PEACH-AMARETTO SUNDAES
Categories Dessert Freeze/Chill Quick & Easy Peach Amaretto Summer Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine ice cream, 3 tablespoons amaretto and 1 tablespoon brandy in large bowl. Stir to blend well. Cover and freeze until firm. (Can be prepared 2 days ahead. Keep ice cream mixture frozen.)
- Combine peaches, sugar, remaining 2 tablespoons amaretto and remaining 1 tablespoon brandy in another large bowl. Toss to coat. Let peach mixture stand until sugar dissolves, tossing occasionally, about 15 minutes.
- Divide sliced peaches among 6 dessert bowls or wineglasses. Spoon vanilla ice cream mixture atop peaches. Sprinkle desserts with crushed amaretti cookies. Serve immediately.
GRILLED-PEACH SUNDAES WITH SALTED BOURBON-CARAMEL SAUCE
This recipe came to The Times from John Currence, the celebrated chef in Oxford, Miss. It is a meditation on the delights of summer: fresh, juicy peaches, cold buttermilk and whipped cream -- and grilling. The alcohol from the bourbon will burn off when you mix it into the caramel, so don't worry about serving it to children.
Provided by Christine Muhlke
Categories dessert
Time 1h
Yield Serves 4
Number Of Ingredients 19
Steps:
- Prepare the peaches: Heat a charcoal grill while you bring a saucepan of water to simmer. Score the bottom of each peach with an X, then blanch for about 45 seconds, until skin near the X looks loose. Remove peaches with a slotted spoon and cool in a bowl of ice water. Peel the peaches. Then, with a paring knife, start at the stem of the peach and make a single cut around to the tip. Rotate hands in opposite directions, twist and free flesh from pit.
- Lay the peach halves cut side up and brush lightly with peanut oil; sprinkle with salt. Place the peaches cut side down on grill (you can also use a stovetop grill pan set over medium heat) and cook until there are grill marks, about 2 minutes. Brush with oil and sprinkle with salt. Flip and grill the other side.
- Make the pecans: Toss the first four ingredients in a bowl; spread on a nonstick cookie sheet and bake at 350 degrees for 12-15 minutes, or until nicely toasted. Remove and toss with the sugar.
- Make the caramel: Combine the sugar, water and corn syrup in a saucepan and bring to a low boil. Gently swirl the mixture in a circular motion (do not stir) and allow it to boil down until it is a deepamber caramel, at least 10 minutes. Carefully whisk in the cream, protecting your hand from the steam. Immediately whisk in the butter and continue to stir over low heat until mixture is smooth. Stir in salt and bourbon and whisk again. Remove from heat and allow to cool before using.
- Make the whipped cream: Whip the cream until soft peaks form. Stir in powdered sugar and vanilla and whip to stiff peaks. Drizzle in the buttermilk and whip until incorporated. Refrigerate until ready to use.
- To assemble: Place 2 peach halves in a bowl; scoop ice cream into each pit and add a dollop of whipped cream. Sprinkle with pecans and drizzle salted bourbon-caramel sauce over the whole shebang.
Nutrition Facts : @context http, Calories 1130, UnsaturatedFat 41 grams, Carbohydrate 91 grams, Fat 83 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 37 grams, Sodium 997 milligrams, Sugar 87 grams, TransFat 1 gram
FRESH PEACH AND TOASTED MACAROON SUNDAES
From Bon Appetit, July 1993. Nectarines or other fruit could also be used. For a prettier presentation, serve in parfait glasses.
Provided by swissms
Categories Frozen Desserts
Time 28m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Spread macaroon crumbs on baking sheet. Bake until golden brown, stirring occasionally, about 8 minutes. Cool. (Can be made 1 day ahead. Cover; store at room temperature.).
- Combine peaches, sugar, bourbon and lemon juice in medium bowl. Let stand at room temperature until sugar dissolves and syrup forms, stirring occasionally, about 15 minutes.
- Scoop ice cream into deep bowls. Spoon peaches and juice over. Sprinkle with macaroon crumbs and serve.
Nutrition Facts : Calories 342.4, Fat 8.3, SaturatedFat 4.9, Cholesterol 31.7, Sodium 57.9, Carbohydrate 51.5, Fiber 2.9, Sugar 47.5, Protein 4
ROASTED PEACH SUNDAE SAUCE
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Lay the peaches out on the lined baking sheet and sprinkle with 2 tablespoons of the brown sugar. Roast until lightly caramelized and tender, 25 to 30 minutes. Let cool slightly.
- In a small saucepot, melt the butter over low heat. Add the honey, cinnamon, lemon juice, remaining 1 tablespoon brown sugar and a pinch of kosher salt. Add the peaches. Bring to a simmer and cook, stirring occasionally, until the liquid is slightly reduced, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract. If the sauce is too thick, add 1 tablespoon of water. Serve warm over vanilla ice cream.
GINGERED PEACH AND BROWN SUGAR SUNDAES
Here, sliced fresh peaches and a rich brown sugar caramel sauce accent scoops of ginger-flavored frozen mousse. Margarita glasses make terrific sundae dishes.
Yield Makes 8 Servings
Number Of Ingredients 13
Steps:
- For mousse: Whisk first 3 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 170°F, about 3 minutes. Remove bowl from over water. Add ginger and vanilla. Transfer mixture to processor and puree until fluffy, about 5 minutes. Pour puree into large bowl. Refrigerate until cool, about 20 minutes.
- Beat cream in another large bowl until stiff peaks form. Fold cream into egg mixture. Cover and freeze overnight.
- For sauce: Combine first 5 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves and butter melts. Increase heat to high and boil until sauce thinly coats back of spoon, stirring occasionally, about 4 minutes. Cool slightly. (Mousse and sauce can be made 1 week ahead. Keep mousse frozen. Cover and refrigerate sauce. Before serving, stir sauce over low heat just until warm.)
- Spoon frozen mousse into 8 margarita glasses. Drizzle some warm sauce over each. Top with peaches and almonds.
COCONUT-MACAROON SUNDAES
These macaroons can be refrigerated for up to 3 days or frozen for up to a week. Top them with your favorite fruit if raspberries are unavailable.
Provided by Martha Stewart
Categories Cookie Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Coat an 8-inch square cake pan with nonstick spray. Line pan with 2 pieces parchment paper in both directions, leaving 2 inches overhang on all sides. In a food processor, combine coconut, egg whites, sugar, salt, and vanilla; process, scraping bowl as needed, until coconut is finely chopped, about 1 minute.
- Transfer mixture to pan, pressing firmly to evenly distribute; smooth top. Bake until top is deep golden brown, about 1 hour. Let cool completely in pan on a wire rack.
- Place 1/4 cup chocolate in a medium microwave-safe bowl. Microwave in 30-second increments, stirring each time, until chocolate is melted but not hot. Invert pan and peel parchment from macaroons; cut into 9 pieces. Line a baking sheet with parchment. Dip bottom half of each macaroon into melted chocolate, letting excess chocolate drip back into bowl. Arrange macaroons, chocolate side up, on prepared sheet. Refrigerate until chocolate is firm, 20 minutes (or up to 3 days). Reserve remaining chocolate.
- To serve, melt remaining chocolate. Top each macaroon with a scoop of vanilla ice cream. Drizzle with melted chocolate and serve with raspberries.
Nutrition Facts : Calories 544 g, Cholesterol 26 g, Fat 315 g, Fiber 7 g, Protein 10 g
FRESH PEACH SUNDAE SAUCE
Found this one on the recipe wall at Wilson Farms in Lexington MA. I haven't tried this yet (I haven't come across good fresh peaches lately), but I definitely intend to. If you prefer, the oj can be subbed with orange liqueur or peach brandy.
Provided by Muffin Goddess
Categories Sauces
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a 2-quart saucepan, stir together the sugar, cornstarch, nutmeg and cinnamon. Mix in the water and juice. Bring this to a boil over medium heat, stirring constantly. Reduce heat and simmer for one minute.
- Stir in the peaches and continue simmering for 4 to 5 minutes, stirring occasionally, until peaches soften slightly. Remove from heat. Because the peaches will continue to cook in the hot syrup, you don't want to overcook them while pan is on the heat.
- Serve warm or cold over ice cream.
SPICED PEACH SUNDAES
Categories Dairy Fruit Dessert Kid-Friendly Frozen Dessert Peach Pecan Spice Summer Simmer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy large skillet over medium heat. Add brown sugar; stir to blend. Add vanilla, cardamom and nutmeg. Stir 1 minute. Add peaches; toss gently to coat. Cook until sugar mixture melts and peaches are tender but do not fall apart, tossing occasionally, about 5 minutes. (Can be made 8 hours ahead. Cover; chill. Rewarm over low heat before using.)
- Place 2 scoops ice cream in each of 8 bowls. Spoon peach mixture over ice cream, dividing equally. Garnish with pecans and whipped cream.
IMPERIAL PEACH SUNDAES
Categories Dessert Quick & Easy Peach Pine Nut Amaretto Summer Anise Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to low, cover partially, and simmer gently until peaches are tender, about 15 minutes. Cool completely in saucepan. Discard star anise. (Sauce can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Scoop ice cream into dessert goblets. Spoon peach sauce over; sprinkle with pine nuts and serve immediately.
- *Brown star-shaped seedpods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.
PEACH SUNDAES WITH BOURBON-PECAN SAUCE
Categories Bourbon Fruit Nut Dessert Frozen Dessert Peach Pecan Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place lemon juice in medium bowl. Peel and pit peaches. Slice thinly into bowl; toss to coat with lemon juice. Melt butter in heavy saucepan over medium heat. Add brown sugar and stir until mixture thickens and bubbles. Add cream 1 tablespoon at a time and stir until sugar dissolves and sauce is thick and smooth, about 3 minutes. Stir in peaches, pecans and bourbon. Cook until sauce is heated through, stirring constantly, about 1 minute longer.
- Scoop ice cream into bowls. Spoon sauce over and serve.
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PEACH MACARONS - BETTER HOMES & GARDENS
From bhg.com
Total Time 1 hrCalories 84 per serving
- Preheat oven to 325°F. Line three large cookie sheets with parchment paper. On a fourth sheet of parchment paper, use a permanent marker to draw 1 1/2-inch circles, 1 inch apart. Set aside.
- Fill a 2-qt. saucepan with 1 1/2 inches water. Bring to boiling over medium-high heat. Reduce heat to medium-low to maintain a gentle simmer. In the metal bowl of a stand mixer combine 90 g egg whites, 127 grams granulated sugar, salt, and cream of tartar. Place bowl over simmering water, making sure the water does not touch bottom of bowl. Cook 8 to 10 minutes or until sugar is dissolved (about 150°F), stirring constantly with a rubber or silicon spatula.
- Meanwhile, using a coarse-mesh sieve, sift together almond flour and powdered sugar into a large bowl. Discard any larger pieces (up to 1 Tbsp.) that remain in sieve. Add 80 g egg whites to flour mixture and stir with a spatula until a thick paste forms. The mixture may seem crumbly at first, but will come together after mixing.
- Fold and press one-third of the meringue into almond flour paste. Repeat, folding and pressing in remaining meringue by thirds. Batter will be thick at first, but will loosen as you fold. Pressing the mixture during folding helps to release air bubbles. Continue folding until batter falls off the spatula in a thick ribbon, and you can draw a figure 8. Batter should be loose enough that it does not hold its shape, but stiff enough that you can still see the figure 8 after about 10 seconds. It is better to slightly undermix than to overmix. The batter will appear grainy, but the cookies will smooth out as they bake.
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