Best Peach Apricot Melba Crepes Recipes

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APRICOT OR PEACH MELBA



Apricot or Peach Melba image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 6 servings

Number Of Ingredients 11

1 cup sugar
2 cups water
1/4 cup lemon juice
1 lemon, zested
12 ripe, firm apricots, pitted, or 3 peaches, halved and pitted
1/2 pint vanilla ice cream
1 pound raspberries
1 cup sugar
2 tablespoon lemon juice
2 cups heavy cream, whipped
1 cup sliced almonds, toasted

Steps:

  • In a medium saucepan, prepare syrup. Bring the sugar, water, lemon juice and zest to a boil. Lower to a simmer and cook for 10 minutes.
  • Poach apricots or peaches until tender. (Tip: if you use peaches, remove the skin.) Let them cool in the syrup.
  • To prepare raspberry sauce, in a blender, combine the raspberries, sugar and lemon juice. Process to a puree.
  • Remove fruits from syrup.
  • To serve: In a small bowl, place a scoop of vanilla ice cream, place the fruit on top, and cover with raspberry sauce. Garnish with whipped cream and toasted almonds.

PEACH CREPES



Peach Crepes image

My mother-in-law passed this recipe on to me. The special ingredient, almond extract, gives it a distinctive, delicious flavor.

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 14

1 cup milk
4 large eggs
1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
FILLING:
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
8 medium peaches, peeled and thinly sliced (about 4-1/2 cups), divided
2 tablespoons butter
1/2 teaspoon almond extract
Whipped cream and ground nutmeg, optional

Steps:

  • In a blender, combine the milk, eggs, flour, sugar, butter and vanilla. Cover and process until smooth. Cover and refrigerate for 1 hour., Meanwhile, in a large saucepan, combine sugar and cornstarch. Gradually whisk in water until smooth. Stir in 2 cups peaches and butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in almond extract and remaining peaches. Cover and refrigerate., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Spoon filling over crepes; roll up. Top with whipped cream and nutmeg if desired.

Nutrition Facts : Calories 294 calories, Fat 10g fat (5g saturated fat), Cholesterol 124mg cholesterol, Sodium 88mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.

PEACH MELBA CREPES



Peach Melba Crepes image

This is a WOW worthy desert that can be made ahead with basic pantry ingredients and assembled at the last minute before serving.

Provided by JPsBarbie

Categories     Weeknight

Time 25m

Yield 18 crepes, 6 serving(s)

Number Of Ingredients 12

4 eggs
1 teaspoon salt
1/4 cup melted butter
1 cup flour
1 1/3 cups milk
1/4 teaspoon vanilla
8 ounces cream cheese, softened
3/4 cup powdered sugar
1 teaspoon almond extract
1/2 cup seedless raspberry jam, warmed
15 ounces sliced peaches, drained and cubed
whipped cream

Steps:

  • Crepes:.
  • Beat eggs, butter, salt, flour, milk, and vanilla until smooth.
  • Heat an 8 inch skillet; spray or brush with butter as needed to prevent sticking. Add 2 T of batter and tilt to spread. Cook over moderately low heat until lightly browned on both sides, turning once.
  • Crepes may be made ahead and kept wrapped in the refrigerator for several days or even frozen.
  • Filling:.
  • Beat cream cheese, powdered sugar, and almond extract until smooth.
  • Assembly:.
  • For each crepe spread about 2 T of filling. Fold in half and then in half again. Place 2 or 3 crepes on each plate with points touching. Sprinkle about 1/4 c of peaches and drizzle with raspberry jam and top with a dollop of whipped cream.

Nutrition Facts : Calories 521.9, Fat 26.6, SaturatedFat 15.5, Cholesterol 210.5, Sodium 636.4, Carbohydrate 59.9, Fiber 1.9, Sugar 34.1, Protein 11.8

PEACH MELBA CRISP



Peach Melba Crisp image

A new twist on the well known peach-raspberry dessert Peach Melba. It's preferable to use the seedless type raspberry jam in making this. I like it best after it sits in the fridge a few hours, allowing the sauce to thicken.

Provided by echo echo

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs large peaches, peeled and sliced
2 teaspoons lemon juice
1 cup raspberries
1 tablespoon sugar
1 tablespoon cornstarch
nonstick cooking spray
3 tablespoons raspberry jam, melted
1/2 cup flour
1/4 cup sugar
1/4 cup brown sugar
3 tablespoons chilled butter, cut into small pieces
vanilla ice cream or vanilla frozen yogurt (optional)

Steps:

  • Toss the peaches with the lemon juice.
  • Combine the peaches with the raspberries, sugar and cornstarch in a large bowl.
  • Toss gently and spoon into an 8-inch square baking dish coated with spray.
  • Drizzle the jam evenly over the top.
  • Combine the flour and sugars in a bowl and cut in the butter until it resembles coarse meal; sprinkle over the top of the jam& fruit.
  • Bake at 375°F 45 minutes.
  • Serve warm or cold.
  • Top each serving with a scoop of ice cream.

PEACH MELBA CREPES CAKE



Peach Melba Crepes Cake image

Found this on site for uses for pancake and waffle mixes. Peach Melba is such a delicious combo, coupled with crepes it is irresistible!

Provided by Nana Lee

Categories     Breakfast

Time 25m

Yield 8 8, 6-8 serving(s)

Number Of Ingredients 11

1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon almond extract
1/2 cup seedless raspberry jam
1 (15 1/4 ounce) can peach slices in heavy syrup, drained
1 (7 ounce) can whipped cream
2 eggs
1 cup milk
2 tablespoons vegetable oil
1 cup buttermilk pancake mix (just add water type)
nonstick cooking spray

Steps:

  • Quick Crepe Batter:
  • Place the eggs, milk and oil into blender container, cover and process by pulsing several times.
  • Add pancake mix and process until smooth. Scrape down sides of the container with a spatula; blend until smooth.
  • Spray a 10" non-stick skillet with the non-stick spray.
  • Heat the pan over medium-high heat. Remove the pan from the heat and pour 3-4 tablespoons crepe batter into the center of the pan, about 1/4 cup.
  • Quickly rotate the pan tilting to coat the surface.
  • Cook until the crepe's center and edges appear dry and lightly browned. Carefully turn the crepe over and cook the other side.
  • Turn out the crepe onto a plate; cover to keep warm if desired.
  • Repeat with remaining batter.
  • Filling:.
  • Combine cream cheese, powdered sugar and almond extract in a small bowl with hand mixer until smooth.
  • Assembly:.
  • Place a crepe on the serving plate, spread with two tablespoons of the cream cheese mixture; repeat with the next 6 crepes.
  • Top off the crepe cake with the last remaining crepe. Cover and refrigerate.
  • Bring to room temperature just before serving.
  • Arrange peaches in a spoke-like fashion in the center; garnish with whipped cream along the outside edge. You could use fesh made whipped cream.
  • Drizzle with raspberry jam.
  • Cut into 6 or 8 wedges and serve with additional whipped cream and raspberry sauce.

Nutrition Facts : Calories 531.4, Fat 23.6, SaturatedFat 11.5, Cholesterol 127.6, Sodium 440.6, Carbohydrate 72, Fiber 2.5, Sugar 46.1, Protein 9.2

PEACH MELBA



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.

PEACH MELBA CREPES RECIPE



Peach Melba Crepes Recipe image

Provided by kmaugh

Number Of Ingredients 13

Crepe filling:
Batter
1 cup Hungry-Jack Pancake Mix-complete
2 Tbsp. vegetable oil
2 eggs
1 cup milk
1.2 cup seedless raspberry jam
8 crepes
1 pkg (8 oz) cream cheese
1 cup powdered sugar
1 tsp almond
1 tsp almond extract
1 cup (15 oz) sliced peaches in heavy syrup, drained

Steps:

  • Crepe Place eggs, milk, and oil in blender container, cover and process, pulsing several times. Add pancake mix and blend. Scrape down sides of container; blend until smooth. Coat 10" non-stick skillet with no-stick spray. Heat skillet over medium-high heat. Remove from heat and pour 3-4 Tbsp. crepe batter into center of pan, quickly rotating pan to coat the bottom surface. Cook until crepe edges appear dry and lightly browned. Carefully turn crepe over and briefly cook other side. Turn crepe out onto a plate; cover to keep warm. Repeat with remaining batter. Crepe Filling Beat cream cheese, powdered sugar and almond extract in small bowl until smooth. Divide filling among the 8 crepes, spreading evenly. Fold crepe in half and then in half again, forming triangles. Place two crepes on each plate. In small pitcher, microwave jam on HIGH for 45-60 seconds, stir until melted and smooth. Top crepes with drained peaches, drizzle with warm jam.

PEACH MELBA



Peach Melba image

It's simple to prepare a memorable dessert for just you and someone else. Straight from our Test Kitchen, this yummy classic features fresh peaches and a super delicious raspberry sauce for drizzling. Idea: An easy way to peel peaches is to lower them into boiling water and cook them for 2 minutes. Remove with a slotted spoon; cool slightly and remove skin with a knife. Poaching peaches in syrup is a great way to soften peaches that are not yet ripe.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 servings.

Number Of Ingredients 7

2 cups water
1/2 cup sugar
3 teaspoons lemon juice
1/4 teaspoon vanilla extract
1 medium peach, peeled and halved
2 tablespoons seedless raspberry jam
1/2 cup vanilla ice cream

Steps:

  • In a small saucepan, bring water and sugar to a boil. Stir in lemon juice and vanilla. Reduce heat to low. Place peach halves cut side up in pan; cook for 5-8 minutes or until tender. Remove from the heat. Cool peaches in syrup for 30 minutes. , Remove peaches with a slotted spoon and place cut side down in a shallow dish. Cover and refrigerate for 2-4 hours or until chilled., In a small microwave-safe bowl, heat raspberry jam for 20 seconds; stir until smooth. Place peach halves cut side up in dessert dishes. Top with ice cream; drizzle with jam.

Nutrition Facts : Calories 237 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 27mg sodium, Carbohydrate 52g carbohydrate (47g sugars, Fiber 1g fiber), Protein 2g protein.

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