Baked Peaches With Pistachio Nuts Recipes

BAKED PEACHES WITH PISTACHIO NUTS

Steps:

• Heat oven to 350 degrees.
• Coarse chop pistachios and biscuits.
• Put into a bowl and mix into a paste with the almonds, sugar, cinnamon, egg yolk, and orange blossom water or rose water.
• Fill the cavity of each peach generously with this mixture, and arrange the fruit closely in a medium size baking dish.
• SYRUP:.
• Dissolve the honey in 300ml water over a gentle heat, add cinnamon sticks, orange strips and boil for 5-6 minutes until slightly thickened.
• Stir in orange blossom water or rose water and pour around the peaches.
• Bake 15 minutes or until the peaches look soft without falling apart, basting occasionally.
• Serve with yoghurt or fromage frais.

ROAST PISTACHIO-STUFFED PEACHES WITH ORANGE BLOSSOM CREAM

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the peach halves in a gratin dish in a single layer without too much space around them (otherwise the apple juice will simply reduce and burn).
• Crush the pistachios roughly using a pestle and mortar, then mix in the lemon zest, sugar, egg and 1 tsp orange blossom water. Fill the cavity of each peach with this stuffing, mounding it over the top if you have too much.
• Mix the apple juice with the rest of the orange blossom water and pour it around the peaches. Bake for 30-45 mins, depending on ripeness. The peaches should be tender and slightly caramelised on the top.
• Whip the cream until it holds its shape, then add the orange zest and sugar, and taste for sweetness. Stir in 1/2 tsp of the orange blossom water and taste. Add more if you like, but be careful not to make the cream too perfumed.
• Serve the peaches at room temperature, with a little icing sugar sifted on top, some of the cooking juices spooned around and the cream on the side.

BAKED PEACHES 'N CREAM

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange brown sugar, 1 teaspoon per peach, in a 9x13-inch baking dish. Top each brown sugar mound with a piece of butter and a sprinkle of cinnamon. Place a peach half, cut-side down, on top of brown sugar-butter.
• Bake in the preheated oven until peaches are soft, 15 to 20 minutes.
• Plate 2 warm peaches per serving and top with 1 scoop vanilla ice cream.

BAKED NECTARINES WITH PISTACHIOS

Steps:

• Preheat oven to 400 degrees. Chop 3 tablespoons pistachios in a food processor until finely ground. Add butter, confectioners' sugar, almond extract, and salt. Process until combined.
• Place nectarines, cut side up, on a baking sheet, and squeeze lemon over top. Place a generous tablespoon of pistachio mixture on each nectarine half. Chop remaining tablespoon pistachios, and sprinkle on top. Bake until fruit is tender and topping is crisp, 10 to 15 minutes. Let cool for 5 minutes. Transfer to 4 plates.
• Whisk together creme fraiche and granulated sugar. Spoon over nectarines, and serve.

PEACHES AND PISTACHIOS YOGURT CUP

Steps:

• Remove 1 tablespoon yogurt from yogurt container. Stir in 1 tablespoon of the diced peaches and 2 teaspoons of the pistachio nuts. Top with the remaining peaches and pistachios. Enjoy!

BAKED MARSALA PEACHES

Steps:

• Preheat oven to 350 degrees F.
• Half the peaches and remove their stones, place in a bowl and pour boiling water over them, drain them after 30 seconds, slip of their skins.
• Place the peaches in a shallow baking dish, mix the sugar with the Marsala and pour over the peaches.
• Add the vanilla pod and the cinnamon, place in the centre of the oven and bake uncovered for 35 to 40 minutes.
• After that time remove from the oven, put all the juices in a small saucepan.
• Mix the arrowroot with some cold water and add to the juices.
• Then whisk on a low heat until it is slighly thickened and clear again.
• Pour the sauce, over the peaches and leave it to cool, leave the cinamon and vanilla pod in the sauce.
• Cover and refrigerate for a day so the flavors develop.
• Nice served with whipped cream to which you add some vanilla essnece, but serve that in a seperate bowl.