Wolfgang Pucks Peach Melba Recipes

Steps:

• In a medium saucepan, prepare syrup. Bring the sugar, water, lemon juice and zest to a boil. Lower to a simmer and cook for 10 minutes.
• Poach apricots or peaches until tender. (Tip: if you use peaches, remove the skin.) Let them cool in the syrup.
• To prepare raspberry sauce, in a blender, combine the 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.

Steps:

• To make the syrup, bring the sugar, water, lemon juice, vanilla bean and zest to a boil.
• Steep for 10 minutes.
• Poach peaches until tender.
• Remove the skin.
• Let them cool in the syrup.
• Make the puree in a blender- puree the raspberries with the lemon juice.
• Add sugar to taste.
• Remove fruit from syrup, cut in slices remove any peach pits.
• In a small bowl, place one scoop of vanilla ice cream add a few slices of peach and cover with raspberry sauce.
• Garnish with whipped cream and toasted almonds.

Steps:

• Place 12 pear halves, cut side down on paper towels.
• For the filling, combine cream cheese, sugar & enough reserved pear syrup to make a spreadable filling.
• Add walnuts, & stir to mix well.
• Spread 1 tablespoon of filling onto the FLAT surface of each pear.
• Press together each set of two halves to make 6 'whole' pears.
• For the sauce, in saucepan, blend cold water & cornstarch, then add thawed raspberries.
• Cook & stir until thick.
• Run cooked raspberries through a fine sieve to remove seeds. Keep warm.
• When ready to serve, preheat 1/4 cup brandy.
• Pour brandy on top of warm raspberry sauce, then ignite with LONG match.
• Immediately, & with a long-handled dipper, spoon flaming sauce over pears, & serve.

Steps:

• In a medium bowl, whisk together eggs and 2 cups milk. Whisk in the flour, sugar, and salt and then 1/4 cup (4 tbs) melted butter.
• Refrigerate covered, 1 to 1 1/2 hours. Remove from refrigerator and whisk again. Batter should have the consistency of heavy (whipping) cream. If too thick, add remaining 1 or 2 tbs milk as necessary.
• To make crepes, heat a 9-inch skillet and brush with a little oil and butter. Using 1/4-cup ladle, ladle batter into the skillet and swirl around, coating the entire surface of the pan, pouring the excess batter back into the bowl.
• Over medium heat, cook until crepe is golden brown on one side, 30 or 40 seconds. With a spatula and/or fingers, turn crepe and cook until golden brown on second side. Turn out on clean towel. Repeat with remaining butter, oil, and batter until all the batter is used.
• Fill with anything. I love nutella!
• To serve, warm in oven. Sprinkle with sifted powdered sugar and, if desired, place a scoop of vanilla ice cream on the side of each crepe.

Steps:

• Preheat oven to 375°F and butter an 8-inch square baking pan.
• Prepare topping:.
• Blend flour, brown sugar and cinnamon with fork or whisk.
• Add butter in small pieces and blend with fork or fingers until mixture is crumbly. Stir in almonds and set aside.
• Make Filling:.
• Peel and cut peaches into bite-sized pieces.
• Put in bowl and toss with raspberries and vanilla extract.
• Sprinkle sugar and flour over mixture and toss gently until everything is well blended. Pour and spread evenly in prepared pan.
• Make Batter:.
• Blend flour, sugar, baking soda and salt with whisk. Add buttermilk and melted butter and gently stir with large wooden spoon or spatula until flour mixture just disappears.
• Pour and spread over fruit.
• Sprinkle topping over batter.
• Bake at 25-30 minutes or until filling is bubbly and top is light golden brown.
• Serve warm with vanilla ice cream.

Steps:

• Toss the peaches with the lemon juice.
• Combine the peaches with the raspberries, sugar and cornstarch in a large bowl.
• Toss gently and spoon into an 8-inch square baking dish coated with spray.
• Drizzle the jam evenly over the top.
• Combine the flour and sugars in a bowl and cut in the butter until it resembles coarse meal; sprinkle over the top of the jam& fruit.
• Bake at 375°F 45 minutes.
• Serve warm or cold.
• Top each serving with a scoop of ice cream.

Steps:

• Sift flour, baking powder, salt and 1/3 cup sugar together. Stir in the eggs, butter, and milk just until moistened. Fill prepared muffin cups half full. Cover with fruit. Top with remaining batter.
• Mix the remaining 1/2 cup sugar, 1/3 cup flour, and 1/4 cup batter together until crumbly. Sprinkle over the muffins. Bake at 400º for 20 minutes.

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).