PEACHES IN MUSCAT
Customarily in Italy you will find peaches steeped in red wine (to which a little sugar has often been added) and chilled. I love this, but prefer it made with Muscat wine, not least because red wine makes the peaches lose their golden intensity. I also love the honeyed muskiness of the dessert wine with the peaches; it is absolute nectar.
Provided by Nigella Lawson
Categories easy, dessert
Time 5m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Over a bowl (to catch juices), peel and slice each peach, placing slices in bowl. (If peaches are hard to peel, they may be dipped in boiling water until skins loosen, up to 2 minutes.)
- Add Muscat to bowl and stir gently to make sure peaches are covered with wine. Cover bowl and refrigerate 2 to 6 hours.
- Transfer peaches and their liquid to a decorative glass serving bowl or individual bowls or wineglasses. Serve chilled with cream or ice cream, if desired.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 14 grams
SPICED PEACHES
For me, this is an absolute Christmas/holiday must and, as with so many good things in my life, comes to me from my sister-in-arms, Hettie Potter. I've used bottled peaches, I've used tinned peaches and it honestly doesn't matter which, but I'm afraid you have to resist the healthier peaches tinned in fruit juice rather than syrup. If you can find only slices, not halves, so be it. This is a beautiful condiment to eat with roast ham, hot or cold, and I love it with cheese, too. It makes the kitchen feel like a proper Christmas/holiday kitchen - and it's a very easy present to whip up for people, too, beautiful in old-fashioned glass jars.
Provided by Nigella Lawson : Food Network
Categories condiment
Time 10m
Yield about 8 servings with a joint of ham
Number Of Ingredients 8
Steps:
- Empty the cans of peaches into a saucepan with their syrup. Add the vinegar, cinnamon, sliced ginger, chiles, salt, whole peppercorns and cloves. Bring the pan to the boil, and let boil for a minute or so then turn off the heat and leave it in the pan to keep warm.
- Serve the peaches with a hot ham letting people take a peach half and some of the spiced juice. Any leftovers can (and should) be stored in a jar and refrigerated and then eaten cold with cold ham.
PEACH MELBA
Provided by Nigella Lawson : Food Network
Categories dessert
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.
- Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.
- When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
- To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.
- To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.
MUSCAT POACHED PEARS
We layered our poached pears with cake, custard, and almonds.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 8
Number Of Ingredients 3
Steps:
- Combine Muscat, sugar, and 3 cups water in a wide 6-quart saucepan, and bring to a boil over high heat. Stir until sugar is dissolved. Add pear halves to liquid, and reduce heat to a low simmer. Cut a piece of parchment paper to fit just inside pan, and cover pears. Cook until pears are just barely tender, about 20 minutes. Remove from heat, and allow to cool in liquid.
- Remove pears from liquid, and use a melon baller or paring knife to remove core. If preparing pears in advance, store in poaching liquid and refrigerate in an airtight container for up to 2 days.
PEACHES IN MUSCAT FROM NIGELLA
One of the most simple summer desserts, peaches macerated in the sweet wine muscat and served in a glass if you like or a bowl. 2 ingredients with a 3rd optional, nigella lawson does it again. I suggest checking out the picture at http://www.cookstr.com/recipes/peaches-in-muscat for a serving suggestion. time does not include refridgeration time but it can be 1 - 6 hours if you wish to get your dessert out of the way early. Otherwise you can, as nigella suggests also put a plate of ripe peaches and bottle of muscat on the table
Provided by MarraMamba
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Over a bowl (to catch juices), cut each peach into slices.
- When all the peaches are sliced, pour in the Muscat wine and make sure the peaches are more or less fully immersed. Cover the bowl with plastic wrap and refrigerate for up to 6 hours; sometimes it helps to be able to get stuff done in advance.
- Remove the peaches to a pretty glass bowl or to individual small glasses and serve - still chilled - with a pitcher of heavy cream or some vanilla ice cream alongside.
Nutrition Facts : Calories 88.4, Fat 0.2, Sodium 3.5, Carbohydrate 11.6, Fiber 1, Sugar 8.5, Protein 0.7
MELON BALLS IN MUSCAT
Make and share this Melon Balls in Muscat recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Carefully scoop out cantaloupe balls, reserving shells.
- Place 3 cups cantaloupe balls in a large, shallow dish, reserve any remaining cantaloupe balls for another use.
- Add honeydew balls and Muscat, toss gently.
- Cover and chill up to 4 hours.
- Serve melon balls in cantaloupe shells.
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