Peachpie, I’m a melba fan too. This is a good sauce with liqueur. I made it last week using fresh rasperries from my yard instead of the frozen ones. Leftover sauce is good for peach melba milkshakes or raspberry cokes.
CHAMBORD MELBA SAUCE
10 oz. package of frozen raspberries, thawed and mashed
� cup currant jelly
� cup sugar
1 tsp. cornstarch
� cup Chambord liqueur
� tsp. lemon juice
In a small saucepan, combine raspberries, jelly and sugar. Stir over moderate heat until boiling. Whisk in cornstarch; then simmer gently for 10 minutes. Stir in lemon juice and Chambord. Strain and chill before serving.
To serve, place fresh, poached or frozen peaches in tall stemmed glasses; add vanilla ice cream and top with melba sauce.
A’right, T, you beat me to it. Just let me add Sonic’s fresh peach shakes & malts.
I don’t have a Sonic close by but I’ve been known to buy the fruit smoothie thing from Costco, rush home and add coconut rum. Thats pretty tasty.
As for peaches, I’ve now got enough receipes to keep me busy for quite awhile.
I think peaches are the quintessential (see another thread on this site for a definition of that word[:D]) summer food, along with corn on the cob, creamed cucumbers, raspberries still warm from the sun…*sigh*…and my husband’s garlic and EVOO grilled vegetables. AND peaches can get the perfect blush on their skins without having to wear sunscreen. I hate sunscreen.
We have an outdoor (kinda: it has garage-type doors that they raise and lower in response to the weather) produce market in our town. Last year they added a small sandwich and ice cream side business, drive in. I saw on the marquee that they had peach smoothies and drove in to get one. The person smiled confidently and was back in about two minutes with what turned out to be maybe among the five best things I’ve ever tasted.
Week later, a girlfriend and I were driving by, and I said, "I want to buy you a real treat!" The person, a different one, hesitated when I ordered two peach smoothies. Ten minutes later, she was back with what turned out to be among the five worst things I’ve ever tasted. I didn’t know you could ruin a peach.
My favorite peach dessert is an old one, Peaches Melba. You poach peach halves in a sugar syrup, chill them. Then you place them pitted side up in a dish or glass, put a scoop of vanilla ice cream where the pit used to be, and spoon sweetened raspberry puree over (you can cook it into a sauce, but why?). Sublime! After reading some of the inventive things that people on this site have come up with, it occurs to me that a drizzle of rum or liqueur might spice things up a bit.
Baccardi has a frozen concoction that is available at most grocery stores. It is great added with rum and your favorite fruit.
I add some ice cream, lotsa rum and my favorite fruit in the blender and I hang on for the afternoon.
It is available in many different flavors. I personally like the pina coladi but strawberry is great and their other flavors are super
Paul E. Smith
I like freestone peaches sliced and plain but I’ll probably have to walk over to Ted Drewes and get a peach concrete. They are really great when peaches are in season.
We used Lemon, but with the same goal in sight And that was the reason for the sugar!
Hope you didn’t forget the lime juice. Helps keep the color from turning brown and adds a nice lift to the overall flavor. Just need to add a bit more sugar.
The frozen puree reminded me of some of the best stawberry margaritas I’ve ever had – made out on a boat on the middle of a lake with no blender in sight. Someone had brought a ziploc baggie of frozen strawberries and after they’d thawed a bit we added triple sec and tequila and took turns "mooshing" the bag; et voila! Margaritas.
(I used to be a bartender and will use that as my excuse for my boozy-foody stuff.[:o)])
Well, We did it! We puree’d almost a bushel of fresh peaches picked yesterday. With just a touch of Sugar we froze the Puree.
Tomorrow when we drive down to Tennessee and Georgia we will have 2 liters of Peach Schnapps, 2 quart bottles of frozen Peach Puree, 1/2 gallon of OJ and several Slurpee sized cups from Sonic and 7/11 in which to mix the beverages. We will get some Mayfield Orange Sherbet at our destination. This is NOT for "during the ride", but rather for the pool-side relaxing that will be on the agenda for the evening hours. By evening the puree will have at least softened, and all the ingredients will be ready for US!! Yeah it will be Fuzzy evening !!
Thank You so much for the tip![:p]
RobyRose!!—stuck that recipe in my cookbook fast11 THANKS— btw—if you folks dont have a copy of agood cookbook pgrogram—get one–i have MasterCook—had it long tiome and LOVE IT–easy to use –fast import export –got a cookbook i made in there that is all gleaned here in the forums—as a matter of fact—when we were putting together the Olahome Blues Hall Fame Cookbook—–a $10.00 fundraiser we just put together and are expecting back any day know—hint hint—subtle,huh[:I]–any way–someone wqs using my program and pulled out a recipe from the Sundancer and stuck it in there—guess i will have to make sure Paul gets a copy!
You are indeed aPeach of a Roadfooder. We just added your recipe to the list of things to bring to our next "get out of the heat" family get-together! Thank You.
And Twister… The Sonic tip was great ![:p][:p]
We go through baskets of peaches this time of year. I make the usual pies, peach Italian water ice, stuff and grill them, eat them on cereal or just plain, peach milk shakes, and lots of other ways. Here’s what I take to ‘Ladies Night Out at the Pool’:
4 fresh ripe peaches, peeled
� cup sugar
2 Tbs. almond liqueur
1 (750 ml) bottle Asti Spumante or other sweet sparking white wine, chilled
Remove peach pits and quarter peaches. In blender or food processor, puree peaches and sugar until almost smooth. Add almond liqueur; process 2 to 3 seconds to blend. Pour into a 9 X 5 loaf pan. Cover with foil or plastic wrap. Place in freezer, freeze until almost firm, 1 to 3 hours. Cut 3 lengthwise rows and 8 crosswise rows through partially frozen mixture. Replace cover and return to freezer; freeze until firm, 1 to 3 hours. Place in refrigerator to soften slightly 10 to 15 minutes before serving.
To serve, place 3 pieces of frozen mixture in each of 8 sherbet glasses or champagne glasses. Pour wine over frozen mixture. Serve with a spoon. Makes 8 servings.
I have a peach tree that bares only about 4 dozen peaches. We like cobbler or sautated peaches on panny cakes with fresh whipped cream. Yummy![:D]
Mmmmmm, sounds so good tiki. I picked up some Habanero Peach Preserves once out in the Texas Hill Country – so good on an English muffin or biscuit! The ingredients were just peaches, habanero chiles, cane sugar and citric acid. I always intended to try to duplicate it but never got around to it.
Now THAT sounds tasty!–bet it will go great on the toast next to that Peach Omelet![:p]
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