INDIVIDUAL PEACH SOUFFLéS
These individual peach soufflés are an easy, elegant dessert to make when fresh peaches are at their peak.
Provided by Virginia Willis
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F (200°C). Generously butter six 8-ounce ramekins and place them on a rimmed baking sheet.
- In a food processor, pulse the peaches until coarsely chopped. (You want the pieces to be no larger than 1/4 inch.)
- Place 2 tablespoons of the chopped peaches in each of the prepared ramekins.
- Add the lemon juice, vanilla, and a pinch of salt to the remaining chopped peaches in the food processor. Process until very smooth and puréed. Transfer 1 cup of the peach purée to a bowl; reserve any remaining peach mixture to spoon over yogurt or blend into a smoothie.
- In a stand mixer fitted with the whisk attachment on medium speed, beat the egg whites with a pinch of the salt until foamy. Add about 1 tablespoon of the granulated sugar and beat on high speed until the whites hold soft peaks, 1 to 2 minutes. Slowly add the remaining granulated sugar and continue to beat on high until the whites are glossy and hold stiff peaks when the whisk is lifted.
- Add about 1/4 of the beaten egg whites to the peach purée mixture and gently stir until well combined. Pour this mixture over the remaining whites and fold them together as lightly as possible.
- Spoon the mixture into the prepared soufflé ramekins (the mixture should come up to the top of each). Smooth the top with a metal spatula. Run your thumb around the inside rim of each dish, making a shallow channel around the edge of the batter, to help the soufflés rise up straight and tall.
- Bake the souffles in the ramekins on the baking sheet until puffed, golden, and gently set in the center, 8 to 10 minutes.
- Remove the souffles from the oven, sprinkle with confectioners' sugar, and serve immediately.
Nutrition Facts : ServingSize 1 portion, Calories 191 kcal, Carbohydrate 30 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 162 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 3 g
GEORGIA PEACH SOUFFLE
Ripe, juicy Georgia peaches line the bottom of souffle dishes and a peach meringue bakes into a light, airy topping in this recipe from Chef Virginia Willis.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees. Generously butter six 8-ounce ramekins. Set aside on a rimmed baking sheet.
- In the work bowl of a food processor fitted with the metal blade, pulse the peaches until coarsely chopped. (The pieces should be no large than1/4 inch in size.) Remove 3/4 cup of the chopped peaches and place 2 tablespoons of them in each of the prepared ramekins. Set aside.
- Add the lemon juice, vanilla extract, and a pinch of salt to the remaining chopped peaches in the bowl of the food processor. Process until very smooth and pureed. Transfer 1 cup of the peach puree to a bowl, discarding any remainder or reserve for another use, such as an ice cream topping or base for a smoothie. Set aside.
- In the bowl of a heavy-duty mixer fitted with the whisk, beat the egg whites with a pinch of the salt on medium speed until foamy. Add about 1 tablespoon of the granulated sugar and beat on high speed until the whites hold soft peaks, 1 to 2 minutes. Slowly add the remaining granulated sugar and beat on high speed until the whites are glossy and hold stiff peaks when the whisk is lifted.
- Add about a quarter of the beaten egg whites to the peach puree mixture and stir until well mixed. Pour this mixture over the remaining egg whites and fold them together as lightly as possible.
- Spoon the mixture into the prepared souffles ramekins (the mixture should come up to the top of each). Smooth the top with a metal spatula. Run your thumb around the inside of the rim of each dish, making a shallow channel around the edge of the batter. (This will help the souffles rise up straight and tall.) Set the filled souffles ramekins on the rimmed baking sheet.
- Bake until puffed, golden, and gently set in the center, 8 to 10 minutes. Remove from the oven, sprinkle with confectioners' sugar, and serve immediately.
GEORGIA PEACH FRENCH TOAST
Steps:
- For the filling: In a saucepan set over low heat, add the peaches, sugar, cinnamon and ginger. Stir until the peaches are evenly coated, and then simmer until the peaches are tender and the syrup thickens, 15 to 20 minutes. Place the peach mixture in a blender and pulse until thick and chunky.
- For the French toast: In a large, shallow bowl, add the milk, cinnamon, vanilla and eggs, and whisk together. Dip the bread in the batter and to soak up the liquid.
- Heat a griddle over medium-high heat, then add some butter. Place the soaked bread on the griddle and cover with large metal bowl to keep the heat in. Cook until golden brown on both sides, 2 to 3 minutes per side.
- Layer one slice of French toast, a spoonful of the peach filling and a second slice of French toast on four serving plates. Top each plate with confectioner's sugar, whipped cream and some Candied Pecans.
- Preheat the oven to 350 degrees F.
- In a saucepan set over medium heat, add the brown sugar, granulated sugar, cinnamon and 2 tablespoons water. Mix to combine and cook until the mixture begins to bubble, 3 to 5 minutes.
- Place the toasted pecans on a sheet tray and pour the hot mixture over the top and toss until the pecans are evenly coated. Place in the oven for 6 to 8 minutes. Cool the pecans to handle. Crumble the candied pecans and toast 2 more minutes. Yield: 1 cup
GEORGIA PEACH PIE
My mom's summer dessert! So easy and fast to make. A vanilla meringue base with pecans is topped with sliced peaches and whipped cream. Make it early in the day; the longer the peaches sit on the crust the better!!!
Provided by GOMOMMYGO
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large glass or metal bowl, whip the egg whites until they can hold a peak. Gradually sprinkle in the sugar, while continuing to whip the egg whites to stiff peaks. Fold in saltines, vanilla, baking powder and pecans. Spread evenly into an ungreased 9 inch deep dish pie plate.
- Bake for 30 minutes in the preheated oven, or until a skewer inserted into the center comes out clean. Remove from the oven, and cool. The crust will puff and crack as it cools.
- When crust is completely cool, arrange sliced peaches over the top. Cover with aluminum foil to protect their color until serving. Top with sweetened whipped cream just before serving.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 37.1 g, Cholesterol 11.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 2.6 g, Sodium 115.3 mg, Sugar 31.9 g
GEORGIA PEACH
This drink is a favorite among our guests when we throw cocktail parties! Sometimes I serve with a lemon slice and a maraschino cherry.
Provided by love4culinary
Categories Beverages
Time 4m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 4
Steps:
- Put all ingredients in a shaker with crushed ice and shake.
- Serve!
Nutrition Facts : Calories 128.1, Fat 0.1, Sodium 6.2, Carbohydrate 15.2, Sugar 13.6, Protein 0.1
GEORGIA SUNSET
Brandy and peach schnapps make a beautiful as well as deliciously fruity cocktail.
Provided by SandyStrong
Categories Drinks Recipes Shot Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- In a cocktail mixer full of ice, combine brandy, peach schnapps and grenadine. Shake vigorously and strain into a glass. Top with lemon-lime soda.
Nutrition Facts : Calories 410 calories, Carbohydrate 51.9 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 20.7 mg, Sugar 35.7 g
GEORGIA PEACH SOUFFLE
I can't believe there hasn't been one of these posted yet! This is a perfect light, summer dessert. Make sure to use fresh, ripe peaches. You could make one big souffle instead of individual ones, but would need to adjust your cook time accordingly.
Provided by little_wing
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Position oven rack to lowest position and remove middle rack. Preheat to 425°F.
- Lightly coat 6 individual souffle dishes with cooking spray.
- Sprinkle 2 tbsp of sugar evenly among them and set aside.
- Place peaches and 1/3 cup sugar in food processor and process until smooth.
- Combine peach mixture, cornstarch, juice, salt and yolks in a med. saucepan, stirring well with a whisk.
- Bring to a boil and cook for 1 minute, stirring constantly.
- Remove from heat and stir in butter.
- Cool for 5 minutes.
- Place cream of tartar and egg whites in a large mixing bowl and beat with a mixer at high speed until soft peaks form.
- Add the remaining 1/3 cup sugar, 2 tbs. at a time, beating until stiff peaks form. Be careful not to over beat.
- Gently stir 1/4 of the egg white into the peach mixture. Then fold peach mixture gently into remaining egg white mixture.
- Gently spoon into prepared dishes.
- Sharply tap dishes down on counter top 2/3 times to level mixture.
- Place dishes on a baking sheet and place on bottom rack of 425°F oven.
- Immediately lower temperature to 350°F.
- Bake for 25-30 minutes or until toothpick comes out clean.
- Sprinkle evenly with powdered sugar before serving.
Nutrition Facts : Calories 205.2, Fat 5.5, SaturatedFat 3, Cholesterol 80.1, Sodium 124.6, Carbohydrate 35.8, Fiber 0.9, Sugar 31.9, Protein 4.5
GEORGIA PEACH POTATO SKINS
Provided by Food Network Kitchen
Time 1h35m
Number Of Ingredients 0
Steps:
- Toppings: Peach preserves mixed with yellow mustard, cubed ham and canned fried onions on cheesy skins
- How to Make Classic Potato Skins:
- Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
GEORGIA PEACH SOUFFLéS
Steps:
- Preheat the oven to 400°F. Generously butter six 8-ounce ramekins. Set aside on a rimmed baking sheet.
- In the work bowl of a food processor fitted with the metal blade, pulse the peaches until coarsely chopped. (The pieces should be no larger than 1/4 inch.) Remove 3/4 cup of the chopped peaches and place 2 tablespoons of them in each of the prepared ramekins. Set aside.
- Add the lemon juice, vanilla extract, and a pinch of salt to the remaining chopped peaches in the bowl of the food processor. Process until very smooth and pureed. Transfer 1 cup of the peach puree to a bowl, discarding any remainder or reserve for another use, such as an ice cream topping or base for a smoothie. Set aside.
- In the bowl of a heavy-duty mixer fitted with the whisk, beat the egg whites with a pinch of the salt on medium speed until foamy. Add about 1 tablespoon of the granulated sugar and beat on high speed until the whites hold soft peaks, 1 to 2 minutes. Slowly add the remaining granulated sugar and beat on high speed until the whites are glossy and hold stiff peaks when the whisk is lifted.
- Add about a quarter of the beaten egg whites to the peach puree mixture and stir until well mixed. Pour this mixture over the remaining whites and fold them together as lightly as possible.
- Spoon the mixture into the prepared soufflé ramekins (the mixture should come up to the top of each). Smooth the top with a metal spatula. Run your thumb around the inside rim of each dish, making a shallow channel around the edge of the batter. (This will help the soufflés rise up straight and tall.) Set the filled soufflé ramekins on the rimmed baking sheet.
- Bake until puffed, golden, and gently set in the center, 8 to 10 minutes. Remove from the oven, sprinkle with confectioners' sugar, and serve immediately.
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- Lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons granulated sugar. Set aside.
- Place peaches and 1/3 cup granulated sugar in a food processor; process until smooth. Combine peach mixture, cornstarch, juice, salt, and egg yolks in a medium saucepan, stirring well with a whisk; bring to a boil. Cook for 1 minute, stirring constantly with a whisk. Remove from heat; stir in butter. Cool 5 minutes.
- Place cream of tartar and egg whites in a large mixing bowl, and beat with a mixer at high speed until soft peaks form. Add the remaining 1/3 cup granulated sugar, 2 tablespoons at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg whites into peach mixture, and gently fold in remaining egg white mixture. Gently spoon the mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet, and place baking sheet on the bottom rack of 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake for 28 minutes at 350° or until a wooden pick inserted in the side of soufflé comes out clean. Sprinkle evenly with powdered sugar. Serve immediately.
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