Peach Melba Trifle Recipes

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PEACH MELBA TRIFLE



Peach Melba Trifle image

This dream of a dessert tastes extra good on a busy day-you can make it ahead of time! If you don't have fresh peaches handy, subbing three cups of the canned ones works, too. -Christina Moore, Casar, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 7

2 packages (12 ounces each) frozen unsweetened raspberries, thawed
1 tablespoon cornstarch
1-1/2 cups fat-free peach yogurt
1/8 teaspoon almond extract
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
2 prepared angel food cakes (8 to 10 ounces each), cut into 1-inch cubes (about 8 cups)
4 small peaches, peeled and sliced (about 2 cups)

Steps:

  • In a large saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Strain seeds; cover and refrigerate., In a large bowl, mix yogurt and extract; fold in whipped topping. In a 4-qt. bowl, layer half each of the cake cubes, yogurt mixture and peaches. Repeat layers. Refrigerate, covered, at least 3 hours before serving. Serve with raspberry sauce.

Nutrition Facts : Calories 201 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 298mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 4g protein.

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.

FRESH PEACH TRIFLE



Fresh Peach Trifle image

This dessert is one of my favorites. Although you have to put a little work into it, the results can be described with one word: Yummy!

Provided by Noodlefork

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 35m

Yield 8

Number Of Ingredients 5

6 large ripe peaches - peeled, pitted and sliced
1 tablespoon fresh lemon juice
2 (8 ounce) containers vanilla yogurt
1 teaspoon lemon zest
1 (10 inch) prepared angel food cake

Steps:

  • Place peaches in a large bowl, and gently toss with lemon juice. Place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth. Place yogurt into a bowl; stir in the peach puree and lemon zest until well blended.
  • Cut the angel food cake into squares and place half in the bottom of a glass dish. Spoon half of the peach slices over the cake. Cover with half of the yogurt mixture. Place remaining cake squares over the yogurt. Top with peaches, reserving 5 or 6 slices for garnish. Cover with remaining yogurt mixture. Garnish with peach slices. Refrigerate until ready to serve.

Nutrition Facts : Calories 182.1 calories, Carbohydrate 38.3 g, Cholesterol 2.8 mg, Fat 1 g, Fiber 0.7 g, Protein 5.3 g, SaturatedFat 0.5 g, Sodium 356 mg, Sugar 13.9 g

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.

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.

PEACH MELBA TRIFLE



Peach Melba trifle image

Bring together the perfect Melba flavours of peaches and raspberry in a trifle, which only needs 5 minutes hands-on time.

Provided by Mary Cadogan

Categories     Buffet, Dessert, Dinner, Lunch, Supper, Treat

Time 5m

Number Of Ingredients 6

12 amaretti biscuits , broken in half
150ml orange juice (a good carton one is fine)
4 ripe peaches or nectarines
225g jar raspberry coulis or sauce
500g carton vanilla custard
284ml carton double cream

Steps:

  • Put the amarettis into a glass bowl and pour over the orange juice. Slice the peaches or nectarines and save a few good slices. Add the rest to the bowl and mix lightly. Drizzle over a little raspberry coulis, followed by the custard.
  • Whip the cream until it just holds its shape then spoon over the trifle. Top with the reserved peach slices and drizzle with a little more raspberry coulis. Chill for up to 2 hours, until ready to serve.

Nutrition Facts : Calories 463 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.27 milligram of sodium

PEACH MELBA TRIFLE



Peach Melba Trifle image

Wonderful rich cool dessert with fresh peaches. It came from a booklet, "Delicious Desserts Made Easy", put out by Borden in 1981. I keep losing my dog-earred copy so now I try to put it all on my recipe program.

Provided by Lesley Morton

Categories     Dessert

Time 30m

Yield 1 trifle, 12-14 serving(s)

Number Of Ingredients 11

1 (14 ounce) can sweetened condensed milk
12 ounces water
1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
2 cups whipping cream, whipped
1/4 cup sherry wine or 1/4 cup orange juice
1 tablespoon sherry wine or 1 tablespoon orange juice
1 (10 ounce) prepared angel food cake, torn into small pieces (about 8 cups)
1 1/2 lbs fresh peaches, pared and sliced or 1 (29 ounce) can sliced peaches, drained
1/4 red raspberry preserves
toasted almonds (optional)
preserves (optional)

Steps:

  • In a large bowl, combine sweetened condensed milk and water; mix well.
  • Add pudding mix; beat with a wire whisk until well blended.
  • Chill 5 minutes.
  • Fold in whipped cream and 1 Tablespoon sherry.
  • Place 4 cups cake pieces in a 2-quart glass serving bowl or trifle dish.
  • Sprinkle with 2 tablespoons sherry.
  • Top with half the peach slices, 1/4 cup preserves and half the pudding mixture.
  • Repeat layering with remaining cake, sherry, peaches and pudding.
  • Chill.
  • Garnish with almonds and additional preserves if desired.
  • Refrigerate leftovers.

PEACH MELBA TRIFLE



Peach Melba Trifle image

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

Provided by Dragonfly AZ

Categories     Dessert

Time 4h20m

Yield 12 serving(s)

Number Of Ingredients 8

1 yellow cake, cut into 1 inch cubes
1 (3 ounce) package instant vanilla pudding
1 (14 ounce) can condensed milk
ice cold orange juice
1 teaspoon rum flavoring
1 (12 ounce) container Cool Whip
16 ounces frozen peaches
16 ounces frozen raspberries

Steps:

  • Put pudding mix into mixing bowl.
  • Pour condensed milk into measuring cup, and stir in enough orange juice to make 2 cups of fluid. Whisk into pudding mix for 1 minute, then stir in rum flavoring.
  • Fold in Cool Whip and set aside.
  • In deep, straight sided bowl, begin to assemble trifle. Cover bottom of bowl with a layer of cake pieces and sprinkle them with orange juice.
  • Spoon 1/3 of pudding mixture over cake, then scatter 1/3 of the frozen fruit over the pudding.
  • Repeat layers 2 more times, ending with the pudding mixture. Garnish top of trifle with peaches and raspberries.
  • Cover tightly and refrigerate for 4 hours, or until set.

Nutrition Facts : Calories 305.3, Fat 10.4, SaturatedFat 8.2, Cholesterol 12, Sodium 156.5, Carbohydrate 51.3, Fiber 2.4, Sugar 48.9, Protein 3.6

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