Peach Melba Cake Recipes

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CHEF JOHN'S PEACH MELBA

Peach Melba was created for Victorian era opera star Nellie Melba by the greatest chef of the time, Auguste Escoffier, who also named some thin, crispy toasts in her honor years later.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 4h30m

Yield 6

Number Of Ingredients 12



Chef John's Peach Melba image

Steps:

  • Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes. Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled.
  • Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat.
  • Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the syrup occasionally. Remove from heat and allow to cool in the syrup. Transfer to a bowl, cover, and refrigerate until thoroughly chilled, about 4 hours.
  • Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top. Garnish with toasted, slivered almonds.

Nutrition Facts : Calories 420.5 calories, Carbohydrate 96.5 g, Cholesterol 9.2 mg, Fat 4.6 g, Fiber 4.8 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 21.3 mg, Sugar 90.7 g

3 cups fresh or frozen raspberries
⅓ cup white sugar
1 tablespoon lemon juice
1 tablespoon water
⅛ teaspoon balsamic vinegar
2 cups white sugar
2 cups water
2 tablespoons lemon juice
1 vanilla bean, split lengthwise
3 peaches, halved and pitted
6 scoops vanilla ice cream
¼ cup sliced almonds

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

ANGEL PEACH MELBA

Store-bought angel food cake, canned peaches, frozen yogurt and raspberries combine to make a sweet, summery dessert in just minutes. This easy recipe is a keeper all year-round! -Janice Prytz, Murrieta, California

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 10 servings.

Number Of Ingredients 5



Angel Peach Melba image

Steps:

  • In a small bowl, combine raspberries and sugar; set aside. Place cake slices on an ungreased baking sheet. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly toasted. Using a 2-1/2-in. biscuit cutter, cut a hole in the center of each slice. Remove cutouts and set aside. , Place cake slices in individual bowls; place a peach half, cut side up, in each hole. Top with a scoop of frozen yogurt and reserved cake cutouts. Drizzle with raspberry mixture. Serve immediately.

Nutrition Facts : Calories 177 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 193mg sodium, Carbohydrate 39g carbohydrate (31g sugars, Fiber 2g fiber), Protein 3g protein.

1 package (12 ounces) frozen unsweetened raspberries, thawed
2 tablespoons sugar
1 loaf loaf-shaped angel food cake (10-1/2 ounces), cut into 10 slices
1 can (15-1/4 ounces) peach halves, drained
2-1/2 cups low-fat vanilla frozen yogurt

PEACH MELBA UPSIDE DOWN CAKE

Make and share this Peach Melba Upside Down Cake recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 55m

Yield 12-16 serving(s)

Number Of Ingredients 8



Peach Melba Upside Down Cake image

Steps:

  • Melt butter in 13x9 cake pan -- Sprinkle brown sugar evenly on top.
  • Drain peaches, reserving peach syrup.
  • Add enough water to make 1 1/3 cups liquid -- set aside.
  • Scatter raspberries on top of peaches.
  • In a large mixing bowl, combine peach syrup mixture, cake mix, eggs and oil.
  • Beat on medium speed for 2 minutes.
  • Pour batter evenly over fruit.
  • Bake for 45-50 minutes or until a tester comes out clean.
  • Let cool in pan on a wire rack for 5 minutes, then turn upside down onto a large platter or cookie sheet.
  • Serve warm with a generous dollop of whipped cream or cool whip, if desired.
  • ****Note.canned peaches work best for this recipe becuse they keep their color and texture during baking.If you want evenly sized slices.buy peach halves and slice them yourself.I have also used 1/2 cup maraschino cherries in place of raspberries.

Nutrition Facts : Calories 372.8, Fat 14.3, SaturatedFat 4.7, Cholesterol 48.8, Sodium 343.7, Carbohydrate 59.3, Fiber 2, Sugar 47.4, Protein 3.8

1/3 cup butter
1 cup light brown sugar, packed
28 ounces peaches, sliced
water
1 cup fresh raspberry
18 1/4 ounces white cake mix
2 large eggs
3 tablespoons vegetable oil

PEACH MELBA CREAM CAKE

Categories     Cake     Milk/Cream     Dairy     Fruit     Dessert     Bake     Quick & Easy     Peach     Summer     Parade     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 17



Peach Melba Cream Cake image

Steps:

  • 1. Preheat the oven to 350°F. Butter two 9-inch cake pans. Line the bottoms with wax paper and butter the paper; dust the pans with flour.
  • 2. Cream the 3/4 cup butter and sugars in a mixing bowl. Add the eggs one at a time, beating well after each addition. Beat in the vanilla, lemon zest, and juice.
  • 3. Sift together the flour, baking soda, and salt; add to mixture in the bowl, alternating with buttermilk, to make batter.
  • 4. Scrape batter into the pans. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Cool the cakes in their pans on a rack for 15 minutes, then turn them out onto the rack, peel off wax paper, and cool completely.
  • 5. Shortly before serving, peel, pit, and slice the peaches. Toss with lemon juice and 1 tablespoon sugar; set aside for 15 minutes.
  • 6. Whip the cream with the vanilla and the remaining 1 1/2 tablespoons of sugar until it holds soft peaks.
  • 7. Place one cake on a serving platter; spread with half the cream, then half the peaches. Cover with second cake, spread with most of the remaining cream and top with remaining peaches. Top with a dollop of cream and, if desired, a mint sprig. Serve immediately, with the Raspberry Melba Sauce on the side or drizzled over the cake.

For the cake:
3/4 cup softened unsalted butter plus more for greasing the pans
1 cup sugar and 1/2 cup brown sugar
3 eggs
1 1/2 teaspoons pure vanilla extract
Finely grated zest of 1 lemon
1/4 cup fresh lemon juice
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
4 pounds ripe peaches
2 tablespoons fresh lemon juice
2 1/2 tablespoons sugar
2 cups heavy cream
1 1/2 teaspoons pure vanilla extract
Raspberry Melba Sauce

PEACH MELBA CAKE A LA MODE

Provided by Rachael Ray : Food Network

Categories     dessert

Time 13m

Yield 6 servings

Number Of Ingredients 4



Peach Melba Cake a la Mode image

Steps:

  • Place 2 cups frozen peach slices in a bowl and defrost on high 3 minutes in microwave.
  • Slice a whole pound cake, 1-inch thick slices. Arrange pieces in a single layer in a 9 by 13-inch baking dish, trimming slices as necessary to fit the shape of the baking dish.
  • Remove defrosted peaches from microwave and stir in 1/2 pint fresh raspberries. Cover the cake evenly with fruit and let stand until ready to serve dessert. Cake can set, covered, up to several hours.
  • Cut cake and serve in dessert cups or fancy cocktail glasses topped with small scoops of ice cream.

2 cups frozen peach slices
1/2 pint fresh raspberries
1 pound cake, store bought
1 pint vanilla ice cream

PEACH MELBA SQUARES

This traybake can be mixed together in no time and is simple to slice and transport

Provided by Jane Hornby

Categories     Afternoon tea, Treat

Time 1h10m

Number Of Ingredients 10



Peach Melba squares image

Steps:

  • Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, almonds and ¼ tsp salt.
  • Tip the mix into the tin, then lay the peach slices evenly on top - that way each square of cake will have a bite of fruit. Scatter the raspberries and almonds over, then bake for 1 hr-1 hr 10 mins, covering with foil after 40 mins. Test with a skewer: the middle should have just a tiny hint of squidginess, which will firm up once the cake cools. Cool in the tin for 20 mins, then lift out onto a cooling rack. Once cold, dredge with icing sugar, then cut into squares.

Nutrition Facts : Calories 385 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.22 milligram of sodium

250g pack unsalted butter
300g golden caster sugar
1 tsp vanilla extract
3 large eggs
200g self-raising flour
50g ground almonds
2 just-ripe peaches , stoned, halved, then each half cut into 3
100g raspberries
handful flaked almonds
1 tbsp icing sugar , to finish

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



Not-So-Classic Peach Melba image

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.

1 cup ripe red raspberries, plus more for garnish
2 tablespoons plus 2 teaspoons granulated sugar
6 ripe, sweet freestone peaches
A few drops of lemon juice
1 quart vanilla ice cream

QUICK PEACH MELBA

Turn on the appliances: For Quick Peach Melba, microwave fresh peaches in a little peach schnapps. Raspberry sauce will zip together fast in a food processor or a blender.

Provided by USA WEEKEND Pam Anderson

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 2h21m

Yield 8

Number Of Ingredients 6



Quick Peach Melba image

Steps:

  • Pour schnapps in a microwave-safe pan or pie plate large enough to hold peach halves in a single layer. Place peaches, cut side down in pan. Microwave on high Pour schnapps in a microwave-safe pie plate large enough to hold all peach halves in a single layer. Place peaches cut side down in pan. Microwave on high for 3 minutes. Turn peaches over and microwave about 2 minutes longer, until the fruit is tender when poked with a sharp knife. Let peaches cool, then peel. Refrigerate. for 3 minutes.
  • Transfer jam to a microwave-safe measuring cup; microwave on high 1 to 2 minutes until partially melted. In a food processor, puree jam and raspberries. Set a fine-mesh strainer over a bowl; strain sauce to remove seeds, pressing with a rubber spatula. Discard seeds. Refrigerate.
  • Put 1/2 cup ice cream in each of eight shallow bowls, then a peach half, 2 Tbs. sauce and 1 Tb. almonds. Serve.

Nutrition Facts : Calories 365 calories, Carbohydrate 62.5 g, Cholesterol 29 mg, Fat 10.8 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 57.1 mg, Sugar 55.7 g

¼ cup peach schnapps or peach juice
4 large peaches, halved, pitted
1 (12 ounce) jar seedless raspberry jam
1 (12 ounce) package frozen raspberries, thawed
½ cup slivered almonds, toasted in a 300-degree oven for 6 to 8 minutes
1 quart premium vanilla ice cream

PEACH MELBA CHEESECAKE

A no-cook, make-ahead party favourite with a thick, cream cheese topping, a buttery biscuit base and finished with raspberry coulis

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 30m

Yield Cuts into 10 slices

Number Of Ingredients 8



Peach Melba cheesecake image

Steps:

  • Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment - use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.
  • Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds - as you assemble the cheesecake they'll ripple through more.
  • Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a dessertspoon or spatula. Leave to set in the fridge overnight.
  • In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water or canned peach juice to make it saucy and chill until serving.
  • Bring the cheesecake to room temperature about 30 mins before serving. If using a loose-bottomed tin, unmould by placing on top of a can, then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve the rest alongside.

Nutrition Facts : Calories 562 calories, Fat 47 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium

100g butter , melted, plus a little extra for the tin
200g crunchy biscuit (we used Fox's butter biscuits)
600g soft cheese
100g icing sugar , plus extra to taste
2 tsp vanilla extract
300ml pot double cream
450g raspberry
3 really ripe peaches , peeled if you like, or 6 canned peach halves (juice saved), diced into raspberry-sized chunks

FRESH PEACH MELBA COFFEE CAKE (BUCKLE)

This recipe came out in this month's Family Circle. I just made it, and I thought it was delicious. I used fresh peaches, and everyone thought it was very tasty. I don't know if I would call it a coffee cake or a cobbler. We ate it similar to a cake for dessert (in slices). According to Family Circle, "this fruit-filled dessert buckles as it bakes, hence the name". I used black raspberry preserves. I also used a bit more than the recipe called for- but this is just a personal preference. It was easier to just use the rest of an already opened jar. I ended up covering the edges with foil about 3/4 the way though its baking time because they browned a bit faster than the middle (like a pie). It thought it was almost better the second day when the cake had soaked up more of the fruit. It is SO GOOD! Try it!!

Provided by History Teacher

Categories     Breads

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 13



Fresh Peach Melba Coffee Cake (Buckle) image

Steps:

  • Heat oven to 350°F.
  • Coat a 10-inch springform pan with nonstick cooking spray.
  • In a large bowl, whisk flour, granulated sugar and salt. Cut in butter until mixture becomes crumbly. Remove 1 cup of the mixture to a small bowl and stir in the almonds and light brown sugar. Reserve for topping.
  • Stir baking powder into the remaining flour mixture. In a small bowl, whisk milk, egg, and vanilla. Stir into the flour mixture until batter forms.
  • Spoon half the batter into the prepared pan. Scatter the peaches and raspberries over the batter. Drop the remaining batter in tablespoons over the fruit and sprinkle with the reserved topping.
  • Bake at 350°F for one hour, until golden-brown and toothpick inserted in the center comes out clean.
  • Cool slightly on wire rack. Run knife around the edge and remove side of pan.
  • Gently heat preserves until just liquid enough to drizzle over buckle. Serve warm or at room temperature. Enjoy!

Nutrition Facts : Calories 405.5, Fat 17, SaturatedFat 9.4, Cholesterol 56.9, Sodium 325.7, Carbohydrate 60, Fiber 3.1, Sugar 35.9, Protein 5.2

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon salt
3/4 cup cold unsalted butter (1 1/2 sticks- cut into 1/2 inch pieces)
1/3 cup slivered almonds
1/3 cup packed light brown sugar
2 teaspoons baking powder
1/2 cup milk
1 egg
1 teaspoon vanilla extract
3 cups peeled and chopped peaches (about 1 3/4 lbs.)
1 1/2 cups raspberries (6 oz. package)
1/4 cup raspberry preserves

PEACH MELBA SHORTCAKES

Categories     Cake     Fruit     Dessert     Bake     Raspberry     Peach     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 19



Peach Melba Shortcakes image

Steps:

  • For cakes:
  • Preheat oven to 350#176;F. Brush six 4-inch-diameter tartlet pans with 1 1/8-inch-high sides and removable bottoms* with melted butter. Place pans on baking sheet. Using electric mixer, beat 1/2 cup butter and sugar in large bowl until light. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Sift flour, baking powder, baking soda and salt over mixture in bowl. Mix slightly, then add buttermilk; beat until combined. Divide batter among prepared pans (about scant 1/2 cup each).
  • Bake cakes until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pans to rack; cool 5 minutes. Push up bottoms of pans to release cakes. Cool cakes on rack.
  • For sauce and topping:
  • Puree thawed raspberries with their syrup in processor. Strain through sieve set over bowl, pressing on solids to extract liquid. (Cakes and berry sauce can be made 1 day ahead. Cover cakes and store at room temperature. Cover sauce and chill.)
  • Combine peaches, fresh raspberries and 4 tablespoons sugar in medium bowl; toss to blend. Let stand until juices form, about 30 minutes.
  • Beat cream, vanilla and remaining 2 tablespoons sugar in medium bowl until stiff peaks form.
  • Using serrated knife, cut cakes in half horizontally. Lightly sift powdered sugar over cake tops. Place 1 cake bottom on each of 6 plates. Top each with peach mixture, dividing equally. Spoon cream atop each. Cover with cake tops. Spoon raspberry sauce around cakes.
  • *Tartlet pans are available at many cake and candy supply stores or by mail from Jane's Cakes and Chocolates, 2331 Honolulu Avenue, Montrose, CA 91020; 818-957-2511 or 800-262-7630.

Cakes
Melted butter
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
Sauce and Topping
1 10-ounce package frozen sweetened raspberries in syrup, thawed
4 large peaches, peeled, pitted, sliced
1 1/2-pint basket raspberries
6 tablespoons sugar
1 1/2 cups chilled whipping cream
2 teaspoons vanilla extract
Powdered sugar

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From ideas.walmart.ca


PEACH MELBA GALETTE RECIPE | SUMMER BAKING RECIPES | TESCO REAL …
Method. To make the pastry, pulse the flour and butter together in a food processor to the texture of breadcrumbs, then pulse in the caster sugar and lemon zest. Add the egg yolk and 2 tbsp …
From realfood.tesco.com


PEACH MELBA CAKES | FOOD TO LOVE
Peach melba cakes. 1. Preheat oven to 180°C. Grease six 1-cup (250ml) straight-sided glass jars. 2. Beat butter, vanilla seeds, sugar, eggs, sifted flour and milk in a small bowl …
From foodtolove.co.nz


PEACH MELBA LOAF CAKE RECIPE | SAINSBURY`S MAGAZINE
Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 900g loaf tin (10 x 20cm base measurement). Put 2 tablespoons of the flour in a bowl and toss the raspberries and peach …
From sainsburysmagazine.co.uk


PEACH MELBA DUMP CAKE | MRFOOD.COM
Spread pie filling in pan and top with raspberries. Evenly sprinkle with cake mix. In a small bowl, combine brown sugar, cinnamon, and oatmeal. Sprinkle over cake mix. Place butter in a …
From mrfood.com


PEACH MELBA | BAKING MAD
Add 30g of caster sugar to the pan of cream and vanilla, return to the heat and bring to the boil. Take off the heat and add the soaked gelatine.
From bakingmad.com


SIMPLE PEACH MELBA CAKE RECIPE FOR YOU - CAKE LOVERS
Freeze-dried raspberries (from health food stores), to decorate. FOR ICING. 100g unsalted butter, softened. 2 cups (240g) pure icing sugar, sifted. 750g cream cheese, …
From melodyofcake.com


PEACH MELBA CAKE | DULCE DE LAIT
Makes 4 slices – 1 mini peach melba cake. Time: 1 hour 30 minutes . Ingredients: For the Genoise sponge. 4 eggs. 125g of sugar. 125g of flour . For the filling: 4 tbsp of raspberry jam. …
From dulcedelait.com


DOMESTIC SLUTTERY: LET HER EAT CAKE: PEACH MELBA CAKE
Place the caster sugar into the pan over a medium heat along with 50ml of water and simmer for 3-4 minutes. Add the peaches and raspberries and stir together.
From archive.domesticsluttery.com


PEACH MELBA CAKE | THE MELBOURNE FOOD FILES
PEACH MELBA CAKE. 1kg can peach slices in juice, drained well 185g butter, softened, chopped 3/4 cup caster sugar 1 tsp vanilla extract 2 eggs 1 3/4 cups self-raising …
From melbournefoodfiles.wordpress.com


PEACH MELBA - LOVE FRENCH FOOD
Remove the peach stones with a small spoon or knife and place them in the pan, cut side down (the water should just cover them). Reduce the heat and simmer for about 10 minutes or until …
From lovefrenchfood.com


PEACH MELBA RECIPE : SBS FOOD
Instructions. Pour the cold water into a medium saucepan. Add the caster sugar, vanilla pod and lemon rind, bring to a simmer and cook for 5 minutes. Carefully place the washed peaches into …
From sbs.com.au


PEACH MELBA CAKE ROLL RECIPE | MYRECIPES
Sift 2 tablespoons powdered sugar in a 15- x 10-inch rectangle on a towel. When cake is done, immediately loosen from sides of pan, and turn out onto towel. Peel off wax paper. Starting at …
From myrecipes.com


PEACH MELBA - THE KITCHEN MAGPIE
How To Make Peach Melba. • Combine the sugar and water in a saucepan over medium heat. • Stir and heat until the sugar has melted into the water and the mixture is …
From thekitchenmagpie.com


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