Caramelized Peach Salad Recipes

CARAMELIZED PEACHES OR NECTARINES

Steps:

• Set a strainer over a bowl and cut the nectarines into the strainer, so their juice collects in the bowl.
• Heat the butter in a non-stick skillet over medium heat.
• When it is hot but not smoking, add the nectarines and sauté them until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes.
• Sprinkle the sugar over them and sauté until the juices further thicken and the sugar caramelizes slightly, about 1 minute. You may want to increase the heat under the pan to medium-high.
• Add the lemon juice and sauté until the juices thicken, then add any nectarine juice that collected in the bowl, and shake the pan so that all is well blended.
• Let the nectarines cook, shaking the pan occasionally, until the juices are very thick, which will take a minute or so. The total cooking time will be about 6 minutes.
• Transfer the nectarines to 4 warmed dessert plates, or to a warmed serving dish, let sit for about 4 minutes so they are not blistering hot when served.

CARAMEL PEACH UPSIDE-DOWN CAKE

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9-inch cake pan, line bottom with parchment paper and brush the paper with butter.
• Caramel peaches: Combine the sugar, corn syrup, allspice and water in a medium saucepan. Stir over medium heat until the sugar dissolves. Increase the heat to high, and continue to cook, without stirring, until the mixture becomes an amber caramel, about 5 minutes. Pour the caramel into the prepared pan and set aside to cool.
• Halve and pit the peaches, but leave their skins on. Cut each half into 3 wedges. Arrange the wedges in concentric circles in the pan. Set aside while you make the cake batter.
• Cake: Whisk the all-purpose flour, white corn flour, baking powder, baking soda, and salt in a medium bowl.
• Slowly mix the butter and sugar in a large bowl with a hand-held electric mixer. Increase the speed to high, and continue beating until the butter is light and fluffy, about 5 minutes. Add the eggs 1 at time, waiting for each to be fully incorporated before adding the next.
• While mixing at a low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour. Increase the speed to medium and mix briefly to make a smooth batter. Pour the batter over the peaches and smooth over.
• Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Cool the cake in the pan on a rack, about 20 minutes.
• Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Serve warm or at room temperature with ice cream or whipped cream, if desired.
• Serving suggestions: Vanilla ice cream or whipped cream.

CARAMELIZED PEACH SALAD

Steps:

• Start by heating up a deep sauté pan or cast iron skillet on medium heat. While it's heating up, slice your peach into long, 1/2 inch thick slices. When it's hot, melt your butter in the pan and add the peaches. Give them 3 minutes on each side then toss in the pecans, cranberries, maple syrup and salt. Give it all a stir then, if you'd like, deglaze the pan with the bourbon and remove from the heat. In a large bowl toss your spinach and dressing so that the leaves are coated. Add the blue cheese and the caramelized peach mix from the pan and keep tossing until it's all mixed in.

TYSON CHICKEN, PEARS AND CARAMELIZED PECAN SALAD

Steps:

• 1. Place chicken, lettuce, pears, blue cheese and onions in a large bowl. Toss gently to combine.
• 2. Divide salad among 4 serving plates. Drizzle with vinaigrette dressing. Sprinkle with pecans.
• 3. Serve with additional dressing on the side and soft bread sticks or crackers. Refrigerate leftovers.
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SPINACH SALAD WITH CARAMELIZED PECANS

Steps:

• Melt butter in small frying pan over low heat.
• Add pecans and brown sugar.
• Cook 2 to 3 minutes, stirring constantly until mixture is caramelized.
• Spread out on wax paper to cool.
• In bowl toss together spinach, pecans, apple and cheese.
• Add oil and vinegar and toss again until everything is coated.
• Chef's note: To make ahead for a special dinner--toss apple with dressing. Layer on greens, cheese and pecans. Cover with plastic wrap and put in refrigerator until needed, tossing just before serving.

CARAMELIZED PEACHES

Steps:

• Combine sugar, salt, and cinnamon in a large bowl; add peaches, and toss to coat well. Heat a large skillet over medium-high heat. Add peaches, cut sides down, and sprinkle with remaining sugar-cinnamon mixture from bowl. Cook, turning peaches after 5 minutes, until sugar caramelizes and peaches are tender, 7 to 8 minutes.
• Add brandy; cook until reduced, about 1 minute. Add butter and cream; swirl to melt butter and combine. Cook until thick, about 1 minute.

CARAMEL PEACH SAUCE

Steps:

• Bring a medium saucepan of water to a boil. Meanwhile, prepare an ice-water bath. Place peaches in boiling water for 1 to 2 minutes, remove with a slotted spoon, and transfer to ice-water bath. Remove skin, and cut peaches in half. Remove and discard pits, and slice each half into 6 wedges.
• Combine sugar and 1/2 cup water in a small saucepan; cover, and cook over medium-high heat until sugar is completely dissolved, 3 to 4 minutes. Uncover, reduce heat to medium low, and cook until sugar turns medium amber, about 15 minutes. While cooking, wipe down sides of pan several times with a pastry brush dipped in cold water to prevent crystals from forming.
• Working quickly, remove pan from heat, and stir in peach wedges with a wooden spoon. Return saucepan to heat, and continue cooking, stirring occasionally, until the peaches are soft, about 5 minutes.
• Remove peaches and sugar syrup from heat, and let cool slightly. Transfer half the mixture to a medium bowl, and set aside. Transfer the other half to the bowl of a food processor, and puree until smooth, about 30 seconds.
• Add half the puree (about 3/4 cup) to the caramelized sliced peaches. Cover with plastic wrap, and refrigerate until the cake is served. Reserve the remaining puree to assemble the cake.

CARAMELIZED PEACH ICE CREAM

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Generously butter the cut portion of each peach half and place cut-side down into a baking pan.
• Bake in the preheated oven until mostly cooked and bubbly, about 20 minutes. Turn peaches over with a spatula and sprinkle brown sugar and cinnamon into the juicy halves.
• Cover the pan with foil and continue to bake until peaches are fully cooked and sugar is mixed with butter and juices form a caramel in the pan, about 15 more minutes.
• Meanwhile, heat milk and split vanilla bean in a large pan over medium heat, stirring to avoid any burning. Keep at a low simmer.
• Whisk together egg yolks, white sugar, cornstarch, and vanilla extract in a bowl until well combined.
• When peaches are done, remove skins (and eat them, they're delicious!). Add peeled peaches and all the caramelized juices into the hot milk. Stir to combine and simmer for about 10 minutes.
• Remove vanilla bean and scrape the seeds into the hot milk.
• Use an immersion blender to puree the peaches and the milk. Be careful as the mixture is really hot.
• Slowly whisk 1/2 cup of the hot milk mixture into the egg yolk mixture. Add more hot milk slowly to temper the mixture.
• Remove milk from heat and allow to cool to 170 degrees F (76 degrees C). Whisk in egg yolk mixture and return to low heat, whisking constantly, until a custard forms, 5 to 10 minutes.
• Strain custard through a sieve. Mixture will be really thick, so working it through with a silicone spatula can take up to 10 minutes as you press and stir.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.