Brandy Caramelized Peaches How To Use Peach No1 Recipes

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CARAMELIZED PEACHES

This quick, uncomplicated skillet dessert makes the most of fresh peaches.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Number Of Ingredients 7



Caramelized Peaches image

Steps:

  • Combine sugar, salt, and cinnamon in a large bowl; add peaches, and toss to coat well. Heat a large skillet over medium-high heat. Add peaches, cut sides down, and sprinkle with remaining sugar-cinnamon mixture from bowl. Cook, turning peaches after 5 minutes, until sugar caramelizes and peaches are tender, 7 to 8 minutes.
  • Add brandy; cook until reduced, about 1 minute. Add butter and cream; swirl to melt butter and combine. Cook until thick, about 1 minute.

1/2 cup sugar
1/2 teaspoon coarse salt
1/8 teaspoon ground cinnamon
6 ripe peaches (about 2 1/2 pounds), halved, pitted, peeled, and cut into 2-inch-thick wedges
1/3 cup brandy or Cognac
4 tablespoons unsalted butter
1/3 cup heavy cream

BRIOCHE FRENCH TOAST WITH CARAMELIZED PEACHES

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 9



Brioche French Toast with Caramelized Peaches image

Steps:

  • Preheat oven to 450 degrees F. In a 9x13-inch baking pan, combine peaches, sugar, almond extract and six tablespoons butter. Bake for 15-20 minutes, or until peaches are lightly browned. Put the remaining two tablespoons of butter in a 4x6-inch nonstick loaf pan and place in oven for 10 minutes.
  • In a shallow bowl, whisk eggs, milk and cinnamon. Dip brioche halves in egg mixture and place, cut side down, in the heated baking pan. Bake for 7-10 minutes, or until toasted on the bottom. Place brioches on a platter, toasted side up, and top with caramelized peaches. Sprinkle with toasted almonds, if desired.

16 oz. sliced fresh peaches or one 16-oz. package frozen sliced peaches
1/2-cup sugar
1 Tbs. almond extract
6 Tbs. unsalted butter, cut up, plus 2 Tbs.
3 eggs
1 cup milk
1 tsp. ground cinnamon
6 muffin-sized brioches, halved lengthwise
1/2-cup sliced almonds, toasted (optional)

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



Brandy Baked Peaches image

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

cooking spray
3 fresh peaches, halved and pitted
¼ cup butter
1 tablespoon sliced almonds
¼ cup honey
¼ cup brown sugar
1 ½ teaspoons ground cinnamon
2 tablespoons brandy
1 pinch salt
1 teaspoon vanilla extract

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



Brandied Peaches image

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

3 pounds ripe peaches
3 cups sugar
About 1/2 cup brandy

CARAMELIZED SKILLET PEACHES

Deliciously caramelized and juicy peaches with a hint of cinnamon and bourbon (or rum) make the dreamiest ice cream topping. Martha made this recipe on Martha Bakes episode 505.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8



Caramelized Skillet Peaches image

Steps:

  • In a medium bowl, toss together peaches, lemon juice, salt, and cinnamon; set aside.
  • Melt butter and sugar in a large skillet over medium-high heat. Add peach mixture and cook, stirring occasionally, until caramelized, about 5 minutes. If using bourbon or rum, add to skillet, and cook until reduced, about 1 minute.
  • Serve immediately over ice cream, if desired.

4 peaches, halved, pitted, and sliced into 1/2-inch-thick wedges
Juice of 1/2 lemon
1/4 teaspoon coarse salt
Pinch of ground cinnamon
4 tablespoons (1/2 stick) unsalted butter
1/4 cup packed light-brown sugar
2 tablespoons bourbon or dark rum (optional)
Vanilla ice cream (optional)

PEACHES IN BRANDY

What a treat! Too good for kids, of course, so hide them in the far back of the cupboard! *Preserving Nature's Bounty* by Frances Bissell gets all the credit for this one.

Provided by Debber

Categories     Dessert

Time 1h15m

Yield 2 quart jars, 8-16 serving(s)

Number Of Ingredients 5



Peaches in Brandy image

Steps:

  • Prepare peaches (dip peaches into boiled water, then into ice-cold water--skins will slip off; then halve and twist to remove the pit).
  • Make a syrup with the sugar & water in a large sauce-pan; stir mixture until it boils.
  • To the boiling syrup, add peach halves and extract.
  • When fruit is cooked (5-7 min), remove pan from heat, drain (reserve); cool fruits and spoon carefully into prepared jars.
  • Half fill jars with reserved syrup, run a butter knife down the jar to remove air bubbles; fill jars to the top with BRANDY.
  • Seal jars with lids, shake gently to mix syrup and brandy.
  • Store in a cool dark place--use within six months.
  • I've also added a pinch of cinnamon and cloves with VERY good results.

Nutrition Facts : Calories 426.7, Fat 0.2, Sodium 0.4, Carbohydrate 109.4, Fiber 1.5, Sugar 108.2, Protein 0.9

8 peaches, skinned, halved & pitted (2# total)
4 cups sugar
2/3 cup water
1 teaspoon almond extract
brandy (see recipe)

BRANDY CARAMELIZED PEACHES. HOW TO USE PEACH NO.1

Categories     Fruit     Dessert     Sauté     Vegetarian     Quick & Easy     Peach     Summer     Healthy     Vegan

Yield 2 people

Number Of Ingredients 7



BRANDY CARAMELIZED PEACHES. HOW TO USE PEACH NO.1 image

Steps:

  • 1. In a fry pan over medium heat, melt the butter and sugar until little brown. 2. Add the peaches, cut side down, and cook until browned underneath, about 5-10 minutes. 3. Pour in spice mixture and brandy and cook, turning the peaches over occasionally, until they are tender and caramelized and the liquid is syrupy. 4. Transfer the peaches to a plate and stir the lemon juice into the syrup. Serve with crème fraîche, ice caream, or simply with little brandy.

Ingredients 2 person
2-4 peaches or nectarines, halved and pitted (or cut into smaller pieces)
2-3 Table Spoon of sugar,
1 tablespoon of unsalted butter
2 tsp. fresh lemon juice
Spices (1/8 tsp. ground ginger, ground cinnamon, and /or quatre-épices)
Brandy, Cognac, Grand Manier,

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