Brandied Peach Fool Recipes

BRANDIED PEACHES

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.

PEACH FOOL

Steps:

• Heat a medium skillet and add the butter. When the butter melts, add the peaches and 1/4 cup sugar. Stir to blend and cook for 1 minute. Remove the skillet from the heat and add the orange liqueur. Return the skillet to the heat and cook the peaches over medium heat until they are tender when pierced with the tip of a knife, 1 to 2 additional minutes. Transfer the peaches to a platter and spread them out. They will cool more quickly that way. Refrigerate so they cool completely.
• In the bowl of an electric mixer fitted with the whisk attachment (or, alternatively, with a whisk by hand) whip the cream until it forms soft peaks. Whisk in the remaining 3 tablespoons sugar and the vanilla. Whip until fairly firm in texture. When the peaches are cooled, fold them (and any cooking liquid sitting on the platter) into the whipped cream and transfer to a serving dish or individual glasses. Refrigerate until ready to serve.

BRANDIED STRAWBERRIES

Steps:

• Combine the sugar, orange and lemon zest and 3/4 cup water in a medium saucepan over medium heat. Bring to a simmer and cook 5 minutes, stirring to dissolve the sugar.
• Remove from the heat and stir in the strawberries and brandy; let cool to room temperature, 1 to 2 hours. Ladle the strawberries and syrup into a large jar (or multiple smaller jars) and refrigerate at least 24 hours or up to 2 months.

BRANDIED PEACH CUSTARD PIE

Steps:

• Preheat the oven to 450 degrees.
• For the peaches: Over high heat, in a saute pan, heat the butter. When the butter is hot add the sugar. Stir until the sugar is dissolved. Add the peaches and saute for 5 to 6 minutes, or until the sugar starts to turn dark amber in color. Incorporate the brandy into the peach mixture. Carefully ignite the brandy and flambe the peaches. Remove from heat and allow to cool, about 10 minutes.
• For the custard: In a mixing bowl, whisk all the ingredients together until fully incorporated. In an unbaked pie crust, spoon the brandied peaches over the pie crust. Place the crust in the oven and pour the custard into the shells. This prevents spilling the custard in the oven. Bake for 1 hour or until the custard sets. Place foil around the crust for the first 30 minutes and then remove. This keeps the crust from getting too brown. Allow to cool for about 30 minutes. Place a slice of the pie on the plate and garnish with powder sugar, whipped cream, and fresh mint.
• For the crust: In a mixing bowl, combine the flour, salt and sugar. Add the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough. Wrap the dough in plastic and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. This recipe will make two pie crusts.
• For the individual crust: Divide the dough into fourths. Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-thick.
• For the whole pie crust: Roll out the dough on the floured surface into a circle about 14 inches in diameter and 1/8 inch thick. Gently fold the circles of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.

NEELYS' PEACH FOOL

Steps:

• Add the sugar, vanilla, peaches and lemon juice to a large saucepan over medium-high heat. Stir until the sugar begins to melt, 1 to 2 minutes. Cover, reduce the heat to medium and simmer 5 minutes.
• Meanwhile, add the cornstarch to a small bowl and mix with 1 tablespoon water. Remove the cover from the peach mixture and stir in the cornstarch. Keep stirring until thick, about 1 minute. Once the mixture is thickened, remove from the heat and allow to cool. Refrigerate until chilled, at least 30 minutes.
• To serve, layer the yogurt and peaches in a serving glass.

BRANDIED PEACH SAUCE

Steps:

• Combine the water, brandy, preserves, sugar, and salt in a medium heavy saucepan.
• Bring to a boil, stirring occasionally until the sugar dissolves.
• Reduce the heat to medium, add the peaches and cook for 3-5 minutes, or until the peaches are tender.
• Remove the peaches from the pan with a slotted spoon and place in a serving bowl.
• Cook the syrup until very thick- about ten minutes.
• Toss with the peaches and vanilla.
• The sauce can be served immediately, or can be served at room temperature or chilled.

BRANDIED PEACH COMPOTE CAKE

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.

BRANDY BAKED PEACHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking dish with cooking spray.
• Arrange peaches cut-side up in the prepared baking dish.
• Put butter in a saucepan over medium-low heat, add almonds, and heat together until butter melts, about 2 minutes. Stir honey, brown sugar, and cinnamon into the melted butter; bring to a simmer and add brandy and salt. Stir to dissolve the salt, remove saucepan from heat, and add vanilla extract; pour the mixture over the peaches.
• Bake peaches in preheated oven until the peaches are cooked through, about 30 minutes.

BRANDIED PEACH COBBLER

Steps:

• For filling, in a large bowl, combine all filling ingredients except cooking spray. Let stand 30 minutes, stirring often. Meanwhile, preheat oven to 375°F and spray an 11x7x2 inch baking dish with cooking spray.
• For topping, in medium bowl, combine flour, sugar, baking powder, cinnamon and salt; mix well. Add oil and milk; blend well. Fold in pecans. Pour peach mixture into baking dish. Evenly drop topping mixture by rounded tablespoons over peach mixture. Bake 45 to 55 minutes or until brown and bubbly. Serve cold or at room temperature with vanilla ice cream.

BRANDIED PEACH PARFAITS

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 PEACH CUSTARD PIE

Steps:

• Preheat oven to 450°F Heat butter in a large saute pan over high heat. Add the granulated sugar and stir until it dissolves.
• Add the peaches and cook, stirring, until the sugar starts to turn dark amber in color, 5 to 6 minutes.
• Add the brandy, CAREFULLY ignite it, and flambe the peaches. Remove from heat and allow to cool for about 10 minutes.
• In a large mixing bowl, combine the heavy cream, eggs, brown sugar, cinnamon and nutmeg and whisk until smooth.
• Fit the rolled-out dough into 9-inch pie pan, trimming and crimping the edges. Spoon the peach mix into piecrust.
• Place aluminum foil around the crust to prevent it from browning too much, then bake for 30 minutes.
• Remove foil, then pour the cream mixture over peaches. Bake until custard set, about 1 hour. Remove from oven and let cool for about 20 minutes.

BRANDIED-PEACH PORK CHOPS

Steps:

• Pat pork chops dry, then sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper (total).
• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook pork chops, turning once, until browned and just cooked through, 10 to 12 minutes total. Transfer to a platter and keep warm, loosely covered with foil. Pour off all but 1 tablespoon fat from skillet.
• Heat butter in skillet over medium heat until foam subsides, then cook shallots with thyme, stirring occasionally, until tender and golden-brown, about 5 minutes.
• Add 1/4 cup brandy to skillet and carefully ignite with a kitchen match (use caution; flames will shoot up), then cook over medium heat, scraping bottom of skillet to loosen brown bits. When flames subside, add peaches, preserves, and 1/4 teaspoon each of salt and pepper and cook, covered, until peaches are tender and juicy, about 3 minutes. Stir in remaining tablespoon brandy, any meat juices from platter, and salt and pepper to taste, then spoon sauce over chops.

BLUEBERRY PEACH FOOL

Steps:

• In a small saucepan, combine the peaches, sugar, apple juice, cinnamon and salt. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until peaches are tender. Cool slightly. , In a blender, process peach mixture until smooth. Transfer to a small bowl; cover and refrigerate until chilled. , Just before serving, whip cream until it begins to thicken. Add vanilla; beat until soft peaks form. Fold into peach mixture. In parfait glasses, alternately layer blueberries and cream mixture.

BRANDIED POACHED PEACHES

Steps:

• Bring sugar, orange juice, water, zest, and vanilla bean to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved. Add peaches, stem ends up. Cover pan and reduce heat, then poach peaches at a bare simmer 8 minutes. Turn peaches over and continue to poach, covered, until tender, 7 to 8 minutes more.
• Transfer peaches with a slotted spoon to a bowl or shallow dish to cool, reserving poaching liquid in saucepan. Lift out vanilla bean pod and scrape seeds into poaching liquid, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Pour syrup through a sieve into a small bowl or glass measure and cool. Stir in brandy (to taste).
• Peel peaches and serve whole with syrup.

PEACHES IN BRANDY

Steps:

• Prepare peaches (dip peaches into boiled water, then into ice-cold water--skins will slip off; then halve and twist to remove the pit).
• Make a syrup with the sugar & water in a large sauce-pan; stir mixture until it boils.
• To the boiling syrup, add peach halves and extract.
• When fruit is cooked (5-7 min), remove pan from heat, drain (reserve); cool fruits and spoon carefully into prepared jars.
• Half fill jars with reserved syrup, run a butter knife down the jar to remove air bubbles; fill jars to the top with BRANDY.
• Seal jars with lids, shake gently to mix syrup and brandy.
• Store in a cool dark place--use within six months.
• I've also added a pinch of cinnamon and cloves with VERY good results.

BRANDIED PEACH CAKE

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.