Best 3 Angel Peach Melba Recipes
Indulge in the heavenly delight of Angel Peach Melba, a culinary masterpiece that tantalizes the taste buds with its exquisite flavors and stunning presentation. This classic dessert features poached peaches nestled atop a bed of vanilla ice cream, enveloped in a delicate raspberry sauce and crowned with toasted almonds. The combination of sweet, tart, and creamy elements creates a symphony of flavors that dances on the palate.
The article presents a collection of recipes that guide you through the process of crafting this delectable treat. Discover the art of poaching peaches to perfection, ensuring they retain their natural sweetness and vibrant color. Learn the secrets of creating a luscious raspberry sauce that bursts with flavor, adding a delightful tang to the dessert. Master the technique of making homemade vanilla ice cream, ensuring a smooth and creamy base for the Angel Peach Melba.
Explore variations of this timeless dessert, such as the Peach Melba Parfait, a layered delight that showcases the best of this classic combination. For a refreshing twist, try the Peach Melba Sundae, where the poached peaches and raspberry sauce are served over scoops of vanilla ice cream, creating a decadent and indulgent treat.
Whether you're a seasoned baker or a novice in the kitchen, this article provides all the necessary guidance and inspiration to create an unforgettable Angel Peach Melba experience. Prepare to impress your guests with this stunning dessert, a true testament to the art of culinary excellence.
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
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.
COCOA ANGEL CAKE WITH PEACH MELBA SAUCE
Low-fat and yet so chocolaty, this light cake is made extra special with a peach and raspberry sauce. From ® Prevention Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350° F.
- To make the cake: In medium bowl, stir together flour, cocoa powder, salt and the 1/3 cup sugar.
- In large bowl, with electric mixer on medium speed, beat egg whites until foamy. Beat in cream of tartar and almond extract. Increase mixer speed to high. Beat in remaining 1/2 cup sugar, 2 tablespoons at a time, on high speed. Continue beating until stiff and glossy. Do not underbeat.
- Fold flour mixture, one-third at a time, into egg white mixture. Place in an ungreased 9 x 5-inch loaf pan; bake 25 minutes or until wooden pick inserted in the center comes out clean. Turn upside down on a rack; cool 30 minutes.
- To make fruit sauce: In small saucepan, whisk together orange juice, cornstarch and sugar. Heat to boiling over medium heat. Boil 2 minutes or until thickened. Remove from heat; stir in peaches and raspberries. Let cool.
- When cake has cooled, Loosen side of cake with knife or long metal spatula; remove from pan. Cut into 16 slices.
- To serve, place 2 slices of cake onto each of 8 dessert plates. Top cake with peach mixture.
Nutrition Facts : Calories 170, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 28 g, TransFat 0 g
ANGEL PEACH MELBA
Steps:
- In a small bowl, combine raspberries and sugar; set aside. Place cake slices on an ungreased baking sheet. Broil 4 inches from the heat for 1 to 2 minutes on each side or until lightly toasted. Using a 2-1/2-inch biscuit cutter, cut a hole in the center of each slice. Remove cutouts and set aside. Place each cake slice in an individual bowl; place a peach half, cut side up, in each hole. Top each with a scoop of frozen yogurt and a reserved cake cutout. Drizzle with raspberry mixture. Serve immediately.
Tips:
- Choose ripe, flavorful peaches for the best results. Underripe peaches will not have the same sweetness and flavor as ripe peaches.
- Use a serrated knife to slice the peaches. This will help to prevent the peaches from tearing.
- If you don't have a piping bag, you can use a Ziploc bag with the corner snipped off.
- Chill the parfait glasses before assembling the parfaits. This will help to keep the parfaits cold and refreshing.
- Serve the parfaits immediately. The parfaits will start to melt if they sit for too long.
Conclusion:
Angel Peach Melba is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be prepared in advance. The combination of sweet peaches, tangy raspberry sauce, and creamy vanilla ice cream is sure to please everyone. Give this recipe a try today and enjoy a taste of heaven!
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