Peach Melba Split

Classic Peach Melba calls for cooked peaches and a pureed raspberry sauce. We simplified and summerfied our split: We top ripe, juicy summer[ peaches with fresh raspberries sweetened with a bit of jam, and vanilla frozen yogurt. Crushed shortbread cookies add some crunch.]

Total Time:
40 min
Prep:
5 min
Inactive:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 cup raspberries
  • 1/4 cup seedless raspberry jam
  • 1 pound medium peaches
  • 2 teaspoons sugar
  • 1 pint vanilla frozen yogurt
  • 1/4 cup crushed shortbread cookies
Directions
  • Toss the raspberries and raspberry jam in a medium bowl and let stand 20 minutes at room temperature.

  • Slice or quarter the peaches, depending on their size, divide among 4 dessert bowls and sprinkle the sugar over the tops. Let sit until they get a little juicy, about 15 minutes, turning them over once or twice.

  • To serve, put one scoop of frozen yogurt on top of the peaches. Spoon some raspberries over each scoop. Top each with 1 tablespoon of crushed cookies. Serve immediately.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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    Recipe courtesy of Food Network Kitchen