Georgia Peach Melba Crisp Recipes

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PEACH MELBA PIE WITH BUTTERMILK CARAMEL

Provided by Trisha Yearwood

Categories     dessert

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 20



Peach Melba Pie with Buttermilk Caramel image

Steps:

  • For the crust: Pulse the flour, sugar and kosher salt in a food processor to combine. Scatter in the butter pieces and pulse until the butter is the size of small peas. Sprinkle with the vinegar and 5 tablespoons of the water. Pulse until the dough just begins to come together. (If the dough is still floury and crumbly, add the last tablespoon of water and pulse again.) Dump the dough on the counter and press into a disc with your hands. Wrap in plastic wrap and chill for 30 minutes.
  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • For the filling: Melt the butter in a 10-inch cast-iron skillet over medium heat. Once the butter is melted, add the preserves and stir until smooth, then simmer until syrupy, about 1 minute. Remove from the heat and stir in the sugar, brandy, lemon juice, ginger and nutmeg. Add the peaches and raspberries, then sprinkle with the cornstarch and toss to coat the fruit in the cornstarch.
  • Roll the dough on a floured counter to a circle about an inch or so wider than the top of the skillet. Trim the dough to clean up the edges, then lay the dough over the top of the skillet, tucking the edges inside. Cut 3 small slits in the top of the dough to let steam escape. Brush the dough with the beaten egg and sprinkle with sugar.
  • Place the skillet on the lined baking sheet to catch any drips. Bake until the filling is bubbling and the crust is crisp and deep golden brown, 45 to 50 minutes. Let cool at least 30 minutes before serving.
  • For the sauce: Put the caramel sauce in a small saucepan and heat over medium-low heat until it starts to simmer, then whisk in the buttermilk and flaky salt. Return to a simmer and simmer until smooth, about 1 minute. Let cool before serving.
  • To serve, scoop the pie into serving dishes and drizzle with the sauce. Sprinkle with additional flaky salt, if desired.

1 1/4 cups all-purpose flour, plus more for rolling the dough
1 tablespoon sugar
1/4 teaspoon kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into pieces
2 teaspoons apple cider vinegar
5 to 6 tablespoons ice water
2 tablespoons unsalted butter
1/4 cup peach preserves
1/2 cup sugar, plus more for sprinkling
2 tablespoons brandy
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 1/2 pounds peaches, cut into 1/2-inch slices
1 cup fresh raspberries
3 tablespoons cornstarch
1 large egg, beaten
3/4 cup good-quality jarred caramel sauce
1/4 cup buttermilk
1/2 teaspoon flaky sea salt, plus more for garnish, if desired

PEACH MELBA

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 30m

Yield 8 servings

Number Of Ingredients 9



Peach Melba image

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.

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

PEACH MELBA CRISP

A new twist on the well known peach-raspberry dessert Peach Melba. It's preferable to use the seedless type raspberry jam in making this. I like it best after it sits in the fridge a few hours, allowing the sauce to thicken.

Provided by echo echo

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12



Peach Melba Crisp image

Steps:

  • Toss the peaches with the lemon juice.
  • Combine the peaches with the raspberries, sugar and cornstarch in a large bowl.
  • Toss gently and spoon into an 8-inch square baking dish coated with spray.
  • Drizzle the jam evenly over the top.
  • Combine the flour and sugars in a bowl and cut in the butter until it resembles coarse meal; sprinkle over the top of the jam& fruit.
  • Bake at 375°F 45 minutes.
  • Serve warm or cold.
  • Top each serving with a scoop of ice cream.

3 lbs large peaches, peeled and sliced
2 teaspoons lemon juice
1 cup raspberries
1 tablespoon sugar
1 tablespoon cornstarch
nonstick cooking spray
3 tablespoons raspberry jam, melted
1/2 cup flour
1/4 cup sugar
1/4 cup brown sugar
3 tablespoons chilled butter, cut into small pieces
vanilla ice cream or vanilla frozen yogurt (optional)

GEORGIA PEACH MELBA CRISP

It is deliciosa. I got this recipe from a Splenda House Party that I had last year.

Provided by Marissa Greathouse-Caraballo

Categories     Fruit Desserts

Time 1h10m

Number Of Ingredients 13



Georgia Peach Melba Crisp image

Steps:

  • 1. PREHEAT oven to 350 F. Lightly spray an 8 inch square baking dish with butter-flavored cooking spray. Set aside.
  • 2. PLACE all filling ingredients into a large bowl. Toss fruit gently. Transfer to prepared baking pan. In another bowl, place all topping ingredients except margarine. Stir to mix. With fingertips, squeeze margarine with flour mixture to form small, moist crumbs. Sprinkle topping evenly over fruit.
  • 3. BAKE crisp until fruit is tender and topping is golden brown, about 45-55 minutes.
  • 4. SERVE warm or at room temperature. Feel free to top with ice cream or whipped cream. Enjoy!!!

16 oz frozen, sliced peaches, slightly drained
1 c fresh raspberries
1/4 c freshly squeezed orange juice
1 tsp pure vanilla extract
1 Tbsp all purpose flour
TOPPING
1/2 c all purpose flour
2/3 c old fashioned oats
1/4 c splenda no calorie sweetener, granulated
1 tsp ground cinnamon
1/4 tsp salt
1/4 c sliced almonds
1 1/4 c stick margarine, cubed

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



Peach Melba image

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.

2 cups water
1/2 cup sugar
3 teaspoons lemon juice
1/4 teaspoon vanilla extract
1 medium peach, peeled and halved
2 tablespoons seedless raspberry jam
1/2 cup vanilla ice cream

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



Easy Peach Melba Dessert image

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 :

1 can (15-1/4 ounces) peach halves in syrup
2 individual round sponge cakes
2 scoops vanilla ice cream
1 tablespoon raspberry or strawberry jam
2 teaspoons chopped nuts, optional

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