Peach Beehives Recipes
PEACH BEEHIVES WITH HARD SAUCE
These wonderful beehives melt in your mouth! Make sure each peach is completely wrapped and sealed in the pie dough strips. This way the peach skin practically dissolves during baking. This dessert is delicious, rich and different, a treat your family and company will enjoy.
Provided by Linda B II
Categories Peach Desserts
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease the bottom of a shallow baking pan.
- Unroll the prepared pie crust onto a lightly floured surface, and cut into 1/2 inch wide strips. Place peach stem side down, and wrap strips of dough--over-lapping rows--around the fruit so it's completely covered. For ease, twirl the peach while holding the pastry in place and overlap rows. When completely wrapped, the peach will resemble a beehive. Make sure the entire peach is covered and sealed inside the crust. Repeat with remaining peaches. Arrange the wrapped peaches in a shallow baking pan.
- Bake peaches in preheated oven until crust turns golden brown, 35 to 40 minutes.
- Meanwhile, cream butter with 1/4 cup confectioners' sugar in a mixing bowl until light and fluffy. Beat in the vanilla extract, allspice, salt, and heavy cream until well blended. Stir in the remaining 1/4 cup confectioners' sugar.
- To serve, place baked peaches in serving bowls. Slice each peach in half and remove the pits. Spoon hard sauce over the peach halves.
Nutrition Facts : Calories 444.2 calories, Carbohydrate 36.6 g, Cholesterol 50.9 mg, Fat 32 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 14.4 g, Sodium 321.8 mg, Sugar 15.4 g
BEEHIVES
These were our favourite after-school treat in the 1960's - lovingly made by our grandma. Just three simple ingredients and hardly any preparation. Not only do these luscious treats look like beehives - you'd swear they had honey in them. After keeping for a while they might weep a little sticky liquid through the bottom - but don't worry, this makes them taste even yummier.
Provided by Kookaburra
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Set oven to moderate 180°C (350°F).
- Grease a baking (cookie) sheet.
- Break egg into a small mixing bowl and beat until it is thick and pale lemon coloured and the beaters leave a 'trail' through the mixture.
- Gradually add the sugar, beating well after each addition.
- Fold in the coconut.
- Now, spoon some of the mixture into an egg cup (or a glass of a similar shape and size).
- DO *NOT* PRESS DOWN FIRMLY - merely tap very lightly with one finger just to smooth it off.
- Then, turn the egg cup upside down over the baking sheet and, holding it very slightly above the surface, tap the side sharply with a knife to release the mixture onto the sheet.
- Repeat.
- Bake on the centre shelf of a pre-heated 180°C (350°F) oven for 15-20 minutes or until beehives are golden brown.
- Remove from oven when cooked and gently use a knife to loosen the beehives from the baking sheet.
- Transfer to a wire rack to cool.
- When cool, store in an airtight biscuit (cookie) tin.
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