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