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Posts Tagged ‘peaches’

Tomato Peach Salad with Ricotta

Ingredients
3 tablespoons sliced almonds
4 ripe but firm yellow peaches
4 tomatoes, preferably a mix of large heirloom tomatoes
2 cups fresh basil leaves, plus small leaves, for garnish
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice
6 tablespoons ricotta cheese

Directions
Preheat the oven to 350 degrees F. Spread the almonds out on a baking sheet and bake until light golden, 6 to 8 minutes. Set aside to cool.

Bring a medium saucepan of water to a boil. Cut an “x” in the bottoms of the peaches and tomatoes. Carefully add the peaches to the water and boil until the skins just start to peel back, about 1 minute. Remove with a slotted spoon. Repeat with the tomatoes, boiling for about 15 seconds. Set aside.

Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.

Peel and pit the peaches; peel the tomatoes. Cut both into 1/2-inch slices.

Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top. Sprinkle with the lemon juice and dollop the ricotta on top. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top with the toasted almonds, garnish with whole basil leaves and serve.

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Raspberry Peach Cupcakes

Ingredients
1 cup vanilla or white chips
6 tablespoons butter, cubed
1 package (18-1/4 ounces) white cake mix
1 cup milk
3 eggs
1 teaspoon vanilla extract
1 cup fresh raspberries
1/2 cup chopped peeled fresh peaches or frozen unsweetened peach slices, thawed and chopped

LEMON FROSTING:
1/2 cup butter, softened
3 cups confectioners’ sugar
2 tablespoons lemon juice
Fresh raspberries and peach pieces, optional

Directions
In a microwave-safe bowl, combine the chips and butter. Microwave at 70% power until melted; stir until smooth. In a large mixing bowl, combine the cake mix, milk, eggs, vanilla and melted chips; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in raspberries and peaches.

Fill paper-lined muffin cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small mixing bowl, beat the butter, confectioners’ sugar and lemon juice until smooth. Frost cupcakes. Top with fruit if desired. Yield: 2 dozen.

Recipe found here:

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Bourbon Peach Pie

Bourbon Peach Pie
1 9-inch chilled, unbaked pie crust, homemade or store bought
1 egg
1 Tbsp. milk

Filling:
6 to 7 medium peaches, sliced and peeled if desired
¼ cup white sugar
¼ cup brown sugar
½ cup flour
1 tsp. cinnamon
1 pinch nutmeg
Zest of 1 lemon
1 tsp. lemon juice
2 ounces bourbon
1 Tbsp. vanilla

Topping:
¾ cup flour
¼ cup white sugar
¼ cup brown sugar
½ cup butter, room temp

Directions
Whisk together dry ingredients for filling and then toss sliced peaches until evenly coated. Add zest, lemon juice and bourbon and mix. Pour into prepared pie crust and shake gently to settle the filling. Whisk together egg and milk and brush over the edges of the pie crust. In separate bowl, whisk together dry ingredients for topping, then cut butter in with fork until it forms coarse crumbs. Sprinkle topping evenly over pie. Bake in preheated 375-degree oven until topping is golden brown and filling begins to bubble, about 50 minutes. Note: you can wrap edges of pie crust in foil to prevent over-browning if desired. Allow to cool for at least an hour before serving.

Recipe by Risa Cipolla-Karcher, pastry chef at Cooper’s Hill Public House

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Colorado Peach Cobbler

Ingredients
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
4 cups sliced peeled fresh peaches

TOPPING:
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup cold butter
1 egg, beaten
Ice cream, optional

Directions
In a large bowl, combine sugar, flour and nutmeg. Add peaches; stir to coat. Pour into a greased 11-in. x 7-in. baking pan.

For topping, in a small bowl, combine sugar, flour, baking powder and salt; cut in the butter until the mixture resembles fine crumbs. Stir in egg. Spoon over peaches.

Bake at 375° for 35-40 minutes or until filling is bubbly and topping is golden. Serve hot or cold with ice cream if desired. Yield: 8-10 servings.

Recipe found here: Colorado Peach Cobbler

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sparkling-peach-bellinis

Sparkling Peach Bellinis

Ingredients
3 medium peaches, halved
1 tablespoon honey
1 can (11.3 ounces) peach nectar, chilled
2 bottles (750 milliliters each) Champagne or sparkling grape juice, chilled

Directions
Line a baking sheet with a large piece of heavy-duty foil (about 18 in. x 12 in.). Place peach halves, cut sides up, on foil; drizzle with honey. Fold foil over peaches and seal.

Bake at 375° for 25-30 minutes or until tender. Cool completely; remove and discard peels. In a food processor, process peaches until smooth.

Transfer peach puree to a pitcher. Add the nectar and 1 bottle of champagne; stir until combined. Pour into 12 champagne flutes or wine glasses; top with remaining champagne. Serve immediately. Yield: 12 servings.

Recipe found here: Sparkling Peach Bellinis

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Butterscotch Peach Pie

Butterscotch Peach Pie

Ingredients
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
4 to 5 tablespoons cold water

FILLING:
3/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/3 cup light corn syrup
3 tablespoons butter, melted
2 tablespoons lemon juice
1/4 teaspoon almond extract
8 medium peaches, peeled and sliced

Directions
In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle.

For filling, in a small saucepan, combine brown sugar and flour. Stir in corn syrup and butter until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and extract. Place peaches in a large bowl; add syrup mixture and toss to coat.

Divide dough in half so one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer to pie plate; trim pastry to 1/2 in. beyond rim of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil.

Bake at 375° for 25 minutes. Uncover; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

Recipe found here: Butterscotch Peach Pie

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Pineapple-Caramel Sponge Cakes

Pineapple-Caramel Sponge Cakes

Ingredients
1 can (8 ounces) unsweetened crushed pineapple, drained
1/2 cup caramel ice cream topping
4 individual round sponge cakes
1 pint vanilla ice cream, softened

Directions
In a small saucepan, combine pineapple and caramel topping. Cook over medium heat for 2-3 minutes or until heated through, stirring occasionally.

Place sponge cakes on dessert plates. Top each with a scoop of ice cream and 1/4 cup pineapple sauce. Serve immediately. Yield: 4 servings

Recipe found here: Pineapple-Caramel Sponge Cakes

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