BRANDIED PEACH PARFAITS
Categories Dessert Kid-Friendly Quick & Easy Peach Brandy Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cut a shallow X in bottom of each peach with a sharp paring knife and blanch in a 3-quart saucepan of boiling water 10 seconds. Transfer peaches with a slotted spoon to a bowl of ice and cold water and let stand until cool enough to handle. Peel peaches, then halve lengthwise and pit. Cut peaches into 1-inch pieces, then toss with lemon juice and 2 tablespoons brandy in a bowl.
- Cook sugar in a dry 9- to 10-inch heavy skillet over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling skillet, until deep golden. Carefully add peach mixture (caramel will harden and steam vigorously) and cook, stirring frequently, until caramel is dissolved and peaches are tender, about 5 minutes. Transfer to a bowl and cool to room temperature, stirring occasionally, then stir in remaining tablespoon brandy.
- Spoon 2 tablespoons peach mixture into each glass, then top with a small scoop of ice cream. Repeat with another layer of peaches and ice cream and spoon remaining peaches on top. Serve immediately.
BRANDIED PEACHES
This recipe appeared in an article in The Times by Jane Nickerson. Updated canning instructions were added by Eugenia Bone. You will need two pint-size wide-mouthed Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com.
Provided by The New York Times
Categories project, dessert
Time 7h
Yield Makes 2 pints
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil. Using the tip of a paring knife, make a shallow "X" in the bottom of each peach. Add the peaches, one at a time, to the boiling water and cook for 1 minute. Remove the peach from the water and plunge into a bowl of ice water. Repeat with the remaining peaches. Peel off the skins, then pit the fruit and quarter the flesh.
- In another large pot, combine 3 cups water and the sugar and bring to a boil. Add the peaches and simmer until just soft.
- Have the jars, bands and new lids scalded and ready. (To scald, dip the jars and rims in boiling water. You don't need to sterilize the jars, as you will be processing them for more than 10 minutes.) Simmer the lids in hot water to soften the rubberized flange. Gently pack the peaches into the jars.
- Boil the leftover syrup until it thickens slightly, then spoon it over the fruit, filling the jars ¾ full. Use a butter knife to release any air bubbles caught in the jars. Pour in enough brandy to fill the jars, leaving ¼ inch of headroom. Wipe the rims, cover with the lids and screw on the bands fingertip-tight. Place the jars on a rack in a big pot and cover with 2 to 3 inches of water. Cover the pot and bring to a boil over high heat, then lower the heat to medium and gently boil for 20 minutes. Remove the cover and then, after about 5 minutes, remove the jars. Allow them to cool, untouched, for 4 to 6 hours. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 0 grams, Carbohydrate 91 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 89 grams
POUND CAKE WITH BRANDIED PEACH SAUCE
This peach sauce is so quick and elegant, you'll want to serve it over pound cake, shortcake, ice cream, waffles and whatever your palate desires. -Suzy Horvath, Sheridan, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the water, brandy, sugar, peach preserves and salt. Bring to a boil; reduce heat. Add peaches; cook and stir for 3-4 minutes or until tender. , Remove peaches to a bowl; set aside. Bring sauce mixture to a boil; cook and stir until reduced to 1/2 cup., Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and 1/4 teaspoon vanilla; beat until stiff peaks form., Add reduced sauce and remaining vanilla to peaches; stir gently to combine. Serve with pound cake and whipped cream.
Nutrition Facts : Calories 346 calories, Fat 21g fat (13g saturated fat), Cholesterol 121mg cholesterol, Sodium 159mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
BALTIMORE PEACH CAKE
I've never been to Baltimore, so I can't comment on the current state of affairs, but what I can tell you is that this easy to make, yeast-based cake really is amazing. They say this recipe was brought to Baltimore by German immigrants, who apparently used to top it with caramelized onions. I don't know about onions, but any ripe, sweet fruit should work in this. Serve with ice cream if desired.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 2h55m
Yield 12
Number Of Ingredients 11
Steps:
- Combine sugar and yeast in a bowl. Pour in milk, butter, and egg. Whisk together until sugar is dissolved. Stir in flour, a portion at a time, until mostly moistened, adding more if dough is too wet. Add salt and stir until a soft, slightly sticky dough comes together.
- Cover dough with a damp towel and let rise in a warm spot until doubled in volume, about 1 1/2 hours.
- Grease a 9x13-inch baking dish with 1/2 tablespoon butter. Split peaches in half along the seam and slice halves into quarters, then eighths.
- Transfer dough into the buttered baking dish. Use a spatula to spread dough out to the corners of the dish. Cover with plastic wrap and let rise once more until roughly doubled in volume, 30 to 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Arrange peach slices onto the dough, pressing them in lightly. Drizzle remaining butter on top. Sprinkle Demerara sugar over peaches.
- Bake in the preheated oven until a toothpick inserted into the cake, not through a peach, comes out clean, 40 to 45 minutes.
- Heat apricot preserves up with a splash of water and brush glaze over the top of the cake. Let cool to room temperature before slicing.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 40.3 g, Cholesterol 35.3 mg, Fat 8 g, Fiber 1 g, Protein 5 g, SaturatedFat 4.8 g, Sodium 310.4 mg, Sugar 14.4 g
PEACH BRANDY POUND CAKE
Make and share this Peach Brandy Pound Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h55m
Yield 1 Cake
Number Of Ingredients 14
Steps:
- For Cake: Preheat oven to 325 degrees.
- Cream butter and sugar together,add eggs 1 at a time.
- Mix flour and salt and add alternately with sour cream.
- Stir in flavorings and brandy.
- Pour into a greased and floured Bundt pan.
- Bake 1 to 1-1/2 hours or until tests done.
- Cool cake in pan for 15 minutes, then remove to cool completely.
- Drizzle Glaze atop cake, if desired.
- For Glaze: Mix powdered sugar and brandy together and drizzle over cake.
Nutrition Facts : Calories 6824.6, Fat 261.7, SaturatedFat 153, Cholesterol 1723.7, Sodium 2829.7, Carbohydrate 1045.9, Fiber 10.1, Sugar 757, Protein 83.1
BRANDIED PEACH CAKE
Our friends brought this lovely, scrumptious dessert to dinner over the weekend. It was so good, I had her email me the recipe. She noted in the email that this dessert had one first prize in the state's "best dessert" category a few years back! I can sure see why!! Preparation/Cooking time does not include soaking peaches overnight in brandy. Be sure to do this the night prior to making the cake.
Provided by Sassy in da South
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- Soak peaches in brandy in a closed container overnight.
- Dissolve soda in buttermilk and add vanilla.
- Sift flour, spices and baking powder together.
- Beat egg yolks, and mix with salt, sugar and oil.
- Add buttermilk mixture and flour mixture alternately to egg yolk mixture.
- Add nuts and brandied peaches, then beat egg whites and fold in gently.
- Pour into a 9- by 13-inch pan.
- Bake at 350°F for 45 minutes.
- For the sauce, combine all ingredients and bring to a boil.
- Pour over cake while both are hot.
APRICOT BRANDY AND PEACH SCHNAPPS POUND CAKE
A large and moist cake with a fruity kick! Be sure and add it to your holiday dessert table!
Provided by Judy Cambell
Categories Desserts Cakes Pound Cake Recipes
Time 1h55m
Yield 12
Number Of Ingredients 17
Steps:
- Butter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C).
- In a mixing bowl, cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sift flour with soda and salt; add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes.
- Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute.
- Turn cake out onto plate and punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate.
- Prepare the topping/glaze by combining the apricot preserves, apricot brandy and lemon zest in a sauce pan and boiling for 1 minute. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired.
- Serve the cake with sliced fresh peaches and coat with 1/2 cup citrus juice. Add one basket blueberries and mix together. Pour 1/2 cup peach flavored liqueur and 1/2 cup simple syrup over fruit. (simple syrup made from 1/2 cup sugar boiled in 1 cup water for 1 minute and cooled)
Nutrition Facts : Calories 750.8 calories, Carbohydrate 114.4 g, Cholesterol 142.1 mg, Fat 25.2 g, Fiber 1.7 g, Protein 8.6 g, SaturatedFat 13.3 g, Sodium 289.4 mg, Sugar 82.8 g
UPSIDE-DOWN PEACH CAKE
Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. -Terri Kirschner, Carlisle, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 384 calories, Fat 19g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
BRANDIED PEACH COMPOTE CAKE
Categories Cake Food Processor Dessert Bake Passover Raspberry Peach Brandy Kosher Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 18
Steps:
- For Vanilla Sugar:
- Combine sugar and vanilla bean in processor. Blend 2 minutes. Sift to remove vanilla pieces. (Can be made 2 weeks ahead. Store airtight.)
- For Compote:
- Combine 1/4 cup vanilla sugar, water, brandy, preserves and raspberries, if using in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Add peaches. Bring to boil; reduce heat and cook until peaches are barely tender, about 5 minutes. Using slotted spoon, transfer peaches to strainer set over bowl. Boil syrup until very thick and reduced to scant 1/3 cup, adding any juices that continue to drain from peaches, about 13 minutes. Strain syrup into small bowl; mix in peaches. Cool. (Can be made 1 day ahead. Cover and chill.)
- For Cake:
- Preheat oven to 350°F. Grease bottom of 9-inch-diameter springform pan. Combine cake meal and potato starch in small bowl; whisk to blend. Beat egg yolks and 1/2 cup vanilla sugar in large bowl until thick, about 2 minutes. Beat in margarine, then nondairy creamer and brandy. Beat in dry ingredients. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add 1/2 cup vanilla sugar and beat until stiff but not dry. Fold whites into yolks mixture in 3 additions. Transfer 1 cup batter to small bowl. Cover; chill. Pour remaining batter into prepared pan.
- Bake cake until tester inserted into center comes out clean, about 20 minutes. Cool cake in pan on rack 10 minutes. Maintain oven temperature.
- Spoon reserved 1 cup batter in 1-inch band around edge of cake. Arrange peaches close together in spoke pattern in center, pressing ends into batter at edge. Spoon 2 tablespoons peach juices over fruit. Bake until band at edge is firm, about 35 minutes. Cool cake in pan on rack; let stand up to 8 hours.
- Cut around pan sides to loosen cake; release sides. Garnish with fresh raspberries, if desired.
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