GRILLED PEACH MELBA
Don't forget the raspberry sauce for this classic summer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 6
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.
GRILLED PEACHES
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut the peaches in half and remove the pit. Slice each half in half and toss them in a bowl with the vanilla extract, almond extract, and brown sugar. Set aside for 15 minutes while you preheat a grill with a medium-high heat. Grill skin side down until skin is slightly charred, about 3 minutes. Turn and grill on the other 2 sides until you get nice grill marks, about 1 minute on each side.
- Divide the peaches among 4 bowls and serve with the frozen yogurt and toasted almonds, if desired.
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.
GRILLED PEACH MELBA PIZZA WITH CRUNCHY LEMON ZEST TOPPING
I keep a bag of this tasty topping in the freezer at all times and am always happy to have it. You can also crush store-bought cinnamon cookies on top to save time. While poaching the peaches adds an extra step, they grill up juicy and tender. You also get a delicious sauce to top your pizzas with!
Provided by Alex Guarnaschelli
Categories main-dish
Time 3h10m
Yield four 8-inch pizzas
Number Of Ingredients 22
Steps:
- The yeast: For the pizza dough, combine the yeast and warm water in a bowl of an electric mixed fitted with the paddle attachment. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.
- The dough: Using a sieve or strainer, sift about half of the flour over the yeast mixture and blend on low speed for 1 to 2 minutes. Add 1 tablespoon of the olive oil, the salt, vinegar, honey and remaining flour and mix to blend. With the mixer on medium low, mix the dough 5 to 7 minutes until it becomes a smooth ball in the bowl.
- Rest: Lightly oil a bowl with the remaining olive oil and place the dough inside. Cover with plastic wrap and let it rest in a warm place, until it has doubled in volume, about 1 1/2 hours.
- The dough rounds: Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 pieces, rolling each into a loose ball. Cover with a kitchen towel and allow the dough to rest for an additional 15 minutes.
- Preheat the oven to 450 degrees F.
- Flatten each ball, then roll and gently stretch into an 8-inch round. Place each round on a pizza peel or the bottom side of a floured baking sheet.
- Prebake: Place the pizza rounds on the center racks of the oven and bake until they become firm and rigid, about 5 minutes.
- The topping: In a large bowl, combine the flour, brown sugar, cinnamon and salt. Work the butter in with your hands until the mixture is moist and resembles small peas. Arrange on a baking sheet fitted with parchment, bunching into small clumps, and refrigerate for at least 20 minutes and up to 4 hours.
- Preheat the oven to 350 degrees F.
- Bake: Place the baking sheet with the topping in the center of the oven and bake until golden brown, 18 to 20 minutes. Grate lemon zest over the top. Cool.
- The peaches: In a wide saucepan, combine the granulated sugar and vanilla with 2 cups water over medium heat, stirring until the sugar dissolves. Add the peaches, cover and poach gently until tender, 3 to 5 minutes. Remove the peaches with a slotted spoon and transfer to a baking sheet to cool. Add half of the raspberries and the balsamic to the liquid and simmer until syrupy, 10 to 15 minutes. You should have about 1/2 cup liquid.
- Get ready: Preheat the grill on high.
- Grill the peaches: Lightly oil a kitchen towel with canola oil and oil the grill so the fruit won't stick. Arrange the peaches in a single layer on the grill and char on all sides until tender, 3 to 5 minutes. Remove from the grill. Slice the peach halves into a few smaller pieces.
- The pizza: Clean the grill thoroughly and oil again with canola oil.
- Grill the pizzas: Arrange each precooked pizza round on the bottom of a baking sheet fitted with parchment paper or on a floured pizza peel. Slide the pizzas right on to a hot (but not hottest) part of the grill. Close the lid and cook 2 to 3 minutes. Move and flip the pizzas gently to a less hot area and cook until browned, an additional 2 to 3 minutes.
- Finish: Transfer the pizza rounds to a serving platter. Top with dollops of ricotta, the grilled peaches, remaining fresh raspberries, the raspberry balsamic syrup, streusel topping and lemon zest.
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.
GRILLED PEACHES "MELBA"
Steps:
- Preheat an outdoor grill or grill pan. Grill the pound cake, turning once, until slightly charred. Divide the slices among 4 plates.
- Brush the cut sides of the peaches with oil and place on the grill, cut-side down. Grill until golden brown, about 2 minutes. Turn the peaches over and grill until almost soft, about 1 minute more.
- Cut the peaches into about 1/2-inch thick slices.
- Place a scoop of ice cream on each grilled pound cake slice. Top each with some of the sliced peaches, drizzle with the raspberry sauce, and sprinkle with the almonds. Serve.
- Place all the ingredients in a food processor and process until smooth. Strain into a small bowl. Sauce may be refrigerated for 1 day.
GRILLED PEACHES WITH CINNAMON SUGAR BUTTER
Steps:
- In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.
- Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.
Nutrition Facts : Calories 199 calorie, Fat 15.5 grams, SaturatedFat 7.5 grams, Cholesterol 31 milligrams, Sodium 62 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 1 grams, Sugar 15 grams
GRILLED PEACHES
Steps:
- Right before cooking, slice the peaches along the seam and pit them. Coat them in oil for cooking, being sure to give them a thick, even coating. I prefer to toss them in a gallon size Ziplock bag along with the oil and gently rub the oil into the peach. This reduces mess, which is critical when you might be in the backyard, far from access to a sink. Don't use extra virgin olive oil, as the smoke point is lower and may cause the peaches to taste burnt and smoky. Grill the peaches skin side up for 5-6 minutes. When they begin to sizzle and shine, turn them over onto their skin and cook for another 6-7 minutes, or until they soften and lose a little bit of their shape. Serve immediately, with or without a garnish of whipped cream or ice cream. If you don't have room to eat all the peaches you've grilled, they can be reheated in the microwave for about 30 seconds, and they still taste great the second time around.
Nutrition Facts : Calories 111 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 0 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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