Category: peach

deep-fried peaches

Deep-Fried Peaches

Fresh peaches
Graham crumbs
Ice cream
Liqueur of choice

Wash peaches and drop in boiling water for 30 seconds. Remove from water and slip the skin off. Cut peach in half and remove the pit. Fill the pit area with ice cream. Press the two halves back together and cover with graham crumbs. Place carefully in deep fryer (at 300 degrees F) for 30 seconds or until brown. Place in a bowl and pour 1/3 ounce of liqueur (Grand Marnier is good) then light. After flame is out, put either more ice cream or  fresh cream on top.

paradise peaches

Paradise Peaches

12 canned peach halves with syrup
Lemon juice
4 tablespoons brown sugar
1 tablespoon butter
Cinnamon or nutmeg

Preheat oven to 350 degrees F.

Place peach halves, hollow side up, in a baking dish. Pour 1/2 inch peach syrup into bottom of dish. Sprinkle peaches liberally with lemon juice. Place 1 teaspoon of brown sugar in each peach half. Dot with butter and sprinkle with a dash of cinnamon or nutmeg. Bake for about 20 minutes, basting several times during baking.

peaches foster

Peaches Foster

1/2 cup butter
2/3 cup brown sugar
1 teaspoon cinnamon, ground
4 fresh peaches, sliced
1/3 cup rum
1 quart vanilla ice cream

In a saucepan melt butter with brown sugar and cinnamon. Cook over medium high heat, stirring occasionally, until golden brown, about 3 minutes.

Add sliced peaches, heat through, carefully  turning to coat.

Heat rum until warm in a small saucepan. Pour slowly over the peach mixture and ignite immediately. Do not stir. Spoon the sauce and peaches over vanilla ice cream.

peaches chianti

Peaches Chianti

4 to 6 large ripe freestone peaches
2 tablespoons fresh lemon juice
2 tablespoons granulated sugar
1 cup Chianti or other full-bodied red wine
Biscotti, for garnish (optional)

Cut the peaches into wedges. Combine all ingredients in a stainless steel or glass bowl and refrigerate covered for 8 to 24 hours.

Serve peaches in wine glasses with a little of the wine mixture spooned over them.

Serve with biscotti, if desired.

Serves 4 to 6.

peaches in red wine raspberry syrup

Peaches in Red Wine Raspberry Syrup

2 cups Beaujolais
1 cup water
3/4 cup granulated sugar, or more to taste
1 cup fresh raspberries plus raspberries for garnish
4 large unblemished freestone peaches

Combine the wine, water and sugar in a nonreactive saucepan and warm, stirring, until sugar dissolves.

Put 1 cup raspberries in a glass or ceramic bowl and pour the warmed wine mixture over them. Let macerate until cool, or refrigerate overnight.

Pass this mixture through a food mill or fine strainer to get all the raspberry juice into the wine, leaving the seeds behind. Taste for sweetness; add a little more sugar, if desired.

A few hours before serving, cut the peaches in half and carefully peel them, being careful to preserve their beautiful shape. Slice each half thickly, yielding 4 to 5 slices per half. Place the slices in the chilled syrup and refrigerate until just before serving.

To serve, divide the peaches among compote dishes and ladle enough of the syrup into each dish to partially cover the peaches. Garnish with a few fresh raspberries.

Serves 8.

Per serving: 150 calories, 1g protein, 29g carbohydrate, 0 fat, 0 cholesterol, 4mg sodium, 2g fiber

spiced peaches

Spiced Peaches

6 pounds fresh peaches
2 ounces broken stick cinnamon
1 ounce whole cloves
3 pounds granulated sugar
1 pint vinegar
1 cup water

Dip peaches in hot water and peel. Tie spices in a muslin bag. Combine sugar, vinegar, water and spices. Boil until clear, about 15 minutes. Stick a clove in each peach. Add peaches to jar, enough to fill one jar at a time and cook until tender (8 to 10 peaches). Put a stick of cinnamon in each jar. Fill each jar to overflowing with hot syrup.

spiced stewed peaches


Spiced Stewed Peaches

2 cups granulated sugar
1/2 cup white vinegar
1/2 cup water
1/2 teaspoon cayenne pepper
1 cinnamon stick
6 whole cloves
2 whole star anise* (optional)
6 to 8 firm, ripe peaches, peeled and
    cut in half, stones removed

* Star anise is available in the spice section of finer supermarkets and in Asian specialty shops. Combine all ingredients in a large saucepan over moderate heat and boil for 2 minutes. Add the peach halves and boil uncovered for 10 minutes. Remove from heat and allow to cool for at least 30 minutes.

Place the peaches in clean jars and bring the remaining syrup to a boil. Pour over the peaches and seal the jars. Will keep refrigerated for up to 3 weeks.

Makes about 6 cups.

bay laurel peaches

Bay Laurel Peaches

1 (29 ounce) can peach halves, undrained
1 bay leaf
2 tablespoons butter or margarine
1/2 teaspoon paprika
1/2 teaspoon onion salt
1 teaspoon honey
1/4 cup tarragon vinegar

Drain peaches, reserving liquid. Arrange peach halves, cut side up, in an 8-inch square baking dish. Set peaches aside. Combine reserved peach liquid, bay leaf and butter in a saucepan; bring to a boil and boil 1 minutes. Add paprika and remaining ingredients to mixture in saucepan, stirring well. Pour over peaches. Bake, uncovered, at 325 degrees F for 20 to 25 minutes or until thoroughly heated. Remove bay leaf.

Yields 8 servings.

peaches with amaretti stuffing

Peaches with Amaretti Stuffing

4 ripe peaches
Juice of 1/2 lemon
1/3 cup crushed amaretti cookies
2 tablespoons brandy or peach brandy
2 tablespoons butter (at room temperature)
1/2 teaspoon vanilla extract
2 tablespoons granulated sugar
1 egg yolk

Preheat oven to 350 degrees F.

Wash peaches, cut them in half and remove the pits. Enlarge the hollow left by the pits by scooping out some of the peach with a small spoon. Sprinkle the peach halves with the lemon juice.

Soften the amaretti cookie crumbs in the brandy for a few minutes. Beat the butter until soft. Stir in the amaretti mixture and all the remaining ingredients. Arrange the peach halves in a baking dish in one layer hollow side up. Fill the hollows, mounding the stuffing. Bake for 35 to 40 minutes.

pecan praline peaches

Pecan Praline Peaches

2 (15.25 ounce) cans peach halves
1/3 cup brown sugar
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon cinnamon
1/2 cup chopped pecans

Drain peaches and place in a shallow baking dish. Using a fork or pastry blender, mix brown sugar, butter, flour and cinnamon. Stir in pecans and sprinkle over peaches. Place dish under the broiler for 2 to 3 minutes, watching carefully to avoid burning.

Makes 8 servings.

Nutrition Per Serving: 160 calories, 1 g protein, 8 g total fat (2.5 g sat.), 21 g carbohydrate, 2 g fiber, 18 g sugar, 10 mg cholesterol, 30 mg sodium, 3 points