PEACH GINGER BELLINI
Steps:
- Begin by making the ginger simple syrup. Peel and grate the ginger. Add it together with the sugar and cold water to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces and set simple syrup aside.
- In a blender add frozen peaches and ginger simple syrup. Blend until completely pureed then place into the refrigerator to cool.
- For serving:
- Add ice cubes to a cocktail shaker and fill half way with peach puree. Top off with Champagne and shake vigorously to combine. Pour into Champagne glasses and repeat process as needed.
GINGER-PEACH SODA
Provided by Marcy Masumoto
Categories Non-Alcoholic Ginger Peach Summer Chill Vegan Party Advance Prep Required Drink
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- To make the syrup, in a saucepan, combine the water, sugar, and ginger over medium-low heat and stir until the sugar has dissolved. Remove from the heat, cover, and steep at room temperature for about 30 minutes.
- Pour the syrup through a fine-mesh sieve to remove the ginger, pressing all the flavor out of the ginger with the back of a spoon against the sieve. Transfer to a jar or other storage container, cover, and refrigerate until well chilled.
- Evenly distribute the peach slices among the glasses. Carefully smash the peaches with the end of a wooden spoon to release their juice. Pour about 2 tablespoons chilled syrup over the peaches in each glass. (The remaining syrup can be stored in the refrigerator for up to 2 weeks.) Add ice cubes and then top off each glass with soda water. Mix each drink with a straw or spoon to distribute the syrup, peach juices, and peach bits evenly. Float a few mint leaves on each serving, then serve immediately (especially on really hot days).
GINGER-PEACH JAM
This peach jam has a bit of a bite from the ginger, a nice combination.
Provided by ClaudiaR
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 64
Number Of Ingredients 5
Steps:
- Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in the sugar and butter; cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from heat, and skim off any foam with a spoon.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the peach jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 76.3 calories, Carbohydrate 19.6 g, Cholesterol 0.1 mg, Sodium 0.8 mg, Sugar 19.4 g
PEACHY GINGER SOUP
A zippy peach soup that is perfect for a hot summer evening. For a spicier soup, use fresh ginger root.
Provided by sal
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Puree the peaches and ginger together in a food processor or blender. Stir in heavy cream and rum. Chill. Serve cold.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 13.9 g, Cholesterol 72.5 mg, Fat 19.6 g, Protein 1.2 g, SaturatedFat 12.2 g, Sodium 28.2 mg, Sugar 12.2 g
GINGER-PEACH SMASH
This take on a whiskey smash cocktail uses peach nectar instead of lemon, and elevates the flavors with ginger liqueur and mint. You don't have to be a bourbon lover to enjoy this drink, but you just might become one.
Provided by Julie Tremaine
Categories Drinks Cocktail Recipes Whiskey Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Muddle 5 to 8 mint leaves, depending on size, with peach nectar in a cocktail shaker until leaves are broken down, about 1 minute.
- Pour in bourbon and ginger liqueur and fill the shaker with ice. Close and shake until well chilled. Strain into a rocks glass with a large whiskey ice cube.
- Lightly slap 2 sprigs of mint between your hands to release their scent, then garnish the drink with them.
Nutrition Facts : Calories 200.2 calories, Carbohydrate 13.9 g, Fat 0.2 g, Fiber 0.1 g, Protein 0.4 g, Sodium 7 mg, Sugar 12.2 g
PEACH SOUP
Make and share this Peach Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Add all the ingredients to the container of an electric blender.
- Process until smooth.
- Chill for 2-3 hours before serving.
Nutrition Facts : Calories 98.1, Fat 0.4, Cholesterol 0.1, Sodium 7.7, Carbohydrate 23.5, Fiber 1.7, Sugar 21, Protein 1.8
CHILLED PEACH SOUP
Here's a peachy way to begin a lady's luncheon or brunch. This refreshing soup shared by Lane McLoud of Perry, Georgia stars her home state's premier fruit crop. The toasted almonds on top are a nice complement to the sweet-tart flavor. "A serving of this fruit soup is surprisingly filling," she writes.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a blender or food processor, combine the peaches, yogurt, lemon juice and extract; cover and process until smooth. Refrigerate until chilled. Serve with almonds and mint if desired.
Nutrition Facts : Calories 158 calories, Fat 7g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 35mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
CHILLED CANTALOUPE PEACH SOUP WITH GINGER & MINT
Make and share this Chilled Cantaloupe Peach Soup with Ginger & Mint recipe from Food.com.
Provided by Dusty Gold
Categories Lime
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Remove skin and seeds from cantaloupe and dice the flesh.
- Cut peaches in half and remove stone.
- Place cantaloupe, peaches, ginger, tabasco sauce, cream cheese, and lime juice in a blender and puree until well blended.
- Strain if necessary.
- Garnish with honeydew melon and fresh mint.
- Serve in chilled bowls.
Nutrition Facts : Calories 206, Fat 2.2, SaturatedFat 1, Cholesterol 4, Sodium 92, Carbohydrate 48.3, Fiber 5, Sugar 43.2, Protein 3.9
GREEN GINGER-PEACH SMOOTHIE
If this fruit combination isn't your speed, try Tropical Blueberry, Hearty Fruit and Oat, or Mango and Yogurt.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Toss into blender.
Nutrition Facts : Calories 92 g, Fiber 2 g, Protein 2 g
PEACH-GINGER SLUSHIE
Slushies are a wonderful refreshing drink and a great way to use up ripe fruit. Ripe peaches are delicious in a slushie and taste great with a little bit of ginger.
Provided by gartenfee
Categories Drinks Recipes Slushie Recipes
Time 1h5m
Yield 1
Number Of Ingredients 4
Steps:
- Combine peaches, ice cubes, sugar, and ginger in a blender; blend until smooth. Pour into a glass and freeze for about 1 hour.
Nutrition Facts : Calories 20.1 calories, Carbohydrate 5.1 g, Sodium 4.4 mg, Sugar 5.1 g
GINGER-PEACH BELLINI
Take the edge off with a sweet peach cocktail bursting with ginger. This so-simple syrup has just the right amount of spice from fresh ginger and whole black peppercorns.
Provided by Allrecipes Magazine
Categories Drinks Recipes Cocktail Recipes Champagne Drinks Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Blend peaches, ginger syrup, and schnapps in a blender until smooth. Divide among 6 chilled 8-ounce glasses. Slowly add Prosecco, stirring gently to combine. Garnish with fresh peach slices.
Nutrition Facts : Calories 221.7 calories, Carbohydrate 30.2 g, Fiber 1.4 g, Protein 0.8 g, Sodium 7.8 mg, Sugar 13.9 g
GINGER PEACH PIE
There's something classic about peach pie. This double crust beauty kicks the old classic up a notch with the addition of ginger and gingersnaps. When the aroma of the ginger intermingles with the peaches fresh out of the oven, you'll know you have a winner. If you'd like to save some time, please feel free to use store bought pie crusts. From an old newspaper clipping.
Provided by Molly53
Categories Pie
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- For the pie dough, mix flour and salt together in a large bowl.
- Cut in lard or shortening and butter until mixture resembles coarse crumbs.
- Stir in water until mixture gathers easily into a ball.
- Refrigerate, covered, at least 30 minutes (placing the filling in a chilled crust and baking immediately helps prevent a soggy bottom crust).
- Preheat oven to 425°F.
- Mix sliced peaches, 1/3 cup sugar, brown sugar, cornstarch, lemon juice and rind, ground ginger and cinnamon in a large bowl.
- Cut pie dough into halves with one half slightly larger than the other.
- Roll out the larger piece on a lightly floured surface to 1/8" thickness.
- Fit into a deep 9" pie pan.
- Trim edge and sprinkle bottom with gingersnap crumbs.
- Transfer filling to pan, mounding the peaches slightly in the center.
- Roll out second piece of dough, fit over peaches and seal the crusts together; flute the edge.
- Cut several small slits in top crust to allow steam to escape.
- Brush crust all over with whipping cream and sprinkle 1 tablespoon sugar over the top.
- Put pie onto a baking sheet and place in oven.
- Bake for 20 minutes; reduce temperature to 350F and continue to bake an additional 30 to 40 minutes or until crust is golden brown.
- Cool on wire rack.
Nutrition Facts : Calories 631.3, Fat 30.3, SaturatedFat 12.8, Cholesterol 38.7, Sodium 480.2, Carbohydrate 85.5, Fiber 4.2, Sugar 42.1, Protein 6.7
QUICK GINGER PEACH COBBLER
Rachael Ray's Get Togethers. She doesn't say how much to beat the egg white, but it sounds like until soft or stiff peaks form. I will update when I test the recipe.
Provided by dicentra
Categories Dessert
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Mixed peaches with ginger. Place in small ovenproof bowls.
- Combine butter and sugar with a fork, then mix in granola.
- Fold in beaten egg white.
- Mound the topping on the peaches. Place on a small baking sheet and bake 10-12 minutes.
- Allow to cool slightly before serving with whipped cream.
GINGER PEACH OATMEAL
As one of those people who eat oatmeal 3 or 4 times a week, I am always looking for was to make my daily bowl more interesting. This recent invention was quite wonderful and sophisticated in flavor. Not a kid dish as the ginger adds a bit of spice, use more or less if you are inclined.
Provided by justcallmetoni
Categories Breakfast
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Bring water to boil in a small saucepan; add oatmeal and cook 1 minute (if you want you can use the peach juice as part of your 2 cups of liquid).
- Add finely chopped ginger to the pot (be sure to cut small as it swells quite a bit); continue to cook another 2-3 minutes.
- Add peaches and cook oatmeal until desired doneness, about 2-4 minutes depending on your grain and eating preferences.
- Serve topped with sweetener, milk, yogurt or cream, again according to your tastes.
Nutrition Facts : Calories 358.4, Fat 5.4, SaturatedFat 0.9, Sodium 11.3, Carbohydrate 66.2, Fiber 9.9, Sugar 12.8, Protein 14
PEACH GAZPACHO
Sweet peaches replace traditional tomatoes in this savory fruit soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 2h15m
Yield Makes 4 cups
Number Of Ingredients 9
Steps:
- Pulse 1/2 cup water, the peaches, cucumber, garlic, vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until coarsely pureed. Thin with more water if desired. Refrigerate for at least 2 hours.
- Season with vinegar, salt, and pepper. Stir in herbs. Garnish with bell pepper and avocado. Drizzle with oil, and sprinkle with salt.
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