Peach Melba With Amarena Cherries Pfirsich Melba Recipes

PEACH MELBA

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

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.

PEACH MELBA (NON-ALCOHOLIC)

Steps:

• Combine all ingredients in blender on low speed.
• Pour into highball glass and garnish with raspberries if desired.

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.

STRAWBERRY PEACH MELBA

Steps:

• In a 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.

PEACH MELBA FOR 2

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.

PEACH MELBA (WW)

Steps:

• Pare, halve and pit peaches; toss with lemon juice; set aside.
• In small bowl, crush half the raspberries; toss with splenda. If desired, microwave on High 1-1 1/2 minutes.
• Place 1/2 cup frozen yogurt into each of 4 individual dessert dishes; spoon crushed raspberries evenly over each; cap with peach half; sprinkle with remaining whole raspberries. Serve immediately.

PEACH MELBA

Steps:

• Reserve 4 peach slices for garnish.
• In a blender or food processor, purée remaining peaches along with the reserved peach syrup and lemon juice.
• Spoon the purée into each of 4 dessert dishes.
• Add scoops of ice cream or sherbet.
• Garnish each dish with ¼ cup of the raspberries and a peach slice.