BRANDIED PEACHES & YAMS
This is another recipe that is part of my recipe exchange program w/SusieQusie & is from the "1 of a Kind Cookbook" of the Junior League of Mobile, AL. SQ was so proud of herself for having undone a nearly lifelong dislike of sweet potatoes that she put this 1 on my agenda. Thx SQ!
Provided by twissis
Categories Yam/Sweet Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Drain peaches & arrange halves in a baking dish w/cut side up (To make more secure, cut a thin slice from the bottom).
- Cream canned sweet potatoes & butter.
- Add brown sugar, orange peel, salt & brandy (If needed, use reserved peach syrup to get a smooth consistency).
- Spoon mixture into peach halves.
- sprinkle w/chopped nuts + brown sugar
- bake at 350°F (uncovered) for 15-20 minutes.
Nutrition Facts : Calories 227.6, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 67.8, Carbohydrate 45.2, Fiber 4.3, Sugar 27.3, Protein 1.7
BRANDY BAKED PEACHES
Peaches are cut into halves, topped with a brandy-cinnamon sauce, and baked for 30 minutes. Place peaches on individual serving dishes, top with ice cream, and drizzle with sauce for a light summer dessert.
Provided by Wilemon
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a baking dish with cooking spray.
- Arrange peaches cut-side up in the prepared baking dish.
- Put butter in a saucepan over medium-low heat, add almonds, and heat together until butter melts, about 2 minutes. Stir honey, brown sugar, and cinnamon into the melted butter; bring to a simmer and add brandy and salt. Stir to dissolve the salt, remove saucepan from heat, and add vanilla extract; pour the mixture over the peaches.
- Bake peaches in preheated oven until the peaches are cooked through, about 30 minutes.
Nutrition Facts : Calories 182.4 calories, Carbohydrate 24.4 g, Cholesterol 20.3 mg, Fat 8.2 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 4.9 g, Sodium 85.6 mg, Sugar 23.6 g
BRANDY YAMS
Make and share this Brandy Yams recipe from Food.com.
Provided by Fishgettersgirl
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Boil the four medium yams with skins until tender. Then drain and peel the yams. Either slice or cut them into cubes and place in a buttered casserole dish.
- Boil the brown sugar, water, butter and raisins. Once the sugar is fully melted and the mixture has a good boil add the brandy and remove from heat. Pour mixture over the yams.
- Then add a layer of the small marshmallows on top of the yams (may add sliced almonds to your liking).
- Bake at 350°F for 30 minutes uncovered. Be sure to baste occasionally.
Nutrition Facts : Calories 224.5, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 51.1, Carbohydrate 42.1, Fiber 0.2, Sugar 36.7, Protein 0.5
PEACH CRANBERRY YAM BAKE
Another one from my friend at the club.
Provided by Lynnda Cloutier
Categories Potatoes
Number Of Ingredients 5
Steps:
- 1. In a large bowl, mix the candied yams and the peaches. Blend the cranberry sauce with the reserved syrup, from yams. Drizzle over yams and peaches. Add nuts; gently toss ingredients to mix well.
- 2. Spoon mixture evenly into a 9 x 13 inch baking dish. Bake uncovered at 350 for 25 to 30 minutes or microwave uncovered on high for 10 to 15 minutes or til hot and bubbly. Garnish with parsley sprigs as desired. Serves 8
BRANDIED CANDIED SWEET POTATOES
This has been a Thanksgiving favorite of ours for many years because it is different from the many mashed sweet potatoes recipes.
Provided by Kathy
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm. Drain, and set aside.
- In a large skillet over low heat, melt the butter. Stir in the brown sugar, brandy, and salt. Add the sweet potatoes, and stir to coat. Cook, stirring gently, until sweet potatoes are heated through and well glazed.
Nutrition Facts : Calories 295.2 calories, Carbohydrate 36.3 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 3.4 g, Protein 1.9 g, SaturatedFat 7.3 g, Sodium 293.5 mg, Sugar 18.1 g
GARNET YAMS WITH MAPLE SYRUP, WALNUTS, AND BRANDIED RAISINS
Provided by Josie Le Balch
Categories Side Thanksgiving Vegetarian High Fiber Dinner Raisin Walnut Brandy Sweet Potato/Yam Fall Family Reunion Potluck Maple Syrup Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Combine brown raisins, golden raisins, and brandy in small bowl; toss to blend. Let soak at least 30 minutes and up to 1 hour.
- Cook yams in large pot of boiling salted water until just barely tender, about 8 minutes. Using large slotted spoon, transfer yams to baking sheet to cool.
- Meanwhile, bring 3/4 cup maple syrup, 1/2 cup brown sugar, and 1/4 cup unsalted butter to boil in heavy medium saucepan over medium heat, stirring until brown sugar dissolves. Boil 2 minutes.
- Butter 15x10x2-inch glass baking dish. Drain raisins (reserve brandy for another use). Place raisins in very large bowl. Add cooked yams, then maple syrup mixture and toasted walnut pieces. Toss gently to coat evenly, being careful to keep yams intact. Transfer yam mixture to prepared baking dish. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Preheat oven to 350°F. Bake yams uncovered until syrup is thick and bubbling, basting occasionally, about 55 minutes. Let stand 10 minutes and serve.
BRANDIED POACHED PEACHES
Categories Dessert Poach Peach Vanilla Brandy Fall Vegan Gourmet Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Bring sugar, orange juice, water, zest, and vanilla bean to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved. Add peaches, stem ends up. Cover pan and reduce heat, then poach peaches at a bare simmer 8 minutes. Turn peaches over and continue to poach, covered, until tender, 7 to 8 minutes more.
- Transfer peaches with a slotted spoon to a bowl or shallow dish to cool, reserving poaching liquid in saucepan. Lift out vanilla bean pod and scrape seeds into poaching liquid, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Pour syrup through a sieve into a small bowl or glass measure and cool. Stir in brandy (to taste).
- Peel peaches and serve whole with syrup.
LIGHTER WHIPPED CANDIED BRANDIED YAMS WITH PECANS
Entered for safe-keeping. From Evelyn Tribole's "More Healthier Homestyle Cooking." This version reduces the amount of brown sugar and brandy, uses egg whites in place of whole eggs, and eliminates butter in the yam mixture. Note that Splenda Brown Sugar Blend for Baking may be substituted for the brown sugar, but you will need only half as much.
Provided by KateL
Categories Yam/Sweet Potato
Time 38m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- MAKE THE YAMS:.
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, using an electric mixer set on medium speed, beat the yams for 2 minutes, or until well mashed.
- Beat in the brown sugar, orange juice concentrate, brandy or rum extract, cornstarch, vanilla extract and salt.
- Add the egg whites and beat until smooth.
- Transfer to a shallow 2-quart baking dish and smooth the surface.
- MAKE THE TOPPING:.
- In a microwaveable bowl, combine the brown sugar, butter, and cinnamon.
- Microwave on HIGH for 30 seconds, or until melted.
- Stir until blended.
- ASSEMBLE CASSEROLE:.
- Scatter the pecans over the yams and drizzle with the toppping.
- Bake for 30-35 minutes or until the topping is golden and bubbly.
Nutrition Facts : Calories 300.4, Fat 4.7, SaturatedFat 1.5, Cholesterol 3.8, Sodium 132.8, Carbohydrate 58.5, Fiber 5.9, Sugar 19.3, Protein 4.5
CANDIED YAMS WITH PECANS
These candied yams topped with sugary pecans and marshmallows are a perfect choice during the holidays, but also fun to serve as a sweet winter side dish any night of the week.
Provided by artistikcosmetics
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add yams and cook, stirring occasionally, until tender, 12 to 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Drain and transfer to a bowl with butter, 4 tablespoons brown sugar, cream, and 1/2 teaspoon cinnamon. Mash until all ingredients are incorporated and butter is melted. Transfer to a casserole dish and sprinkle with remaining brown sugar and cinnamon. Arrange pecans and marshmallows over the top.
- Bake in the preheated oven for 20 minutes.
Nutrition Facts : Calories 375.5 calories, Carbohydrate 56.9 g, Cholesterol 23.7 mg, Fat 16 g, Fiber 7.3 g, Protein 3.4 g, SaturatedFat 6.1 g, Sodium 75.2 mg, Sugar 13.5 g
BRANDIED PEACHES
This recipe appeared in an article in The Times by Jane Nickerson. Updated canning instructions were added by Eugenia Bone. You will need two pint-size wide-mouthed Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com.
Provided by The New York Times
Categories project, dessert
Time 7h
Yield Makes 2 pints
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil. Using the tip of a paring knife, make a shallow "X" in the bottom of each peach. Add the peaches, one at a time, to the boiling water and cook for 1 minute. Remove the peach from the water and plunge into a bowl of ice water. Repeat with the remaining peaches. Peel off the skins, then pit the fruit and quarter the flesh.
- In another large pot, combine 3 cups water and the sugar and bring to a boil. Add the peaches and simmer until just soft.
- Have the jars, bands and new lids scalded and ready. (To scald, dip the jars and rims in boiling water. You don't need to sterilize the jars, as you will be processing them for more than 10 minutes.) Simmer the lids in hot water to soften the rubberized flange. Gently pack the peaches into the jars.
- Boil the leftover syrup until it thickens slightly, then spoon it over the fruit, filling the jars ¾ full. Use a butter knife to release any air bubbles caught in the jars. Pour in enough brandy to fill the jars, leaving ¼ inch of headroom. Wipe the rims, cover with the lids and screw on the bands fingertip-tight. Place the jars on a rack in a big pot and cover with 2 to 3 inches of water. Cover the pot and bring to a boil over high heat, then lower the heat to medium and gently boil for 20 minutes. Remove the cover and then, after about 5 minutes, remove the jars. Allow them to cool, untouched, for 4 to 6 hours. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 0 grams, Carbohydrate 91 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 89 grams
BRANDIED YAMS
Make and share this Brandied Yams recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook yams in boiling water to cover 45 minutes or until tender; cool to touch.
- Peel and mash.
- Stir in sugar and next 6 ingredients; spoon mixture into a lightly greased 11x7 inch baking dish.
- Brush top with 1 tablespoon melted butter; sprinkle with orange rind.
- Bake at 350 degrees for 25-30 minutes.
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