BERRY-CHERRY PEACH SAUCE
Fresh peaches and berries shine in this pretty, refreshing sauce. It's terrific on ice cream, but also adds a sweet and tangy touch to pancakes, waffles or French toast at brunch. -Sandra Gould, Verndale, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the peaches, blueberries, cherries, 1 cup orange juice and sugar; cook and stir over low heat until sugar is dissolved. Bring to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until peaches are tender., Combine cornstarch and remaining orange juice until smooth; stir into hot fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Serve with ice cream.
Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
CHUNKY CHERRY & PEACH PRESERVES
Out of all the jams I make, this is my grandmother's favorite. She anxiously waits for late June to come because she knows I'll put up as many batches as I can while peaches and cherries are at their peak. -Amy Seiger, McLoud, Oklahoma
Provided by Taste of Home
Time 50m
Yield 7 half-pints.
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine peaches, cherries and lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Stir in extract., Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,
Nutrition Facts : Calories 53 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 13g carbohydrate (13g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
CHERRY-BERRY PEACH PIE
I had an overabundant supply of cherries one year, so I adapted several recipes to use them up. I knew this one was a keeper when I received phone calls from my Mother and Grandmother complimenting me on this pie.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., In a large bowl, combine the peaches, cherries, blueberries and extracts. Combine the sugar, flour, tapioca, salt and nutmeg; sprinkle over fruit and gently toss to coat. Let stand for 15 minutes. , Preheat oven to 375°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in deep-dish cast-iron skillet or other ovenproof skillet. Trim to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/x-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake until crust is golden brown and filling is bubbly, 50-55 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning, if necessary. Cool on a wire rack.
Nutrition Facts : Calories 603 calories, Fat 25g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 542mg sodium, Carbohydrate 91g carbohydrate (50g sugars, Fiber 3g fiber), Protein 6g protein.
CHERRY BERRY PEACH PIE
This recipe was given to me by a friend who is the best pie maker I know. When Bing cherries aren't in season I use raspberries.
Provided by Patty S
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Press one pie crust pastry into a 9-inch pie plate. Cut the remaining pie crust pastry into 3/4-inch strips to be used for the lattice top.
- Mix peaches, cherries, blueberries, and lemon juice together in a large bowl. Add 1/2 cup white sugar, brown sugar, flour, cinnamon, and salt; stir to coat. Pour fruit mixture into the prepared pie crust. Weave a lattice top over the fruit filling using the pie crust strips. Brush top crust with milk; sprinkle with about 1 teaspoon white sugar.
- Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until fruit filling is bubbling and lattice top is lightly browned, 45 to 50 minutes.
Nutrition Facts : Calories 370.5 calories, Carbohydrate 53.1 g, Cholesterol 0.2 mg, Fat 16.5 g, Fiber 2.8 g, Protein 3.7 g, SaturatedFat 4.1 g, Sodium 294.3 mg, Sugar 27.2 g
GROUND CHERRY SAUCE
This sauce is a family favorite that can be frozen or canned, then used as topping, sauce or added to a pie. Use regular sugar or substitute 1/2 cup Splenda for a sugar-free treat. Freeze or process as a jam for later use.
Provided by lauriebj
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 32
Number Of Ingredients 7
Steps:
- Place the water, sugar, vanilla extract, cinnamon, nutmeg, and cloves in a pan over medium-high heat. Bring to a boil, and stir in the cherries. Reduce heat, and simmer until cherries are transparent. Pour into resealable freezer bags and freeze, or pour into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.
Nutrition Facts : Calories 35 calories, Carbohydrate 8.3 g, Fat 0.1 g, Protein 0.3 g, Sodium 0.3 mg, Sugar 6.3 g
CHERRY PEACH PANTRY GALETTE
Provided by Valerie Bertinelli
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Line a cookie sheet or large rimmed baking pan with parchment paper and lay the round of pie crust on top.
- Toss the peaches and cherries with the cornstarch, vanilla, cinnamon and 1/3 cup sugar in a bowl until well combined. Mound the fruit mixture in the center of the dough round and spread slightly, leaving a 1 1/2-inch border. Fold the edges over the fruit, pleating as necessary. Whisk the egg and mix with a tablespoon of water. Using a pastry brush, brush the egg wash on the exposed crust. Sprinkle the remaining tablespoon sugar over the top of the fruit. Bake until the crust is golden brown all over and the fruit juices are thick and bubbling, 30 to 35 minutes. Cool slightly and serve warm or at room temperature.
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