Peach Praline Bombes With Peach Syrup Recipes

PEACH PRALINE BOMBES WITH PEACH SYRUP

Steps:

• Make peach custard for ice cream:
• Slice peaches 1/4 inch thick, then toss with 1/4 cup sugar and lemon juice in a bowl. Let stand 30 minutes.
• While peaches are standing, bring cream just to a boil in a heavy saucepan. Whisk together yolks, remaining 1/2 cup sugar, and salt in a bowl, then add cream in a slow stream, whisking. Pour into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until it coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour through a very fine sieve into a clean bowl and cool, stirring occasionally.
• Purée peaches in batches in a blender until very smooth and force through very fine sieve into custard, pressing hard on and discarding solids. Whisk in extracts and chill, covered, until cold, 2 to 3 hours. (Do not chill longer than 3 hours or custard will discolor.)
• Make praline while custard chills:
• Lightly butter a small baking sheet or a sheet of foil.
• Bring sugar and water to a boil in a small heavy saucepan, stirring until sugar is dissolved. Boil syrup without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns a golden caramel. Remove from heat and stir in almonds. Pour praline onto baking sheet and cool completely.
• Break praline into pieces and pulse in a food processor until finely ground with some small pieces remaining.
• Freeze ice cream:
• Freeze peach custard in ice cream maker, then transfer to a bowl and keep in freezer while assembling bombes.
• Assemble bombes:
• Beat cream in a bowl with an electric mixer until it just holds stiff peaks, then fold in vanilla and crushed praline.
• Spoon about 1/2 cup ice cream into 1 paper cup and spread it evenly over bottom and about two-thirds of the way up side of cup, forming a well. Spoon a rounded 1/4 cup praline filling into well and top with another 1/4 cup ice cream, spreading evenly to cover filling. Cover cup tightly with foil and put in freezer. Make 5 more bombes in same manner. Freeze bombes at least 8 hours and up to 2 days.
• Make peach syrup:
• Chop peaches, then bring to a boil with sugar in a 3- to 4-quart saucepan over moderate heat, covered, stirring occasionally until sugar is dissolved. Reduce heat and simmer, covered, until peaches are very soft and have given off liquid, about 15 minutes. Pour peaches and syrup through a fine sieve into a bowl, pressing on and discarding solids. Stir in lemon juice and cool syrup. Chill, covered, until cold.
• To serve, carefully tear off each paper cup. Invert bombes onto plates and halve each with a sharp knife. Let stand about 5 minutes to soften slightly, then drizzle about 2 tablespoons peach syrup around each serving.

PEACH PRALINE PIE

Steps:

• In a large bowl, combine peaches, sugar, tapioca and lemon juice; let stand 15 minutes. Meanwhile, combine flour, brown sugar and pecans in a small bowl; cut in butter until crumbly. Sprinkle 1/3 of crumbs over bottom of pie shell; cover with peach mixture. Sprinkle remaining crumbs on top, allowing peaches to show if desired. Bake at 450 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake 20 minutes longer or until peaches are tender and topping is golden brown.

PEACH PRALINE PIE

Steps:

• In a large bowl, combine the peaches, 1/4 cup sugar, tapioca and lemon juice; let stand for 15 minutes. , In a small bowl, combine the flour, nuts and remaining sugar; cut in butter until crumbly. Sprinkle a third of the crumbs into pie shell. Add peach mixture; sprinkle with remaining crumbs. , Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 30 minutes or until the peaches are tender and topping is golden brown. Serve with whipped cream or ice cream if desired.

PRALINE PEACH COBBLER

Steps:

• In a large saucepan, mix 1-1/2 cups sugar, cornstarch and cinnamon. Stir in water until smooth. Add peaches. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Pour into a lightly greased 13x9-in. baking dish; set aside. , In a bowl, combine flour and remaining sugar; cut in shortening until mixture resembles coarse crumbs. Add buttermilk and stir just until moistened. If needed, add additional buttermilk, 1 tablespoon at a time, until dough clings together. Turn onto a floured surface; knead gently 6-8 times. Roll into a 12x8-in. rectangle. , Combine butter, brown sugar and pecans; spread over the dough to within 1/2 in. of edges. Starting with long side, roll up jelly-roll style. Cut into twelve 1-in. pieces. Place on top of the peach mixture. Bake, uncovered, at 400° for 25-30 minutes or until golden brown.

PEACH PRALINE PIE

Steps:

• In a large bowl, combine peaches, 1/2 C sugar, tapioca, and lemon juice, mix well.
• In a small bowl, combine flour, pecans and remaining sugar, cut in butter until crumbly.
• Sprinkle one-third of crumbs into pie shell, cover with peaches.
• Sprinkle remaining crumbs on top.
• Bake in 450° oven for 10 minutes.
• Reduce heat to 350° and bake for 45 minutes.

PRALINE PEACH COBBLER

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix cracker crumbs, pecans, brown sugar and butter. Press evenly in bottom of pan.
• Arrange peaches on crust. Sprinkle with cinnamon-sugar. In medium bowl, mix Bisquick mix, granulated sugar and milk; pour over peaches.
• Bake 45 to 50 minutes or until golden. Serve warm.

GEORGIA PEACH AND PRALINE PIE

Steps:

• Sprinkle 1 teaspoon flour over pie crust; set aside.
• Add 3 tablespoons flour, sugar, salt, nutmeg, corn syrup and eggs to a mixing bowl; beat at medium speed with an electric mixer for 1 minute.
• Fold in peaches and 1/4 cup melted butter.
• Pour mixture into piecrust.
• Mix together the remaining flour and brown sugar in another bowl.
• Cut in 2 tablespoons butter using a pastry blender, until the mixture resembles coarse crumbs; add chopped pecans and stir.
• Sprinkle crumb mixture evenly over peach filling.
• Bake at 375° for 45-50 minutes or until center of pie is set (cover crust edges with foil after 35 minutes to prevent over browning).

PEACH PRALINE DUMPLINGS WITH SWEET CREAM RECIPE - (4.5/5)

Steps:

• To prepare the stuffing, place the sugar, brown sugar, and chopped pecans into a medium-size bowl. Toss the ingredients to distribute evenly. Add in the vanilla and melted butter and mix until well-combined. Set aside. Line a cookie sheet with parchment paper and place a wire cooling rack on top. Lightly coat the paper and rack with cooking spray. Set aside. Cut the peaches in half, remove the pit, and carefully remove some of the center flesh to create a small pocket. Spoon the praline stuffing into the cavity of each peach half and then pair the halves back together to form a whole peach. Set aside. Whisk the eggs and 2 Tbsp of water in a small bowl. Set aside. On a lightly floured surface, roll each puff pastry sheet out until it measures a 12" x 12" square. Cut each puff pastry sheet into four 6" x 6" squares, yielding a total of eight squares with both sheets combined. Place a stuffed peach in the center of each square. Moisten the corners with a small amount of egg wash. Bring two opposite corners of dough up over the peach and press the corners together. Repeat with the two remaining sides. Do not discard the egg wash. Place the peach dumplings onto the prepared cookie sheet and freeze for 15-20 minutes. Move an oven rack towards the lower-middle part of the oven and preheat the oven to 400°F. Remove the dumplings from the freezer. Deeply poke the bottom of each dumpling twice in a cross shape. (Be sure to insert the fork all the way through the dough and through part of the peach.) Brush each dumpling with the remaining egg wash and sprinkle with sugar. Bake for 30-40 minutes, or until golden brown and fork tender. While the dumplings are baking, mix up the sweet cream. Fit your stand mixer with the whisk attachment. Pour the cream into the bowl and whip until soft peaks form. Then, add the sugar and then whip until stiff. Allow the dumplings to cool slightly before serving with the sweet cream.