Peachesinsauternes Recipes

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PEACHES IN SAUTERNES



Peaches in Sauternes image

Provided by Ina Garten

Categories     dessert

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 4

6 to 8 very ripe yellow or white peaches
3 tablespoons sugar
1 (375-ml) bottle of good Sauternes
1 tablespoon Grand Marnier

Steps:

  • Bring a pot of water to a boil and immerse the peaches in the water for 1 to 2 minutes, until the skins are loose. Remove the peaches with a slotted spoon and place them in a bowl of cold water to stop the cooking. Peel the peaches and then slice them off the pit in wedges into a bowl. Stir in the sugar, Sauternes, and Grand Marnier. Cover and refrigerate for at least 2 hours, or overnight. Serve cool but not cold.

PEACHES 'N' CREAM SCONES



Peaches 'n' Cream Scones image

I love making scones, and these highlight one of my favorite summertime fruits: peaches. My secret ingredient that makes these super delicious is almond extract in the scones and the glaze.

Provided by Kardea Brown

Time 1h10m

Yield 8 scones

Number Of Ingredients 16

1/2 cup (1 stick) unsalted butter, frozen
2 cups all-purpose flour, plus more for dusting the work surface
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
1 cup sliced peaches, thawed if frozen
1/2 cup heavy whipping cream, plus more for brushing on the scones
1/2 cup sour cream
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup powdered sugar
1 to 2 tablespoons heavy cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Pinch sea salt

Steps:

  • For the scones: Preheat the oven to 400 degrees F. Grate the frozen butter into a bowl using a box grater. Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the peaches and toss in the flour to coat. Add the butter and toss to combine.
  • Stir together the heavy cream, sour cream, egg, vanilla and almond extracts in a medium bowl. Slowly add the cream mixture to the flour mixture, and mix just until a dough comes together. (Make sure not to overwork).
  • Turn the dough out onto a parchment paper-lined baking sheet and shape into a 9-inch disc, about 1 inch thick. Score the dough into 8 wedges, using a knife to cut into but not all the way through the dough. Brush the tops of the scones with cream. Bake until the scones are cooked through and golden brown on top, 20 to 25 minutes. Cut into wedges, then remove to a wire rack to cool until warm.
  • Meanwhile, make the glaze: Whisk together the powdered sugar, cream, vanilla, almond extract and salt in a small bowl. Spoon the glaze over the scones before serving.

PEACHES IN SAUTERNES



Peaches in Sauternes image

Provided by Ina Garten

Categories     dessert

Time 2h22m

Yield 4 to 6 servings

Number Of Ingredients 4

6 to 8 very ripe yellow or white peaches
3 tablespoons sugar
1 (375 ml.) bottle good Sauternes
1 tablespoon orange-flavored liqueur (recommended: Grand Marnier)

Steps:

  • Bring a pot of water to a boil and immerse the peaches in the water for 1 to 2 minutes, until the skins come off easily. Remove them with a slotted spoon and place them in a bowl of cold water to stop the cooking. Peel the peaches and then slice them in wedges off the pit and into a bowl. Stir in the sugar, Sauternes, and orange liqueur. Cover and refrigerate for at least 2 hours, or overnight. Serve cool but not cold.

BAKED PEARS WITH SAUTERNES CUSTARD SAUCE



Baked Pears with Sauternes Custard Sauce image

Categories     Dessert     Bake     Raisin     Pear     White Wine     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 9

8 firm-ripe Bartlett pears
1/2 cup raisins, chopped
1/2 cup packed light brown sugar
1/2 teaspoon finely grated fresh orange zest
1/2 teaspoon finely grated fresh lemon zest
1 cup plus 2 tablespoons Sauternes or other white dessert wine
6 large egg yolks
1/4 cup granulated sugar
Accompaniment: Madeleines

Steps:

  • Preheat oven to 375°F.
  • Peel pears, leaving stems intact, then core from bottom using a melon-ball cutter or a sharp small knife. Stir together raisins, brown sugar, zests, and 2 tablespoons Sauternes and fill pear cavities with mixture. Stand pears upright in a buttered baking dish just large enough to hold them and pour remaining cup Sauternes over pears.
  • Cover dish tightly with foil and bake in middle of oven until tender, 30 to 40 minutes. Transfer pears to a serving dish or plates using a metal spatula to hold filling in place and pour cooking liquid through a sieve into a bowl.
  • Whisk together yolks and granulated sugar in a large metal bowl and add hot cooking liquid in a stream, whisking constantly. Put bowl over a pan of barely simmering water and vigorously whisk, or beat with a handheld electric mixer, until mixture is tripled in volume and registers 160°F on an instant-read thermometer, 3 to 5 minutes.
  • Serve pears warm with sauce.

PEACHES IN SAUTERNES



Peaches in Sauternes image

Easy but elegant way to serve juicy, ripe summer peaches, from Ina Garten. If you are unable to get your hands on a nice Sauternes, substitute with another good quality sweet white dessert wine. But, do not confuse Sauternes with Sauterne--it is an entirely different animal, the former being a sweet French dessert wine, the latter being a dry to semisweet wine made in the States.

Provided by GaylaJ

Categories     Dessert

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 4

6 -8 very ripe yellow peaches or 6 -8 white peaches
3 tablespoons sugar
1 (375 ml) bottle good Sauternes wine
1 tablespoon orange-flavored liqueur (Grand Marnier recommended)

Steps:

  • Bring a pot of water to a boil and immerse the peaches for a minute or two, until the skins come off easily; remove them with a slotted spoon and place them in a bowl of cold water to stop the cooking. (My peaches probably weren't peeled as prettily as Ina's, but I just skipped this process and went ahead and peeled them.).
  • Peel the peaches, then slice into wedges off the pit and into a bowl.
  • Stir in the sugar, Sauternes, and orange liqueur.
  • Cover and refrigerate for at least 2 hours, or overnight.
  • Serve cool, but not cold.

Nutrition Facts : Calories 93.9, Fat 0.4, Carbohydrate 23.5, Fiber 2.2, Sugar 21.8, Protein 1.3

PEACHES IN SAUTERNES



Peaches in Sauternes image

Sweet Sauternes wine adds complexity to fresh summer peaches.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

4 cups sugar
1 1-by-2-inch strip lemon peel
1 whole vanilla bean
2 cups Sauternes wine
12 ripe peaches, (about 5 pounds)

Steps:

  • Combine sugar, lemon peel, and vanilla bean with 3 cups cold water in a medium saucepan. Cook over medium-high heat, covered, until sugar is completely dissolved, 8 to 10 minutes. Uncover, and cook for 2 minutes more. Remove from heat, and let stand about 10 minutes. Stir in Sauternes, and set aside.
  • Place peaches in a large pan of boiling water for 1 to 2 minutes. Transfer to an ice-water bath with a slotted spoon. Peel peaches, place in a canning jar or serving bowl, and pour Sauternes syrup over. Drape cheesecloth over peaches to keep them submerged, and set aside until cool. Leave cheesecloth in place, cover with plastic wrap, and refrigerate overnight, turning occasionally to keep peaches from browning.

PEACHES AND CREAM, LITERALLY



Peaches and Cream, Literally image

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

4 fresh peaches, or as needed
⅓ cup white sugar, or to taste
¼ cup water
1 ½ cups heavy cream

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 IN RED WINE



Peaches in Red Wine image

Provided by David Tanis

Categories     dessert

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

2 cups medium-bodied dry red wine, like gamay or Côtes du Rhône
1/4 cup sugar
1/2 teaspoon grated lemon zest
Pinch grated nutmeg
1/2 teaspoon grated ginger
1/8 teaspoon black pepper
4 large ripe peaches or nectarines
1/4 cup blackberries, for garnish (optional)

Steps:

  • Put wine in a glass or stainless-steel bowl. Add sugar and stir to dissolve, then add lemon zest, nutmeg, ginger and black pepper. Chill well.
  • Peel peaches and cut into 1/2-inch wedges. Cover with plastic wrap and chill.
  • To serve, pour 1/3 to 1/2 cup chilled wine mixture into 4 to 6 wide-mouthed wineglasses or coupes. Add sliced peaches to each glass, dividing them evenly. Garnish each portion with a few blackberries, if desired.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 16 grams

FRESH PEACHES IN SAUTERNES SOAK WITH ANGELICA AND LAVENDER



Fresh Peaches in Sauternes Soak With Angelica and Lavender image

This is a wonderful, light summery dessert, which never fails to please my guests, as well as my family and friends! Fresh peaches are soaked in sweet Sauternes with angelica leaves and lavender flowers tucked amongst them. Angelica is an interesting, aromatic tasting herb, and although I normally only use the stems to candy or crystallise (Recipe #248003) I have discovered that the leaves also make a great accompaniment when used with fresh fruit. Try to serve this fresh fruit salad in a large clear glass bowl for maximum impact; it just looks so pretty with the light shining through the fruit, juices and herbs! I find that the only thing that is needed to serve this is a good dollop of crème fraiche. I have also made this with apricots and melon for a slight change. I like to use a combination of white and yellow peaches for this recipe - but please use local and fresh peaches regional to your area. Prep time includes the minimum "soaking" time. I have not tried this with tinned peaches, but suspect that they may be too "soft" to hold their shape for prolonged soaking.

Provided by French Tart

Categories     Dessert

Time 4h

Yield 6 serving(s)

Number Of Ingredients 5

8 fresh lavender, heads rinsed
8 fresh angelica leaves, wiped
8 ripe peaches, peeled, stones removed, sliced
375 ml Sauternes wine or 375 ml similar sweet dessert wine, chilled
creme fraiche, to serve

Steps:

  • Arrange the peach slices into the bottom of a large serving dish. Sprinkle over the lavender heads and then add the angelica leaves.
  • Pour over enough dessert wine to cover the peaches. Turn the peach slices over a couple of times to coat them in the liquid, then cover the dish and chill the mixture in the fridge for at least four hours, or preferably overnight.
  • To serve, spoon a portion of peaches in Sauternes into each of six serving bowls. Serve with a dollop of crème fraîche.

Nutrition Facts : Calories 51, Fat 0.3, Carbohydrate 12.5, Fiber 2, Sugar 11, Protein 1.2

TIPSY PEACHES



Tipsy Peaches image

Sweet fried peaches with a hint of whiskey...good as a side dish or on top of vanilla ice cream for a tasty dessert. Use a good quality whiskey for the best flavor.

Provided by MAGIRITARZ

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 45m

Yield 4

Number Of Ingredients 5

1 tablespoon butter
4 cups sliced fresh peaches
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 (1.5 fluid ounce) jigger whiskey

Steps:

  • Melt butter in a skillet over medium heat. Add the peaches, and cook for about 10 minutes, stirring occasionally. Mix in the brown sugar, vanilla, and whiskey; simmer over medium heat for about 20 minutes, until peaches are soft and the sauce has darkened. Serve as a side dish or over ice cream.

Nutrition Facts : Calories 112.9 calories, Carbohydrate 14.6 g, Cholesterol 7.6 mg, Fat 2.9 g, Protein 0.1 g, SaturatedFat 1.8 g, Sodium 27.5 mg, Sugar 14.5 g

PEACHES IN SYRUP



Peaches in Syrup image

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

1 1/2 pounds (about 8 small) ripe peaches, bottoms scored
1 1/3 cups sugar
2 tablespoons fresh lemon juice
Salt

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.

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1) Bring a pot of water to the boil and immerse the peaches for 1 to 2 minutes, until the skins come off easily. 2) Remove the peaches with a slotted spoon and place in a bowl of cold water to stop the cooking. 3) Peel the peaches and then slice them in wedges off the stone and into a bowl. Stir in the sugar, Sauternes and orange liqueur.
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