PEACH-TARRAGON SYRUP
A sweet, peachy syrup with a subtle anise flavor. It's the perfect choice to drizzle over waffles, pancakes, French toast, or ice cream, and it's a tasty addition to a smoothie.
Provided by lutzflcat
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Bring 1 cup water, sugar, and peach to a boil over medium heat in a small saucepan, stirring constantly until sugar is dissolved and peach is cooked, 3 to 5 minutes. Stir in tarragon.
- Whisk cornstarch and 3 teaspoons water together in a small bowl; add to peach mixture, stirring constantly until slightly thickened, 3 to 4 minutes. Remove from heat and set aside to cool, about 15 minutes.
- Pour peach mixture into an electric blender or use an immersion blender to process until smooth. Reheat in the microwave, if desired.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 26.7 g, Protein 0.1 g, Sodium 1.6 mg, Sugar 25.7 g
PEACH-TARRAGON SHORTCAKE
How is this shortcake different from all others? Cake flour makes it extra-tender, for starters, then it's baked in one big circle and bathed in tarragon-infused butter. You might never go back.
Provided by Melissa Hamilton
Categories Cake Dessert Kid-Friendly Peach Summer Tarragon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Peaches Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a medium bowl into 1/4"-thick wedges, collecting juices.
- Add tarragon and sugar to peaches and toss to combine. Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.
- Shortcake and assembly:
- Preheat oven to 425°. Heat butter and tarragon in a small saucepan over medium heat until butter is melted; set aside.
- Whisk cake flour, baking powder, salt, 1 cup all-purpose flour, and 2 teaspoons sugar in a large bowl. Drizzle chilled cream over and mix gently until dough holds together.
- Turn out dough onto a lightly floured surface and knead into a shaggy ball, being careful not to overwork. Place on a parchment-lined rimmed baking sheet and form into an 8"-diameter disk, about 1/2" thick. Brush with some reserved melted butter and sprinkle with sugar.
- Bake until shortcake edges are golden brown, 12-15 minutes. Reduce oven temperature to 325°. Bake until golden brown all over, 8-10 minutes longer.
- Brush shortcake with remaining melted butter. Transfer to a wire rack and let cool. Cut shortcake into 8 wedges, spoon peaches and their juices over, and top with whipped cream.
PEACH-TARRAGON SYRUP
A sweet, peachy syrup with a subtle anise flavor. It's the perfect choice to drizzle over waffles, pancakes, French toast, or ice cream, and it's a tasty addition to a smoothie.
Provided by lutzflcat
Categories Syrups
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Bring 1 cup water, sugar, and peach to a boil over medium heat in a small saucepan, stirring constantly until sugar is dissolved and peach is cooked, 3 to 5 minutes. Stir in tarragon.
- Whisk cornstarch and 3 teaspoons water together in a small bowl; add to peach mixture, stirring constantly until slightly thickened, 3 to 4 minutes. Remove from heat and set aside to cool, about 15 minutes.
- Pour peach mixture into an electric blender or use an immersion blender to process until smooth. Reheat in the microwave, if desired.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 26.7 g, Protein 0.1 g, Sodium 1.6 mg, Sugar 25.7 g
More about "peach tarragon syrup recipes"
17 SWEET AND SAVORY RECIPES FOR TARRAGON | EPICURIOUS
From epicurious.com
Author Joe SevierPublished Apr 20, 2016Estimated Reading Time 2 mins
- Tarragon Crab Salad. Mix this salad just before serving to preserve the freshness of the tarragon and chives. Get This Recipe.
- Asparagus with Tarragon Sherry Vinaigrette. In this classic preparation, steamed asparagus is tossed with a fragrant Provençal-style dressing and garnished with hard-boiled eggs that have been pushed through a sieve.
- Tarragon and Lemon Roast Chicken. Tarragon bolsters the anise flavor of sautéed fennel in this quick spring braise. Get This Recipe.
- Sparkling Tarragon-Gin Lemonade. With or without the gin, tarragon adds an extra waft of refreshment to sparkling lemonade. Get This Recipe.
- Marinated Beets with Pistachios and Tarragon. A wonderful make-ahead side dish, these beets are also great to keep on hand for tossing into salads and grain bowls.
- Tarragon-Cilantro Salsa Verde. Tarragon is that extra little something in this herb-loaded sauce, which you can use on everything: Grilled lobster, roasted pork, steamed fish (the list goes on).
- Citrus Salad With Tarragon. This recipe features the no-heat technique for making simple syrup, which is a great way to preserve the freshness of delicate herbs like tarragon.
- Tarragon Pizza Bianca. Take pizza into warm-weather terrain with the unexpected toppings of fennel, zucchini, tarragon, and creamy, pungent brie cheese.
- Pickled Carrots with Tarragon. Although it's not a usual player in Southeast Asian cuisine, tarragon adds a welcome anise perfume to these Thai-spiced pickles.
- Peach-Tarragon Shortcake. Tarragon does double-duty in this summer dessert, lending its aroma to a bowl of macerating peaches as well as a fragrant tarragon butter glossed over the top of tender shortcake.
WHITE PEACH FROSè WITH TARRAGON SIMPLE SYRUP - LE PETIT …
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5/5 (2)Total Time 15 minsCategory DrinksCalories 300 per serving
- To make the tarragon simple syrup, add tarragon, sugar and wate rto a medium saucepan; bring to a boil, then reduce heat to a simmer and heat until sugar dissolves, about 3 minutes. Remove from heat and let cool completely. Strain into a container and discard tarragon.
- Scrape the frozen rosé out of the pan and into a blender. Add peaches, 2-3 tablespoons simple syrup and ice and blend until smooth. Pour into glasses and serve immediately.
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