INSTANT POT® PEACH SAUCE
These sweet and tangy stewed peaches can be served on top of desserts like ice cream or cheesecake, on oatmeal, mixed into yogurt, on top of pancakes, and more. Preparing it in your Instant Pot® or other multi-function pressure cooker makes this delicious fruit sauce hands-off and easy to make.
Provided by fabeveryday
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Place chopped peaches in a multi-functional pressure cooker (such as Instant Pot®) and evenly sprinkle with brown sugar. Let sit for 10 minutes. Stir in lemon juice, water, and cinnamon.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 6 to 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Select Saute function and cook, stirring and smashing peach chunks with a spoon until you have a thick, chunky consistency, about 2 minutes. Press Cancel to end the Saute function.
- Cool and serve immediately or store in jars in the refrigerator to serve later.
Nutrition Facts : Calories 51.6 calories, Carbohydrate 13 g, Fiber 0.1 g, Protein 0.1 g, Sodium 5.9 mg, Sugar 12.5 g
SPICED PEACH BUTTER
This smells amazing while it cooks! It serves two purposes really, yummy to eat and a great room scent!
Provided by startnover
Categories Fruit
Time 3h10m
Yield 7 cups
Number Of Ingredients 6
Steps:
- Place peaches in blender and pulse till smooth (if you like it a little chunky, just don't pulse as much).
- Place peaches and all other ingredients in a heavy bottom pot.
- Cook on medium to low heat for about 3 hours , the thicker you want it the longer you cook it.
- This can then be processed in a water bath for 5 minutes.
- The amount you end up with is determined by how much you cook it down. I get approximately 6-1/2-7 cups of butter.
Nutrition Facts : Calories 523.4, Fat 0.7, SaturatedFat 0.1, Sodium 1.1, Carbohydrate 134.1, Fiber 3.8, Sugar 130.6, Protein 1.9
INSTANT POT PEACH COBBLER
The steamy pressure from cooking in an Instant Pot® creates a dumpling-like dough on top of this peach cobbler. Don't skip the vanilla ice cream when serving - it is the perfect match for the spiced peach filling.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the filling: Spray a 7-inch round cake pan with nonstick cooking spray.
- Toss together the peach slices, granulated sugar, brown sugar, cornstarch, cinnamon, salt and lemon juice in the insert of a 6- or 8-quart Instant Pot®. Set to sauté (see Cook's Note), bring mixture to a simmer and cook, stirring frequently, until thick and glossy, 2 to 3 minutes. Carefully remove the insert and spoon the filling into the prepared pan. Rinse out the insert and set back in the pot with the machine's trivet. Pour in 1 cup water.
- For the dough: Whisk together the flour, granulated sugar, baking powder, cinnamon and salt in a large bowl. Work the butter cubes into the dry mixture with your fingers until it resembles coarse meal. Add the milk and vanilla and stir just until moistened to make a lumpy dough. Drop pieces of dough on top of the filling.
- Cover the pan with aluminum foil. Tear off a second piece of foil, about 2 feet long, and fold 3 times lengthwise into a sling for the pan. Set the cobbler in the center of the sling, pick up both sides of the sling to lift the pan and lower onto the trivet in the pot. Fold over the sides of the sling so it fits in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes.
- After the pressure cook cycle is complete, turn off the heat and let the steam release naturally for 10 minutes. After 10 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Be careful of any remaining steam and unlock and remove the lid and carefully use the foil sling to lift out the cobbler and set it on a cooling rack. Remove the foil and let the cobbler cool slightly before serving with ice cream.
SPICED PEACH PIE
This spiced peach pie really brings me back to the late months of spring in Texas, when the chill's still barely in the air and the peach trees are going insane. It's a recipe I made myself with tons of input from other people and it's great for family gatherings and the like. Enjoy, y'all! Serve with good old vanilla Bluebell® and copious amounts of whipped cream, powdered sugar, fresh strawberries, and everything in between.
Provided by Ellis Harlan
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 3h25m
Yield 8
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Slowly sprinkle flour into a large bowl, a tiny bit at a time. Mix in sugar and salt. Cut in shortening until sort of smooth.
- Mix milk and oil together in a measuring cup. Make a well in the center of the flour mixture and pour oil mixture in slowly, stirring to combine.
- Separate dough smoothly into 2 balls, trying not to knead. Chill for 30 minutes.
- Roll out dough balls into 10-inch circles. Press 1 circle into a 9-inch pie pan as evenly as possible, but don't worry about messy edges. Reserve remaining circle for the top.
- Slice all but one peach into coarse chunks, removing skins as you go. Don't worry about removing all the skin. Toss with brown sugar, white sugar, lemon juice, and vanilla extract. Remove 2 1/2 spoonfuls of liquid from the bottom so it isn't soggy.
- Mix flour, cornstarch, 1/2 teaspoon cinnamon, nutmeg, cloves, cardamom, allspice, cayenne, and salt together in a separate bowl.
- Mix peaches with flour mixture until combined. Pour into the pie crust. If it's too much liquid, hold some back. Slice the remaining peach very thinly and lay in a pinwheel design over the filling. Dot butter over the top.
- Lay the top crust gently over the top. Dip a fork in the beaten egg and use it crimp the edges to seal. Brush remaining egg over the top. Sprinkle with 1 pinch cinnamon and cut a few slits in the top.
- Bake in the preheated oven for 35 minutes. Increase temperature to 400 degrees F (200 degrees C) and continue to bake until golden brown, about 10 minutes more. Remove from the oven and let cool at least 1 1/2 hours before slicing and serving.
Nutrition Facts : Calories 348.5 calories, Carbohydrate 49.5 g, Cholesterol 31.7 mg, Fat 14.1 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 4.5 g, Sodium 58.9 mg, Sugar 15.3 g
PEACH BUTTER (SUGAR FREE)
Make and share this Peach Butter (Sugar Free) recipe from Food.com.
Provided by JiliBean
Categories Fruit
Time 1h
Yield 6 7 cups, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients (except almond extract) in large non-aluminum kettle. Cook over low heat until thick, stirring frequently & skimming if necessary. When suitable thickness, then taste. Add extract if desired.
- Pour into sterile 1/2 pt. or pint jars, cap with sterile lids. Process in boiling water bath for 15 minutes after water returns to boiling. Makes 6-7 cups.
Nutrition Facts : Calories 101, Fat 0.4, SaturatedFat 0.1, Sodium 12.1, Carbohydrate 25, Fiber 1.9, Sugar 23.1, Protein 1.3
OLD-FASHIONED PEACH BUTTER
Cinnamon and ground cloves add down-home flavor to this spread for toast or biscuits. Using the slow cooker eliminates much of the stirring required when simmering fruit butter on the stovetop. -Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Time 9h25m
Yield 9 cups.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves. Transfer to a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until peaches are very soft, stirring occasionally., Stir in tapioca. Cook, uncovered, on high for 1 hour or until thickened. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and refrigerate up to 3 weeks or freeze up to 1 year. To use frozen peach butter: Thaw in the refrigerator for 1-2 days; use within 3 weeks.
Nutrition Facts : Calories 46 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
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PEACH BUTTER (WITH SPICE) - SOUTHERN PLATE
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Reviews 35Estimated Reading Time 7 minsCategory BreakfastTotal Time 1 hr 20 mins
- Fill large canning pot with water and add 6-7 pint sized mason jars and lids. Place over medium heat and bring to a simmer while you prepare recipe. If you'd rather not can these, skip this step and just sit clean jars on towel lined countertop while you cook peaches.
- Peel and slice peaches, throwing away the pits. Place in large pot along with all other ingredients.
- Once peaches are good and hot (about ten minutes), strain them out in batches and run through a food processor or blender until pureed. Place back in pot. Continue heating until it just barely comes to a boil, stirring constantly. Remove from heat.
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- Combine all ingredients from the Peach Crisp filling group to a medium bowl, and stir to combine well. Grease a 7-inch pan, and pour the filling in.
- Combine all ingredients except the butter to a small bowl, and stir to combine. Top peaches evenly with the mixture. Place the butter pats on top of the filling. Cover the pan with foil.
- Put one cup of water in the Instant Pot. Put pan inside on top of rack. Seal, and cook on high pressure for 10 minutes then follow with a 5 minute natural pressure release.
- Remove from pressure cooker, and take off the foil. Place in oven on broil for 10 - 15 minutes or until top is brown and crisp. If using the air fryer cook at 370-degrees for 15 minutes or until crisp and brown.
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Reviews 27Category BreadsCuisine AmericanTotal Time 30 mins
- Combine all ingredients in a large pot set to cook over medium heat. I prefer to use my enameled cast iron dutch oven, but any large sauce pot will work.
- Allow to come to a simmer, then cook for an additional 15-20 minutes with a wooden spoon or spatula, stirring occasionally until reduced significantly. If the mixture begins to stick to the bottom of the pan, you may lower the heat slightly.
- Remove from heat. Use an immersion blender to blend the reduced peach mixture until smooth. If you do not have this tool, you may carefully transfer the peach mixture to a traditional blender to process or to a large mixing bowl to blend with a hand mixer as well.
- Allow the peach butter to cool slightly then transfer to a storage jar. You should have about 2 cups of reduced Spiced Peach Butter which fits well into these glass ball canning jars or these glass weck jars.
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