Opal Basil Macerated Peaches Recipes

MAPLE VODKA PEACHES

Maple Vodka Peaches image

Fresh ripe peaches oozing with summer goodness cooked in a vodka and maple syrup sauce, topped with crunchy pistachio nuts and a fresh burst of tarragon leaves is a winning combination. Quick, easy and super delicious.

Provided by Food Network

Categories dessert

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons extra-virgin olive oil
4 ripe peaches, halved, pit removed with teaspoon to make a well
8 teaspoons vodka
4 tablespoons maple syrup
3 tablespoons shelled pistachios, roughly chopped
1 tablespoon fresh tarragon leaves
Store-bought vegan vanilla ice cream, for serving

Steps:

Heat a grill pan over a medium-low heat. Pour in the olive oil.
Place the peaches cut-side up in the grill pan. Carefully pour 1 teaspoon vodka into each well and allow to cook on a gentle sizzling heat for 7 minutes; the vodka will heat and infuse into the peaches.
Spoon 1/2 tablespoon maple syrup into each well, allow to cook for 1 minute. Turn the peaches over, cut-side down, and allow them to cook through and the sauce to caramelize, about 7 minutes further.
Whilst the peaches are cooking, toast the pistachios in a small dry sauté pan over medium heat, tossing occasionally, until they start to brown a little, about 1 minute. Remove from the pan and roughly chop.
Serve the peaches on a platter. Spoon over any excess sauce, scatter with toasted pistachios and sprinkle with the tarragon. Serve with vegan vanilla ice cream on the side.

PEACHES MACERATED WITH BALSAMIC VINEGAR AND PINK PEPPERCORNS

Peaches Macerated With Balsamic Vinegar And Pink Peppercorns image

Provided by Molly O'Neill

Categories dinner, easy, dessert

Time 1h

Yield 4 servings

Number Of Ingredients 4

Ingredients

4 peaches, pitted and sliced into 1/3-inch-thick wedges
2 tablespoons fine-quality balsamic vinegar
1/2 teaspoon freshly ground pink peppercorns
2 tablespoons sugar

Steps:

In a nonreactive bowl, combine the peaches, vinegar, peppercorns and sugar and toss. Refrigerate for 1 hour before serving. Serve in bowls with vanilla ice cream or biscotti, if desired.

Nutrition Facts : @context http, Calories 92, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 20 grams

RED-WINE-MACERATED PEACHES, BERRIES, AND ORANGES

Red-Wine-Macerated Peaches, Berries, and Oranges image

To omit the wine, toss the fruit with 1/4 cup sugar and let sit until thawed and juicy.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 20m

Number Of Ingredients 7

Ingredients

1 cup fruity red wine, such as Cabernet Sauvignon
3/4 cup light-brown sugar
1 piece star anise
3 cups frozen peaches, unthawed
1 cup frozen blueberries, unthawed
1 cup frozen blackberries, unthawed
1 navel orange, peeled and cut into 1/4-inch-thick rounds

Steps:

In a small saucepan, combine red wine, brown sugar, and star anise and bring to a boil over medium-high. Reduce heat and simmer until thickened, about 10 minutes (you should have 1 cup).
Arrange fruit in a 1 1/2-quart shallow dish. Discard star anise from wine mixture, then pour over fruit. Let sit at room temperature until fruit is thawed, about 1 hour.

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