PEACH MELBA SUNDAE
Peach Melba meets knickerbocker glory in this decadent sundae. Add a dash of champagne or prosecco for a grown-up dessert - the perfect end to a summer menu
Provided by Tom Kerridge
Categories Dessert, Treat
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 701 calories, Fat 48 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 58 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
PEACH MELBA
Provided by Nigella Lawson : Food Network
Categories dessert
Time 30m
Yield 8 servings
Number Of Ingredients 9
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.
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
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.
PEACH MELBA SUNDAES
Make and share this Peach Melba Sundaes recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place the raspberries and their syrup in a food processor. Process until the mixture forms a smooth puree.
- Pit and slice the peaches. Don't peel; the skin contains healthy fiber.
- Pit and slice the peaches. Dont' peel these either.
- When ready to serve, fill 4 dessert goblets with even portions of the frozen yogurt. Spoon the puree over the yogurt, and top with the peaches. Garnish the sundaes with the toasted almonds. Enjoy!
Nutrition Facts : Calories 135, Fat 3.2, SaturatedFat 0.2, Sodium 0.8, Carbohydrate 26.7, Fiber 4.9, Sugar 21.9, Protein 2.4
PEACH MELBA
I watched Wolfgang Puck fix this on the Food Network and can't wait for peaches to be in season again! Can be adapted for Apricot Melba.
Provided by SharleneW
Categories Sauces
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
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).
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
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
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
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.
MELBA SUNDAES
A super sundae for a sunny Sunday afternoon - bursting with fruity flavour
Provided by Good Food team
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Blitz half a punnet of raspberries (about 150g) in a blender with a little icing sugar.
- Slice a peach and divide it between two tall glasses, layering it with remaining whole berries, scoops of vanilla ice cream and raspberry sauce.
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- Pour over the Rosé Wine (or water and lemon juice), mix and place in the fridge for at least 1 hour, up to 24 hours.
- Add the raspberries and all the liquid to a food processor or blender and blend until smooth. Strain through a sieve to remove the raspberry seeds, if desired.
- The sauce will keep covered and refridgerated for up to 3 days, so you can prepare this in advance.
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