PEACHES AND CREAM, LITERALLY
The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 3h20m
Yield 4
Number Of Ingredients 4
Steps:
- Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
- Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
- Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 g
PEACHES AND CREAM BREAKFAST CAKE
Cake, for breakfast? Yes! The combination of peaches and cream screams decadent and rich, but not this breakfast cake! No one will ever know, but I've reduced the sugar and fat. This simple and quick one-bowl recipe is not quite as sweet as cake, but not as savory as a quick bread. You can keep it lean with the skyr topping or go more indulgent with whipped cream or even ice cream.
Provided by Virginia Willis
Categories main-dish
Time 2h
Yield 12 servings
Number Of Ingredients 14
Steps:
- Place the rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray. Set aside.
- Stir together the flour, sugar, baking powder and salt in a medium bowl. Add the oil, eggs, almond extract, vanilla bean seeds and 1/2 cup of the skyr. Stir to combine. Fold in the diced peaches and 1/4 cup of the almonds. Transfer the batter to the prepared pan. Top with the remaining 1/4 cup almonds.
- Bake until the loaf is golden brown, begins to come away from the sides of the pan and a knife inserted into the center of the cake comes out clean, 55 to 60 minutes.
- Transfer the pan to a rack to cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and let cool, right-side up, to room temperature.
- Meanwhile, combine the peach jelly and remaining 1/2 cup skyr in a small bowl, leaving a few streaks of jelly. Set aside.
- Slice the cooled cake with a serrated knife. Top with a dollop of the prepared skyr and garnish with sliced peaches and mint sprigs. The Peaches and Cream Breakfast Cake keeps for up to 3 days in an airtight container.
PEACHES AND CREAM BREAKFAST RICE
Our area has been hit with crazy winter weather, and I created this to give a hint of cozy summer comfort.
Provided by thedailygourmet
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Combine water, peaches, rice, peach preserves, vanilla bean paste, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes, then release remaining pressure using the quick-release method.
- Melt coconut oil in a skillet over medium heat. Add pecans, sugar, and cinnamon. Cook and stir until pecans are toasted, 2 to 3 minutes.
- Stir pecan mixture into the rice. Divide mixture into 4 serving bowls and top each bowl with 1 tablespoon cream. Serve immediately.
Nutrition Facts : Calories 257.3 calories, Carbohydrate 34 g, Cholesterol 20.4 mg, Fat 12.8 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 5.8 g, Sodium 155.7 mg, Sugar 12.2 g
BREAKFAST RICE PUDDING
Steps:
- Cook rice according to package directions. , Preheat oven to 375°. In a large bowl, combine rice, peaches, cherries, cream and 1/4 cup brown sugar. Transfer to a greased 1-1/2- qt. baking dish., Combine oats, coconut, pecans, butter and remaining brown sugar; sprinkle over rice. Bake, uncovered, until golden brown, 25-30 minutes.
Nutrition Facts : Calories 411 calories, Fat 21g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 91mg sodium, Carbohydrate 54g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.
QUICK PEACHES AND CREAM BREAKFAST CEREAL WITH QUINOA
In place of peaches, use any of your favourite fruits for this quick and easy morning blast of nutrition. Add just enough honey or maple syrup for your preferred sweetness. Quinoa flakes can be found in most health food stores and organic supermarkets like Whole Foods. They look like oatmeal, but are made from Quinoa, and as a result, have the protein, complex carbs, and everything else that makes Quinoa a nutritional powerhouse! From Quinoa 365.
Provided by Katzen
Categories Breakfast
Time 8m
Yield 2 , 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine the quinoa flakes, milk, honey or maple syrup, and cinnamon in a medium saucepan. Cook uncovered over medium heat, stirring frequently. The quinoa flakes will cook in about 2 minutes. Remove from heat and stir in vanilla and peaches. Serve immediately.
Nutrition Facts : Calories 279.2, Fat 7.1, SaturatedFat 3, Cholesterol 17.1, Sodium 69.2, Carbohydrate 45.3, Fiber 3.5, Sugar 9.4, Protein 10
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