Peach dessert with raspberry sauce and vanilla ice cream

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In this post you will find Peach ___ dessert made with peaches raspberry sauce and vanilla ice cream crossword clue answers. This clue has appeared in Daily Themed Crossword May 16 2019 Answers. We suggest you to play crosswords all time because it’s very good for your brain.If you still can’t find Peach ___ dessert made with peaches raspberry sauce and vanilla ice cream than please contact our team.

ANSWER:MELBA

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A classic peach Melba is a dessert of poached peach halves and raspberry sauce with vanilla ice cream, invented by the French chef Auguste Escoffier, and named after the Australian soprano Nellie Melba. This not-so-classic version calls for sliced ripe peaches instead of cooked peach halves. Look for the best vanilla ice cream, with real vanilla, or make your own. Easy to assemble, it’s a lovely, refreshing and elegant dessert, perfect for when peaches and raspberries are in season.

Featured in: A Menu to Savor the Final Moments of Summer

Ingredients

Yield: 6 servings

• 1cup ripe red raspberries, plus more for garnish
• 2tablespoons plus 2 teaspoons granulated sugar
• 6ripe, sweet freestone peaches
• A few drops of lemon juice
• 1quart vanilla ice cream

Preparation

1. Step 1

   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.

2. Step 2

   Using a paring knife, peel and halve the peaches. Slice the halves into half-moon pieces about ⅜-inch thick. Transfer to a bowl. Add 2 teaspoons sugar and a few drops of lemon juice to taste. Toss to coat.

3. Step 3

   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.

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• 2 cups heavy cream
• 1 can (14-ounce) sweetened condensed milk
• 1 1/2 teaspoon pure vanilla extract
• 1 cup fresh or frozen raspberries, thawed, if frozen
• 2-3 tablespoons sugar (optional)
• 1 tablespoons canola oil (for the grill)
• 4- 6 peaches or nectarines; halved to grill

Directions

1. Using an electric stand mixer, beat the heavy cream, condensed milk, and vanilla on HIGH speed in a large bowl until thick, stiff peaks form, 5-8 minutes.
2. Transfer the mixture to a loaf pan or freezer-safe container, cover and freeze until firm, at least 8 hours and up to 2 weeks.
3. In a food processor or blender, purée the raspberries, and the sugar until smooth. Strain through a fine sieve. Cover and refrigerate the sauce until ready to serve or for up to 5 days. I found it really hard to strain my sauce so you can see the raspberry seeds in my sauce. No biggie! Also, I did not incorporate the sugar and the sauce still tasted wonderful with the ice cream.
4. Twenty minutes before serving, heat grill to medium-high. Clean the grill, then lightly oil. Cut the peaches in half and grill until lightly charred, 3-4 minutes; transfer to bowls. (It’s important to only cut the peaches in half; they are easier to grill this way). You can cut them into smaller pieces if desired after they are grilled.
5. Top with the ice cream and drizzle with the raspberry sauce.

Recipe from Women’s Day Magazine: Grilled Peaches with Orange Ice Cream and Raspberry Sauce Recipe – Woman’s Day; click here for full recipe.

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