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.
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 :
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
ANGEL PEACH MELBA
Store-bought angel food cake, canned peaches, frozen yogurt and raspberries combine to make a sweet, summery dessert in just minutes. This easy recipe is a keeper all year-round! -Janice Prytz, Murrieta, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine raspberries and sugar; set aside. Place cake slices on an ungreased baking sheet. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly toasted. Using a 2-1/2-in. biscuit cutter, cut a hole in the center of each slice. Remove cutouts and set aside. , Place cake slices in individual bowls; place a peach half, cut side up, in each hole. Top with a scoop of frozen yogurt and reserved cake cutouts. Drizzle with raspberry mixture. Serve immediately.
Nutrition Facts : Calories 177 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 193mg sodium, Carbohydrate 39g carbohydrate (31g sugars, Fiber 2g fiber), Protein 3g protein.
PEACH MELBA
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
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.
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
I watched Wolfgang Puck fix this on the Food Network and can't wait for peaches to be in season again! Can be adapted for Apricot Melba.
Provided by SharleneW
Categories Sauces
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, prepare syrup.
- Bring sugar, water, lemon juice and zest to a boil.
- Lower to a simmer and cook for 10 minutes.
- Poach peaches until tender.
- Let them cool in the syrup.
- To prepare the raspberry sauce, in a blender combine raspberries, sugar and lemon juice.
- Process to a puree.
- Remove fruits from syrup.
- To serve, in a small bowl place a scoop of vanilla ice cream, place the fruit on top and cover with raspberry sauce.
- Garnish with whipped cream and toasted almonds.
- For Apricot Melba, use 12 ripe, firm apricots, pitted and halved (no need to skin).
PEACH MELBA WITH AMARENA CHERRIES - PFIRSICH MELBA
In Austria, every Cafe and Ice Cream Parlor serves Peach Melba during the sommer months. I worked in an Ice Cream shop in Salzburg in the 1960's, this is how we used to make it. Amarena cherries are available in Italian markets, they are dark red and have a slight almond aroma. Use real, only lightly sweetened whipping cream to garnish, serve with vanilla wafers.
Provided by gemini08
Categories Frozen Desserts
Time 10m
Yield 2 portions, 2 serving(s)
Number Of Ingredients 5
Steps:
- Whip heavy whipping cream, lightly sweetened, to stiff peaks, fill into a pastry bag with a star tip, keep refrigerated.
- Select 2 crystal parfait cups or tall wine glasses, add 2-3 scoops of vanilla ice cream to each.
- Add 2 tbsp cherry juice as well as 3 cherries to each cup, for presentation make sure the cherries show.
- Use a tall spoon to lift the ice cream scoops a little so that the juice can reach the bottom of the cup.
- Cut two peach halves in slices and mound around the rim of the glass to fill in the gaps.Top off with a peach halve.
- With the prepared pastry bag, dot the rim of the cup with stars, put one star in the center and top off with a cherry.
Nutrition Facts : Calories 587.6, Fat 25.6, SaturatedFat 15.8, Cholesterol 98.8, Sodium 136.5, Carbohydrate 89, Fiber 6, Sugar 80, Protein 7
STRAWBERRY PEACH MELBA
I get "oohs" and "aahs" when setting out this cool, fruity dessert. It combines my three all-time favorites-peaches, strawberries and ice cream. It's so simple I can assemble it for company after we all finish the main course.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, mash strawberries; add sugar, water and lemon juice. Cook and stir until mixture comes to a boil. Combine the cornstarch and cold water until smooth; stir into the strawberry mixture. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in vanilla., Strain to remove the pulp. Place the pan in an ice-water bath to cool, stirring occasionally. Serve strawberry sauce over ice cream; top with peaches and whipped topping.
Nutrition Facts :
PEACH MELBA FOR 2
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
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
WOLFGANG PUCK'S PEACH MELBA
This easy desert was added in response to a request. Peaches and raspberry sauce over vanilla ice cream. Sounds yummy and very impressive. I'll have to try it soon.
Provided by TammieV
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To make the syrup, bring the sugar, water, lemon juice, vanilla bean and zest to a boil.
- Steep for 10 minutes.
- Poach peaches until tender.
- Remove the skin.
- Let them cool in the syrup.
- Make the puree in a blender- puree the raspberries with the lemon juice.
- Add sugar to taste.
- Remove fruit from syrup, cut in slices remove any peach pits.
- In a small bowl, place one scoop of vanilla ice cream add a few slices of peach and cover with raspberry sauce.
- Garnish with whipped cream and toasted almonds.
Nutrition Facts : Calories 677.5, Fat 44.4, SaturatedFat 20.8, Cholesterol 119.2, Sodium 51.6, Carbohydrate 68.5, Fiber 5.6, Sugar 58.4, Protein 8.1
FLAMING PEARS MELBA
Here's an interesting recipe I picked up somewhere along my life's path, possibly from, or because of my mom who introduced me to 'flaming' desserts!
Provided by Sydney Mike
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place 12 pear halves, cut side down on paper towels.
- For the filling, combine cream cheese, sugar & enough reserved pear syrup to make a spreadable filling.
- Add walnuts, & stir to mix well.
- Spread 1 tablespoon of filling onto the FLAT surface of each pear.
- Press together each set of two halves to make 6 'whole' pears.
- For the sauce, in saucepan, blend cold water & cornstarch, then add thawed raspberries.
- Cook & stir until thick.
- Run cooked raspberries through a fine sieve to remove seeds. Keep warm.
- When ready to serve, preheat 1/4 cup brandy.
- Pour brandy on top of warm raspberry sauce, then ignite with LONG match.
- Immediately, & with a long-handled dipper, spoon flaming sauce over pears, & serve.
Nutrition Facts : Calories 312.4, Fat 8.4, SaturatedFat 3.4, Cholesterol 15.6, Sodium 54.3, Carbohydrate 53.4, Fiber 7, Sugar 40, Protein 3.1
PEACH MELBA BAKED ALASKA
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
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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