PEACH MELBA SPLIT
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
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.
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 JAM (PEACHES & RASPBERRIES) RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 7
Steps:
- Note: I use the Ball Automatic Jam & Jelly Maker and the Ball Fresh Tech Auto Canner, because I love small batch canning, and the convenience of pushing a few buttons and letting technology do all the work. However, this recipe can still be made the more traditional way using a pot, stirrer and a stove. You can also use the traditional water bath technique to preserve the jam; with the Fresh Tech Autocanner, I use a lot less water and it's fully automated. On with the directions: Prepare the fruit. If using the Automatic Jam & Jelly Maker, evenly spread the pectin, then add the fruit. Add the butter. Turn the Automatic Jam & Jelly Maker on by pressing jam and OK. After four minutes, it will beep to add the sugar, slowly and evenly. Add the fresh lemon juice. (Otherwise combine everything, bring to a rapid boil until thick. Test with a frozen metal spoon to check thickness.) When the Automatic Jam & Jelly Maker beeps, carefully remove the stirrer and pour into prepared canning jars. For the Fresh Tech Auto Canner: Place the jars and press PRE-HEAT and then START. Once the Fresh Tech Auto Canner beeps, remove each jar to be filled with jam. Add a lid and band, and tighten (but don't over tighten). Place into the Fresh Tech Auto Canner. Press JAMS & JELLIES, then press Recipe 1. Otherwise, use the traditional water canning method. Allow to cool for at least 12 hours and store in a cool place.
PEACH MELBA JAM
Squirrel away a few jars of this gorgeous peach and raspberry preserve for when you crave a spoonful of sunshine on a rainy day
Provided by Sarah Cook
Categories Condiment
Time 50m
Yield Makes 3-4 jars
Number Of Ingredients 5
Steps:
- The night before you make your jam, layer the berries, peaches and sugar in a very large bowl. Cover and set aside at room temperature.
- The next morning, give everything a good stir and set aside again until you're ready to start cooking. Put a small saucer in the freezer.
- Tip the raspberries and peaches, scraping out all the juices and any undissolved sugar, into a preserving pan (or use a large, wide-based pan - the wider and more open the pan, the faster the jam will be ready without the fruit cooking to mush). Stir in the lemon juice and cook over a very low heat until any remaining sugar is dissolved.
- Bring the mixture to the boil, then simmer for 5 mins. Turn off the heat and spoon a little of the hot jam onto the chilled saucer. Once cooled, push the jam with your finger - if it wrinkles a little, it has reached setting point. If it's still too runny to wrinkle, return the pan to the heat and boil in 2-min stages, removing the pan from the heat each time you repeat the saucer test, until ready.
- Skim off any scum, then stir in the butter, if using, to dissolve any remaining scum. Leave for 15 mins, then ladle into sterilised jars (see below). Will keep for up to 6 months in a cool, dark place.
Nutrition Facts : Calories 43 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar
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.
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