Best Fresh Peach Melba Recipes
FRESH PEACH MELBA COFFEE CAKE (BUCKLE)
This recipe came out in this month's Family Circle. I just made it, and I thought it was delicious. I used fresh peaches, and everyone thought it was very tasty. I don't know if I would call it a coffee cake or a cobbler. We ate it similar to a cake for dessert (in slices). According to Family Circle, "this fruit-filled dessert buckles as it bakes, hence the name". I used black raspberry preserves. I also used a bit more than the recipe called for- but this is just a personal preference. It was easier to just use the rest of an already opened jar. I ended up covering the edges with foil about 3/4 the way though its baking time because they browned a bit faster than the middle (like a pie). It thought it was almost better the second day when the cake had soaked up more of the fruit. It is SO GOOD! Try it!!
Provided by History Teacher
Categories Breads
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Coat a 10-inch springform pan with nonstick cooking spray.
- In a large bowl, whisk flour, granulated sugar and salt. Cut in butter until mixture becomes crumbly. Remove 1 cup of the mixture to a small bowl and stir in the almonds and light brown sugar. Reserve for topping.
- Stir baking powder into the remaining flour mixture. In a small bowl, whisk milk, egg, and vanilla. Stir into the flour mixture until batter forms.
- Spoon half the batter into the prepared pan. Scatter the peaches and raspberries over the batter. Drop the remaining batter in tablespoons over the fruit and sprinkle with the reserved topping.
- Bake at 350°F for one hour, until golden-brown and toothpick inserted in the center comes out clean.
- Cool slightly on wire rack. Run knife around the edge and remove side of pan.
- Gently heat preserves until just liquid enough to drizzle over buckle. Serve warm or at room temperature. Enjoy!
Nutrition Facts : Calories 405.5, Fat 17, SaturatedFat 9.4, Cholesterol 56.9, Sodium 325.7, Carbohydrate 60, Fiber 3.1, Sugar 35.9, Protein 5.2
FRESH PEACH MELBA
Number Of Ingredients 7
Steps:
- In a small saucepan over medium heat, bring water and 1/2 cup of the sugar to a boil and cook until sugar dissolves. Add peach halves and return to a boil reduce heat to low, cover and simmer for 10 minutes or until peaches are tender, basting with syrup several times. Remove from heat and cool peaches in syrup.Place raspberries with raspberry syrup in a blender container or food processor. Cover and blend or process until pureed. Press mixture through a sieve with a rubber scraper to remove seeds.In a second small saucepan, mix remaining 1/4 cup sugar and cornstarch. Stir in pureed raspberries until blended. Stirring over medium heat, bring to a boil and boil for 1 minute keep hot.With a slotted spoon, remove peaches from syrup and place in individual serving dishes. Top each with a scoop of ice cream set aside.Reheat raspberry sauce if necessary. Transfer to a warm chafing dish. In a small saucepan, warm brandy. Immediately pour over raspberry sauce and ignite. Stir to blend until flame dies. If using water, stir into raspberry sauce to thin do not ignite.Serve hot sauce over ice cream and peach halves.* If desired, four canned peach halves can be used do not cook.
Nutrition Facts : Nutritional Facts Serves
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