Bakedvanillapeaches Recipes

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.

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 12-inch rimmed baking sheet. Set aside.
• Arrange the tomato slices on the bottom of the baking sheet in a single layer. Drizzle with the balsamic vinegar. Lay the cheese slices on top in a single layer. Sprinkle with the garlic and basil and drizzle with olive oil. Season with salt and pepper, to taste. Arrange the bread slices on top and drizzle with olive oil. Bake for 25 minutes until the filling is bubbling and the bread is crisp and golden. Remove the pan from the oven and let cool for 5 minutes before serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange brown sugar, 1 teaspoon per peach, in a 9x13-inch baking dish. Top each brown sugar mound with a piece of butter and a sprinkle of cinnamon. Place a peach half, cut-side down, on top of brown sugar-butter.
• Bake in the preheated oven until peaches are soft, 15 to 20 minutes.
• Plate 2 warm peaches per serving and top with 1 scoop vanilla ice cream.

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.

Steps:

• Preheat the oven to 325 degrees F.
• Place the dried mushrooms in a medium bowl and cover with 2 cups boiling water, make sure each mushroom is submerged. Let steep for 10 minutes. Strain through a fine-mesh strainer, reserving the liquid. Roughly chop the steeped mushrooms and set aside.
• Heat the olive oil in an ovenproof heavy-bottomed pot or Dutch oven over medium-high heat. Add the onions, bell peppers and chopped mushrooms and cook, stirring often, until the vegetables are slightly softened, 3 to 4 minutes. Reduce the heat to medium and add the garlic, chili powder, smoked paprika and cayenne and cook, stirring, until fragrant, about 1 minute.
• Add the tomato puree, bourbon, molasses, brown sugar, Worcestershire sauce, mustard, 2 teaspoons salt and 1/4 teaspoon pepper, bring to a simmer and cook to combine, about 3 minutes. Add the beans, vegetable broth and reserved mushroom liquid. Raise the heat to high, bring to a boil and cook for 10 minutes. Cover the pot, transfer to the oven and bake until the beans are tender, about 3 hours.
• Uncover and increase the oven temperature to 350 degrees F. Bake until the sauce thickens and the beans on top begin to brown, about 30 minutes.

Steps:

• Preheat the oven to 375.
• Grease a shallow baking dish with butter.
• Place cookies, grated chocolate, and butter in bowl and mix together.
• Place the peaches in a separate heatproof bowl and cover with boiling water.
• Let stand for one minute, then transfer to a bowl of cold water and let stand for additional minute.
• Remove the peaches from the skin.
• Cut each peach in half and remove pit.
• Using a teaspoon, scoop out a little flesh from each peach half.
• Chop the flesh and add to the cookie mixture.
• Fill each peach half with the amaretti cookie mixture, then sprinkle with sugar.
• Bake in the oven for 30 minutes, or until the peaches are soft and the filling is crisp.
• Transfer to a serving plate and serve hot with creme fraiche or sour cream.

Steps:

• Preheat oven to 350 degrees F.
• Half the peaches and remove their stones, place in a bowl and pour boiling water over them, drain them after 30 seconds, slip of their skins.
• Place the peaches in a shallow baking dish, mix the sugar with the Marsala and pour over the peaches.
• Add the vanilla pod and the cinnamon, place in the centre of the oven and bake uncovered for 35 to 40 minutes.
• After that time remove from the oven, put all the juices in a small saucepan.
• Mix the arrowroot with some cold water and add to the juices.
• Then whisk on a low heat until it is slighly thickened and clear again.
• Pour the sauce, over the peaches and leave it to cool, leave the cinamon and vanilla pod in the sauce.
• Cover and refrigerate for a day so the flavors develop.
• Nice served with whipped cream to which you add some vanilla essnece, but serve that in a seperate bowl.

Steps:

• Pre heat oven to 160 C.
• Grease small baking dish with the butter.
• Cut a cross in the bottom of each peach.
• Place cross side up in dish.
• Top each peach with vanilla seeds.
• Drizzle evenly with honey.
• Pour wine into dish around peaches.
• Bake 45 minutes or till tender.
• Serve with ice cream.