Here is the Cool Whip Peach Melba and a Lobster Dinner.
We went to Elbow Beach Surf Club on the beautiful island of Bermuda for our honeymoon. It was nestled on 50 acres with a spectacular ocean view, a private beach of pink sand and pristine gardens throughout. (I hope we noticed all that beauty!)
I do remember that one night for dessert we were served Peach Melba; a dessert that was truly new to us and one we thoroughly enjoyed. Fast forward a year. It’s our Anniversary and we are now parents living on a shoestring. However, I wanted to do something extraordinary as a surprise for our special dinner, so I decided to duplicate Peach Melba. This recipe seemed to fit into my culinary comfort zone and happily it was success.
Over the years I have made many, many different Peach Melba desserts and while all were probably enjoyable and delicious, none were as memorable as this one.
So, 61 years later, I am recreating Cool Whip Peach Melba for our anniversary dessert.
- 1 ½ cups cool whip topping
- 1 ½ cups fresh peaches – peeled and finely chopped*
- ½ cup sugar
- 3-4 tbs raspberry preserves
- 1 empty 9 OZ cool whip container – buttered
NOTE: You can use canned peaches that are drained, saving 3 tablespoons of the juice. If you use fresh peaches, they will provide their own juice as you chop them.
- Combine the chopped peaches, juice and sugar and carefully stir into the Cool Whip, which you have put in a separate bowl, until well blended, but not mashed.
- Spoon ¼ of the peach mixture into the buttered Cool Whip container. Spread one full tablespoon of the preserves over the peach mixture. Repeat twice more, using all the preserves, and ending with the peach mixture.
- Freeze until firm – at least 8 hours or overnight. Unmold and garnish with a few peach slices or some chopped peaches and a little sprinkling of more raspberry preserves.
- Don’t wait too long to slice and serve.
PS: of course, now that whipped cream comes in a squirt can, you can add some decadence with a layer of whipped cream over all. As my Sister Flora was fond of saying “why not!”
Now fast forward many, many, many years! We skip the fancy dinners at expensive restaurants and indulge in 2 ½ -3 lb lobsters. Dinner is just the 2 of us. Charlie steams them at home and we first enjoy an appetizer followed by the lobsters, corn on the cob and an extraordinary wine and some Frank Sinatra music.