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August is here!! Hot, dry and predictable. The good news is it is fresh peaches time!! Our family loves fresh peaches. Today’s recipe is one of our favorite desserts. I’ve printed a more complicated recipe and am also going to give you our easy, lazy one.
Did you know that the peach is a member of the rose family? It was cultivated in China and revered as a symbol of longevity. The image was placed on pottery and received a gift with great esteem. Travel caravans carried the peach seed to Persia before it was cultivated in Europe. In the early 1600’s Spanish explorers brought it to the New World. By the 1700s missionaries had established peaches in California.
The two types of peaches are cling and freestone. The name tells it all. Clings have a pit that “clings” to the peach. They are usually used in canned peaches. Freestones have a pit that the flesh pulls easily away. Those are the wonderful ones to eat by hand. Here is my recipe for Peach Melba. Enjoy!
Peach Melba- My recipe
Prepare instant vanilla pudding or use ice cream.
Buy a 10 pkg of frozen raspberries with syrup. Thaw.
Fresh peaches, peeled and halved (Canned can be used in winter.)
Place peach half in small fruit bowl; spoon pudding( or ice cream) over peach. Spoon raspberries over pudding.
Fresh Peach Melba - more work
1 cup water
¾ cup sugar 1 pt ice cream, (vanilla)
2 peaches, peeled and halved
10 pkg raspberries in syrup, thawed
In small saucepan over medium heat, bring water and ½ cup of the sugar to a boil and cook until sugar dissolves. Add peach halves and return to a boil; reduce heat to low, cover and simmer for 10 minutes or until peaches are tender, basting with syrup several times. Remove from heat and cool peaches in syrup.
Puree raspberries in blender or food processor. Press through a sieve to remove seeds.
Using slotted spoon remove peach from syrup and place in serving dish. Top with ice cream and spoon over raspberry sauce.