Peach Strawberry Sundaes Recipes

PEACH AND STRAWBERRY SODA

Steps:

• In a small saucepan, bring the water and sugar to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, 2 to 3 minutes. Set aside to cool for 20 minutes.
• In a blender, combine the cooled syrup, peaches, strawberries, lemon juice, and lemon zest. Blend until smooth. Add the sparkling water and pour into an ice-filled pitcher.

STRAWBERRY PEACH SANGRIA RECIPE BY TASTY

Steps:

• Discard the green tops of the strawberries and slice the peaches.
• In a saucepan, dissolve sugar in water.
• Add the strawberries and peaches.
• Bring to a rolling boil and reduce to medium heat. Boil for approximately 15 minutes, or until the strawberries become pale and the peaches are soft.
• Strain the syrup and refrigerate for 2 hours, or until cooled. Discard boiled fruit.
• In a pitcher, combine the cooled syrup, sliced extra fruit, white wine, and rum.
• Chill for 2-4 hours.
• Scoop fruit into glasses with ice, pour sangria, and top with champagne or sparkling wine.
• Enjoy!

GRILLED BISCUIT SUNDAE WITH PEACHES AND BLUEBERRIES

Steps:

• Brush 4 of the biscuits with the melted butter and sprinkle with the demerara sugar, then bake according to the package directions (save the remaining biscuits for another use). Remove from the oven and allow to cool.
• Meanwhile, in a small saucepan, combine the blueberries, granulated sugar, lemon juice and salt. Bring to a simmer, then cook, stirring frequently and using the back of a wooden spoon to mash the berries, until the juice has thickened, 5 to 7 minutes. Remove from the heat and set aside to cool slightly.
• Meanwhile, heat a grill pan or grill to high heat and oil the grates.
• Brush the peaches with oil and add to the grill, cut-side down. Cook, without moving the peaches, until charred grill marks develop, 4 to 5 minutes. Flip the peaches, then cook until the peaches have heated through but still hold their shape, another 1 to 2 minutes. Remove from the grill and cut into bite-size pieces, then set aside.
• Split the biscuits open and place on the grill cut-side down. Grill until grill-marked, about 2 minutes. Tear the biscuits into large chunks.
• In parfait glasses, layer the biscuits chunks, a scoop of ice cream and blueberry sauce. Continue with another set of layers and finish with the grilled peaches and dollops of whipped cream.

GLAZED STRAWBERRY SUNDAES

Steps:

• In a skillet over medium heat, cook and stir strawberries in butter for 1 minute. Add sugar, lime zest and orange extract. Cook 1-2 minutes longer or until heated through. Serve over ice cream.

GRILLED PEACH SUNDAES

Steps:

• In a large bowl, combine peaches, sugar and vanilla. Transfer to a greased 8-in. square disposable foil pan., In a small bowl, combine oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling., Place pan on grill rack over indirect medium heat. Grill, covered, 15-20 minutes or until filling is bubbly. Remove from heat; cool slightly. Place peach mixture in waffle bowls; top with ice cream.

FRESH PEACH SUNDAE SAUCE

Steps:

• In a 2-quart saucepan, stir together the sugar, cornstarch, nutmeg and cinnamon. Mix in the water and juice. Bring this to a boil over medium heat, stirring constantly. Reduce heat and simmer for one minute.
• Stir in the peaches and continue simmering for 4 to 5 minutes, stirring occasionally, until peaches soften slightly. Remove from heat. Because the peaches will continue to cook in the hot syrup, you don't want to overcook them while pan is on the heat.
• Serve warm or cold over ice cream.

SPICED PEACH SUNDAES

Steps:

• Melt butter in heavy large skillet over medium heat. Add brown sugar; stir to blend. Add vanilla, cardamom and nutmeg. Stir 1 minute. Add peaches; toss gently to coat. Cook until sugar mixture melts and peaches are tender but do not fall apart, tossing occasionally, about 5 minutes. (Can be made 8 hours ahead. Cover; chill. Rewarm over low heat before using.)
• Place 2 scoops ice cream in each of 8 bowls. Spoon peach mixture over ice cream, dividing equally. Garnish with pecans and whipped cream.

GINGERED PEACH AND BROWN SUGAR SUNDAES

Steps:

• For mousse: Whisk first 3 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 170°F, about 3 minutes. Remove bowl from over water. Add ginger and vanilla. Transfer mixture to processor and puree until fluffy, about 5 minutes. Pour puree into large bowl. Refrigerate until cool, about 20 minutes.
• Beat cream in another large bowl until stiff peaks form. Fold cream into egg mixture. Cover and freeze overnight.
• For sauce: Combine first 5 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves and butter melts. Increase heat to high and boil until sauce thinly coats back of spoon, stirring occasionally, about 4 minutes. Cool slightly. (Mousse and sauce can be made 1 week ahead. Keep mousse frozen. Cover and refrigerate sauce. Before serving, stir sauce over low heat just until warm.)
• Spoon frozen mousse into 8 margarita glasses. Drizzle some warm sauce over each. Top with peaches and almonds.

PEACH STRAWBERRY SUNDAES

Steps:

• In a large bowl, combine the peaches and strawberries. Combine the sugar and lime juice in a small bowl and pour over the fruit and gently toss to coat.
• Serve over ice cream.