GREAT GRANDMA PEARL'S ANGEL FOOD CAKE WITH PEACHES AND CREAM
My great-grandmother Pearl was famous for her angel food cake. She would enter baking contests with this recipe and always took home the blue ribbon. Among her bounty of prizes? A KitchenAid stand mixer (which came in very handy for this recipe, considering she used to beat the egg whites by hand) and a new stove! Not to mention a mighty fine sash and a ribbon proclaiming her the queen of cakes.
Provided by Katie Lee Biegel
Categories dessert
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
- Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
- Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
- To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.
PEACHES AND BLUEBERRIES
Provided by Nigella Lawson : Food Network
Categories dessert
Time 30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- In a large bowl, with a large spoon, gently combine peaches and blueberries. Add the orange flower water and continue to combine, serve cold or pour fruit into a 12 by 8 baking dish. Sprinkle with cane sugar and bake in a preheated 325 degree F oven for 20 minutes, until sugar caramelizes. Remove from oven, top with yogurt, if desired, and enjoy.
JEAN HALBERSTAM'S DEEP-FRIED PEACHES
Jean Halberstam, who was married to the Pulitzer Prize-winning journalist David Halberstam until his death in 2007, is a well-known, accomplished cook. To make this dessert for a 2005 dinner party at their home on Nantucket, she plunged skinless peach halves into a batter, then sizzled them in a bath of boiling Crisco - yes, Crisco; "Nothing else makes them as crisp," she said - until lightly browned, and rolled them in sugar. Her dinner guests could not believe how good these were.
Provided by Jonathan Reynolds
Categories project, dessert, side dish
Time 30m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Mix the flour and salt in a large bowl. Form a well and stir in oil and egg yolks, then 3/4 cup very cold water little by little until the flour is incorporated. Add brandy and stir for 10 minutes until batter is smooth and a bit thicker. Let batter rest for at least two hours.
- Skin the peaches by dropping them in boiling water for 5 to 10 seconds and plunging them immediately into ice water. Peel off the skin, then sprinkle the peaches with lemon juice to prevent browning.
- When the batter is ready, beat egg whites stiffly. Stir 1/4 of the egg whites into the batter to lighten it, then gently fold in the rest, as you would for a soufflé.
- In a large, deep pot, heat the shortening to 360 degrees. Cut the peaches in half, remove their pits, dip them in the batter, and fry a few at a time in the hot oil until golden, 30 to 90 seconds per side. Don't put all the peaches in at once or the oil temperature will drop too much. As soon as the peaches are golden, remove them to drain on a rack or paper towels and quickly roll them in sugar to coat completely.
Nutrition Facts : @context http, Calories 1261, UnsaturatedFat 81 grams, Carbohydrate 50 grams, Fat 117 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 29 grams, Sodium 65 milligrams, Sugar 32 grams, TransFat 15 grams
VIVIAN'S FROZEN PEACHES
Vivian my good friend gave me her recipe for fresh frozen peaches after I had told her that my canned ones were not what I had expected. She told me that she never cans them only freezes them. When I tasted her recipe I knew there was no going back, except for seconds! These are wonderful and so fresh you think you just fixed right then! The teaspoon measurement is a very big heap!
Provided by KGCOOK
Categories Frozen Desserts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix together sugar and fruit fresh in a small bowl.
- Do not put peaches in hot water to peel, there is no need to.
- Peel and slice peaches into a larger bowl.
- Pour sugar mixture over the peaches.
- Gently mix with the peaches.
- Put peaches into freezer bags or containers.
- Mark with name, date, and amount if desired.
- Seal and freeze.
- Only make small amounts at a time to keep fruit from turning brown.
- For Pie and other desserts: drain juice if needed and add the rest of your favorite ingredients.
- I have not tried them in other desserts, they just don't make it that far!
- The get ate before that!
Nutrition Facts : Calories 259.8, Fat 0.4, Carbohydrate 66.2, Fiber 2.5, Sugar 64.2, Protein 1.6
THE DREAMIEST PEACHES
Warm peaches topped with vanilla wafer crumbs, and baked in dreamy sugar and cinnamon mixture. A quick and easy favorite dessert!
Provided by C.WARMOTH
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 6m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven on broiler setting.
- Place peaches hollow side up in a pie pan. In a medium bowl, mix together crushed vanilla wafers, brown sugar, butter and cinnamon until crumbly. Sprinkle over peaches.
- Place under broiler, and cook until sugar is melted and bubbly, about 1 minute.
Nutrition Facts : Calories 117.5 calories, Carbohydrate 20 g, Cholesterol 5.1 mg, Fat 3.9 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 1.7 g, Sodium 56 mg, Sugar 9.4 g
PEACH BELLINI
I adore frozen peach bellini's and this recipe is very close to my favorite restaurant's drink. Another cooking website is where I found and adapted this recipe from.
Provided by lauralie41
Categories Beverages
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Add a few frozen peach slices and liquor to blender and puree. The mixture should be taking on a slushy type texture.
- Taste and add more liquor or peaches as needed. Add ice and continue to blend until a nice frozen texture is acquired. Pour into glasses and garnish with peaches.
PEACHES WITH ZABAGLIONE
You will need fresh peaches for this dish, which requires a bit of finesse. Zabaglione is a traditional egg custard flavored with musky sweet Marsala wine. Other sweet wines may also be used, like sherry or spumante. It takes just a few minutes to make, whisking over a double boiler. Zabaglione can be served hot, but in summer it is better cool. The faint butterscotch caramel-y flavor seems custom-made to accompany peaches.
Provided by David Tanis
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Make the zabaglione: In a double boiler or a bowl set over rapidly simmering water, whisk egg yolks and sugar together. Add Marsala and white wine and whisk well until mixture is warm and beginning to thicken, about 2 minutes.
- Continue to whisk vigorously as mixture increases in volume, until it is the consistency of lightly whipped cream, 2 minutes more. Take care that the eggs do not overcook and become curdled.
- Pour zabaglione into 4 to 6 wide-mouthed wineglasses or coupes and let cool to room temperature, then cover and refrigerate. Peel peaches and cut into 1/2-inch wedges. Cover with plastic wrap and refrigerate until chilled.
- To serve, top each glass with sliced peaches, dividing them evenly. If desired, garnish with raspberries and drizzle with about a tablespoon of raspberry purée.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 4 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 9 milligrams, Sugar 23 grams
PEACHES VELVETINE
Categories Dessert Kid-Friendly Quick & Easy Yogurt Wheat/Gluten-Free Peach
Yield 2 bowls
Number Of Ingredients 5
Steps:
- Drain peaches, reserving juice. Set aside 4 tablespoons of juice to flavor whipped cream (if using). Measure 3 oz of peach juice, drink any leftover. :-) Portion peaches into 2 small bowls, set bowls in fridge. Heat water to boiling, add Jello powder and stir until completely dissolved. Pour into heatproof bowl, add juice and stir thoroughly. Add yogurt and stir thoroughly. Pour mixture over peaches and chill until desired consistency. Whip cream with peach juice and top off.
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