Apricot Or Peach Melba Recipes

Steps:

• MELT butter in medium saucepan over medium heat. Whisk in preserves, egg yolks, lemon juice and salt. Cook 6 to 8 minutes, stirring constantly just until it begins to thicken. Remove from heat. Cool to room temperature. Blend in whipped topping with an electric mixer at medium speed. Chill, covered, until ready to assemble crepes.
• SPREAD 1/3 cup curd over each crepe. Cut each crepe in half. Fold crepe in half. Place each crepe on a dessert plate. Top with 2 or 3 peach slices. Serve with a scoop of ice cream drizzled with warm triple berry preserves. Garnish with almonds.
• TO TOAST NUTS: Place nuts in dry skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.

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:

• 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:

• 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).

Steps:

• Scoop ice cream into small bowl; top with peaches.
• Drizzle with jam.
• Top with COOL WHIP and wafer crumbs.

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:

• MELT butter in medium saucepan over medium heat. Whisk in preserves, egg yolks, lemon juice and salt. Cook 6 to 8 minutes, stirring constantly just until it begins to thicken. Remove from heat. Cool to room temperature. Blend in whipped topping with an electric mixer at medium speed. Chill, covered, until ready to assemble crepes.
• SPREAD 1/3 cup curd over each crepe. Cut each crepe in half. Fold crepe in half. Place each crepe on a dessert plate. Top with 2 or 3 peach slices. Serve with a scoop of ice cream drizzled with warm triple berry preserves. Garnish with almonds.
• TO TOAST NUTS: Place nuts in dry skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.