Quick Peach Melba recipe

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Ingredients

¼ cup peach schnapps or peach juice
4 large peaches, halved, pitted
1 (12 ounce) jar seedless raspberry jam
1 (12 ounce) package frozen raspberries, thawed
½ cup slivered almonds, toasted in a 300-degree oven for 6 to 8 minutes
1 quart premium vanilla ice cream

Nutrition Info

365 calories
carbohydrate: 62.5 g
cholesterol: 29 mg
fat: 10.8 g
fiber: 2.9 g
protein: 4 g
saturatedFat: 4.7 g
servingSize: -
sodium: 57.1 mg
sugar: 55.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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.

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