30 melba recipes

Pears Melba with Bosc pears poached in Marsala and dry wine syrup, served over vanilla ice cream with pureed raspberry sauce. A classic French dessert with elegant simplicity.

Peach melba muffins layer chopped peaches and raspberries between buttery muffin batter, finished with a brown sugar crumb topping. Escoffier's classic dessert turned into a brunch staple.

Cantaloupe Melba with sliced melon, raspberry sherbet, and a fresh raspberry Melba sauce. An elegant no-cook dessert with optional orange liqueur.

Classic peach Melba: vanilla ice cream crowned with a poached peach half, glossy raspberry-currant sauce, crushed macaroons, and a piped collar of whipped cream. Auguste Escoffier's signature dessert from 1893.

Avocado Mousse Melba blends avocado with sweetened condensed milk and lemon, folds into whipped cream, and serves with raspberry Melba sauce on decoratively swirled cream. A restaurant-worthy dessert.

Elegant cranberry twist on Peach Melba with poached peach halves, vanilla ice cream, and a pureed cranberry-kirsch sauce. A stunning dinner party dessert served in stemmed glasses.

Microwave peach Melba cheesecake pie with a graham cracker crust, almond-scented cream cheese filling, and raspberry jam topping. Ready in about 20 minutes.

Peach Melba pie with fresh peaches and raspberries in a brown sugar filling spiced with cinnamon and nutmeg, baked in a double-crust pastry with an egg wash glaze.

Peach Melba parfaits with peach-amaretto vanilla ice cream layered with raspberry coulis and fresh berries. Escoffier's classic dessert in parfait form.

Peach Melba dessert sauce: a simple compote of peaches, raspberries, and sugar simmered into a glossy ruby topping. Spoon warm or chilled over vanilla ice cream for the classic Escoffier dessert.

A quick microwave cheesecake pie with sliced peaches on a buttery graham crust, creamy almond-scented filling, and a glossy raspberry jam topping. Peach Melba meets cheesecake in 25 minutes.

Peach melba layer cake sweetened with apple juice concentrate instead of sugar, topped with fresh peaches, raspberries, and fruit spread. Refined-sugar-free homage to the Escoffier classic.

Creamy crab and clam dip with cream cheese and a kick of Tabasco, spread on melba rounds and warmed in the microwave. Ready in 10 minutes for easy party snacking.

Bubbly, melty crab canapes on crispy melba rounds with Jarlsberg cheese and a hint of dry mustard. Ready in 25 minutes for effortless entertaining.

Broiled crab melts on Melba toast rounds with lime, green onion, and hot mustard, topped with bubbling Swiss cheese. A two-bite appetizer for parties, ready in 20 minutes.

Rumaki pate blends chicken livers with butter, soy sauce, nutmeg, and dry mustard, then folds in chopped water chestnuts and crumbled bacon. A retro appetizer spread with crunch in every bite.