Ringmaster Raspberries Over Peaches Foster Recipes

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PEACHES "FOSTER" WITH CANE SYRUP PECAN ICE CREAM



Peaches

Provided by Paul Blange

Categories     Fruit     Dessert     Sauté     Peach     Pecan     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

4 large ripe peaches (2 pounds total)
1/2 stick (1/4 cup) unsalted butter
6 tablespoons packed light brown sugar
1/3 cup dark rum
1/4 teaspoon cinnamon
1/8 teaspoon salt
Cane syrup pecan ice cream
Garnish: chopped toasted pecans

Steps:

  • Have ready a large bowl of ice and cold water. Bring a 6-quart pot three-fourths full of water to a boil, then gently drop peaches into water and cook 15 seconds. Transfer with a slotted spoon to ice water and cool completely to stop cooking. Remove skin with a paring knife and cut peaches into 1/2-inch-thick wedges, discarding pits.
  • Melt butter in a 10- to 12-inch heavy skillet over moderate heat, then stir in brown sugar, rum, cinnamon, and salt until smooth. Add peaches and simmer, stirring and turning peaches over occasionally, until tender, 3 to 5 minutes. Cool until warm and serve over scoops of ice cream.

CHOCOLATE RIVER OVER DRUNKEN BERRIES



Chocolate River over Drunken Berries image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 15m

Yield 2 servings

Number Of Ingredients 7

1 pint strawberries, hulled and halved
1 nip orange liqueur (recommended: Grand Marnier)
3/4 cup dark chocolate pieces - reserve a few shavings
1/2 cup cream
Pinch salt
Whipped cream, homemade or store bought
2 teaspoons orange zest

Steps:

  • Soak berries in liqueur for 20 minutes.
  • Melt chocolate with cream and salt over low heat until smooth and combined.
  • Remove berries to 2 dessert bowls with slotted spoon. Drown drunken berries in chocolate river, top with mounds of whipped cream and garnish with orange zest and chocolate shavings.

PEACHES 'N' CREAM RASPBERRY TART



Peaches 'n' Cream Raspberry Tart image

Fresh peach slices and big, juicy raspberries crown this beautiful tart from Brenda Harmon of Hastings, Minnesota. An almond-flavored cream filling and macaroon crust complement the fruits. "It's the perfect dessert for company during peach season," says Brenda.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 14

2 cups crumbled soft coconut macaroons (about 9 cookies)
1 cup ground pecans
3 tablespoons butter, melted
1/2 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
2 teaspoons orange juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup apricot preserves
2 teaspoons honey
4 medium peaches, peeled and sliced or 3 cups frozen sliced peaches, thawed
2 tablespoons lemon juice
1/2 cup fresh raspberries

Steps:

  • Preheat oven to 350°. Place cookies, pecans and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet., Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack., For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and sugar until smooth. Beat in orange juice and extracts. Fold in whipped cream. Spread over crust. , For glaze, in a small saucepan, mix preserves and honey. Cook and stir over low heat until melted; press through a strainer. Toss peaches with lemon juice. Arrange peaches and raspberries over filling; brush with glaze. Store in the refrigerator.

Nutrition Facts : Calories 326 calories, Fat 24g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 126mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

PEACHES, RASPBERRIES & CRèME FRAîCHE



Peaches, Raspberries & Crème Fraîche image

*Courtesy of Clare Lattin and Tom Hill, authors of Ducksoup* "Ripe peaches, strawberries, raspberries, apricots, and a wealth of other summer fruits are just ideal for tearing apart, throwing into a bowl, adding a little sugar, and letting them macerate in their own juices. Add a dollop of crème fraîche or ice cream. Divine. We think there is something extra special about the pairing of peaches and raspberries." from the Ducksoup cookbook written by Clare Lattin and Tom Hill

Provided by Food.com

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

4 ripe peaches
2 pints raspberries, about 9 oz
1 tablespoon turbinado sugar or 1 tablespoon other coarse sugar
3/4 cup creme fraiche
dessert wine (optional)

Steps:

  • Cut the peaches in half, cutting around the pit, and then twist each half in opposite directions to expose the pit. Remove the pits (do this over a bowl so you collect the juices), then gently tear each half in half again and drop into the bowl.
  • Add the raspberries and sugar and give everything a good toss to combine. Leave to macerate in the sugar and juices for 5 minutes.
  • Lay the fruit out on a serving platter and top with generous dollops of crème fraîche. Enjoy with a cheeky glass of dessert wine, such as Sauternes, or even pour one over the top of the fruits.
  • Recipe courtesy of Ducksoup by Clare Lattin and Tom Hill, buy the book here: https://www.amazon.com/Ducksoup-Wisdom-Cooking-Clare-Lattin/dp/1452161798.

Nutrition Facts : Calories 293.6, Fat 17.9, SaturatedFat 10.3, Cholesterol 61.1, Sodium 18.5, Carbohydrate 34.2, Fiber 12.4, Sugar 19.5, Protein 4.2

PEACHES FOSTER



Peaches Foster image

Make and share this Peaches Foster recipe from Food.com.

Provided by Lorac

Categories     Dessert

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup butter
1/2 cup packed dark brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons dark rum
1 tablespoon peach schnapps (optional)
4 peaches, peeled and cut into 8 wedges each
4 scoops vanilla ice cream

Steps:

  • In a large skillet, melt butter over medium heat.
  • Add sugar, cinnamon and nutmeg, stir and cook 1 minute.
  • Remove pan from heat, pour in rum and schnapps and ignite.
  • Place back on burner over medium high heat until flames die out.
  • Add peach slices, toss gently and cook 1 minute.
  • Remove from heat and let cool 5 minutes.
  • In the meantime, scoop ice cream into 4 bowls then spoon peaches and sauce over top.

Nutrition Facts : Calories 419, Fat 19.2, SaturatedFat 11.8, Cholesterol 59.5, Sodium 161.9, Carbohydrate 57.3, Fiber 3, Sugar 53.3, Protein 3.9

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