined. Place the sliced brioche in …
From bbc.co.uk


PEACH MELBA | CANADIAN LIVING
2007-11-23 With knife, score X in base of each peach. Plunge into boiling water for 30 seconds. Transfer to ice water. Drain and peel. In saucepan, bring 2 cups (500 mL) water and sugar to boil; boil for 5 minutes. Reduce heat to medium-high. Immerse peaches in liquid; poach for 8 minutes, turning halfway through. With slotted spoon, remove to rack; let cool.
From canadianliving.com


IMPOSSIBLY DELICIOUS PEACH MELBA | 12 TOMATOES
Return peaches to pot and cool completely. Cover with a lid and store in the refrigerator for at least 3 hours, up to 24 hours. To serve, microwave seedless raspberry jam in a microwave safe bowl until melted and thinned into a sauce. Place 2 peach halves into a dessert dish. Top with a scoop of vanilla ice cream and drizzle with raspberry sauce.
From 12tomatoes.com


BEST PEACH MELBA SPLIT RECIPES | FOOD NETWORK CANADA
2017-02-02 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. …
From foodnetwork.ca


EASY PEACH MELBA SMOOTHIE [SIMPLE VEGAN 3-INGREDIENT RECIPE]
2019-08-27 You can also enjoy this as a layered dessert instead of a blended smoothie…. Slice half the peach and arrange in the bottom of a mason jar or bowl. Spoon the vegan yogurt on top to create a second layer. Then blend the remaining peach half with the …
From theblendery.com


PEACH MELBA WITH RASPBERRY SAUCE – TAMMY CIRCEO - CHEZ NOUS
2020-08-01 Gently place the peach halves in the liquid and bring the liquid to a low simmer. Turn the heat off, remove the pot from the heat and allow it to come to room temperature. Puree the raspberries with lemon juice. Add sugar to taste. How much you use will depend on how sweet the raspberries are so be sure to taste.
From tammycirceo.com


QUICK AND EASY PEACH MELBA - MANILA SPOON
2015-07-08 Instructions. Preheat the broiler. Place the peach halves, cut-sides up, on a baking/cookie sheet. Broil for 3-4 minutes until warmed up and softened slightly. Alternatively, preheat a grill to medium-high heat. Brush the peach halves with melted butter and grill for 3 to 4 minutes or until they are tender.
From manilaspoon.com


RAVNEET GILL’S RECIPE FOR PEACH MELBA ICE-CREAM | THE …
1 day ago Prep 25 min Cook 25 min Freeze 3 hr+ Serves 4. For the peach and almond ice-cream 330g whole milk 22g honey 5g fine salt 1 tsp almond extract (optional) 200g condensed milk 20g glucose syrup 330g ...
From theguardian.com


THE ROYALS LOVE PêCHE MELBA - DOWNTON ABBEY COOKS
2018-08-06 Remove from the liquid with a slotted spoon and set aside. Prepare the raspberry sauce. In a blender puree 2 pints of raspberries, 1 Tablespoon sugar, lemon juice and ½ cup of the poaching liquid, sieve to remove the seeds.
From downtonabbeycooks.com


PEACH MELBA CRISP RECIPE | MYRECIPES
Directions. Preheat oven to 375°. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, 1/4 cup granulated sugar, and brown sugar in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Combine sliced peaches and lemon juice in a large bowl, and toss gently to coat.
From myrecipes.com


PEACH MELBA - THE KITCHEN MAGPIE
2021-07-28 How To Make Peach Melba. • Combine the sugar and water in a saucepan over medium heat. • Stir and heat until the sugar has melted into the water and the mixture is boiling. • Boil for 5 minutes with the lid on, and then turn off the heat and add in the extracts. • Cut the peaches in half, removing the pits, and add them to the syrup.
From thekitchenmagpie.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 MELBA POTS RECIPE | DESSERT RECIPES | TESCO REAL FOOD
Stir in the milk mixture until thoroughly combined, then spoon into 6 medium (about 250ml) glasses. Transfer to the fridge for 20 mins to chill and set. Meanwhile, drain the peach slices, reserving 100ml juice. Put the slices in a food processor and blitz to a purée. Heat the reserved peach juice in a small pan until just hot but not boiling ...
From realfood.tesco.com


PEACH MELBA - SPOONACULAR
Peach Melba requires about about 45 minutes from start to finish. For 10 cents per serving, you get a hor d'oeuvre that serves 120. One serving contains 18 calories, 0g of protein, and 0g of fat. This recipe from Foodista requires sugar, brandy, almonds, and . 15 people have tried and liked this recipe. Taking all factors into account, this recipe earns a spoonacular score of 7%, …
From spoonacular.com


PEACH MELBA | METRO
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. Quarter each peach and remove stone. Arrange 4 peach quarters on each plate.
From metro.ca


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


PEACH MELBA SPOOM RECIPE | RECIPE | SUMMER FRUIT DESSERTS, …
Oct 11, 2012 - Voluminous egg whites make the difference between sorbet and spoom, a frozen meringue. You'll need an ice cream maker for this frozen dessert recipe.
From pinterest.ca


HOW TO MAKE A MODERN PEACH MELBA - ESCOFFIER
2022-01-13 Add the peach purée and cool the mixture to 85°F/29°F in a large bowl. Fold the whipped cream into the peach anglaise using a whisk and rubber spatula to fully incorporate. The Peach Bavarian will be aerated but slightly fluid. Immediately pour or pipe the mixture into silicone peach molds to approximately 2/3 full.
From escoffier.edu


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 - POST CONSUMER BRANDS CANADA
1 cup (47 g) Spoon Size Shredded Wheat Original; 1/2 cup (125 mL) 2% milk; 1/2 peach, sliced; 1/4 cup (60 mL) raspberries; 1 tbsp (15 mL) toasted slivered almonds; 1 tbsp (15 mL) honey; Directions. Place cereal in bowl. Pour milk over top. Top with peach slices and raspberries. Sprinkle with slivered almonds and drizzle with honey. Tips:
From postconsumerbrands.ca


PIN ON RECIPE
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From pinterest.ca


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