Apricot Or Peach Melba Recipes

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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.

PEACH APRICOT MELBA CREPES



Peach Apricot Melba Crepes image

Provided by Food Network

Categories     dessert

Time 50m

Yield 12 servings

Number Of Ingredients 17

em
Curd:
/em
1/3 cup unsalted butter
1 (12 oz.) jar Smucker's® Orchard's Finest® Coastal Valley Peach Apricot Preserves
or 1 (12 oz.) jar Smucker's® Orchard's Finest® Pacific Mountain Strawberry Preserves
4 large egg yolks, slightly beaten
1 tsp. fresh lemon juice
1/16 tsps. salt
1/2 cup frozen extra creamy whipped topping, thawed
Crepe:
1 (28 oz.) can sliced peaches
6 (9-inch) ready-to-use crepes
or 3 medium peaches, sliced
Vanilla ice cream with caramel swirl
1 (12 oz.) jar Smucker's® Orchard's Finest® Northwest Triple Berry Preserves, warmed
1/3 cup sliced almonds, toasted*

Steps:

  • MELT butter in medium saucepan over medium heat. Whisk in preserves, egg yolks, lemon juice and salt. Cook 6 to 8 minutes, stirring constantly just until it begins to thicken. Remove from heat. Cool to room temperature. Blend in whipped topping with an electric mixer at medium speed. Chill, covered, until ready to assemble crepes.
  • SPREAD 1/3 cup curd over each crepe. Cut each crepe in half. Fold crepe in half. Place each crepe on a dessert plate. Top with 2 or 3 peach slices. Serve with a scoop of ice cream drizzled with warm triple berry preserves. Garnish with almonds.
  • TO TOAST NUTS: Place nuts in dry skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.

PEACH MELBA



Peach Melba image

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

1 cup sugar
2 cups water
1/4 cup lemon juice
1 lemon, zested
3 peaches, halved,pitted and skinned
1 lb raspberries
1 cup sugar
2 tablespoons lemon juice
1/2 quart vanilla ice cream
2 cups heavy cream, whipped
1 cup sliced almonds, toasted

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 APRICOT MELBA CREPES



Peach Apricot Melba Crepes image

Make and share this Peach Apricot Melba Crepes recipe from Food.com.

Provided by Orchards Finestreg

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

1/3 cup unsalted butter
1 (12 ounce) jar Smucker's® Orchard's Finest® Coastal Valley Peach Apricot Preserves or 1 (12 ounce) jar Smucker's® Orchard's Finest® Pacific Mountain Strawberry Preserves
4 large egg yolks, slightly beaten
1 teaspoon fresh lemon juice
1/16 teaspoon salt
1/2 cup frozen extra creamy whipped topping, thawed
6 (9 inch) ready-to-use crepes
1 (28 ounce) can sliced peaches or 3 medium peaches, sliced
caramel-swirl ice cream, with caramel swirl
1 (12 ounce) jar Smucker's® Orchard's Finest® Northwest Triple Berry Preserves, warmed
1/3 cup sliced almonds, toasted

Steps:

  • MELT butter in medium saucepan over medium heat. Whisk in preserves, egg yolks, lemon juice and salt. Cook 6 to 8 minutes, stirring constantly just until it begins to thicken. Remove from heat. Cool to room temperature. Blend in whipped topping with an electric mixer at medium speed. Chill, covered, until ready to assemble crepes.
  • SPREAD 1/3 cup curd over each crepe. Cut each crepe in half. Fold crepe in half. Place each crepe on a dessert plate. Top with 2 or 3 peach slices. Serve with a scoop of ice cream drizzled with warm triple berry preserves. Garnish with almonds.
  • TO TOAST NUTS: Place nuts in dry skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.

Nutrition Facts : Calories 261.6, Fat 8.1, SaturatedFat 3.9, Cholesterol 75, Sodium 33.6, Carbohydrate 46.1, Fiber 1.9, Sugar 33.2, Protein 2.3

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