VANILLA POACHED PEACHES WITH WHIPPED MINTED YOGURT
Provided by Food Network
Categories dessert
Time 3h35m
Yield about 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the peaches: Place the water, sugar, and vanilla bean in a medium saucepan. Stir over medium heat until the sugar has dissolved. Once the sugar has dissolved, remove the vanilla bean and scrape the inside of the bean into the liquid. Add as many peaches to the pan as it will hold without piling or crowding, and poach over a low simmer for about 8 minutes or until the fruit is soft. Remove the peaches and finish poaching the remainder of the fruits. When done, place the peaches in a glass baking dish, cut side down. Pour the vanilla syrup over the peaches, and refrigerate until chilled, for up to 8 hours.
- For the yogurt: Place the water and sugar in a small saucepan, stir and simmer until sugar is dissolved. Add the mint leaves and simmer for 2 minutes, remove from heat, cover and let stand for 5 minutes. Strain and chill the syrup.
- In a bowl, whip the syrup and cream with a hand-held mixer until stiff. In another bowl, whip the yogurt until smooth and fold it into the cream mixture.
- To serve the peaches: Place 2 peach halves in a shallow bowl, and dollop with some of the minted yogurt cream. Garnish with fresh mint sprigs and raspberries.
MINTED POACHED PEACHES
You can reserve the syrup to poach other fruits, such as nectarines. Store in the refrigerator and simply top off with a little water as needed.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Using a paring knife, lightly score an X into bottom of peaches (this will help with peeling later). In a large saucepan, combine sugar, vanilla, lemon zest, mint, and water. Cook over medium, stirring occasionally, until sugar has dissolved, about 2 minutes.
- Add peaches and enough water to cover. Bring to a bare simmer, and cook, turning occasionally, until peaches are easily pierced with a skewer, 6 to 10 minutes, depending on ripeness of peaches.
- Remove peaches with a slotted spoon; let cool slightly. Using a paring knife, peel peaches; return to syrup. Serve with mint sprigs.
Nutrition Facts : Calories 298 g, Fiber 1 g, Protein 1 g
FROZEN PEACHES WITH STRAWBERRIES AND MINT
Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.
Provided by Skye Gyngell
Categories Bon Appétit Frozen Dessert Freeze/Chill Poach Peach Strawberry Summer Dessert Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Sprinkle sugar evenly across bottom of a large straight-sided skillet or Dutch oven and place peaches, cut sides up, in a single layer on top. Scrape in vanilla seeds and add pod; scatter spearmint over. Pour in water to come halfway up sides of peaches. Bring to a very gentle simmer over low heat, stirring once or twice just to dissolve sugar. Cook peaches, turning once, until tender but not falling apart, 5-10 minutes. Let cool.
- Pluck out vanilla pod and spearmint from pot; discard. Stir in lemon juice. Remove skins from peaches (they should slip off easily). Transfer peaches, cut side down, to a 3-qt. shallow baking dish and pour poaching liquid over. Freeze until peaches are icy all the way through but still soft enough to cut with a spoon, 45-60 minutes (poaching liquid should be semifrozen and break into shards when scraped with a fork, just like granita).
- Scatter strawberries over peaches just before serving.
- Do Ahead
- Peaches can be poached 1 day ahead. Let cool in poaching liquid; cover and chill.
VANILLA POACHED PEACHES
Ripe peaches are poached to perfection in this light, honeyed syrup
Provided by Lesley Waters
Categories Dinner, Lunch, Snack, Supper, Treat
Time 40m
Number Of Ingredients 4
Steps:
- Put the kettle on, and fill a large bowl with iced water. Place the peaches in another large bowl and pour over enough boiling water to cover. Leave for 30 secs, then remove the peaches with a slotted spoon and plunge them into the cold water. The skins should now peel away easily.
- Place the wine, honey and vanilla pod in a pan large enough to hold all the peaches, then gently heat until the honey has dissolved. Lower the peaches into the pan, cover and simmer gently for 15-20 mins until tender but not overly soft. Using two wooden spoons, turn the fruit 3 or 4 times while cooking and frequently baste with the syrup. Remove the cooked peaches from the pan and set to one side in a large bowl.
- Boil the syrup hard until it has reduced by half (this will take about 10 mins). Spoon over the peaches, then set aside to cool. The peaches will keep for up to 2 days, covered and in the fridge. Serve the peaches and syrup at room temperature, warm or chilled with spoonfuls of clotted cream, if you like.
Nutrition Facts : Calories 162 calories, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
SPICED POACHED PEACHES
This fragrant fruit dessert is served with star anise yogurt.
Provided by Food Network
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Score a cross shape in the bottom of each peach. Put the peaches into a large pot of boiling water, for 30 seconds, then transfer the peaches to a large bowl filled with cold water to refresh. Set aside for another 40 to 45 seconds, then drain the peaches, and peel using a sharp knife.
- Put the measured cold water, cinnamon, whole star anise, ginger slices, and sugar into a large saucepan, stir well, and bring to a boil. Reduce the heat, and simmer the mixture, stirring occasionally, until the sugar has dissolved and the mixture resembles syrup.
- Add the peaches to the syrup mixture, and cover them with a disk of greaseproof or parchment paper measuring the same diameter as the pan. Cover the pan with a lid, reduce the heat to a simmer, and simmer for 15 to 20 minutes, or until the peaches are cooked through (they will be soft when pricked with a knife.) Remove the peaches, and set aside on a warm plate. Continue to boil the syrup until its volume has reduced to about 1 cup. Set aside to cool.
- Brush the peaches with a little of the syrup. Stir half of the remaining syrup and the ground star anise into the Greek-style yogurt until well combined, adding more syrup as necessary, to taste.
- To serve, cut each of the spiced poached peaches in half and place 2 of the peach halves onto each of the serving plates. Spoon a portion of the star anise yogurt alongside each peach. Drizzle a little syrup over each peach. Sprinkle over the toasted almonds.
POACHED PEACHES FOR PEACH FIZZ COOLER
Use this recipe for poached peaches to make Peach Fizz Coolers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 plus 2 cups poaching liquid
Number Of Ingredients 3
Steps:
- In a medium saucepan, combine 1 cup sugar and 2 cups water. Bring to a simmer, and cook, stirring occasionally, until sugar has dissolved. Add lemon juice and peaches. Simmer until peaches are tender when pierced with the tip of a knife, about 10 minutes. Remove from heat, and let stand until room temperature. Carefully remove skins from peaches, and discard. Transfer to a bowl, and refrigerate in poaching liquid until chilled.
POACHED PEACHES WITH CREAM CHEESE FILLING
Chocolate chips and confectioners' sugar add to the natural sweetness of these perfectly poached peaches. -Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the water, sugar, vanilla and cinnamon; add peaches. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until peaches are tender. Remove peaches with a slotted spoon; cool to room temperature. Discard cooking liquid. Halve, pit and peel peaches; refrigerate until chilled., In a small bowl, beat the cream cheese, confectioners' sugar, chocolate chips and orange juice until blended. Pipe or spoon into peach halves. Sprinkle with additional cinnamon.
Nutrition Facts : Calories 135 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 91mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
POACHED PEACHES IN MINT SYRUP
Easy summer dessert makes good use of summer peaches. Prep/cooking time does not include several hours chilling time. Recipe source: local newspaper.
Provided by ellie_
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine water and sugar in a deep saucepan and bring to a boil over medium-high heat, stirring occasionally. Reduce heat to a simmer and add peaches. Simmer 5 minutes.
- Remove peaches from syrup, and put peaches in a bowl.
- Stir the torn mint leaves into syrup and simmer 1 minute.
- Pour the hot syrup over the peaches.
- Cool and refrigerate several hours.
- To serve: place each peach in a small bowl, spoon syrup over and garnish with mint sprig.
Nutrition Facts : Calories 328.6, Fat 0.2, Sodium 3.6, Carbohydrate 84.4, Fiber 1.5, Sugar 83.2, Protein 0.9
POACHED PEACHES IN CHAMPAGNE
Fresh peaches poached in champagne need to be tasted to be really appreciated. Cooling time not included. For Zaar World Tour Champagne is French.
Provided by Annacia
Categories Dessert
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Make a very light incision all around peach skins.
- Plunge the peaches briefly into boiling water, then into cold water, and peel.
- Place in a shallow pan and douse with champagne.
- Add the syrup and vanilla bean.
- Bring to a slow boil over low heat, and poach peaches at about 185°F, but do not allow to boil.
- If peaches are very ripe, they will be poached after 5 minutes.
- Place peaches and syrup in a cool place, but do not refrigerate.
- Drain peaches, reserving the poaching liquid.
- Wash strawberries, remove any leaves, and purée in a blender or food processor.
- Place in a bowl and stir sugar into the purée.
- Stir romance whipped cream into the strawberry purée and add lemon juice.
- Serve on round plates, or in glass dishes or small bowls.
- Line the bottom of the dishes with strawberry cream and arrange the cooled, but not chilled, peaches on top.
- Garnish each peach with a mint sprig. Serve the chilled poaching liquid separately in a sauce boat.
- ROMANCE WHIPPED CREAM:.
- Using a wire whisk or electric mixer, beat heavy cream over ice cubes in a chilled mixing bowl, just until cream thickens. When peaks start to form, add sugar and vanilla. Then whip to the desired consistency.
- Yield: 1 1/4+ cups.
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- Combine the water and sugar in a deep 2-quart saucepan. Bring to a boil, stirring occasionally. Reduce the heat to a simmer and add the peaches. Simmer 5 minutes.
- Remove the peaches from the syrup to a bowl. Stir the torn mint leaves into the syrup and simmer 1 minute. Pour the hot syrup over the peaches. Cool. Refrigerate several hours.
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