Peach Melba

Posted on June 22, 2008
Filed Under Cakes | Leave a Comment

Peach Melba

Ingredients:

  • 2 Fresh Peaches, peeled and sliced
  • 1/4 cup Melba sauce, see below
  • 2 large scoops Frozen vanilla yogurt
  • Slivered almonds or macaroon crumbs

    • Melba Sauce

  • 1 10 oz pkg Frozen raspberries
  • 1/2 cup Red current jelly
  • 1/4 cup Sugar
  • 1 tbsp Lemon juice
  • 1/4 tsp Finely grated lemon peel
  • pinch Salt

Procedures:

    MELBA SAUCE

  1. Thaw raspberries.
  2. Place in a medium saucepan.
  3. Cover and gently simmer 15 minutes.
  4. Press through a fine strainer into a glass measuring cup, to remove the seeds and extract as much juice as possible.
  5. Discard seeds and pulp. Add water to juice, if necessary, to make 2/3 cups.
  6. Return juice to a clean saucepan. Add remaining ingredients.
  7. Simmer and stir until jelly melts, sugar dissolves and mixture is smooth.
  8. Pour into an airtight jar. Cool. Cover and refrigerate until ready to use. Makes about 1-1/4 cups [300 mL] of sauce.
  9. Scoop frozen yogurt into dessert dishes.
  10. Arrange peach slices around yogurt.
  11. Drizzle Melba sauce over and top with almonds or macaroon crumbs, if desired.
Share and Enjoy:
  • Facebook
  • Twitter
  • del.icio.us
  • Technorati
  • Tumblr
  • Digg
  • Google Bookmarks
  • Slashdot
  • StumbleUpon
  • LinkedIn
  • Sphinn
  • Mixx
  • Blogplay

Comments

Leave a Reply