Sauternes And Frozen Stone Fruit 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.

SAUTERNES AND FROZEN STONE FRUIT



Sauternes and Frozen Stone Fruit image

Cubes of juicy peach and apricots, doused with peach nectar and frozen in an ice tray, punctuate chilled Sauternes, a full-bodied dessert wine from western France. The liquid plumps up the fruit, which descends to the bottom of the glass as the cubes melt.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

1 large peach (about 7 ounces)
2 medium apricots (about 2 ounces each)
1/3 cup peach nectar
1 cup chilled Sauternes

Steps:

  • Pit and cut peach and apricots into 1/4-inch dice. Divide fruit evenly among 16 sections of an ice cube tray. Add 1 teaspoon peach nectar to each section (just enough to cover fruit). Freeze, about 6 hours.
  • Put 4 fruit cubes into each of 4 chilled wine glasses. Pour 1/4 cup chilled Sauternes into each glass. Let stand 5 minutes.

PEACHES IN SAUTERNES



Peaches in Sauternes image

Provided by Ina Garten

Categories     dessert

Time 24m

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.

BROILED STONE FRUIT WITH CARDAMOM BANANA SOFT SERVE



Broiled Stone Fruit with Cardamom Banana Soft Serve image

Easy chai-inspired almondmilk soft serve with roasted stone fruit.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 35m

Yield 4

Number Of Ingredients 10

3 frozen bananas
2 cups Almond Breeze Almondmilk Vanilla
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
2 plums, halved and pitted
2 nectarines, halved and pitted
⅛ cup sugar
2 tablespoons apple cider
Chia seeds for garnish
Fresh blueberries for garnish

Steps:

  • Place fruit in a baking dish, cut side up and pour cider over top. Sprinkle tops with sugar and cook at 425 degrees F for 17 minutes and finish under the broiler until browned.
  • To make soft serve, place ingredients in a blender and blend until smooth. Serve under fruit immediately or chill in freezer in a dish for 1 hour to make more scoopable.
  • Sprinkle with chia seeds and blueberries.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 49.1 g, Fat 2.4 g, Fiber 5.3 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 92.1 mg, Sugar 27.4 g

ALMOND COOKIE CUPS WITH SAUTERNES-POACHED APPLES AND FROZEN SAUTERNES MOUSSE



Almond Cookie Cups with Sauternes-Poached Apples and Frozen Sauternes Mousse image

Yield Serves 6

Number Of Ingredients 10

3/4 cup sweet dessert wine (such as Sauternes or orange Muscat)
1/2 cup sugar
4 large egg yolks
1 cup chilled whipping cream
2 cups sweet dessert wine
1 1/4 cups water
3/4 cup sugar
3 medium Gala apples, peeled, cored, cut into 1/2-inch wedges
6 Almond Cookie Cups
Toasted sliced almonds

Steps:

  • Whisk wine, sugar and yolks in medium-size stainless steel bowl until well blended. Set bowl over saucepan of simmering water (do not allow bottom to touch water) and whisk until thermometer registers 170°F and mixture is thick enough to fall in heavy ribbon when whisk is lifted, about 5 minutes. Remove from over water; whisk until mixture is cool, about 3 minutes. In another medium bowl, whisk cream until medium-firm peaks form. Fold cream into wine mixture in 2 additions. Cover mousse; freeze until firm, at least 4 hours. (Can be made 4 days ahead; keep frozen.)
  • Bring wine, water and sugar to boil in heavy medium saucepan over medium heat, stirring until sugar dissolves. Add apples. Simmer until apples are just tender, about 15 minutes. Remove from heat and let stand until mixture is cool, about 45 minutes. Using slotted spoon, transfer apples to plate. Boil syrup until reduced to generous 1/2 cup, about 6 minutes. Return apples to syrup. (Can be made 3 days ahead. Chill. Rewarm over low heat.)
  • Place 1 Almond Cookie Cup on each of 6 plates. Fill each with scoop of mousse. Top with apples, syrup and nuts.

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