Chocolate Dipped Peaches Recipes

CHOCOLATE-DIPPED PEACHES

Steps:

• Cut each peach half into 4 wedges.
• Dip into chocolate; place on plate.
• Sprinkle with nuts.
• Serve immediately.

CHOCOLATE PEACH DESSERT

Steps:

• In heavy saucepan, blend condensed milk & butter, & cook over low heat, stirring occasionally, just until butter melts.
• In large mixer bowl, combine cream cheese, vanilla & almond extracts, beating until fluffy.
• Gradually add condensed milk mixture, beating until smooth.
• Add cocoa & beat well, then refrigerate 5 minutes.
• Beat whipping cream until stiff.
• Gradually fold the stiff cream into chocolate mixture.
• Fold in chopped peaches.
• Line bottom & sides of a glass bowl with cake slices neatly positioned, then spoon in chocolate mixture.
• Refrigerate 5-6 hours, then garnish with reserved peach slices & serve.

CHOCOLATE-DIPPED FRUIT

Steps:

• Finely chop a 4-ounce bar of dark chocolate; microwave on 50% power until almost melted, about 2 minutes. Stir until smooth. Dip dried mango, papaya and/or apricot pieces in the chocolate, place on a parchment-lined baking sheet and chill until set, about 10 minutes.

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Melt the chocolate and cream together in a bowl set over simmering water until just melted. Stir and remove from the heat. Dip each strawberry in the chocolate and set aside on waxed or parchment paper to dry.

CHOCOLATE-DIPPED APRICOTS

Steps:

• Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30).
• Hold an apricot half securely between your thumb and forefinger, and dip it halfway into the chocolate. Remove the apricot from the chocolate, gently shake off the excess chocolate, and place the apricot half on the paper. Repeat with the remaining apricot halves. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the apricot halves will keep for 2 weeks in the refrigerator. They are best eaten at room temperature.
• VARIATIONS
• Substitute dried peaches or dried pears for the apricots. Dip these halfway into the chocolate on the diagonal for an interesting design.

BAKED PEACHES WITH CHOCOLATE

Steps:

• Preheat the oven to 375.
• Grease a shallow baking dish with butter.
• Place cookies, grated chocolate, and butter in bowl and mix together.
• Place the peaches in a separate heatproof bowl and cover with boiling water.
• Let stand for one minute, then transfer to a bowl of cold water and let stand for additional minute.
• Remove the peaches from the skin.
• Cut each peach in half and remove pit.
• Using a teaspoon, scoop out a little flesh from each peach half.
• Chop the flesh and add to the cookie mixture.
• Fill each peach half with the amaretti cookie mixture, then sprinkle with sugar.
• Bake in the oven for 30 minutes, or until the peaches are soft and the filling is crisp.
• Transfer to a serving plate and serve hot with creme fraiche or sour cream.

CHOCOLATE-DIPPED BEAR PAWS

Steps:

• In a medium bowl, beat butter with sugar on medium-high speed until light and fluffy, about 2 minutes. Add flour, spices, salt, and almonds and beat well on low speed until dough starts to come together, about 1 minute. Cover bowl with plastic wrap and refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees. Brush 2 madeleine pans with softened butter. Press 2 packed tablespoons of dough into each mold (dough should be level with top of mold).
• Bake until edges are brown, about 20 minutes. Let cool 10 minutes in pans on a wire rack. Turn pans upside down over rack and tap to release cookies from mold. Let cool completely on rack.
• Melt chocolate in a metal bowl set over (not in) a pan of simmering water, or in a double boiler. Dip each cookie on the diagonal into chocolate, then place on a parchment-lined baking sheet. Refrigerate until chocolate is set, about 30 minutes.

CHOCOLATE & GINGER BAKED PEACHES

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. Butter a large, shallow ovenproof dish. Cut the peaches in half and remove the stones, then stand the peaches cut-side up in the dish.
• Put the ginger biscuits into a tough plastic bag, seal the bag and bash the biscuits with a rolling pin until they're roughly crushed. Tip them into a bowl and mix in the chocolate, two-thirds of the chopped ginger, the egg yolk, dessert wine and orange zest until everything is evenly mixed.
• Divide the mixture equally between the peach halves, mounding it into the holes left by the stones. Pour the white wine around the peaches, dot them with the butter and bake for 20 minutes, or until tender. (This can be made up to a day ahead, kept in the fridge once cool, then gently reheated, in two batches, on Medium in the microwave for 4-5 minutes each batch.) To serve, spoon over the cooking juices and scatter with the remaining ginger. Serve warm.

CHOCOLATE-DIPPED PEARS

Steps:

• Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.
• Starting at bottom of each pear, use a teaspoon to remove core, leaving stem at top intact. Dip bottom three-quarters of each pear in chocolate. Transfer to a parchment-lined plate, and refrigerate until chocolate has set, at least 15 minutes (and up to 2 hours). Bring to room temperature before serving.

CHOCOLATE DIPPED APPLES

Steps:

• Insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem. Place the roasted peanuts and candies on separate plates. Set aside.
• Place the chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from the heat. Dip apples into the melted chocolate, turning to coat completely. Dip or roll in candy or nuts, then place on a sheet of waxed paper. Repeat with remaining apples. Allow apples to set at room temperature until the chocolate is firm, about 20 minutes, before serving.