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.
PEACH MELBA
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
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.
PEACH MELBA TRIFLE
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
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 SOUFFLE
A peach souffle with warm raspberry sauce is impossible to resist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees; adjust rack to lower third of oven. Lightly spray a 1 1/2-quart souffle dish with vegetable spray, then coat dish with 2 tablespoons of sugar; lightly tap out excess sugar and set aside. In a nonreactive saucepan, combine the peaches, 5 tablespoons sugar, lemon juice, and 4 tablespoons water. Bring to a boil over high heat. Reduce heat to medium and cook until the peaches are broken down and reach a sauce like consistency, about 20 minutes. Puree in a food processor and return to the saucepan.
- In a small bowl, stir together Cuarenta y Tres and cornstarch until dissolved. Place the peach puree over medium heat; whisk in the cornstarch mixture until mixture comes to a boil, 3 to 4 minutes; continue whisking for about 30 seconds. Transfer mixture to a large bowl set over ice water to cool; stir frequently for 5 to 10 minutes.
- Meanwhile, combine egg whites, cream of tartar, and salt in an electric mixer; beat on medium-low speed until foamy. Slowly add 3 tablespoons sugar, then beat on high speed until stiff but not dry.
- Gently fold about a quarter of the beaten egg whites into the chilled peach puree until thoroughly combined. Fold in the remaining egg whites and 3/4 cup raspberries; gently spoon the mixture into the prepared souffle dish. Bake until souffle is firm and has risen 1 to 2 inches over the top rim of dish and is a deep golden brown, about 45 to 50 minutes.
- While souffle is baking, make the sauce: In a small saucepan, combine remaining raspberries and remaining 3 tablespoons sugar; place over medium-high heat. Simmer until the berries release their juices and are somewhat broken down, 5 to 7 minutes. Pass through a fine strainer two times, discarding the seeds, and let cool for 5 minutes. Remove souffle from the oven and serve with warm raspberry sauce.
Nutrition Facts : Calories 198 g, Fiber 3 g, Protein 4 g, Sodium 135 g
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.
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.
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 :
PEACH MELBA SOUFFLE
My French teacher, Madame Beckum, created this recipe. A little hard to get the texture right, but perfectly refreshing and delicious no matter what!
Provided by ladyroseofrohan
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Butter a 11/2 quart souffle dish and dust list lightly with sugar. Tap out excess.
- In saucepan, combine peaches, 1/4 cup sugar, lemon juice, and water. Cover and boil. Lower heat to medium and cook until peaches break down, about 20 minutes. Puree in blender and return to pan.
- Make an ice water bath and set aside. In bowl, stir schnapps and cornstarch. Place puree on medium heat and whisk in cornstarch mixture until boils. Transfer to a large bowl and set over the ice water bath to cool. Stir frequently for 5-10 minutes.
- Beat egg whites and cream of tartar until peaks form. Slowly add 3 tbsp spoons of sugar. Beat until soft and glossy. Fold gradually into chilled peach mixture to lighten it. Whisk until smooth. Fold in raspberries then gently spoon into souffle dish.
- Bake 40-50 minutes in lower third of the oven. Bake until firm and risen 1-2 inches over rim of the dish and golden brown.
- While souffle bakes, make sauce. In saucepan, combine raspberries and sugar on medium-high heat. Simmer until berries release juices, about 5 minutes. Press through a fine strainger to discard seeds. Let cool. Serve souffle at room temperature with warm raspberry sauce.
Nutrition Facts : Calories 198.6, Fat 0.8, Sodium 47.2, Carbohydrate 45.9, Fiber 7.3, Sugar 35, Protein 4.8
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