Peach Melba Slightly Twisted Recipes

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.

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.

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.

Steps:

• Put a sundae glass or bowl in the freezer to chill. To make the sauce, put the raspberries, sugar and lime juice in a blender, and blitz to a purée, loosening with a splash of water if necessary. Set aside. Meanwhile, whip the cream with the vanilla and icing sugar until it holds its shape, then transfer to a piping bag fitted with a star-shaped nozzle, if you like.
• Pour the champagne or prosecco (if using) into the chilled glass, then neatly layer balls of ice cream, peach wedges, raspberries, raspberry sauce and cream, finishing with a big swirl of cream on the top. Scatter with the toasted almonds and serve straight away with two spoons.

Steps:

• Poach peaches:
• Cut a shallow X in bottom of each peach with a sharp paring knife and immerse fruit in a 4-quart heavy pot (preferably wide) of boiling water 30 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer peaches to a cutting board and peel, starting with cut end, then cut in half, discarding pits.
• Combine sugar and water in cleaned pot. Halve vanilla bean lengthwise with a paring knife and scrape seeds into pot, then add pod and bring mixture to a boil, stirring until sugar is dissolved. Add peaches, pitted sides down, to sugar syrup, then reduce heat and poach, covered, at a bare simmer 6 minutes. Turn peaches over and continue to poach, covered, until tender, 5 to 6 minutes more.
• Cool peaches in poaching liquid in pot, uncovered, 1 to 1 1/2 hours.
• Make raspberry sauce while peaches cool:
• Force raspberries through a fine-mesh sieve into a bowl, pressing hard on solids.
• Combine sugar and water in a small heavy saucepan. Cover pan (so condensation will wash any sugar crystals down side of pan) and bring to a boil, then remove lid and boil 2 minutes.
• Immediately stir sugar syrup into raspberry purée and cool to room temperature, about 1 hour. Stir in lemon juice. 3Serve peaches over ice cream and drizzled with sauce.

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.

Steps:

• Heat oven to 250 degrees. Cut a sheet of parchment paper to fit a baking sheet. Turn over an 8-inch-diameter metal bowl on parchment paper, and trace the perimeter of the bowl; place the parchment on the baking sheet, pencil side down, and set aside. Fit a 12-inch pastry bag with a 1/2-inch-wide open-star tip, and set aside.
• Place 2 egg whites in the clean bowl of an electric mixer. Beat the whites until soft peaks form. Slowly pour in 1/2 cup superfine sugar. Continue to beat until stiff and shiny. Transfer to prepared pastry bag. Pipe a spiral of meringue starting in the center of the circle and finishing just inside the pencil mark. Bake meringue disk until dry, making sure not to let it brown, 50 to 60 minutes. Remove from oven, and let cool completely.
• While meringue is baking, line the metal bowl with plastic wrap so the plastic hangs over the edges. Fill the bowl with peach sorbet, making a deep well in the center, and press to make it smooth. Fold over the plastic wrap to cover the top, and freeze until hard, about 30 minutes.
• When peach sorbet has hardened, fill well with raspberry sorbet; press to make a smooth top. Cover again with plastic wrap; return to the freezer until ready to serve.
• Increase oven temperature to 450 degrees. Cut peaches in half, and remove pits. Arrange peach halves, cut side up, in a baking dish. Sprinkle with granulated sugar, and dot with butter. Bake until browned and tender, about 25 minutes, brushing occasionally with butter and juices. Allow to cool while finishing meringue, then cut in half.
• Just before serving, prepare meringue for the top. Prepare a 16-inch pastry bag with the same open-star tip. Increase oven temperature to 500 degrees. Place the 6 remaining egg whites in the clean bowl of the electric mixer, and beat until soft peaks form. Slowly add remaining 1 1/2 cups superfine sugar; continue to beat until very stiff and shiny, 5 to 6 minutes. Transfer to prepared pastry bag.
• Place meringue disk on ovenproof serving platter. Remove sorbet from freezer; uncover top. Warm sides of bowl with hands until sorbet comes out by pulling plastic wrap. Gently invert sorbet onto meringue disk. Quickly pipe meringue over dome. Place in oven until top of meringue just starts to brown, 1 to 2 minutes. Serve immediately with roasted peaches.

Steps:

• Bring a large pot of water to a boil. Meanwhile, prepare an ice-water bath, and set aside. Place peaches in boiling water for 1 to 2 minutes; remove with a slotted spoon, and transfer to ice-water bath. Keep the pot of water on the stove. Peel peaches, and cut in half, discarding pits. Reserve ice-water bath.
• In a large skillet, melt butter over medium-high heat. Sprinkle 1/4 cup sugar over butter; add peaches, cut side down. Cook until they start to brown, about 4 minutes. Reduce heat to medium; cook until sugar caramelizes, about 6 minutes more, spooning syrup over peaches occasionally. Reduce heat to low, turn peaches, and cook until caramel turns amber in color, about 2 minutes more. Remove pan from heat, and let cool.
• Meanwhile, return the pot of water on the stove to a boil. Reduce heat; simmer.
• Make sabayon: In the bowl of an electric mixer fitted with the whisk attachment, beat remaining 1/4 cup sugar and egg yolks until pale and thick, about 2 minutes, scraping down sides of the bowl once. Add moscato, and beat for 2 minutes more.
• Transfer yolk mixture to a large clean metal bowl, and set over the simmering water. Whisk until the sabayon thickens and is fluffy and slightly stiff, about 3 minutes. Set bowl in ice-water bath. Continue whisking until chilled, about 3 minutes.
• Whip cream to medium-stiff peaks; fold into chilled sabayon. At this point, sabayon may be refrigerated for up to 24 hours. To serve, divide among six goblets. Place a peach half on sabayon, and top with 3 generous tablespoons of warm raspberry sauce.

Steps:

• Pour the can of peaches, with the syrup, into a small saucepan over a medium heat. Add the butter and simmer until the peaches are hot. Once simmering, add the raspberries and cook for 1-2 mins more until hot.
• Meanwhile, put the cream in a large bowl with the icing sugar and whisk until lightly whipped.
• Using a slotted spoon, put the peach Melba mixture into four serving dishes and top each with a sprinkling of granola and a dollop of cream.

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.

Steps:

• Put the amarettis into a glass bowl and pour over the orange juice. Slice the peaches or nectarines and save a few good slices. Add the rest to the bowl and mix lightly. Drizzle over a little raspberry coulis, followed by the custard.
• Whip the cream until it just holds its shape then spoon over the trifle. Top with the reserved peach slices and drizzle with a little more raspberry coulis. Chill for up to 2 hours, until ready to serve.

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.