Peaches Cardinal Hume Recipes
PEACHES CARDINAL HUME
Steps:
- Put the granulated sugar into a saucepan large enough to hold the peaches. Add the water and the vanilla pod and bring to the boil, gently to begin with, stirring until the sugar dissolves. When simmering put in the peaches. Bring back to simmering point and very gently poach for 8 minutes. Remove the peaches and peel while still warm. The syrup can be bottled and used t o poach other fruits. Put the peaches in a beautiful glass dish and chill. Liquidise the raspberries with the caster sugar and pass through a sieve if you wish to get rid of the pips. When ready to eat, pour the red puree over the succulent peaches. Decorate with mint leaves dragged through icing sugar. formatted by [email protected] Recipe by: Two Fat Ladies #FL1A03 Posted to MC-Recipe Digest V1 #797 by Sue on Sep 22, 1997
Nutrition Facts : Calories 574 calories, Fat 1.22055840083333 g, Carbohydrate 145.50292547861 g, Cholesterol 0 mg, Fiber 9.28891734166667 g, Protein 3.56135140666667 g, SaturatedFat 0.06978042505 g, ServingSize 1 1 Serving (575g), Sodium 3.71848728333333 mg, Sugar 136.214008136943 g, TransFat 0.3726495584 g
CARAMELIZED SKILLET PEACHES
Deliciously caramelized and juicy peaches with a hint of cinnamon and bourbon (or rum) make the dreamiest ice cream topping. Martha made this recipe on Martha Bakes episode 505.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- In a medium bowl, toss together peaches, lemon juice, salt, and cinnamon; set aside.
- Melt butter and sugar in a large skillet over medium-high heat. Add peach mixture and cook, stirring occasionally, until caramelized, about 5 minutes. If using bourbon or rum, add to skillet, and cook until reduced, about 1 minute.
- Serve immediately over ice cream, if desired.
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