BAKED PEACHES
Easy to keep ingredients on hand for this quick dessert.
Provided by libton
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 30m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 20.8 g, Fat 3.4 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.3 g, Sodium 11 mg, Sugar 18.1 g
HOMEMADE ROASTED PEANUT BUTTER
This recipe makes a wonderful peanut butter that's better than anything in the store. It's all natural, and doesn't separate like some of the so-called natural peanut butters you can buy. I like chunky peanut butter, so I mix the batch until it is very smooth, then mix in peanuts that have been chopped separately.
Provided by judy2304
Categories Side Dish Sauces and Condiments Recipes
Time 16m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread peanuts on a rimmed baking sheet.
- Bake peanuts, stirring every 2 minutes, until golden brown and fragrant, 6 to 8 minutes.
- Combine peanuts, peanut oil, sugar, and salt in a food processor fitted with a metal blade; process until peanuts are chopped and the mixture forms a ball, about 2 minutes. Scrape down the food processor bowl; continue processing to desired consistency, 1 to 3 minutes more.
Nutrition Facts : Calories 5.9 calories, Carbohydrate 0.2 g, Fat 0.6 g, SaturatedFat 0.1 g, Sodium 24.2 mg, Sugar 0.2 g
BAKED PEACHES 'N CREAM
These baked peaches taste like pie, minus the guilt of eating one! Of course all pie is even better with ice cream.Perfect way to make those summer peaches disappear.
Provided by prttimecook
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 25m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 17 g, Cholesterol 24.5 mg, Fat 8.1 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 5.1 g, Sodium 63.3 mg, Sugar 16.3 g
ROASTED PEACHES
A low oven temperature and a touch of fresh lime juice take ripe summer peaches to the next level. Serve alongside Rose-Geranium-and-Cardamom Ice Cream and Almond Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 225 degrees. In a bowl, gently toss peaches with lime juice and oil. Lightly season with salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment. Place confectioners' sugar in a fine-mesh sieve and dust peaches evenly.
- Bake until peaches darken and begin to curl, about 1 hour. Let cool completely; serve.
OVEN-ROASTED PEACH BUTTER
Adapted from a recipe in "Food in Jars". Pretty simple and easily increased. Adjust the sugar to your own taste. I added 1/2 tsp. cinnamon to my first batch, based upon my husband's request, but other spices would do well, too. Be sure not to add them until after the peaches have reduced by cooking, the mixture shrinks quite a bit. Ten large peaches (weighing exactly four pounds) yielded 5 half-pints of butter. Next time UI plan to puree the roasted peaches, I prefer a smooth product and it turned out chunkier than I would prefer.
Provided by zeldaz51
Categories Fruit
Time 4h10m
Yield 3 half-pints
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees Fahrenheit. Cut the peaches in half and remove the pits. Arrange them cut-side-down in a single layer in a non-reactive baking dish (glass or ceramic is best). Roast for 30 minutes, or until the skins are loose. I usually allow 45 minutes, depending upon the size of the peaches.
- Remove the baking dish from the oven and let the peaches cool a bit so they are easier to handle, then remove and discard the peach skins. Mash the peaches with a fork or potato masher. Reduce the oven to 250 degrees and return the pan of mashed peaches to it. Bake 2 to 3 hours longer, stirring often to prevent burning. Any wateriness should be gone and they should be dark in color.
- Taste the puree and stir in 1 cup sugar. Taste again and add more sugar to suit your taste, then stir in the lemon zest and juice.
- Store in the refrigerator or process filled half-pint jars in a boiling water bath for 15 minutes to make them shelf-stable.
Nutrition Facts : Calories 438.4, Fat 1.2, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 111, Fiber 6.8, Sugar 105, Protein 4.2
COUNTRY STYLE PEACH BUTTER
Uses canned peaches; in crock pot; from Favorite Recipes Dodge County Extension Clubs 1976. Looks like they might have used this at church functions like pancake suppers or the like.
Provided by Dienia B.
Categories Fruit
Time 2h10m
Yield 5 pints
Number Of Ingredients 5
Steps:
- Puree peaches in a blender. Canned apricots may be used.
- Put peaches, sugar, cinnamon, cloves, and allspice in a slow cooker.
- Simmer on high for 2 hours.
- I would watch this because fruit BURNS; put on low to hold or pour into hot jars; seal.
Nutrition Facts : Calories 811.7, Fat 1.8, SaturatedFat 0.2, Sodium 2.7, Carbohydrate 206.1, Fiber 11, Sugar 196.8, Protein 6.3
PEACH BUTTER
This is the recipe that I've been using for years and years. I love peach butter because the flavor is so light and yummy. I buy the seconds at the orchard because I don't care what they look like - they're going to be smushed anyways and they're cheaper. Save the pretty ones for canned peach halves.
Provided by Mysterygirl
Categories Fruit
Time 2h
Yield 4 pints
Number Of Ingredients 4
Steps:
- Wash peaches, remove seeds and any bad spots- DO NOT PEEL!
- Chop peaches.
- Put peaches in pot with water.
- Cook peaches over medium, simmer until peaches are soft, about 15- 20 minutes depending up on the ripeness of your fruit.
- Run the peaches through a food mill till all that is left in the mill are the peach skins which you can discard now.
- You should have about 2 quarts of peach pulp.
- Mix pulp with sugar and cinnamon.
- Cook over medium heat until thick enough to round up on a spoon about 30 minutes to an hour (this may also be done in a slow- 250 degree oven but it takes longer).
- You will need to stir frequently, making sure that it doesn't stick.
- Place in hot sterilized jars, leaving 1/4" headspace.
- Adjust lid and rings on jars.
- Process in a water bath for 10 minutes.
- Remove to counter and allow to cool.
Nutrition Facts : Calories 951.3, Fat 1.1, SaturatedFat 0.1, Sodium 0.6, Carbohydrate 243.3, Fiber 6.8, Sugar 238, Protein 4.1
OVEN-BAKED PEACH SKILLET PANCAKE
Easy seasonal peach skillet pancake with a hint of cardamom and maple syrup.
Provided by Henrie Marie
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Place a cast iron skillet in the oven and preheat to 375 degrees F (190 degrees C).
- Mix flour, brown sugar, baking powder, cardamom, and salt together in a large mixing bowl.
- Whisk milk, peach nectar, egg, and 2 tablespoon melted butter together in a separate bowl. Add to the flour mixture with 1 1/2 cup sliced peaches; mix until well blended. Set remaining peaches aside.
- Remove the skillet from the oven with a heat-proof oven mitt; it will be hot. Brush the bottom and sides with remaining 1 tablespoon melted butter. Add pancake mixture and spread out evenly. Arrange remaining peach slices over top and sprinkle with sugar.
- Bake in the preheated oven until edges are browned and a toothpick inserted in the center comes out clean, about 25 minutes.
- Let cool slightly and serve with maple syrup.
Nutrition Facts : Calories 316.3 calories, Carbohydrate 55 g, Cholesterol 64.8 mg, Fat 8.4 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 4.7 g, Sodium 366.7 mg, Sugar 29 g
OLD TIME OVEN PEACH COBBLER RECIPE - (4.2/5)
Provided by á-11135
Number Of Ingredients 8
Steps:
- Heat oven to 375°F In a mixing bowl, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter Pour batter in a buttered 8x8-inch baking dish, and add peaches on top Bake until golden brown, checking every twenty minutes
PEACH BUTTER
Peach butter is a wonderful delight in the winter to remind you of how summer tastes. Great on hot buttered biscuits!
Provided by Jacquelyn Henderson
Categories Fruit Butters
Time 13h35m
Yield 32
Number Of Ingredients 5
Steps:
- Set out a large bowl of ice water.
- Bring a large pot of water to a boil.
- Carefully put 2 peaches at a time in the boiling water; leave them until scalded, 30 seconds to 1 minute. Quickly transfer to the ice water, leaving them to cool for 30 seconds to 1 minute. Remove to a paper towel-lined plate. Repeat to scald and cool remaining peaches.
- Peel peach skin; discard skin and pits. Chop peach flesh and place in a large pot over medium-low heat. Cook, stirring frequently, until soft, about 30 minutes, adding water if necessary to prevent from sticking.
- Meanwhile, inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach butter is ready. Wash new, unused lids and rings in warm soapy water.
- Place cooked peaches in a blender; puree until smooth. Measure out 8 cups peach pulp and transfer back to the pot. Reserve any extra pulp for another use.
- Add sugar, cinnamon, and nutmeg to the peach pulp. Bring to a simmer over medium-low heat; simmer, stirring frequently, until mixture has reduced and thickened, 5 to 10 minutes.
- Pack peach butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 110.7 calories, Carbohydrate 28.4 g, Fiber 0 g, Protein 0 g, Sodium 2.2 mg
AUDREY'S GOLDEN PEACH BUTTER
This is one of my mom's recipes she has had for years. This is a gentle spicy fruit butter that is great spread on top of hot popvers right out of the oven.
Provided by Shirl J 831
Categories Fruit
Time 1h10m
Yield 3 pints
Number Of Ingredients 7
Steps:
- In a large pan, bring the peaches and water to a boil over medium heat.
- Reduce to low and simmer, stir often until tender. In a food processor fitted with a metal blade or a blender, process the mixture in batches until smooth.
- Return the puree to the pan and stir in the sugar, lemon juice, lemon zest, cinnamon and cloves.
- Bring to a boil over medium heat, stir constantly.
- Reduce the heat to low and simmer, stir often till thick and reduced to about 6 cups. (approx 30 min).
- Ladle the peach butter into hot, sterilized jars, leaving a 1/4" of headroom.
- Wipe the rims clean and place lids on.
- Process in boiling water bath for about 10 minutes.
- Remove the jars and let cool at room temperature till completely cooled off.
Nutrition Facts : Calories 761.8, Fat 1.7, SaturatedFat 0.1, Sodium 7.3, Carbohydrate 194, Fiber 10.2, Sugar 184.4, Protein 5.7
OLD-FASHIONED PEACH BUTTER
Cinnamon and ground cloves add down-home flavor to this spread for toast or biscuits. Using the slow cooker eliminates much of the stirring required when simmering fruit butter on the stovetop. -Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Time 9h25m
Yield 9 cups.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves. Transfer to a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until peaches are very soft, stirring occasionally., Stir in tapioca. Cook, uncovered, on high for 1 hour or until thickened. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and refrigerate up to 3 weeks or freeze up to 1 year. To use frozen peach butter: Thaw in the refrigerator for 1-2 days; use within 3 weeks.
Nutrition Facts : Calories 46 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
OLD-FASHIONED PEACH BUTTER
ummm! You can taste the fuzz on the peach. Good served on biscuits, french toast or whatever suits your fancy.
Provided by Rita P
Categories Fruit
Time 1h5m
Yield 8 half pints
Number Of Ingredients 2
Steps:
- Place half of peaches into container of an electric blender; process until coarsely chopped.
- Pour into a flat-bottomed kettle.
- Repeat procedure with remaining peaches.
- Stir in sugar.
- Cook over medium low heat, stirring frequently 30 minutes or until mixture thickens.
- Quickly ladle butter into hot sterilized jars, leaving 1/4 inch headspace.
- Cover at once with metal lids and screw bands tight.
- Process in boiling water bath 5 minutes.
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