PEACH MELBA CRISP
A new twist on the well known peach-raspberry dessert Peach Melba. It's preferable to use the seedless type raspberry jam in making this. I like it best after it sits in the fridge a few hours, allowing the sauce to thicken.
Provided by echo echo
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
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.
PEACH MELBA PIE WITH BUTTERMILK CARAMEL
Provided by Trisha Yearwood
Categories dessert
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- For the crust: Pulse the flour, sugar and kosher salt in a food processor to combine. Scatter in the butter pieces and pulse until the butter is the size of small peas. Sprinkle with the vinegar and 5 tablespoons of the water. Pulse until the dough just begins to come together. (If the dough is still floury and crumbly, add the last tablespoon of water and pulse again.) Dump the dough on the counter and press into a disc with your hands. Wrap in plastic wrap and chill for 30 minutes.
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- For the filling: Melt the butter in a 10-inch cast-iron skillet over medium heat. Once the butter is melted, add the preserves and stir until smooth, then simmer until syrupy, about 1 minute. Remove from the heat and stir in the sugar, brandy, lemon juice, ginger and nutmeg. Add the peaches and raspberries, then sprinkle with the cornstarch and toss to coat the fruit in the cornstarch.
- Roll the dough on a floured counter to a circle about an inch or so wider than the top of the skillet. Trim the dough to clean up the edges, then lay the dough over the top of the skillet, tucking the edges inside. Cut 3 small slits in the top of the dough to let steam escape. Brush the dough with the beaten egg and sprinkle with sugar.
- Place the skillet on the lined baking sheet to catch any drips. Bake until the filling is bubbling and the crust is crisp and deep golden brown, 45 to 50 minutes. Let cool at least 30 minutes before serving.
- For the sauce: Put the caramel sauce in a small saucepan and heat over medium-low heat until it starts to simmer, then whisk in the buttermilk and flaky salt. Return to a simmer and simmer until smooth, about 1 minute. Let cool before serving.
- To serve, scoop the pie into serving dishes and drizzle with the sauce. Sprinkle with additional flaky salt, if desired.
GEORGIA PEACH MELBA CRISP
It is deliciosa. I got this recipe from a Splenda House Party that I had last year.
Provided by Marissa Greathouse-Caraballo
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. PREHEAT oven to 350 F. Lightly spray an 8 inch square baking dish with butter-flavored cooking spray. Set aside.
- 2. PLACE all filling ingredients into a large bowl. Toss fruit gently. Transfer to prepared baking pan. In another bowl, place all topping ingredients except margarine. Stir to mix. With fingertips, squeeze margarine with flour mixture to form small, moist crumbs. Sprinkle topping evenly over fruit.
- 3. BAKE crisp until fruit is tender and topping is golden brown, about 45-55 minutes.
- 4. SERVE warm or at room temperature. Feel free to top with ice cream or whipped cream. Enjoy!!!
GEORGIA-ON-MY-MIND PEACH PECAN CRISP
Make and share this Georgia-On-My-Mind Peach Pecan Crisp recipe from Food.com.
Provided by Winnipeg Mel
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Servings: 6 Prepare fruit. Heat oven to 350 degrees.
- Spray a 2- to 3-quart baking dish with nonstick cooking spray; set aside.
- In a large bowl, toss peaches and apples with apricot nectar, orange juice, vanilla, sugar, flour, nutmeg, ginger and cinnamon.
- Spoon into prepared baking dish.
- Set aside.
- Make a topping by combining pecans, oatmeal, flour and brown sugar.
- Slowly drizzle in butter, tossing mixture with a fork to make a mealy topping.
- Sprinkle mixture over fruit.
- Bake until juices of fruit start to bubble, around 30-40 minutes.
- Cool for about 15 minutes before serving.
Nutrition Facts : Calories 440.8, Fat 20.7, SaturatedFat 10.3, Cholesterol 40.7, Sodium 10.6, Carbohydrate 62.4, Fiber 4.1, Sugar 40.8, Protein 4.8
PEACH MELBA ALMOND CRISP
Came up with this recipe by combining all of my favorite flavors: peach, raspberry and almond. I love a good apple crisp so I took my mom's apple crisp recipe and changed things up a bit. This combination is perfect because it's a tiny bit tart and the almond crumbles sweeten it up just enough.
Provided by Teressa Drenth
Categories Other Desserts
Time 1h
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Combine peaches, sugar, cinnamon and flour. Fold in raspberries. Pour into 10 or 12 inch cast iron skillet.
- 3. Heat fruit combination over medium heat for 10 minutes, stirring occasionally, until fruit and syrup are thickened. Remove from heat and cool for 10 minutes.
- 4. In the mean time, combine all crust ingredients with a pastry cutter until pebble-like crumbs form.
- 5. Once fruit has cooled for 10 minutes, evenly spread prepared crust over fruit.
- 6. Bake 30 minutes or until crust begins to brown slightly. Scoop 6-8 servings into dessert bowls and serve warm, a la mode.
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.
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