How To Make Peach Melba

Ingredients

• 1 bottle Sauvignon Blanc Wine


• 1 ½ cup Sugar


• ½  cup Honey


• 4 large Yellow Peaches (ripe but still firm)


• 1 1/2 cup fresh or frozen Raspberries


• 2 cups Vanilla Ice Cream

Procedure

• In a saucepan, take the wine, one cup of sugar and honey and heat it till it simmers.


• Add the peaches and cover the saucepan. Continue simmering.


• After 30 seconds, check to see if the skin of the peaches starts to come off. Remove the peaches and peel the skin off.


• Put the peaches back into the pan and simmer for 20 minutes till they become tender. Turn the peaches in the liquid frequently and check with a toothpick.


• Remove the peaches from the pan and set it aside to cool.


• In another saucepan take the raspberries and the remaining sugar and cook until the raspberries burst and release the juice.


• Stir together to mash the raspberries. Then strain the sauce.


• Cut the peaches and discard the pits.


• Take pilsner or parfait glasses and scoop in the ice cream. Layer the peaches. Then drizzle the raspberry sauce. 

Serves – 2

 

Peach Melba Smoothie

Ingredients

• 1 cup Peach Nectar


• 2 scoops Vanilla Ice Cream


• 1 Peach (sliced)


• 1/2 cup Blackberries

Preparation

• Pour the peach nectar and the vanilla ice cream into the blender and blend at low speed.


• Cut the peach into half and discard the pit. Then slice it. Put the slices into the blender and blend.


• Add the blackberries and continue blending at low speed.


• Pour the fruit mixture into glasses and garnish with a raspberry.

Serves – 1 to 2

 

Peach Melba Muffins

Ingredients

• 1 cup Peaches (diced)


• 1/2 tsp Cinnamon


• 2 cups All-Purpose Flour


• 1/2 cup Sugar


• 2 1/2 tsp Baking Powder


• 1/2 tsp Salt


• 1/2 cup chopped Walnuts


• 1 Egg (lightly beaten)


• 1 cup Milk


• 1/3 cup Butter or Margarine (melted)


• 2 tbsp Brandy


• 1 jar Raspberry Jam

Procedure

• Dice the peaches and sprinkle with cinnamon. Keep it aside.


• Take the flour, sugar, baking powder, and salt and sift together.


• Add the walnuts and mix.


• In a bowl, take the egg, milk, butter, brandy, and whisk.


• Add the cinnamon seasoned peaches into the butter mixture and mix.


• Add this to the flour mixture and mix thoroughly.


• Grease the muffin cups and fill them one-half full with the batter.


• Add one spoon raspberry jam to each cup and then cover them with the batter till two-thirds full.


• Bake at 400 degrees F for 25 minutes till golden brown.

Serves - 12