ALMOND AND PEACH TOASTS
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 toasts
Number Of Ingredients 7
Steps:
- Put the almond butter and butter in a medium bowl and beat with a hand mixer on medium speed until light and fluffy, about 1 minute. Top each toast with some of the butter mixture, peach or nectarine slices, 1/2 teaspoon honey and some basil. Garnish the tartines with a sprinkle of Maldon salt, if desired, and serve.
CARAMEL PECAN SUNDAES
Steps:
- For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan. Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot! Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify; don't worry. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits. To assemble the sundaes, place one scoop of vanilla ice cream and one scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.
ALMOND PEACH SUNDAE
Number Of Ingredients 7
Steps:
- Drain peaches and place the liquid in a saucepan. Stir in cornstarch, cinnamon and nutmeg. Cook and stir over medium-high heat until thickened, about 2-3 minutes. Stir in extract, almonds and peaches. Heat through. Serve warm over ice cream.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
PEACH MELBA SUNDAE
Peach Melba meets knickerbocker glory in this decadent sundae. Add a dash of champagne or prosecco for a grown-up dessert - the perfect end to a summer menu
Provided by Tom Kerridge
Categories Dessert, Treat
Time 20m
Number Of Ingredients 11
Steps:
- Put a sundae glass or bowl in the freezer to chill. To make the sauce, put the raspberries, sugar and lime juice in a blender, and blitz to a purée, loosening with a splash of water if necessary. Set aside. Meanwhile, whip the cream with the vanilla and icing sugar until it holds its shape, then transfer to a piping bag fitted with a star-shaped nozzle, if you like.
- Pour the champagne or prosecco (if using) into the chilled glass, then neatly layer balls of ice cream, peach wedges, raspberries, raspberry sauce and cream, finishing with a big swirl of cream on the top. Scatter with the toasted almonds and serve straight away with two spoons.
Nutrition Facts : Calories 701 calories, Fat 48 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 58 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
PEACH-AMARETTO SUNDAES
Categories Dessert Freeze/Chill Quick & Easy Peach Amaretto Summer Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine ice cream, 3 tablespoons amaretto and 1 tablespoon brandy in large bowl. Stir to blend well. Cover and freeze until firm. (Can be prepared 2 days ahead. Keep ice cream mixture frozen.)
- Combine peaches, sugar, remaining 2 tablespoons amaretto and remaining 1 tablespoon brandy in another large bowl. Toss to coat. Let peach mixture stand until sugar dissolves, tossing occasionally, about 15 minutes.
- Divide sliced peaches among 6 dessert bowls or wineglasses. Spoon vanilla ice cream mixture atop peaches. Sprinkle desserts with crushed amaretti cookies. Serve immediately.
TOASTED ALMOND SUNDAES
Provided by Rachael Ray : Food Network
Categories dessert
Time 6m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Soften ice creams to scoop 10 seconds per pint in the microwave or set on kitchen counter 10 to 15 minutes. Put 1 scoop each of caramel ice cream and vanilla ice cream into dessert dishes. Top each with a shot of liqueur. Heat the dessert sauce 40 seconds in microwave (remove the metal top of jar). Pour caramel sauce over sundaes and top with whipped cream and bits of smoked almonds.
ALMOND PEACH SUNDAE
Number Of Ingredients 7
Steps:
- Drain peaches and place the liquid in a saucepan. Stir in cornstarch, cinnamon and nutmeg. Cook and stir over medium-high heat until thickened, about 2-3 minutes. Stir in extract, almonds and peaches. Heat through. Serve warm over ice cream.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
IMPERIAL PEACH SUNDAES
Categories Dessert Quick & Easy Peach Pine Nut Amaretto Summer Anise Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to low, cover partially, and simmer gently until peaches are tender, about 15 minutes. Cool completely in saucepan. Discard star anise. (Sauce can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Scoop ice cream into dessert goblets. Spoon peach sauce over; sprinkle with pine nuts and serve immediately.
- *Brown star-shaped seedpods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.
PRALINE-PEACH BROWNIE SUNDAES
Desert for Jodi Trigg of Toledo, Illinois is delectable with Praline-Peach Brownie Sundaes, which use pre-made brownies and store-bought ice cream to create a thick and rich peach sauce. Pecans add a bit of crunch to a perfect sweet ending on a warm summer night.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, whisk the brown sugar, cream, butter and cinnamon until smooth. Bring to a boil; cook and stir for 6-7 minutes or until thickened. Remove from the heat; stir in the peaches, pecans and vanilla. Cool for 10 minutes. , Place brownies in dessert dishes; top with ice cream and peach sauce. Garnish with additional peach slices if desired.
Nutrition Facts : Calories 566 calories, Fat 32g fat (12g saturated fat), Cholesterol 63mg cholesterol, Sodium 289mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 3g fiber), Protein 7g protein.
PEACH & ALMOND SLICES
A fruity pud is a brilliant way to end a meal - this speedy number can be whipped up in minutes, then cooked while you're eating your main course
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/gas 7. Unroll the pastry on a lightly floured surface and cut in half horizontally. Slice each half into 3.
- Lay the pastry sheets on a baking sheet. Use a knife to mark a 1cm border on each - be careful not to go all the way through. Prick inside the border with a fork, then brush all over with beaten egg.
- Bake for 10 mins until golden and slightly risen. Divide the marzipan equally between the pastry squares and fan out the peach slices on top, followed by a sprinkling of almonds.
- Put the slices back into the oven for 10 mins until they have puffed up and are golden. Serve with a dollop of crème fraîche.
Nutrition Facts : Calories 408 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.69 milligram of sodium
FRESH PEACH SUNDAE SAUCE
Found this one on the recipe wall at Wilson Farms in Lexington MA. I haven't tried this yet (I haven't come across good fresh peaches lately), but I definitely intend to. If you prefer, the oj can be subbed with orange liqueur or peach brandy.
Provided by Muffin Goddess
Categories Sauces
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a 2-quart saucepan, stir together the sugar, cornstarch, nutmeg and cinnamon. Mix in the water and juice. Bring this to a boil over medium heat, stirring constantly. Reduce heat and simmer for one minute.
- Stir in the peaches and continue simmering for 4 to 5 minutes, stirring occasionally, until peaches soften slightly. Remove from heat. Because the peaches will continue to cook in the hot syrup, you don't want to overcook them while pan is on the heat.
- Serve warm or cold over ice cream.
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