Best Peach Melba Molded Salad Recipes

PEACH MELBA

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

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.

PEACH MELBA MOLDED SALAD

Steps:

• Peach layer: Drain peaches; combine peach syrup, lemon juice and enough cold water to make 2 cups.
• Dissolve lemon gelatin in 2 cups hot water; add syrup mixture and refrigerate until partially set.
• Blend in peaches; pour into 3-quart mold. Refrigerate until set.
• Cheese layer: Combine milk, mayonnaise, cream cheese and blend well. Stir in pecans. Spread cheese mixture over peach layer in mold and refrigerate till firm.
• Raspberry layer: Drain raspberries; combine raspberry syrup, lemon juice and enough cold water to make 2 cups.
• Dissolve raspberry gelatin in 2 cups hot water; add syrup mixture; refrigerate until partially set.
• Blend in raspberries; pour over cheese layer in the mold. Refrigerate until set. This may require several hours.
• To serve, unmold on a platter, slice and serve on a bed of lettuce.

GRILLED PEACH MELBA

Steps:

• Preheat a grill to medium-high heat.
• Place 3/4 cup sugar, water, 1 tablespoon of the lemon juice, and the seeds from the vanilla bean into a small saucepan and set over high heat. Bring the mixture to a boil and boil for 1 to 2 minutes. Remove from the heat. Add the peaches; spooning the sauce over them. Set aside.
• Place the raspberries, the remaining 1 tablespoon of lemon juice, and 1 tablespoon sugar into the bowl of a food processor and puree. Pass the mixture through a fine mesh sieve into a small bowl. Cover and set in the refrigerator.
• Once the grill is hot, place the peaches over direct heat and grill on each side for 3 to 4 minutes or until they are tender. Remove from the heat to a container with the syrup and cover with aluminum foil for 5 minutes.
• To serve, place the ice cream into 4 bowls and top each bowl with 2 peach halves. Drizzle each bowl with the raspberry sauce and serve immediately.

PEACH MELBA

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.

PEACH MELBA POTS

Steps:

• Put the mascarpone, yogurt, sugar, ground cloves and vanilla extract in a large bowl. Using a balloon whisk, beat until smooth. Pour in the cream and whisk again until the mixture just holds its shape - you want it to be soft and pillowy, so be careful not to take it too far.
• Put a little jam in the bottom of 6 small glasses or pots, top with some of the cream mixture, then 4 peach slices and more jam. Follow this with another layer of the cream, a drizzle of jam and finally the raspberries. Can be chilled for up to 5 hrs. Scatter over the hazelnuts and serve with biscotti or amaretti biscuits on the side.

GRILLED PEACH MELBA

Steps:

• Heat grill to medium. Halve and pit peaches; prick skins with a fork. In a bowl, stir together butter and light-brown sugar; brush butter mixture over peach halves, coating entirely.
• Make the raspberry sauce: In a bowl, toss raspberries with sugar; let sit 5 minutes. Pass through a sieve into another bowl, pressing with a spoon to extract as much liquid as possible; discard solids.
• Grill peaches on both sides until fruit is tender, 5 to 10 minutes. Serve warm, topped with ice cream and drizzled with raspberry sauce.

CHEF JOHN'S PEACH MELBA

Steps:

• Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes. Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled.
• Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat.
• Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the syrup occasionally. Remove from heat and allow to cool in the syrup. Transfer to a bowl, cover, and refrigerate until thoroughly chilled, about 4 hours.
• Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top. Garnish with toasted, slivered almonds.