FROZEN PEACHES WITH STRAWBERRIES AND MINT
Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.
Provided by Skye Gyngell
Categories Bon Appétit Frozen Dessert Freeze/Chill Poach Peach Strawberry Summer Dessert Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Sprinkle sugar evenly across bottom of a large straight-sided skillet or Dutch oven and place peaches, cut sides up, in a single layer on top. Scrape in vanilla seeds and add pod; scatter spearmint over. Pour in water to come halfway up sides of peaches. Bring to a very gentle simmer over low heat, stirring once or twice just to dissolve sugar. Cook peaches, turning once, until tender but not falling apart, 5-10 minutes. Let cool.
- Pluck out vanilla pod and spearmint from pot; discard. Stir in lemon juice. Remove skins from peaches (they should slip off easily). Transfer peaches, cut side down, to a 3-qt. shallow baking dish and pour poaching liquid over. Freeze until peaches are icy all the way through but still soft enough to cut with a spoon, 45-60 minutes (poaching liquid should be semifrozen and break into shards when scraped with a fork, just like granita).
- Scatter strawberries over peaches just before serving.
- Do Ahead
- Peaches can be poached 1 day ahead. Let cool in poaching liquid; cover and chill.
STRAWBERRY-PEACH CRISP
I found this recipe on line and changed it to make more sense as it had used 3 cups flour in the filling and I used 3 tablespoons. I used frozen strawberries and fresh Ontario peaches.I also added sliced almonds to the topping. It was so delicious that I will be making it soon when we have guests for dinner. Enjoy!
Provided by I_love2nurse in Can
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Mix the strawberries, peaches, lemon juice, white sugar, first whole-wheat flour, first cinnamon, and nutmeg in an 8 inch square baking dish.
- Make the topping by tossing together the remaining whole-wheat flour, brown sugar, oats, butter, and cinnamon.
- Sprinkle the topping mixture over the strawberry peach filling.
- Bake 35 minutes or until the topping is golden brown and crisp.
- Serve with ice cream or whipped cream.6-.
FROZEN PEACHES
Provided by Alton Brown
Categories dessert
Time 2h20m
Yield 1 pound frozen fruit
Number Of Ingredients 4
Steps:
- Place the sugar, Vitamin C and paprika into a 1-gallon zip-top bag, seal and shake to combine. Add the peaches and toss to coat well. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Return to the freezer.
STRAWBERRY PEACH MELBA
I get "oohs" and "aahs" when setting out this cool, fruity dessert. It combines my three all-time favorites-peaches, strawberries and ice cream. It's so simple I can assemble it for company after we all finish the main course.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, mash strawberries; add sugar, water and lemon juice. Cook and stir until mixture comes to a boil. Combine the cornstarch and cold water until smooth; stir into the strawberry mixture. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in vanilla., Strain to remove the pulp. Place the pan in an ice-water bath to cool, stirring occasionally. Serve strawberry sauce over ice cream; top with peaches and whipped topping.
Nutrition Facts :
PEACH AND STRAWBERRY SORBET
Fresh peaches and strawberries are sweetened with orange juice and brown sugar to make a refreshing summertime treat. This simple sorbet recipe requires an ice cream maker.
Provided by Austin Geraldson
Categories World Cuisine Recipes European French
Time 3h15m
Yield 4
Number Of Ingredients 4
Steps:
- Place the peaches, strawberries, orange juice, and brown sugar in a food processor. Puree until smooth.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions until firm.
Nutrition Facts : Calories 90 calories, Carbohydrate 22 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.7 g, Sodium 6.1 mg, Sugar 19.7 g
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- Sprinkle sugar evenly across bottom of a large straight-sided skillet or Dutch oven and place peaches, cut sides up, in a single layer on top. Scrape in vanilla seeds and add pod; scatter spearmint over. Pour in water to come halfway up sides of peaches. Bring to a very gentle simmer over low heat, stirring once or twice just to dissolve sugar. Cook peaches, turning once, until tender but not falling apart, 5–10 minutes. Let cool.
- Pluck out vanilla pod and spearmint from pot; discard. Stir in lemon juice. Remove skins from peaches (they should slip off easily). Transfer peaches, cut side down, to a 3-qt. shallow baking dish and pour poaching liquid over. Freeze until peaches are icy all the way through but still soft enough to cut with a spoon, 45–60 minutes (poaching liquid should be semifrozen and break into shards when scraped with a fork, just like granita).
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