Strawberry Peach Melba Recipe

4 1 1
Strawberry Peach Melba Recipe
Strawberry Peach Melba Recipe photo by Taste of Home
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Strawberry Peach Melba Recipe

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4 1 1
Publisher Photo
I get "oohs" and "aahs" when setting out this cool, fruity dessert. It combines my three all-time favorites-peaches, strawberries and ice cream. It's so simple I can assemble it for company after we all finish the main course.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 3 cups fresh or frozen whole strawberries
  • 1 cup confectioners' sugar
  • 1/4 cup water
  • 1 teaspoon lemon juice
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • 1 teaspoon vanilla extract
  • 4 slices or scoops vanilla ice cream
  • 1 can (15 ounces) sliced peaches, drained
  • Whipped topping

Directions

In a saucepan, mash strawberries; add sugar, water and lemon juice. Cook and stir until mixture comes to a boil. Combine the cornstarch and cold water until smooth; stir into the strawberry mixture. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in vanilla. Strain to remove the pulp. Place the pan in an ice-water bath to cool, stirring occasionally. Serve strawberry sauce over ice cream; top with peaches and whipped topping. Yield: 4 servings.
Originally published as Strawberry Peach Melba in Taste of Home June/July 1999, p25

  • 3 cups fresh or frozen whole strawberries
  • 1 cup confectioners' sugar
  • 1/4 cup water
  • 1 teaspoon lemon juice
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • 1 teaspoon vanilla extract
  • 4 slices or scoops vanilla ice cream
  • 1 can (15 ounces) sliced peaches, drained
  • Whipped topping
  1. In a saucepan, mash strawberries; add sugar, water and lemon juice. Cook and stir until mixture comes to a boil. Combine the cornstarch and cold water until smooth; stir into the strawberry mixture. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in vanilla. Strain to remove the pulp. Place the pan in an ice-water bath to cool, stirring occasionally. Serve strawberry sauce over ice cream; top with peaches and whipped topping. Yield: 4 servings.
Originally published as Strawberry Peach Melba in Taste of Home June/July 1999, p25

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MY REVIEW
barfive User ID: 53274 33976
Reviewed Oct. 17, 2012

"This dessert in the wintertime is a wonderful reminder of summer. I actually don't remove the pulp and it is really nic."

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