ROASTED PEACHES
A low oven temperature and a touch of fresh lime juice take ripe summer peaches to the next level. Serve alongside Rose-Geranium-and-Cardamom Ice Cream and Almond Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 225 degrees. In a bowl, gently toss peaches with lime juice and oil. Lightly season with salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment. Place confectioners' sugar in a fine-mesh sieve and dust peaches evenly.
- Bake until peaches darken and begin to curl, about 1 hour. Let cool completely; serve.
VANILLA-ROASTED PEACHES WITH RASPBERRIES
Take advantage of fresh stone fruit and berries in season with this summertime treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a large, shallow baking dish, combine butter, lemon juice, sugar, and vanilla bean (seeds and pod). Add peaches, and turn to coat with butter mixture; arrange, cut side down, in a single layer.
- Roast until peaches are tender and cooking liquid is syrupy, 15 to 25 minutes, brushing with cooking liquid halfway through. Serve peaches (warm or at room temperature) with ice cream and raspberries; drizzle with cooking liquid.
BAKED PEACHES
Easy to keep ingredients on hand for this quick dessert.
Provided by libton
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread peach slices into a baking dish in a single layer. Stir brown sugar substitute, pecans, flour, and vanilla extract together; spread over the peach slices.
- Bake in preheated oven until the peaches are heated through, 20 to 30 minutes.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 20.8 g, Fat 3.4 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.3 g, Sodium 11 mg, Sugar 18.1 g
SUGAR ROASTED PEACHES
Use ripe, but still firm peaches for this recipe. Once these are prepared, you can use them in a variety of ways: Serve with Greek yogurt or ice cream, or in a green salad, or with pork chops and polenta, with ice cream, or on a cheese platter (yes, I have posted all those recipes, lol). From Chef Bill Taibe, chef/owner of leFarm and The Whelk of Westport, CT via "Fine Cooking" magazine.
Provided by threeovens
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F and position a rack in the center of your oven.
- Cook the bacon in a cast iron skillet, over medium heat and flipping occasionally, until crisp, 5 to 8 minutes; drain on paper toweling.
- Pour off the fat from the skillet, but reserve 4 teaspoons of the fat (make up any difference with olive oil).
- Meanwhile, sprinkle the cut side of the peaches with the sugar, a tiny pinch of salt and with pepper; place them cut side down in the skillet, tuck the herbs around them.
- Increase the heat to medium high; tear the bacon into pieces and tuck them around the peaches and drizzle with half the reserved bacon fat.
- Let the peaches cook, without moving them, until they begin to brown, about 5 minutes; sprinkle the uncut sides of the peaches with a tiny bit of salt and place in the preheated oven to roast.
- After 10 minutes, they should be just tender; drizzle with the remaining bacon fat and let roast 5 minutes more.
- Discard the herbs and save the bacon for another use; let cool slightly before serving (these can be made up to 2 days in advance and microwaved for a minute before serving).
Nutrition Facts : Calories 42.5, Fat 1.1, SaturatedFat 0.3, Cholesterol 1.4, Sodium 16.7, Carbohydrate 8.2, Fiber 1.1, Sugar 7.3, Protein 0.9
ROASTED PEACHES WITH BROWN SUGAR AND CREAM
When fresh peaches are in season and ripe, this is a wonderful way to serve them.
Yield makes 4 servings
Number Of Ingredients 5
Steps:
- Position the oven racks so that one of the racks is in the center of the oven. Preheat the oven to convection roast at 500°F. Butter four individual ovenproof baking dishes.
- Place two peach halves into each baking dish, cut side up. Place 1 teaspoon butter in the cavity of each peach half. Then spoon 1 tablespoon brown sugar in each.
- Bake in the center of the oven for 10 minutes, until the edges of the peaches begin to brown and the sugar and butter are bubbly. Remove from the oven.
- If desired, pour about 1 tablespoon dark rum over each serving and ignite carefully. Serve with heavy cream.
PORK CHOPS WITH SUGAR ROASTED PEACHES
This recipe combines half of recipe #482684 with roasted pork chops and fennel and creamy, cheesy grits. From Chef Bill Taibe, chef/owner leFarm and The Whelk in Westport, CT.
Provided by threeovens
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 450°F and place rack in center of oven.
- To make the grits: Heat a saucepan, with the broth and milk, to boiling over medium high heat; add the grits in a steady stream, while whisking to prevent lumps.
- When the mixture returns to a boil, reduce heat to low and cook, whisking occasionally, until it begins to thicken, about 10 minutes.
- Whisk in 1/2 cup warm water and continue to cook, until those big, slow bubbles pop on the surface, about 15 minutes more.
- Stir in the cheeses,butter, and hot sauce, season with salt and pepper and continue to cook, stirring often, until grits are creamy and tender, 5 minutes more; remove from heat and cover to keep warm.
- Meanwhile, season the pork chops on both sides with the ground fennel, salt and pepper (be generous); press seasonings into chops so they adhere well.
- Heat the oil and 2 tablespoons of the butter in an oven-safe skillet over medium high heat; add herbs and toss to coat.
- Arrange the pork chops in the skillet and cook until a deep golden brown, about 4 minutes; flip and cook until the other side is deep golden brown, 4 minutes more.
- Transfer to a cutting board (they will not be fully cooked).
- Melt another 2 tablespoons of butter in the skillet, over medium heat, and toss the fennel with the butter; return the chops and nestle them, along with the peaches, in the fennel.
- Transfer to the oven and roast until chops are cooked through, 145°F on an instant read meat thermometer, about 6 minutes.
- Place the chops on 4 plates and top each with 1/2 a tablespoon of butter; serve with grits, fennel, peaches, and a drizzle of pan juices.
- Season with a bit more pepper, if desired.
Nutrition Facts : Calories 1152.4, Fat 78.8, SaturatedFat 38.3, Cholesterol 274.5, Sodium 448.3, Carbohydrate 41.2, Fiber 4, Sugar 3.7, Protein 69.2
ROASTED PEACHES WITH RICOTTA BUTTERCREAM AND BREADCRUMBS
Provided by Brooks Headley
Categories Dessert Kid-Friendly Ricotta Peach Summer Kidney Friendly Vegetarian Pescatarian Kosher Small Plates
Yield 8 Servings
Number Of Ingredients 10
Steps:
- Preheat oven to 250°F. Whisk honey, vinegar, and 1/4 teaspoon salt in a medium bowl. Toss peaches in mixture until completely coated. Arrange peaches, cut side down, in a 3-quart. baking dish and pour honey mixture over top. Roast until fruit is just beginning to soften, 20-25 minutes. Turn over and continue to roast, occasionally basting with pan juices, until flesh is soft and gives when gently pressed but fruit still holds its shape, 25-35 minutes more. Let peaches cool in roasting juices.
- Meanwhile, using an electric mixer on medium-high speed, beat butter, powdered sugar, and remaining 1/4 teaspoon salt in a small bowl until light and creamy, about 2 minutes. Add ricotta and beat, occasionally scraping down sides of bowl, until no streaks remain, about 1 minute. The finished buttercream will have a slightly coarse texture from the ricotta.
- Toss panko, raw sugar, and 2 teaspoons oil in a small skillet over medium heat to combine and cook, stirring and shaking pan often, until panko is golden brown (sugar will caramelize and turn medium amber before all the panko browns), about 3 minutes.
- Just before serving, dollop buttercream in the center of each peach where the pit used to be. Spoon pan juices over, drizzle with oil, and scatter panko over buttercream.
ROASTED MARSHMALLOW PEACHES
I created this to make something new to try and it was delicious so I decided to share it. You can use large or small marshmallows.
Provided by Muddpuppy Royer
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread peaches into the bottom of a baking dish and top with marshmallows.
- Bake in the preheated oven until marshmallows are golden, 15 to 20 minutes.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 42.1 g, Fiber 1.3 g, Protein 0.6 g, Sodium 50.6 mg, Sugar 31.5 g
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