Search thousands of recipes reviewed by home cooks like you.

Quick Peach Melba

Quick Peach Melba

  • Prep

    10 m
  • Cook

    11 m
  • Ready In

    2 h 21 m
USA WEEKEND Pam Anderson

USA WEEKEND Pam Anderson

Turn on the appliances: For Quick Peach Melba, microwave fresh peaches in a little peach schnapps. Raspberry sauce will zip together fast in a food processor or a blender.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 62.5g
  • 20%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Pour schnapps in a microwave-safe pan or pie plate large enough to hold peach halves in a single layer. Place peaches, cut side down in pan. Microwave on high Pour schnapps in a microwave-safe pie plate large enough to hold all peach halves in a single layer. Place peaches cut side down in pan. Microwave on high for 3 minutes. Turn peaches over and microwave about 2 minutes longer, until the fruit is tender when poked with a sharp knife. Let peaches cool, then peel. Refrigerate. for 3 minutes.
  2. Transfer jam to a microwave-safe measuring cup; microwave on high 1 to 2 minutes until partially melted. In a food processor, puree jam and raspberries. Set a fine-mesh strainer over a bowl; strain sauce to remove seeds, pressing with a rubber spatula. Discard seeds. Refrigerate.
  3. Put 1/2 cup ice cream in each of eight shallow bowls, then a peach half, 2 Tbs. sauce and 1 Tb. almonds. Serve.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

faeriechef
10

faeriechef

10/6/2009

Absolutely phenomenal! I've been looking for this recipe for nearly 10 years.

ONTHEPHONE
0

ONTHEPHONE

8/29/2014

Very good and easy. I made it for two, I'm glad I have extra sauce so I'm going to make it again tomorrow. I didn't have any almonds, not sure if I would have used them if I did. Adding that texture seems a bit odd to me.

More reviews

Similar recipes

ADVERTISEMENT