Peach Melba Sundaes Recipes

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.

PEACH MELBA SUNDAE

Steps:

• Put a sundae glass or bowl in the freezer to chill. To make the sauce, put the raspberries, sugar and lime juice in a blender, and blitz to a purée, loosening with a splash of water if necessary. Set aside. Meanwhile, whip the cream with the vanilla and icing sugar until it holds its shape, then transfer to a piping bag fitted with a star-shaped nozzle, if you like.
• Pour the champagne or prosecco (if using) into the chilled glass, then neatly layer balls of ice cream, peach wedges, raspberries, raspberry sauce and cream, finishing with a big swirl of cream on the top. Scatter with the toasted almonds and serve straight away with two spoons.

MELBA SUNDAES

Steps:

• Blitz half a punnet of raspberries (about 150g) in a blender with a little icing sugar.
• Slice a peach and divide it between two tall glasses, layering it with remaining whole berries, scoops of vanilla ice cream and raspberry sauce.

PEACH MELBA SUNDAES

Steps:

• Place the raspberries and their syrup in a food processor. Process until the mixture forms a smooth puree.
• Pit and slice the peaches. Don't peel; the skin contains healthy fiber.
• Pit and slice the peaches. Dont' peel these either.
• When ready to serve, fill 4 dessert goblets with even portions of the frozen yogurt. Spoon the puree over the yogurt, and top with the peaches. Garnish the sundaes with the toasted almonds. Enjoy!