National Peach Melba Day- January 13

Peach Melba is a dessert created in the late 1800s by the famous French chef Escoffier forNellie Melba, a popular Australian opera singer. It’s made with two peach halves that have been poached in syrup and cooled. Each peach half is placed hollow side down on top of a scoop of vanilla ice cream, then topped with melba (raspberry)sauce and sometimes with whipped cream and sliced almonds.  It is a great recipe any time of year, and can be made with fresh or frozen peaches.  Great with ice cream, over waffles, pancakes or poundcake.

Peach Melba

1/4 cup peach schnapps or peach juice

4 large peaches, haved and pitted

1(12-oz) jar seedless raspberry jam

1(12oz) pacakge frozen raspberries, thawed

1/2 cup slivered almonds, toasted in a 300-degrees F oven for 6-8 minutes

1 quart vanilla ice cream

Pour schnapps in a microwave safe pan or pie plate, large enoughto hold the peaches 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.  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 to remove seeds, pressing with a rubber spatula.  Discard seeds. Refrigerate.  Place scoops of ice cream in bowls.  Top with a peach half, 2 tablespoonos of sauce, and 1 tablespoon almonds.  Serve immediately.

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