Peach Melba Dessert Recipes

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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

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

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

PEACH MELBA

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5



Peach Melba image

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.

1 cup, plus 2 tablespoons sugar
Juice of 1 lemon
4 firm ripe freestone peaches, halved and pitted
1 cup raspberries
Vanilla ice cream, for serving

PEACH MELBA DESSERT

Two layers of raspberry gelatin-one creamy and laced with raspberries and the other studded with peaches-are molded into a luscious dessert.

Provided by My Food and Family

Categories     Home

Time 5h50m

Yield Makes 8 servings, about 1/2 cup each.

Number Of Ingredients 6



Peach Melba Dessert image

Steps:

  • Stir 3/4 cup of the boiling water into 1 pkg. of the dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Refrigerate 1 hour or until slightly thickened. Stir in yogurt and raspberries. Pour into 1-1/2-qt. serving bowl. Refrigerate 1-1/2 hours or until set but not firm.
  • Meanwhile, drain peaches, reserving juice. Add enough cold water to reserved peach juice to measure 1 cup; set aside. Stir remaining 3/4 cup boiling water into remaining pkg. of gelatin in large bowl at least 2 min. until completely dissolved. Stir in reserved juice mixture. Refrigerate 1 hour or until slightly thickened.
  • Reserve several peach slices for garnish. Chop remaining peaches; stir into thickened gelatin. Spoon over creamy layer in bowl. Refrigerate 3 hours or until firm. Top with the reserved peach slices just before serving. Garnish with fresh mint leaves, if desired.

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

1-1/2 cups boiling water, divided
2 pkg. (4-serving size each) JELL-O Raspberry Flavor Sugar Free Gelatin
1 cup vanilla low-fat yogurt
1/2 cup raspberries
1 can (8 oz.) peach slices in juice, undrained
cold water

PEACH MELBA POTS

A cheat's dessert that takes the classic combo of peach and raspberries and serves them with a touch of cloves and almond biscuits

Provided by Good Food team

Categories     Dessert

Time 15m

Yield Makes 6

Number Of Ingredients 11



Peach Melba pots image

Steps:

  • Put the mascarpone, yogurt, sugar, ground cloves and vanilla extract in a large bowl. Using a balloon whisk, beat until smooth. Pour in the cream and whisk again until the mixture just holds its shape - you want it to be soft and pillowy, so be careful not to take it too far.
  • Put a little jam in the bottom of 6 small glasses or pots, top with some of the cream mixture, then 4 peach slices and more jam. Follow this with another layer of the cream, a drizzle of jam and finally the raspberries. Can be chilled for up to 5 hrs. Scatter over the hazelnuts and serve with biscotti or amaretti biscuits on the side.

Nutrition Facts : Calories 571 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

140g mascarpone
200g Greek-style yogurt
3 tbsp icing sugar , sifted
pinch of ground cloves
few drops of vanilla extract
300ml double cream
300ml Peach Melba jam (see 'goes well with...' below, or use a mixture of raspberry and peach jams)
3 peaches , each sliced into 8
150g punnet raspberries
1 ½ tbsp roasted chopped hazelnut
biscotti or amaretti biscuit , to serve

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 FOR 2

A quick and easy dessert made from Recipe #394322 that was in the frig. The cook time is actually the 4 hours of chill time.

Provided by Debbwl

Categories     Dessert

Time 4h5m

Yield 2 serving(s)

Number Of Ingredients 5



Peach Melba for 2 image

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.

Nutrition Facts : Calories 186.9, Fat 7.5, SaturatedFat 4.5, Cholesterol 29, Sodium 53, Carbohydrate 26.7, Fiber 2.2, Sugar 23.8, Protein 3.3

8 ounces sliced peaches
1 teaspoon vanilla extract
2 scoops vanilla ice cream
1/4 cup melba sauce
sweetened whipped cream (optional)

BLUSHING PEACH MELBA DESSERT

Replace peach pits with fresh berries and COOL WHIP for Blushing Peach Melba Dessert. A blushing peach treat makes for an easy and elegant dessert.

Provided by My Food and Family

Categories     Home

Time 28m

Yield Makes 4 servings, 2 peach halves, 1/4 cup raspberries and 2 Tbsp. whipped topping each.

Number Of Ingredients 6



Blushing Peach Melba Dessert image

Steps:

  • Mix dry gelatin mix, apple juice and water in Dutch oven. Bring to boil on medium-high heat. Cook until gelatin is completely dissolved, stirring frequently.
  • Add peaches; cover pan with lid. Reduce heat to medium-low; simmer 15 to 20 min. or just until peaches are tender. Remove peaches from liquid; discard liquid.
  • Serve peaches warm or cover and refrigerate until ready to serve. Top with the raspberries and whipped topping.

Nutrition Facts : Calories 160, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g

2 pkg. (4-serving size each) or 1 pkg. (8-serving size) JELL-O Strawberry Flavor Sugar Free Gelatin
2 cups unsweetened apple juice
2 cups water
4 large firm ripe peaches, halved, pitted
1 cup fresh raspberries
1/2 cup thawed COOL WHIP LITE Whipped Topping

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)

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

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