Peach Melba Molded Salad Recipes

PEACH MELBA

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.

PEACH MELBA MOLDED SALAD

Steps:

• Peach layer: Drain peaches; combine peach syrup, lemon juice and enough cold water to make 2 cups.
• Dissolve lemon gelatin in 2 cups hot water; add syrup mixture and refrigerate until partially set.
• Blend in peaches; pour into 3-quart mold. Refrigerate until set.
• Cheese layer: Combine milk, mayonnaise, cream cheese and blend well. Stir in pecans. Spread cheese mixture over peach layer in mold and refrigerate till firm.
• Raspberry layer: Drain raspberries; combine raspberry syrup, lemon juice and enough cold water to make 2 cups.
• Dissolve raspberry gelatin in 2 cups hot water; add syrup mixture; refrigerate until partially set.
• Blend in raspberries; pour over cheese layer in the mold. Refrigerate until set. This may require several hours.
• To serve, unmold on a platter, slice and serve on a bed of lettuce.

PEACH MELBA

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.

PINK MOLDED SALAD

Steps:

• Add water to liquid from pineapple to make 2 cups liquid.
• Combine with sugar and bring to a boil.
• Dissolve Jell-O and marshmallows in boiling liquid.
• Chill until partially set.
• Stir in pineapple and cottage cheese.
• Fold in Cool Whip or 1 cup cream whipped.
• Put in mold.
• Chill overnight.

PEACH GELATIN SALAD

Steps:

• Arrange half of the peach slices in a 6-cup ring mold coated with cooking spray. In a small bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve., Stir in ginger ale. Pour half of the mixture over peaches; sprinkle with walnuts. Refrigerate 30 minutes or until set but not firm. Let remaining gelatin mixture stand at room temperature., Carefully arrange remaining peach slices over gelatin in mold. Spoon remaining gelatin mixture over top. Refrigerate until firm. Unmold onto a serving plate.