Best 11 Caramelized Peach Melba Recipes

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.

CARAMELIZED PEACH MELBA

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.

PEACH MELBA SPLIT

Steps:

• Toss the raspberries and raspberry jam in a medium bowl and let stand 20 minutes at room temperature.
• Slice or quarter the peaches, depending on their size, divide among 4 dessert bowls and sprinkle the sugar over the tops. Let sit until they get a little juicy, about 15 minutes, turning them over once or twice.
• To serve, put one scoop of frozen yogurt on top of the peaches. Spoon some raspberries over each scoop. Top each with 1 tablespoon of crushed cookies. Serve immediately.

NOT-SO-CLASSIC PEACH MELBA

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.

CLASSIC FRENCH PEACH MELBA

Steps:

• Using a deep, wide skillet, heat 1 1/4 cups sugar and 2 cups water to boiling.
• After sugar dissolves, add peaches in a single layer. Reduce heat to just under simmering and poach, covered, for 5 minutes.
• Using tongs or a slotted spoon, gently turn all the peaches over, cover, and continue poaching for 3 minutes.
• Remove skillet from heat and allow peaches to sit in hot syrup for an additional 4 minutes.
• Stir in vanilla extract. Chill peaches in syrup for at least 1 hour.
• Push raspberries and juice from thawing, through a fine-mesh sieve, and then discard seeds and solids; set aside. Bring 1/3 cup sugar and 1/4 cup water to a boil for 2 minutes and remove from heat, stir in lemon juice and zest . Stir simple syrup (sugar mixture) into a seedless raspberry puree and chill for 30 minutes.
• Layer peaches and raspberries over ice cream in frosted dishes and serve.
• Enjoy.

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.

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.

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.

CARAMELIZED SKILLET PEACHES

Steps:

• In a medium bowl, toss together peaches, lemon juice, salt, and cinnamon; set aside.
• Melt butter and sugar in a large skillet over medium-high heat. Add peach mixture and cook, stirring occasionally, until caramelized, about 5 minutes. If using bourbon or rum, add to skillet, and cook until reduced, about 1 minute.
• Serve immediately over ice cream, if desired.

CARAMELIZED PEACHES

Steps:

• Combine sugar, salt, and cinnamon in a large bowl; add peaches, and toss to coat well. Heat a large skillet over medium-high heat. Add peaches, cut sides down, and sprinkle with remaining sugar-cinnamon mixture from bowl. Cook, turning peaches after 5 minutes, until sugar caramelizes and peaches are tender, 7 to 8 minutes.
• Add brandy; cook until reduced, about 1 minute. Add butter and cream; swirl to melt butter and combine. Cook until thick, about 1 minute.