Chocolate Ginger Baked Peaches Recipes

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GRILLED PEACHES WITH GINGERSNAPS



Grilled Peaches with Gingersnaps image

A light summertime dessert. The gingersnaps give a little crunch and add some snap.

Provided by EJNewman

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 20m

Yield 2

Number Of Ingredients 5

1 firm peach, halved and pitted
1 teaspoon canola oil
2 tablespoons brown sugar
4 scoops vanilla fat-free frozen yogurt
2 gingersnap cookies, crumbled

Steps:

  • Preheat an outdoor grill for high heat, and lightly oil the grate. Brush peach halves with canola oil.
  • Place peach halves on the preheated grill. Grill until tender and peach is warmed through, about 10 minutes. Place the hot peach on a plate skin-side down. Sprinkle with brown sugar, allowing the sugar to melt. Alternatively, use a small torch to caramelize the sugar. Serve each peach half with 2 scoops of vanilla frozen yogurt and gingersnap cookie crumbles sprinkled on top.

Nutrition Facts : Calories 154.8 calories, Carbohydrate 28.5 g, Cholesterol 1.6 mg, Fat 3.4 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 0.4 g, Sodium 65.9 mg, Sugar 24.5 g

BAKED PEACHES



Baked Peaches image

For a dressed-up dessert without the fuss, try these baked peaches. This easy recipe makes a special treat that's different and delicious. -Mildred Stubbs, Rockingham, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 servings.

Number Of Ingredients 6

4 canned peach halves, drained
2 tablespoons chopped walnuts
2 tablespoons brown sugar
1/2 teaspoon grated orange zest
1/8 teaspoon ground allspice
Ice cream, optional

Steps:

  • Place peaches, cut side up, in a 1-qt. baking dish. In a small bowl, combine the walnuts, brown sugar, orange zest and allspice; sprinkle over peaches. Bake, uncovered, at 350° for 20 minutes. If desired, serve warm topped with ice cream.

Nutrition Facts : Calories 186 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 3g fiber), Protein 3g protein.

CHOCOLATE & GINGER BAKED PEACHES



Chocolate & ginger baked peaches image

Life's peaches and cream with chocolate and ginger baked peaches

Provided by Good Food team

Categories     Dessert, Dinner

Time 1h

Number Of Ingredients 9

6 peaches, firm but ripe
12 gingernut biscuits
85g dark chocolate, coarsely grated or finely chopped
3 pieces of stem ginger, finely chopped
1 egg yolk
2 tbsp sweet dessert wine or marsala
finely grated zest of 1 orange
150ml white wine
50g butter

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.

Nutrition Facts : Calories 298 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.63 milligram of sodium

GINGER PEACH PIES



Ginger Peach Pies image

I love ginger in any way, shape or form, so I always look for ways to include it in recipes, especially desserts. Peaches and ginger star in this mini pie that offers the right amount of sweetness and spice. -Rae Endicott, Branson, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 5 mini pies.

Number Of Ingredients 16

3-3/4 cups all-purpose flour
3/4 teaspoon salt
1 cup cold butter, cubed
9 tablespoons shortening, cubed
6 to 9 tablespoons ice water
FILLING:
5 cups sliced peeled peaches
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
1/4 cup crystallized ginger, chopped
1/2 teaspoon salt
2 tablespoons butter, cubed
OPTIONAL TOPPING:
1/2 cup crystallized ginger
1/4 cup coarse sugar

Steps:

  • In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork, until dough forms a ball., Divide dough into seven portions; wrap each in plastic wrap. Refrigerate for about 1 hour or until easy to handle., On a lightly floured surface, roll out five portions of dough to fit a 5-in. pie plate. Transfer pastry to pie plates and trim to 1/2 in. beyond edge of plates; flute edges., In a large bowl, toss peaches with lemon juice. Combine the sugar, cornstarch, ginger and salt. Add to peaches and toss to coat. Transfer to pie shells. Dot with butter. Transfer pies to a baking sheet. , If decorative cutouts are desired, roll remaining pastry to 1/8-in. thickness; cut out with 1-in.cookie cutters. Arrange over pies. If a streusel topping is desired, combine remaining pastry with crystallized ginger and coarse sugar; sprinkle over pies., Bake at 375° for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 567 calories, Fat 32g fat (16g saturated fat), Cholesterol 55mg cholesterol, Sodium 464mg sodium, Carbohydrate 65g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.

GINGER-PEACH CAKE



Ginger-Peach Cake image

A tangy, moist, peachy cake!

Provided by dragonlady5

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 2h30m

Yield 12

Number Of Ingredients 16

2 cups cake flour
4 tablespoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
¼ cup unsalted butter, softened
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon lemon zest
1 tablespoon sour cream
½ cup milk
6 fresh mint leaves, thinly sliced
2 fresh basil leaves, thinly sliced
1 tablespoon grated fresh ginger root
6 fresh peaches - peeled, pitted and chopped

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan.
  • Sift together the cake flour, baking powder, cinnamon, nutmeg, and salt. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well. Beat in the vanilla and lemon zest. Add half of the flour mixture and beat on medium speed to combine. Blend in the sour cream and milk; stir in the remaining flour mixture. Fold in the mint, basil, ginger, and peaches and mix until thoroughly combined. Pour the batter into the prepared pan.
  • Bake in the preheated oven until browned and a toothpick inserted in the cake comes out clean, 50 to 60 minutes. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Nutrition Facts : Calories 178.3 calories, Carbohydrate 29.3 g, Cholesterol 42.5 mg, Fat 5.4 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 3 g, Sodium 580.4 mg, Sugar 9.1 g

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