Best Flaming Pears Melba Recipes

Peach Melba image

Provided by Nigella Lawson : Food Network

Categories dessert

Time 30m

Yield 8 servings

Number Of Ingredients 9

3 cups water
3 1/2 cups sugar
1 vanilla pod, split lengthwise
2 tablespoons lemon juice
8 peaches
3 cups raspberries
1/4 cup confectioners' sugar
1 tablespoon lemon juice
1 large tub vanilla ice

Steps:

Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.
Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.
When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.
To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.

Not-So-Classic Peach Melba image

Provided by David Tanis

Time 20m

Yield 6 servings

Number Of Ingredients 5

1 cup ripe red raspberries, plus more for garnish
2 tablespoons plus 2 teaspoons granulated sugar
6 ripe, sweet freestone peaches
A few drops of lemon juice
1 quart vanilla ice cream

Steps:

Make the raspberry sauce: Put 1 cup raspberries and 2 tablespoons sugar in a blender and whiz to liquify. Pour through a fine-meshed strainer and into a medium bowl. Keep cool.
Using a paring knife, peel and halve the peaches. Slice the halves into half-moon pieces about 3/8-inch thick. Transfer to a bowl. Add 2 teaspoons sugar and a few drops of lemon juice to taste. Toss to coat.
To serve, arrange peach slices in the bottom of 6 dessert bowls. Top each serving with a scoop or 2 of vanilla ice cream. Splash raspberry sauce over each portion. Garnish with a few raspberries if you wish.

Flambeed Vanilla-Poached Pears with Apricot Sauce image

Provided by Anna

Time 40m

Yield 12

Number Of Ingredients 8

1 ½ cups water
¾ cup white sugar
½ teaspoon vanilla extract
6 Bosc pears - peeled, halved and cored
1 cup apricot preserves
2 tablespoons cornstarch
2 tablespoons water
½ cup rum

Steps:

Bring 1 1/2 cups water, sugar, and vanilla extract to a boil in a saucepan over high heat. Add 3 or 4 pear halves, reduce heat to medium, and simmer gently until the pears have just turned tender, about 5 minutes. Remove cooked pears to a warm chafing dish or metal serving dish, and continue to cook the remaining pears.
Increase heat to medium-high, and boil the syrup until it has reduced to 1 cup. Stir in apricot preserves and return to a boil. Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 seconds.
To serve, pour the hot sauce over the pears, and sprinkle with the rum. Carefully ignite the rum tableside with the lights turned low. Let the alcohol burn out before serving.

Nutrition Facts : Calories 188.1 calories, Carbohydrate 43.7 g, Fat 0.2 g, Fiber 2.7 g, Protein 0.5 g, Sodium 12.7 mg, Sugar 32.2 g

Flaming Pears Melba image

Provided by Sydney Mike

Categories Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

4 (15 ounce) cans pear halves, drained, reserving syrup
1 (3 ounce) package cream cheese, room temperature
1 tablespoon granulated sugar
1/4 cup walnuts, finely chopped
1/4 cup water, cold
1 tablespoon cornstarch
1 (10 ounce) package frozen raspberries, thawed
1/4 cup brandy

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.