Best Melba Sauce Recipes

MELBA SAUCE

Steps:

• Thaw raspberries.
• Place in medium saucepan. Cover and gently simmer 15 minutes. Put through a fine strainer into a glass measuring cup, pressing gently to extract as much juice as possible. Discard seeds and pulp.
• Add water to juice, if necessary to make 2/3 cup. Return juice to clean pan. Add remaining ingredients. Simmer and stir until jelly melts, sugar dissolves and mixture is smooth.
• Pour into an airtight jar. Cool. Cover and refrigerate until ready to use.
• **For a thicker sauce, either add more jelly or do not dilute juice from raspberries.
• **If sauce becomes too thick, add water, bring to a boil and stir until smooth.

RASPBERRY MELBA SAUCE

Steps:

• Puree all the ingredients, then pass through a strainer to remove the seeds.

PEACH MELBA WITH BURNT CARAMEL SAUCE

Steps:

• For sauce:
• Cook sugar, corn syrup, and 1/4 cup water in a small deep saucepan over medium heat, stirring occasionally, until sugar is dissolved. Increase heat and boil without stirring (stirring causes sugar crystals to form, making the caramel grainy), occasionally swirling pan and brushing down sides with a wet pastry brush to dissolve sugar crystals, until syrup turns a deep amber color, 7-8 minutes. Remove from heat; immediately and carefully add cream (mixture will bubble vigorously). Add butter and salt and whisk until smooth. Let cool slightly. DO AHEAD: Caramel can be made 1 week ahead. Let cool completely. Transfer to a small bowl, cover, and chill. Rewarm slightly before serving.
• For peaches:
• Combine Riesling, sugar, and 2 cups water in a large saucepan; scrape in seeds from vanilla bean; add bean. Bring to a boil. Add peaches; bring to a simmer. Cook over medium heat, turning once or twice, until tender when pierced with a sharp knife but still holding their shape, 5-7 minutes.
• Transfer mixture to a large bowl. Let peaches cool completely in liquid. Cover; chill until cold, about 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Remove peaches from liquid. Working with 1 peach at a time, use a paring knife to make a small nick in the skin. Hold the skin between the knife and your thumb and pull off skin in strips; discard skin. Place 1-2 peach halves in each serving glass or bowl; top with ice cream and raspberries. Drizzle caramel sauce over.

MELBA SAUCE

Steps:

• 1. Puree raspberries in a blender at high speed and then strain.
• 2. Pour puree into a saucepan, mix in jelly, sugar and cornstarch paste.
• 3. Cook and stir over moderate heat until thickened and clear.
• 4. Cool. Taste for sweetness. Add more sugar if necessary.

RASPBERRY LEMON SEMIFREDDO WITH MELBA SAUCE

Steps:

• SEMIFREDDO: In a mixing bowl, combine sweetened condensed milk, lemon juice, lemon zest and whipping cream. Beat on high speed until thickened and soft peaks form. Fold in raspberries. Spoon mixture into a plastic wrapped 9x5-inch loaf pan. Freeze for 4-5 hours, or until firm. Cover if freezing overnight.
• SAUCE: In a saucepan, combine raspberries, raspberry jam, orange juice and sugar. Bring mixture to a gentle boil, cooking until raspberries are very soft, about 8 minutes. In a small bowl, combine cornstarch, with water and mix thoroughly. Add to raspberry mixture, stirring constantly, until mixture thickens slightly. Remove from heat . Strain through a fine sieve to remove seeds. Cover and refrigerate.
• To serve, unmold semifreddo from pan. Cut into slices and spoon over melba sauce.
• MAKE AHEAD:.
• Semifreddo can be wrapped well and frozen for up to five days. Melba Sauce can be covered and refrigerated two days ahead or frozen for two weeks.
• TIPS: Spray loaf pan before fitting with plastic wrap. This helps wrap stay in place.

RASPBERRY MELBA SAUCE RECIPE

Steps:

• Puree all the ingredients, then pass through a strainer to remove the seeds. This recipe yields 2 cups. Nutritional Analysis Per 2-tablespoon Serving: 61 calories, 15g carbohydrates, no protein, no fat, no cholesterol.

MELBA SAUCE

Steps:

• Combine water and cornstarch. Set aside.
• Puree raspberries and peaches, using all the liquid in the peaches.
• Combine puree and cornstarch mixture in a saucepan.
• Cook over medium heat, stirring constantly, until sauce is thick and clear.
• Strain.
• Stir in kirsch.
• Let cool completely before serving.

COCOA ANGEL CAKE WITH PEACH MELBA SAUCE

Steps:

• Heat oven to 350° F.
• To make the cake: In medium bowl, stir together flour, cocoa powder, salt and the 1/3 cup sugar.
• In large bowl, with electric mixer on medium speed, beat egg whites until foamy. Beat in cream of tartar and almond extract. Increase mixer speed to high. Beat in remaining 1/2 cup sugar, 2 tablespoons at a time, on high speed. Continue beating until stiff and glossy. Do not underbeat.
• Fold flour mixture, one-third at a time, into egg white mixture. Place in an ungreased 9 x 5-inch loaf pan; bake 25 minutes or until wooden pick inserted in the center comes out clean. Turn upside down on a rack; cool 30 minutes.
• To make fruit sauce: In small saucepan, whisk together orange juice, cornstarch and sugar. Heat to boiling over medium heat. Boil 2 minutes or until thickened. Remove from heat; stir in peaches and raspberries. Let cool.
• When cake has cooled, Loosen side of cake with knife or long metal spatula; remove from pan. Cut into 16 slices.
• To serve, place 2 slices of cake onto each of 8 dessert plates. Top cake with peach mixture.

BANANA CREPES WITH RASPBERRY MELBA SAUCE RECIPE | CDKITCHEN.COM

Steps:

• For Batter: In a blender or food processor, combine all of the ingredients, except the oil, and blend together for 10 to 15 seconds. In a crepe pan, heat the oil on medium-high heat. Spoon 2 tablespoons of the batter into the hot pan to cover the bottom. Cook the crepe for 40 seconds, then turn and cook until set. Repeat the procedure with the remaining batter. As each crepe is prepared, stack and set aside. For Filling: In a medium-sized skillet, combine the butter, sugar, and marmalade and heat until thoroughly melted and combined. Add the bananas and cook gently for 2 to 4 minutes. Stir in both extracts and liqueur and gently mix in the cinnamon. Spread the Raspberry Melba Sauce into the well of each dessert plate. Fill each crepe with the banana mixture and roll up. Place 2 to 3 crepes on top of the sauce and drizzle more sauce over the top. Serve immediately For Raspberry Melba Sauce: In a blender or food processor, combine all of the ingredients, except the dissolved cornstarch, and blend for 10 to 15 seconds. Strain the mixture through a sieve into a medium-sized saucepan and slowly bring to a boil. Add the dissolved cornstarch, stirring constantly, until thickened. Cover and set aside.

CHAMBORD MELBA SAUCE

Steps:

• Combine the raspberries, currant jelly, sugar, and cornstarch in a saucepan. Stir over moderate heat until boiling. Then simmer gently for 10 minutes. Remove from heat and add the Chambord and lemon juice. Strain and chill before serving.