Peach Beehives With Hard Sauce Recipes

PEACH BEEHIVES

Steps:

• 1. Preheat oven to 375°. Lightly grease the bottom of a small, shallow baking pan.
• 2. Unroll the prepared pie crust onto a lightly foured surface. Cut crust into 1/2" wide strips. Place a peach stem side down, and wrap strips of dough, overlapping edges of rows, all the way around the peach, so that it's completely covered. Hint" to make this easier, just 'twirl' the peach while holding the pastry in place, and overlap the rows. When completely wrapped, the upside-down peach resembles a little beehive. Make sure the entire peach is covered and well-sealed inside the crust strips. Repeat this process with the other three peaches. Place them in your prepared baking pan.
• 3. Bake peaches in preheated oven until crust turns golden brown, about 35 - 40 minutes.
• 4. While the peaches are baking, cream the butter with 1/4 cup of the confectioner's sugar. Cream it 'til it's light and fluffy. Beat in the vanilla extract, allspice, salt and heavy cream until it's all well-blended. Stir in the remaining 1/4 cup of confectioner's sugar.
• 5. To serve, place baked beehives in individual serving bowls. Spoon the hard sauce over each beehive. When it is split open, the pit should fall out very easily. Discard it, and enjoy the fresh peach flesh inside the beehive!

PEACH BEEHIVES WITH HARD SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease the bottom of a shallow baking pan.
• Unroll the prepared pie crust onto a lightly floured surface, and cut into 1/2 inch wide strips. Place peach stem side down, and wrap strips of dough--over-lapping rows--around the fruit so it's completely covered. For ease, twirl the peach while holding the pastry in place and overlap rows. When completely wrapped, the peach will resemble a beehive. Make sure the entire peach is covered and sealed inside the crust. Repeat with remaining peaches. Arrange the wrapped peaches in a shallow baking pan.
• Bake peaches in preheated oven until crust turns golden brown, 35 to 40 minutes.
• Meanwhile, cream butter with 1/4 cup confectioners' sugar in a mixing bowl until light and fluffy. Beat in the vanilla extract, allspice, salt, and heavy cream until well blended. Stir in the remaining 1/4 cup confectioners' sugar.
• To serve, place baked peaches in serving bowls. Slice each peach in half and remove the pits. Spoon hard sauce over the peach halves.

PEACH BEEHIVES WITH HARD SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease the bottom of a shallow baking pan.
• Unroll the prepared pie crust onto a lightly floured surface, and cut into 1/2 inch wide strips. Place peach stem side down, and wrap strips of dough--over-lapping rows--around the fruit so it's completely covered. For ease, twirl the peach while holding the pastry in place and overlap rows. When completely wrapped, the peach will resemble a beehive. Make sure the entire peach is covered and sealed inside the crust. Repeat with remaining peaches. Arrange the wrapped peaches in a shallow baking pan.
• Bake peaches in preheated oven until crust turns golden brown, 35 to 40 minutes.
• Meanwhile, cream butter with 1/4 cup confectioners' sugar in a mixing bowl until light and fluffy. Beat in the vanilla extract, allspice, salt, and heavy cream until well blended. Stir in the remaining 1/4 cup confectioners' sugar.
• To serve, place baked peaches in serving bowls. Slice each peach in half and remove the pits. Spoon hard sauce over the peach halves.

BEEHIVES

Steps:

• Roll pie crust into an oblong shape and cut strips 1-inch wide. Wash and dry 8 extra-large, perfect peaches. They must be perfect. Wrap the strips of pie crust around starting from the bottom until the peach is entirely covered. Pat and patch the crust as you go along so there are no holes. Seal the edges. Place "beehives" on a cookie sheet and bake for 40 minutes at 400°. Serve hot with hard sauce. To eat: Break the "beehive" in half, remove the stone, and spoon a heaping tablespoon of hard sauce into the cavity. The peach skin has disappeared! What an absolutely divine dessert! Hard Sauce: Cream butter. Add egg and mix well. Gradually work in 2 cups or more powdered sugar. The definite amount of sugar you add will depend upon whether you like tight or not-so-tight hard sauce. Flavor with brandy. Pile sauce into peach cavity and sprinkle with nutmeg.