Peachrumpreservestrl Recipes

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PEACH CRISP



Peach Crisp image

Anne Burrell says her Peach Crisps, from Secrets of a Restaurant Chef on Food Network, make everyone feel special; they're best served hot with ice cream.

Provided by Anne Burrell

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 17

5 large ripe peaches, pitted and cut into chunks
1 lemon, zested and juiced
3 tablespoons all-purpose flour
1/4 cup tightly packed brown sugar
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup golden raisins
Pinch kosher salt
1 1/4 cups all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup sugar
1 1/4 stick cold unsalted butter, cut into pea sized pieces
1/2 cup sliced almonds
Pinch kosher salt
1 to 2 tablespoons cold water
Special equipment: 6 (6-ounce) ramekins

Steps:

  • Preheat the oven to 350 degrees F.
  • For the filling:
  • Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between the ramekins.
  • For the topping:
  • Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.
  • Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.
  • Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

PEACH PRESERVES



Peach Preserves image

I found this recipe on the internet and did a bit of tweaking. The original recipe called for 1/2 tsp ground nutmeg and 1 1/2 tsp vanilla extract. I made one batch with the nutmeg and vanilla and one batch omitting the nutmeg and switching to almond extract instead of vanilla . I prefer it without the nutmeg and using almond over vanilla hence this is how I posted the recipe. The nutmeg version is very good, but I just think personal preference comes into play here. Also, once your peaches are peeled and diced if they have a lot of juice you might want to drain about half of the juice in order to get a firmer "set".

Provided by Luby Luby Luby

Categories     Low Protein

Time 3h

Yield 7 half-pint jars

Number Of Ingredients 7

5 cups diced ripe firm peaches (8-12 peaches, depending on size)
4 tablespoons lemon juice
4 cups granulated sugar, divided
1 teaspoon cinnamon
1 teaspoon butter
1 (3 ounce) package liquid pectin
1 teaspoon almond extract

Steps:

  • In large stockpot combine the peaches with the lemon juice and 2 cups of the sugar.
  • Cover and let stand for 1 hour.
  • When starting to cook peaches prepare water bath canner and sterilize jars by boiling for 10 minutes.
  • Leave jars in hot water covered until ready to use.
  • Add lids to a small saucepan and pour boiling water over (do not boil lids) and leave in hot water until ready to use.
  • Add remaining sugar, cinnamon and butter and heat uncovered over medium heat stirring often until sugar is dissolved.
  • Bring to a simmer and simmer for 5 minutes, stirring frequently.
  • Increase heat to high, add pectin and bring to a full rolling boil (continues to boil while stirring).
  • Boil for 1 minute then remove from heat and skim off excess foam.
  • Add almond extract and let mixture cool for 5 minutes, stirring frequently.
  • Ladle into sterilized jars leaving 1/4" headspace.
  • Wipe rims clean and place seals on jars.
  • Screw on bands just to finger tight.
  • Place jars in water bath canner making sure you have 1-2 inches of water covering tops of jars.
  • Cover, bring to a boil and boil for 10 minutes. (adjust for high altitude, if necessary).
  • Turn off fire, remove lid and let sit for 5 minutes.
  • Remove and let sit undisturbed until sealed and cooled.
  • Check to make sure lids have sealed and store in cool dry area.

Nutrition Facts : Calories 495.9, Fat 0.8, SaturatedFat 0.4, Cholesterol 1.4, Sodium 6.1, Carbohydrate 126, Fiber 2.1, Sugar 123.6, Protein 1.1

FRESH PEACH CRUMBLE



Fresh Peach Crumble image

Make and share this Fresh Peach Crumble recipe from Food.com.

Provided by MizzNezz

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 13

6 cups peeled sliced ripe peaches
1/4 cup packed brown sugar
3 tablespoons flour
1 teaspoon lemon juice
1/2 teaspoon lemon zest, grated
1 teaspoon cinnamon
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 egg, beaten
1/2 cup butter, melted and cooled

Steps:

  • Heat oven to 375*.
  • Put peach slices in greased, shallow 11x7 baking dish.
  • Mix brown sugar, flour, lemon juice, peel, and cinnamon.
  • Sprinkle over the peaches.
  • Mix flour, sugar, baking powder, salt, and nutmeg.
  • Stir in egg until mixture is coarse crumbs.
  • Sprinkle over peaches.
  • Drizzle butter evenly over topping.
  • Bake for 38 minutes.

Nutrition Facts : Calories 278.2, Fat 10.1, SaturatedFat 6, Cholesterol 43, Sodium 184.7, Carbohydrate 46, Fiber 1.9, Sugar 33.1, Protein 3.1

PEACH CRISP



Peach Crisp image

Juicy, ripe peaches star in this easy-to-make dessert, but you can also substitute other stone fruits like nectarines or plums -- or even combine several.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h10m

Number Of Ingredients 13

1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup canola oil
2 tablespoons water
1/3 cup coarsely chopped almonds
3 1/2 pounds ripe peaches (about 11 medium peaches)
1 tablespoon fresh lemon juice
2 tablespoons all-purpose flour
1/4 cup sugar
Vanilla ice cream, (optional)

Steps:

  • For the topping: Preheat the oven to 375 degrees with rack in the middle position. In a large bowl, whisk together flour, oats, sugar, cinnamon, and salt. Stir in oil and water until blended. Topping will look like clumpy wet sand. Stir in almonds and set aside.
  • For the filling: In a large saucepan of boiling water, working in batches, blanch peaches for 1 minute. Remove them with a slotted spoon and transfer to a bowl of cold water. When cool enough to handle, peel off skin. Halve, pit, and cut peaches into 1/2-inch wedges.
  • In a medium bowl, mix together peaches, lemon juice, flour, and sugar. Place filling in an 8-inch square baking pan. Sprinkle topping evenly over peaches. Bake until the topping turns a deep, golden brown and the filling is bubbling around the edges, 30 to 35 minutes. Serve warm or at room temperature with vanilla ice cream, if desired.

Nutrition Facts : Calories 364 g, Fat 13 g, Fiber 6 g, Protein 6 g

PEACH CRUMBLE



Peach Crumble image

We added chopped pecans and a touch of ground ginger to this classic peach crumble for texture and subtle warmth. Serve slightly warm or at room temperature, with a scoop of vanilla ice cream for a delicious summer dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 12

2 pounds firm, ripe peaches (6 to 8 peaches)
1/4 cup packed light brown sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
Pinch kosher salt
1 cup all-purpose flour (see Cook's Note)
1/2 cup raw pecans, roughly chopped
1/4 cup packed light brown sugar
1/2 teaspoon ground ginger
Pinch kosher salt
6 tablespoons unsalted butter, melted
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • For the peach filling: Bring a large pot of water to a boil over high heat and fill a large bowl with lots of ice and cold water. Cut a small "X" into the base of each peach with a paring knife. Gently lower the peaches into the boiling water with a slotted spoon or tongs, then cook until the skin starts to peel away from the flesh, 30 to 60 seconds. Transfer immediately to the ice-water bath. Once cool enough to handle, peel the peaches and discard the skin. Remove the pit and cut flesh into 1/2-inch-thick wedges. Transfer to another large bowl, then toss in the brown sugar, cornstarch, lemon juice and salt. Transfer to a 2-quart oval baking dish (see Cook's Note).
  • For the crumble topping: Whisk the flour, pecans, brown sugar, ginger and salt together in a medium bowl. Add the butter, then stir until the flour mixture is completely moistened and forms lots of clumps.
  • Sprinkle the crumble evenly over the filling. Bake until the filling is bubbling at the edges and the topping is golden brown, about 40 minutes. Let sit 15 minutes before serving each portion with a scoop of vanilla ice cream.

COUNTRY PEACH PRESERVES



Country Peach Preserves image

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time P1DT40m

Number Of Ingredients 4

11 lbs peaches (rinsed)
4 cups white sugar
Juice of 1 medium lemon
5-6 pint-sized jars with lids.

Steps:

  • Fill 2/3 of a large soup pot with water. Bring to a boil. Add peaches for 30 -45 seconds, then remove with slotted spoon and drain the pot. Remove peaches immediately to a large bowl of cold water.
  • Peel the skin, cut the peaches into quarters and remove pits.
  • Place all peeled peaches in a large soup pot and squeeze in juice of 1 lemon. Drizzle well with 2 cups sugar, toss and drizzle again with the remaining 1.5-2 cups so the sugar reaches all the peaches. If peaches are very sweet, you may only need 3 1/2 cups of sugar total. Add more sugar to taste while its cooking.
  • Let peaches sit at room temp with the sugar for about 30 min -1 hour, or until sugar is dissolved.
  • Place the pot over the stove uncovered and bring to a light boil, stirring to prevent scorching. Once the whole pot is at a light boil, simmer for 10 minutes and turn off the heat. Let the pot stand uncovered until it is just warm to the touch or reaches room temp.
  • As soon as it cools, repeat step 3. You will bring it to a light boil a total of 5 times. Preserves have plenty of sugar so they won't spoil at room temp if you leave it on the counter overnight. If you want the preserves to have an even thicker consistency, you can boil it 6 times if you wish. (Note: the fifth time you boil, bring it to a boil over a little lower heat and stir a few extra times to prevent scorching. Also, it thickens more as it cools.)
  • The last time you bring it to a boil you will want to transfer it to sterilized jars while it's boiling hot.
  • Transfer your boiling hot preserves to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space.
  • Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape.
  • Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot with jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate preserves and enjoy within 3 months.

GRANDMA'S SPICED PEACH PRESERVES



Grandma's Spiced Peach Preserves image

This is so easy to make and makes your home smell divine! Not to mention it is fabulous as a jam or jelly, or warmed up and served over ice cream!

Provided by hdorius

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h40m

Yield 48

Number Of Ingredients 5

10 peaches
7 ½ cups white sugar
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground cloves
6 half pint canning jars with lids and rings

Steps:

  • Bring a large pot of water to a boil; add peaches. Cook until peach skin begins to split, 1 to 2 minutes. Drain and allow to cool slightly. Peel, pit, and quarter peaches and transfer to a large pot. Mash peaches with a potato masher and stir in sugar, cinnamon, and cloves.
  • Cook and stir on low heat until desired consistency, 1 to 1 1/2 hours.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack peach preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and cool. Once cool, press the top of each lid, ensuring that the seal is tight (lid does not move up or down at all).

Nutrition Facts : Calories 126.5 calories, Carbohydrate 32.6 g, Fiber 0.1 g, Sodium 1 mg, Sugar 32.5 g

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