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Home » Uncategorized » Peach Melba Parfaits

Peach Melba Parfaits

July 10, 2013 · WCC Administr@tr · 9 Comments

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Over the long weekend I got to pick fresh raspberries… and I thoroughly enjoyed it. If it weren’t for my two boys who were pretty much over the sun, heat and the whole experience of being at a farm buried in prickly bushes foraging berries, I would have easily been there for hours. But alas, at least they can say they attempted it. Sort of. Joel spent most of the time at the berry farm picking what he could and stuffing them into his mouth. The Baron on the other hand did a great picking black raspberries but by the time we got to the red raspberry bushes he was zapped from any more berry picking energy lol. Thankfully I managed to get quite a few oversized pints of berries to bring back home. A good pairing with fresh raspberries are peaches, just like in these Peach Melba Parfaits. Layers of ice cream swirled with fresh peaches, macerated fresh raspberries and crumbled buttery shortbread cookies make for a quick and simple dessert to highlight the sweet seasonal fruit…

We really loved how refreshing this parfait was, especially on a hot summer night. The freshness of both the peaches and raspberries together really came through. But if you prefer, you can substitute  the fresh fruit with frozen raspberries and canned peaches. It won’t be as good but it will serve as a substitute in a pinch. If you don’t have Grand Marnier on hand or prefer not to use any alcoholic liqueur, feel free to use orange juice instead – which is what I did for Joel’s portion.

Peach Melba Parfaits
recipe from Cooking Light

  • 4 cups vanilla ice cream, softened 
  • 1 cup mashed peeled fresh & ripe peaches (about 3/4 pound) 
  • 1 tablespoon amaretto
  • 1 teaspoon vanilla extract
  • 1 1/2 cup fresh raspberries
  • 3 tablespoons sugar 
  • 1 tablespoon Grand Marnier or other orange-flavored liqueur
  • 1 1/2 cups fresh raspberries 
  • 8 peach slices 
  • 1/2 cup crumbled {GF} shortbread cookies
  1. Combine low-fat ice cream, peaches, amaretto, and vanilla in a freezer-safe container; stir well. Freeze until firm.
  2. Place raspberries, sugar, and liqueur in small bowl and set aside to release its natural juices. 
  3. Spoon 2 teaspoons of the raspberry mixture into each of 6-8 parfait glasses or champagne flutes. 
  4. Top each with 1/4 cup ice-cream mixture and a sprinkling of shortbread cookie crumbles. 
  5. Repeat layers, ending with raspberry mixture. Garnish with peach slices and remaining shortbread cookie crumbles, if desired.

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Comments

  1. Sofia @ From PDX with Love says

    July 10, 2013 at 3:40 pm

    Although I am not a big fan of fruit with my ice cream….this does look very good!!

    Reply
  2. Unknown says

    July 10, 2013 at 3:40 pm

    These look so delicious!!

    Reply
  3. Unknown says

    July 10, 2013 at 3:40 pm

    OMgoodness! These look so incredibly delicious! I am adding the recipe to my book right now! Thanks for sharing!

    Reply
  4. mystylespot says

    July 10, 2013 at 3:50 pm

    mmm that looks so yummy! the perfect summer treat! Thanks for sharing the recipe! xo xo

    Reply
  5. Mr. & Mrs. P says

    July 10, 2013 at 5:23 pm

    Lovely parfait.. Just love the beautiful peach colors!!!

    Reply
  6. Carla says

    July 10, 2013 at 11:29 pm

    I love picking berries, but when it's really hot out, it's tough to stay focused (and you cant tell if you're bleeding from the thorns or just berry juice haha). Love peach melba desserts, and this parfait would be refreshing after a hot day of picking!

    Reply
  7. Hezzi-D says

    July 10, 2013 at 11:29 pm

    Oh this looks amazing! I love peach melba and these parfaits are incredible!

    Reply
  8. Unknown says

    July 11, 2013 at 1:12 pm

    They look super yummy!

    Reply
  9. That Girl says

    July 12, 2013 at 9:03 pm

    You are such a picker lately!

    Reply

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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