Glazed Peaches Recipes

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BOURBON GLAZED PEACHES



Bourbon Glazed Peaches image

Make and share this Bourbon Glazed Peaches recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

16 ounces frozen peaches
4 tablespoons butter
1/4 cup brown sugar
1/4 cup Bourbon
1/4 teaspoon ground cinnamon

Steps:

  • Thaw peaches in microwave.
  • Combine remaining ingredients in small saucepan over medium heat.
  • Stir until butter and sugar melt and syrup boils. Add peaches, stir to coat.

Nutrition Facts : Calories 301.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 94.2, Carbohydrate 40.8, Fiber 2.1, Sugar 38.4, Protein 0.8

GLAZED PEACHES



Glazed Peaches image

I acquired this recipe in Alabama, where there are plenty of fresh, juicy peaches to give it fabulous flavor.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1-2 servings.

Number Of Ingredients 8

1 tablespoon brown sugar
1 teaspoon butter
3/4 teaspoon water
1/4 teaspoon lemon juice
Dash ground nutmeg
1/2 cup sliced peeled fresh peaches
1/4 teaspoon vanilla extract
Ice cream or pound cake

Steps:

  • In a microwave-safe small bowl, combine the brown sugar, butter, water, lemon juice and nutmeg. Microwave, uncovered, on high for 15 seconds; stir. Add the peaches. Microwave 30-40 seconds longer or until the peaches are heated through. Stir in vanilla. Serve over ice cream or cake.

Nutrition Facts :

BOURBON-GLAZED PEACHES WITH MASCARPONE CREAM



Bourbon-Glazed Peaches with Mascarpone Cream image

My solution to not-so-great-tasting peaches is to roast, grill or saute them. It adds so much extra flavor. A little salt, a little sugar and, in this case, a little bourbon ... the ideas are endless!

Provided by Jessica Merchant

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
1 teaspoon olive oil
4 peaches, halved and pitted
1/8 teaspoon salt
2 tablespoons brown sugar
1/4 cup bourbon
2/3 cup mascarpone
2 tablespoons heavy cream
1 tablespoon honey, plus more for drizzling
1/4 teaspoon vanilla extract
Fresh mint, for serving

Steps:

  • Heat a large skillet over medium heat and add the butter and olive oil. Sprinkle the peaches with the salt and place them cut-side down in the skillet. Cook until the peaches begin to turn golden, 2 to 3 minutes. Flip the peaches and cook on the other side for 2 to 3 minutes. Sprinkle the cut sides with the brown sugar. Flip again and cook for another 5 minutes. Pour in the bourbon to deglaze the pan and toss and flip the peaches a few times.
  • Whisk together the mascarpone, heavy cream, honey and vanilla until smooth.
  • Divide the peaches among 4 plates and top each with a few dollops of the mascarpone cream. Add another drizzle of honey if you'd like more sweetness. Sprinkle with fresh mint and serve.

CARAMELIZED SKILLET PEACHES



Caramelized Skillet Peaches image

Deliciously caramelized and juicy peaches with a hint of cinnamon and bourbon (or rum) make the dreamiest ice cream topping. Martha made this recipe on Martha Bakes episode 505.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

4 peaches, halved, pitted, and sliced into 1/2-inch-thick wedges
Juice of 1/2 lemon
1/4 teaspoon coarse salt
Pinch of ground cinnamon
4 tablespoons (1/2 stick) unsalted butter
1/4 cup packed light-brown sugar
2 tablespoons bourbon or dark rum (optional)
Vanilla ice cream (optional)

Steps:

  • In a medium bowl, toss together peaches, lemon juice, salt, and cinnamon; set aside.
  • Melt butter and sugar in a large skillet over medium-high heat. Add peach mixture and cook, stirring occasionally, until caramelized, about 5 minutes. If using bourbon or rum, add to skillet, and cook until reduced, about 1 minute.
  • Serve immediately over ice cream, if desired.

PORK CHOPS WITH GLAZED PEACHES



Pork Chops with Glazed Peaches image

This is a really simple, quickie pork chop dish that looks and tastes amazing. We'll use some peaches to bring out that nice, fresh summer flavor and the drippings to make a great pan sauce.

Provided by Seamus Mullen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 pork loin, bone-in, preferably from a heritage breed big, about 8 bones or 4 thick-cut pork chops
Kosher salt
Freshly ground black pepper
2 peaches, slightly under-ripened
2 cloves garlic
Handful of fresh sage
1/4 cup apple cider
1 tablespoon unsalted butter
1/4 cup extra-virgin olive oil

Steps:

  • To cut chops from a bone-in pork loin, follow along the rib bone with a sharp knife to make one clean cut. Season the pork chops thoroughly with kosher salt and fresh ground pepper. One at a time, cover each chop with a piece of plastic wrap and lightly pound with the back of a heavy knife or a spoon to work the seasoning into the chops.Cut the peaches into medium ½-inch chunks. Slice the garlic cloves into thin slivers. Pull the sage leaves from the stems and thinly slice.
  • Heat a heavy bottomed cast-iron pan over high heat. Once the pan is hot, add 2 tablespoons of the olive oil.
  • To the hot pan, add all of the chops standing up on their fat cap side, to render off some of the fat, and pan-sear for a few minutes. Remove two of the chops, and lay the other two down on their meatier sides, to pan sear and cook through. After a few minutes, carefully turn over and brown the other side for another few minutes. Remove from the pan and set aside to rest.
  • Repeat for the remaining chops. Remove from the pan and let rest with the other pork chops.Drain and discard some of the cooking oil. Add the peaches to the pan and sauté vigorously, about 2 minutes. Add the garlic and sage, and immediately add the apple cider. Season the mixture with salt and freshly ground black pepper. Add the butter and swirl the mixture together, to emulsify the butter into the peaches. Remove from the heat.
  • Stack the rested pork chops on a platter and finish by spooning the peaches and pan juices over top. Serve immediately.

COINTREAU GLAZED PEACHES



Cointreau Glazed Peaches image

This is my sisters recipe. It's a good one when you want to have a dessert, but can't be bothered making a big effort

Provided by JustJanS

Categories     Dessert

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

2 (425 g) cans peach halves in syrup
80 ml Cointreau liqueur
2 tablespoons soft brown sugar
250 g mascarpone cheese

Steps:

  • Drain the peaches and reserve half the syrup.
  • Place in an ovenproof dish and pour over the reserved syrup.
  • Sprinkle the fruit with the Cointreau then the sugar.
  • Grill (broil) for 5 minutes or until a golden glaze has formed on the top.
  • Serve immediately with a spoonful of mascarpone (or cream).

GRILLED PEACHES



Grilled Peaches image

This is a very simple, yet delicious end to a grilled meal. Peaches are grilled with a balsamic glaze, then served up with crumbled blue cheese. A sophisticated, yet extremely simple recipe. Perfect for summer entertaining!

Provided by Anonymous

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 38m

Yield 4

Number Of Ingredients 5

3 tablespoons white sugar
¾ cup balsamic vinegar
2 teaspoons freshly ground black peppercorns
2 large fresh peaches with peel, halved and pitted
2 ½ ounces blue cheese, crumbled

Steps:

  • In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.
  • Preheat grill for medium-high heat.
  • Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
  • Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 21.4 g, Cholesterol 13.3 mg, Fat 5.2 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 3.3 g, Sodium 261.8 mg, Sugar 20.1 g

PEACH GLAZE FOR HAM



Peach Glaze for Ham image

Five ingredients easily become a fruity, spiced glaze for ham. My family enjoys the entree so much, I serve it at both Christmas and Easter. -Christine Eiberts, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 10 servings.

Number Of Ingredients 6

1 can (8-1/2 ounces) sliced peaches in heavy syrup
1 fully cooked bone-in ham (6 pounds)
1 tablespoon whole cloves
1-1/2 cups packed brown sugar
3 tablespoons cider vinegar
1/4 to 1/2 teaspoon ground cloves

Steps:

  • Drain peaches, reserving syrup (save peaches for another use). Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Cover and bake at 325° for 2 hours., Meanwhile, in a small bowl, combine the brown sugar, vinegar, cloves and reserved syrup. , Brush ham with 1/2 cup brown sugar mixture. Bake, uncovered, 25-35 minutes longer or until a thermometer reads 140°. Let stand for 15 minutes before slicing. Serve with remaining brown sugar mixture.

Nutrition Facts :

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