Neelys Peach Fool Recipes

PEACH FOOL

Peach Fool image

I will admit, I have made this with a multitude of fruits but I always come back to peaches. You can make it with some of the peach slices cooked and some raw or all cooked as I have done below.

Provided by Alex Guarnaschelli

Categories dessert

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 tablespoon unsalted butter
3 cups sliced peaches, skin on, pitted, (about 1/2-inch thick)
1/4 cup superfine (or granulated) sugar plus 2 tablespoons
2 tablespoons orange liqueur (recommended: Grand Marnier)
1 cup heavy cream
2 teaspoons vanilla extract

Steps:

Heat a medium skillet and add the butter. When the butter melts, add the peaches and 1/4 cup sugar. Stir to blend and cook for 1 minute. Remove the skillet from the heat and add the orange liqueur. Return the skillet to the heat and cook the peaches over medium heat until they are tender when pierced with the tip of a knife, 1 to 2 additional minutes. Transfer the peaches to a platter and spread them out. They will cool more quickly that way. Refrigerate so they cool completely.
In the bowl of an electric mixer fitted with the whisk attachment (or, alternatively, with a whisk by hand) whip the cream until it forms soft peaks. Whisk in the remaining 3 tablespoons sugar and the vanilla. Whip until fairly firm in texture. When the peaches are cooled, fold them (and any cooking liquid sitting on the platter) into the whipped cream and transfer to a serving dish or individual glasses. Refrigerate until ready to serve.

PEANUT BRITTLE

Peanut Brittle image

My Aunt Joyce taught my mother how to make this and she taught me.

Provided by Gina

Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes

Yield 15

Number Of Ingredients 5

Ingredients

1 cup raw Spanish peanuts
1 cup white sugar
½ cup light corn syrup
½ cup water
1 teaspoon baking soda

Steps:

Lay out several sheets of foil to spoon the hot peanut brittle onto.
In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.
Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up.
Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.

Nutrition Facts : Calories 138 calories, Carbohydrate 23.3 g, Fat 4.8 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 92.8 mg, Sugar 16.2 g

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