GRILLED PEACHES WITH BLACK PEPPER AND BASIL-LIME SYRUP
The black pepper adds a surprising aromatic and spicy flavor to the sweet grilled peaches. The recipe here makes more syrup than you'll likely need but it will keep in the refrigerator for at least 1 week and is great in a cocktail or with sparkling water.
Provided by Kristin Donnelly
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine the 1/2 cup brown sugar with the water and stir until dissolved. Turn off the heat and add the lime juice and basil leaves. Let stand for at least 15 minutes or up to 1 hour, then discard the basil leaves.
- Light a grill or preheat a grill pan over medium heat; lightly oil the grates.
- Lightly sprinkle the peaches with brown sugar and grill cut side down until dark brown grill marks form, about 2 minutes per cut side. Transfer the peaches to bowls and season with a little black pepper. Spoon some of the syrup on top, sprinkle with basil leaves and serve.
OPAL BASIL-MACERATED PEACHES
Provided by Food Network
Time 15m
Yield 4-6 servings
Number Of Ingredients 5
Steps:
- Place the peaches and basil in a medium bowl and set it aside. Combine the lime zest, sugar and 1 cup water in a medium saucepan. Bring to a boil, stirring to dissolve the sugar. Lower the heat and simmer for 2 minutes. Then pour the hot syrup over the peaches and basil. Cover and chill for 2 hours.
- Serve the peaches in bowls, garnished with a dollop of creme fraeche, if desired.
BASIL SIMPLE SYRUP
Fresh basil leaves are steeped in sugar and water to create a sweet herbal syrup to flavor summer's most refreshing cocktails, mocktails, lemonades, and frozen treats. Store in the refrigerator for up to 1 month.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 41m
Yield 8
Number Of Ingredients 3
Steps:
- Combine water, sugar, and basil leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
- Pour syrup into a sterilized glass jar through a mesh strainer to remove basil leaves; let cool.
Nutrition Facts : Calories 98 calories, Carbohydrate 25.1 g, Fiber 0.1 g, Protein 0.2 g, Sodium 1.1 mg, Sugar 25 g
POACHED PEACHES IN VANILLA SYRUP
Provided by Food Network
Categories dessert
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- To peel the peaches, plunge them into boiling water for 2 to 3 minutes. remove and remove peel; cut peaches in half
- Bring water, sugar, vanilla and lemon slices to a boil. Add the peaches and simmer until tender. Remove the vanilla bean from the syrup and reduce the syrup by a third.
- Pit the peaches and cut them in quarters. Set them in a bowl, add the grapes and cranberries and pour hot vanilla syrup over them; chill until ready to eat. Eat as is chilled or as a topping for frozen yogurt or pound cake
PEACHES WITH HONEY SYRUP
Adding the peach skins to the poaching liquid helps to infuse it with flavor and creates a pretty rose-colored sauce. Serve the peaches with your favorite chocolate bar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 2
Steps:
- Using a sharp knife, lightly score bottom (not stem end) of each peach with hatch marks.
- Prepare an ice bath, and set aside. Fill a large (4-quart) saucepan with enough cold water to cover peaches; remove peaches. Over high heat, bring water to a boil, and blanch peaches about 1 minute (more if skin is not pulling away from peach). Using a slotted spoon, immediately transfer peaches to ice bath. Remove from ice water, and peel. Set aside peaches and skins.
- Reserve 4 cups of poaching liquid in pan; add skins and honey. Bring to a boil, and cook until reduced to 11/2 cups. Pour liquid through a sieve set over a bowl, and discard skins. Immediately spoon syrup over peaches, and serve.
PEACHES IN SYRUP
Use this recipe to make our Summer Fruit Cream Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Prepare an ice-water bath. Bring a pot of water to a boil. Cook peaches, 3 at a time, for 1 minute. Transfer to ice-water bath. Peel, halve, and pit peaches. Cut each half into 6 wedges.
- Bring peaches, sugar, lemon juice, and a pinch of salt to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves, about 2 minutes. Transfer to a bowl. Let cool completely, cover, and refrigerate overnight.
- Prepare an ice-water bath. Transfer peach mixture to a medium saucepan, and bring to a boil. Skim foam from surface. Cook, stirring occasionally, until peaches are tender, 8 to 10 minutes. Return peach mixture to the bowl, and let cool in ice-water bath. Use immediately, or refrigerate for up to 2 weeks.
POACHED PEACHES IN VANILLA SYRUP
Make and share this Poached Peaches in Vanilla Syrup recipe from Food.com.
Provided by Chrissyo
Categories Dessert
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Bring a medium sized saucepan of water to the boil.
- Drop in the peaches.
- Cook for 30 seconds and remove.
- Remove the skin and slice from the stone.
- Place water, sugar, vanilla pod and peaches in a medium sized saucepan.
- Slowly bring to a simmer and cook until peaches are just cooked.
- Remove from heat.
- Serve warm with a dollop of yoghurt, or cream or icecream.
Nutrition Facts : Calories 231.7, Fat 0.2, Sodium 3.6, Carbohydrate 59.3, Fiber 1.5, Sugar 58.2, Protein 0.9
POACHED PEACHES IN SPARKLING WINE WITH BASIL & VANILLA
Plump peaches poached in sparkling wine and served with silky smooth vanilla ice cream - the ideal summer pud
Provided by Tom Kerridge
Categories Dessert
Time 20m
Number Of Ingredients 9
Steps:
- Put the vanilla pods, seeds and sugar in a saucepan with 200ml water and bring to the boil over a medium heat. Once boiling, drop in the basil and peaches. Poach for 2-3 mins until just tender, then put a lid on the pan and leave the peaches to cool in the syrup.
- Once cool, pour in the sparkling wine and leave for 10 mins. While the poached fruit is soaking up the wine, beat the vanilla, mascarpone and cream together to soft peaks. Serve the peaches in a bowl with plenty of the liquid. Finish with a spoonful of the cream and a few basil leaves.
Nutrition Facts : Calories 404 calories, Fat 21 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 40 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
PEACHES IN WINE-CASSIS SYRUP
Steps:
- Bring a medium saucepan of water to a boil. Add the peaches; blanch for 15 seconds. Drain. Slip the skins off, cut peaches in half and remove pits. Put in a medium bowl.
- In a saucepan, combine the wine, cassis and sugar and bring to a boil. Remove from heat and let stand for 5 minutes. Pour the mixture over the peaches and set aside for at least 2 hours. Divide the peaches among 4 bowls and spoon the syrup over them.
WHITE PEACHES IN CABERNET AND RASPBERRY SYRUP
Provided by Florence Fabricant
Categories easy, dessert
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine wine and seltzer in a medium-size nonreactive saucepan. Add sugar, lemon and orange peels, peppercorns and cinnamon and bring to boil over high heat. Reduce heat to medium high and boil for 15 minutes. Remove from heat. Strain the syrup and then refrigerate until chilled.
- Puree the raspberries in a food processor. Strain the puree into a bowl and set aside. When the cabernet syrup is cold, stir into the raspberry puree.
- Peel and pit the peaches. If they are very ripe, they should peel easily without blanching; otherwise blanch them and remove their skins. Cut the peaches into even slices and divide them among four large round wine glasses. Taste the wine syrup and add more sugar, lemon juice or seltzer to taste. The syrup should be quite thin. Pour the syrup over the peaches and serve immediately.
PEACHES IN PEACH SCHNAPPS WITH SLIVERED BASIL
Yellow or white peaches work equally well.
Yield Makes 12 servings
Number Of Ingredients 4
Steps:
- Mix all ingredients in serving bowl. Chill at least 1 hour and up to 3 hours.
PEACHES WITH BURRATA, BASIL, AND RASPBERRY BALSAMIC SYRUP
Juicy peaches snuggle into creamy Burrata cheese, with a sweet/tart balsamic reduction drizzled over the top. Bright fresh basil and flakes of crunchy sea salt finish off this easy, impressive summertime appetizer.
Provided by foodelicious
Categories Antipasto
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Gently tear open the Burrata cheese to expose the soft, creamy core and place it in the middle of a plate. Arrange peach slices in and around the cheese. Sprinkle basil leaves over cheese and top with olive oil.
- Bring raspberry balsamic vinegar to a boil in a small saucepan; reduce heat to medium-low and simmer until vinegar reduces to a thick syrup, about 5 minutes. Spoon balsamic syrup over peaches and cheese; season with sea salt and black pepper.
Nutrition Facts : Calories 159 calories, Carbohydrate 3.9 g, Cholesterol 20 mg, Fat 12.8 g, Fiber 0.1 g, Protein 4.1 g, SaturatedFat 4.9 g, Sodium 175.7 mg, Sugar 1.5 g
PEACHES IN BASIL SYRUP
Make and share this Peaches in Basil Syrup recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a small saucepan, heat wine and sugar and stir until sugar dissolves; add basil.
- Remove from heat and steep for at least 30 minutes.
- Strain syrup, pressing on basil to release as much juice as possible. Before serving, toss peaches in syrup.
Nutrition Facts : Calories 179.5, Fat 0.4, Sodium 1.7, Carbohydrate 40.1, Fiber 2.3, Sugar 37.8, Protein 1.4
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POACHED PEACHES WITH BASIL | A BAKER'S HOUSE
From abakershouse.com
5/5 (2)Total Time 16 minsCategory DessertCalories 294 per serving
- Place the wine, 1 1/2 cups water and sugar in a wide bottomed saucepan and stir to dissolve the sugar slightly. Place the pan on the stove over medium heat and bring the mixture to a boil. Boil for 5 minutes and then reduce the heat, leaving the syrup to simmer gently.
- Cut the peaches in half and remove pits gently. Drop half of the basil leaves into the syrup, and then gently place the peach halves cut side down into the syrup. Poach for about 3 minutes and then gently turn over using a slotted spoon. Continue poaching for an additional 3 - 4 minutes, until soft (cooking time will depend on ripeness of peaches).
- Carefully prick the cut side of the peaches to check for tenderness. The peels should be wrinkling up as well. You may cook the peaches in two batches if all the halves will not fit in the pan at once.
- Remove the peaches to a plate with a slotted spoon. When they are cool enough to handle, gently slide the skins off and discard. Add all but about six basil leaves to the syrup and bring to a boil; boil until reduced by about half. Pour any juices that have collected on the plate with the peaches into the syrup. Leave to cool to room temperature.
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