Flaming Pears Melba Recipes

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.

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.

FLAMING PEARS MELBA

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.