PEACH MELBA CAKE
Steps:
- Preheat the oven to 350 degrees F.
- In medium mixing bowl, mix flour, baking powder, salt, butter, egg, milk, and pudding mix. Mix until smooth, and pour into greased 9-inch springform baking pan. Place well-drained peaches, peach juice, macaroons and gingersnap crumbs over top of batter.
- In a small mixing bowl, mix cream cheese, egg, peach juice, and sugar, and pour over cake mixture. Top with gingersnap crumbs.
- Bake for 45 minutes, or until golden brown and center is done. When cool, spread raspberry jam over top.
GINGER PEACH MELBA
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 4 tablespoons melted butter, 2 tablespoons sliced crystallized ginger and 3 tablespoons sugar in a large bowl; toss with 4 halved and pitted peaches. Place the fruit on a large sheet of foil; scatter 1 cup raspberries on top. Fold in the sides of the foil and seal to form a packet. Grill over medium-high heat until the peaches are tender and the berries are juicy, 15 to 20 minutes. Turn the peaches to coat in the berry sauce. Serve with vanilla ice cream or yogurt, if desired.
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.
EASY PEACH MELBA DESSERT
THIS pretty dessert is an impressive end to any meal. Refreshing and light, it's just the right touch for every sweet tooth. I saw it pictured in a magazine many years ago and decided to try it. It's always been a hit at my house. -Edna Christiansen, Edmore, Michigan
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
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.
Nutrition Facts :
FRESH PEACH MELBA COFFEE CAKE (BUCKLE)
This recipe came out in this month's Family Circle. I just made it, and I thought it was delicious. I used fresh peaches, and everyone thought it was very tasty. I don't know if I would call it a coffee cake or a cobbler. We ate it similar to a cake for dessert (in slices). According to Family Circle, "this fruit-filled dessert buckles as it bakes, hence the name". I used black raspberry preserves. I also used a bit more than the recipe called for- but this is just a personal preference. It was easier to just use the rest of an already opened jar. I ended up covering the edges with foil about 3/4 the way though its baking time because they browned a bit faster than the middle (like a pie). It thought it was almost better the second day when the cake had soaked up more of the fruit. It is SO GOOD! Try it!!
Provided by History Teacher
Categories Breads
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Coat a 10-inch springform pan with nonstick cooking spray.
- In a large bowl, whisk flour, granulated sugar and salt. Cut in butter until mixture becomes crumbly. Remove 1 cup of the mixture to a small bowl and stir in the almonds and light brown sugar. Reserve for topping.
- Stir baking powder into the remaining flour mixture. In a small bowl, whisk milk, egg, and vanilla. Stir into the flour mixture until batter forms.
- Spoon half the batter into the prepared pan. Scatter the peaches and raspberries over the batter. Drop the remaining batter in tablespoons over the fruit and sprinkle with the reserved topping.
- Bake at 350°F for one hour, until golden-brown and toothpick inserted in the center comes out clean.
- Cool slightly on wire rack. Run knife around the edge and remove side of pan.
- Gently heat preserves until just liquid enough to drizzle over buckle. Serve warm or at room temperature. Enjoy!
Nutrition Facts : Calories 405.5, Fat 17, SaturatedFat 9.4, Cholesterol 56.9, Sodium 325.7, Carbohydrate 60, Fiber 3.1, Sugar 35.9, Protein 5.2
PEACH MELBA SQUARES
This traybake can be mixed together in no time and is simple to slice and transport
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 1h10m
Number Of Ingredients 10
Steps:
- Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, almonds and ¼ tsp salt.
- Tip the mix into the tin, then lay the peach slices evenly on top - that way each square of cake will have a bite of fruit. Scatter the raspberries and almonds over, then bake for 1 hr-1 hr 10 mins, covering with foil after 40 mins. Test with a skewer: the middle should have just a tiny hint of squidginess, which will firm up once the cake cools. Cool in the tin for 20 mins, then lift out onto a cooling rack. Once cold, dredge with icing sugar, then cut into squares.
Nutrition Facts : Calories 385 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.22 milligram of sodium
PEACH MELBA
It's simple to prepare a memorable dessert for just you and someone else. Straight from our Test Kitchen, this yummy classic features fresh peaches and a super delicious raspberry sauce for drizzling. Idea: An easy way to peel peaches is to lower them into boiling water and cook them for 2 minutes. Remove with a slotted spoon; cool slightly and remove skin with a knife. Poaching peaches in syrup is a great way to soften peaches that are not yet ripe.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 237 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 27mg sodium, Carbohydrate 52g carbohydrate (47g sugars, Fiber 1g fiber), Protein 2g protein.
PEACH MELBA CREAM CAKE
Categories Cake Milk/Cream Dairy Fruit Dessert Bake Quick & Easy Peach Summer Parade Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 17
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.
More about "peach melba cake a la mode recipes"
PEACH MELBA CAKE - BAKING SENSE®
From baking-sense.com
Ratings 20Calories 263 per servingCategory Dessert
- Place the the milk and vanilla in a pot over medium high heat. Heat until the milk is scalding hot, but not boiling.
- While the milk heats up, whisk together the eggs, 1/4 cup of the sugar (set aside the other 1/4 cup for the whipped cream) and the corn starch until smooth.
- Whisk the hot milk into the egg yolks, then return the mix to the heat. Cook the custard over low heat, stirring constantly, until the mixture thickens and just begins to boil. Remove from the heat and return to the bowl the eggs were in. Scrape the seeds from the vanilla bean and add them to the custard. Discard the pod or rinse it and set in a bin of sugar to make vanilla sugar.
- Refrigerate the custard for at least 1 hour (must be completely cooled) before continuing with the recipe. To speed up cooling you can set the bowl of custard over a bowl of ice water.
PEACH MELBA CAKE RECIPE | EPICURIOUS
From epicurious.com
Servings 6-8Author Epicurious
PEACH MELBA UPSIDE-DOWN CAKE | MIDWEST LIVING
From midwestliving.com
PEACH MELBA DESSERTS - BREYERS
From breyers.com
EASY PEACH MELBA RECIPE - BREYERS
From breyers.com
PEACH MELBA CAKE - RECIPES | DAIRY UK
From milk.co.uk
FRESH PEACH CAKE (EXTRA PEACHES!) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PEACH MELBA CAKE A LA MODE | PUNCHFORK
From punchfork.com
PEACH MELBA CAKE RECIPE | FOOD NETWORK
From foodnetwork.cel28.sni.foodnetwork.com
25 EASY PEACH DESSERTS - BEST PEACH DESSERT RECIPES - THE PIONEER …
From thepioneerwoman.com
PEACH MELBA CAKE A LA MODE RECIPES RECIPE
From alicerecipes.com
PEACH MELBA LOAF CAKE RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
RECIPE PEACH MELBA CAKE A LA MODE - YOUTUBE
From youtube.com
PEACH MELBA CAKE A LA MODE – RECIPES NETWORK
From recipenet.org
PEACH MELBA CAKE | MRFOOD.COM
From mrfood.com
You'll also love