Best 20 Peach Melba Recipes

CHEF JOHN'S PEACH MELBA

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.

PEACH MELBA

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

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.

PEACH MELBA

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.

EASY PEACH MELBA DESSERT

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.

QUICK PEACH MELBA

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.

PEACH MELBA CRISP

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.

PEACH MELBA CREAM CAKE

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.

PEACH MELBA SHORTCAKES

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.

PEACH MELBA JAM (PEACHES & RASPBERRIES) RECIPE - (4.3/5)

Steps:

• Note: I use the Ball Automatic Jam & Jelly Maker and the Ball Fresh Tech Auto Canner, because I love small batch canning, and the convenience of pushing a few buttons and letting technology do all the work. However, this recipe can still be made the more traditional way using a pot, stirrer and a stove. You can also use the traditional water bath technique to preserve the jam; with the Fresh Tech Autocanner, I use a lot less water and it's fully automated. On with the directions: Prepare the fruit. If using the Automatic Jam & Jelly Maker, evenly spread the pectin, then add the fruit. Add the butter. Turn the Automatic Jam & Jelly Maker on by pressing jam and OK. After four minutes, it will beep to add the sugar, slowly and evenly. Add the fresh lemon juice. (Otherwise combine everything, bring to a rapid boil until thick. Test with a frozen metal spoon to check thickness.) When the Automatic Jam & Jelly Maker beeps, carefully remove the stirrer and pour into prepared canning jars. For the Fresh Tech Auto Canner: Place the jars and press PRE-HEAT and then START. Once the Fresh Tech Auto Canner beeps, remove each jar to be filled with jam. Add a lid and band, and tighten (but don't over tighten). Place into the Fresh Tech Auto Canner. Press JAMS & JELLIES, then press Recipe 1. Otherwise, use the traditional water canning method. Allow to cool for at least 12 hours and store in a cool place.

PEACH MELBA LATTICE PIE

Steps:

• In medium bowl, mix 2 1/4 cups flour, the almonds, 1 teaspoon granulated sugar and the salt. Cut in butter. Sprinkle with ice water, 1 tablespoon at a time, tossing with fork until moistened. Gather into a ball. Divide dough in half; shape into 2 flattened rounds. Wrap in plastic wrap; refrigerate 1 hour. Heat oven to 350°F. In 3-quart saucepan, mix 1/2 cup granulated sugar, 1/4 cup water and the cornstarch. Stir in peaches. Cook over medium heat 7 to 9 minutes or until thickened. Stir in vanilla.
• On lightly floured surface, roll 1 pastry round into 13-inch round. Fold into fourths; place in 9-inch glass pie plate. Unfold and ease into plate; press against bottom and side. Trim pastry 1 inch from edge of plate. In small bowl, toss raspberries and 2 tablespoons flour. Fold into peach mixture. Spoon into crust-lined plate. Roll remaining pastry into 11-inch round; cut into 1-inchwide strips. Arrange strips in lattice pattern over filling; trim ends. Seal and flute. Brush with egg; sprinkle with turbinado sugar. Bake 30 to 35 minutes or until crust is browned and filling is bubbly.

PEACH MELBA ICE CREAM PIE

Steps:

• Combine the coconut, pecans and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 12 minutes or until crust begins to brown around edges. Cool completely. , Spoon frozen yogurt into crust; smooth the top. Spread ice cream over yogurt. Cover and freeze for 2 hours or until firm. , In a small saucepan, combine cornstarch and sugar; drain raspberry juice into pan. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; add raspberries. Cover and chill. , Remove from freezer 10 minutes before serving. Arrange peaches on top of pie; drizzle with a little of the sauce. Pass the remaining sauce.

PEACH MELBA PIE

Steps:

• Coat a 9-1/2-inch deep-dish pie plate with butter and set aside.
• Combine flour, sugar, and salt in the bowl of a food processor fitted with a blade attachment and pulse 5 times to evenly incorporate. Add butter and pulse until just incorporated (some large pieces will remain). Drizzle in 4 tablespoons ice water and pulse until moistened throughout, about 5 pulses. (Add the last tablespoon of ice water if necessary, but do not overwork the dough or it will become tough.)
• Turn into the prepared pie plate. Press with floured fingers or the back of a measuring cup dipped in flour until dough evenly covers the bottom and sides of the pie plate. Place in the refrigerator to chill, at least 20 minutes.
• Meanwhile, heat the oven to 400°F, arrange a rack in the lower third, and place a baking sheet lined with aluminum foil on the rack. When the oven is hot, pierce the base of the crust with a fork several times, line it with a piece of parchment paper, and fill it with pie weights or dried beans.
• Place crust on the hot baking sheet and bake until dry to the touch but not browned, about 20 to 25 minutes. Remove from the oven, set aside the pie weights and parchment paper, and let crust cool slightly on a wire rack. Return the baking sheet to the oven.
• For the filling:
• Combine peaches, sugars, vanilla seeds, and lemon juice in a large nonreactive bowl and gently mix. Add raspberries and cornstarch and toss to coat. Transfer filling to crust and place pie on the hot baking sheet. Bake until peaches are just beginning to brown, about 30 minutes.
• For the streusel:
• Meanwhile, combine all streusel ingredients except butter in a medium bowl and mix until evenly incorporated. Add butter and combine with your fingers, rubbing the butter into the flour mixture until mostly incorporated but some small pieces remain. Place in the refrigerator until ready to use.
• When the pie is ready, remove it from the oven and reduce the temperature to 375°F Sprinkle streusel over top and return the pie to the oven. Bake until the filling is bubbly, the streusel is brown, and the peaches are fork-tender, about 40 to 45 minutes more. Let cool on a wire rack at least 45 minutes before slicing.

GRILLED PEACH MELBA

Steps:

• Heat grill to medium. Halve and pit peaches; prick skins with a fork. In a bowl, stir together butter and light-brown sugar; brush butter mixture over peach halves, coating entirely.
• Make the raspberry sauce: In a bowl, toss raspberries with sugar; let sit 5 minutes. Pass through a sieve into another bowl, pressing with a spoon to extract as much liquid as possible; discard solids.
• Grill peaches on both sides until fruit is tender, 5 to 10 minutes. Serve warm, topped with ice cream and drizzled with raspberry sauce.

PEACH MELBA

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).

PEACH MELBA TART

Steps:

• Make the crust: Preheat the oven to 375 degrees F. Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes. Transfer to a bowl and let cool completely.
• Combine the flour, 1/3 cup of the toasted almonds, the granulated sugar and salt in a food processor and pulse until finely ground. Add the butter and pulse until the mixture looks like coarse meal. Add 2 tablespoons ice water and pulse until the dough just comes together. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly and refrigerate until slightly firm, about 15 minutes. Unwrap the dough and press evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Freeze until firm, about 10 minutes.
• Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edge of the crust is slightly golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden brown all over, 15 to 20 more minutes. Transfer to a rack to cool completely.
• Make the glaze: Combine the diced peach, granulated sugar, lemon zest and juice, and 1 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the peach is soft and the glaze is thickened, about 10 minutes. Remove the lemon zest; let the glaze cool.
• Make the filling: Mix the ricotta, cream cheese, confectioners' sugar and nutmeg in a bowl with a mixer until smooth; spread evenly in the crust. Arrange the sliced peaches on top of the filling in concentric circles. Brush with all but about 1 tablespoon of the glaze. Gently toss the raspberries with the remaining glaze, then scatter on top of the tart along with the remaining toasted almonds. Serve immediately or cover and refrigerate up to 4 hours.

PEACH MELBA ICE CREAM

Steps:

• Puree peaches and raspberries with nectar, lemon juice, and salt; set aside.
• Beat sugar and eggs till smooth; set aside.
• Simmer milk in medium saucepan.
• Slowly beat hot milk into egg mixture.
• Put this mixture back into saucepan over low heat stirring constantly until slightly thickened.
• Strain if any lumps.
• Coll slightly then mix in cream and puree.
• Chill, overnight if needed.
• Stir.
• Freeze in ice cream machine.
• Fold in peaches and berries.
• Swirl in fruit spread.
• DO NOT OVERMIX--should see streaks.
• Freeze in freezer until firm.

PEACH MELBA TRIFLE

Steps:

• In a large saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Strain seeds; cover and refrigerate., In a large bowl, mix yogurt and extract; fold in whipped topping. In a 4-qt. bowl, layer half each of the cake cubes, yogurt mixture and peaches. Repeat layers. Refrigerate, covered, at least 3 hours before serving. Serve with raspberry sauce.

PEACH MELBA MOUSSE

Steps:

• Puree peaches and raspberries with peach brandy in a blender or the bowl of a food processor fitted with a steel blade (or use blender).
• Add sugar, gelatin, almond extract, salt and lemon juice, and blend well.
• Whip cream to soft peaks; fold into peach mixture and refrigerate for 1 hour or until just beginning to set.
• Beat egg whites until stiff.
• Stir half of whites into mousse, blending well.
• Fold in remaining egg whites, making sure there are no lumps.
• Spoon into individual dessert glasses or a serving bowl.
• Chill for 4 hours.
• To serve, drizzle a few drops of peach brandy over each portion.

PEACH MELBA TART

Steps:

• Peel and slice the peaches.
• Whisk together 1/4 cup of the sugar, the ascorbic acid, and 1 tablespoon of Signature Secrets or flour (or 1 1/2 teaspoons Instant ClearJel), then mix with the peaches and set aside. Roll the pie crust dough into a 14- to 15-inch circle to fit an 11- to 12-inch tart pan or baking dish. Place it into the pan.
• Stir together the cream, the remaining sugar and thickener, the egg, nutmeg and vanilla; spread over the bottom of the crust. Place the peaches onto the cream filling, arranging them in concentric circles. Spoon any juice from the bowl over the peaches. Fold the edges of the crust in toward the center.
• Bake the tart in a preheated 425°F oven for 20 minutes. Reduce the oven heat to 375°F; tent the edges of the tart with foil, and bake for an additional 30 to 35 minutes. Cool at least 20 minutes before serving. If pie won't be served right away, refrigerate it, and then bring to room temperature before serving. Just before serving, sprinkle with fresh berries and sugar. This is best served the same day.