PEACHES AND PORT
Provided by Rachael Ray : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Slice peaches and place in a bowl. Sprinkle peaches with sugar and add 4 jiggers of good port wine. Toss peaches in wine to coat and let stand 15 minutes. Spoon peaches into dessert dishes and top with a small scoop of vanilla ice cream.
WINE POACHED PEACHES WITH ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Combine the wine, sugar, cinnamon stick, cloves, peppercorns, and lemon rind in a medium saucepan. Bring to a boil, stir to dissolve the sugar, and reduce heat to a bubble.
- Bring the poaching liquid to a boil and cook on high heat until reduced to a syrupy texture. Add the peaches and poach the fruit, spooning the syrup over them occasionally, until you can pierce the peach easily with a knife, about 5 minutes.
- Put the peach halves in 2 dessert bowls. Top with ice cream, whipped cream, and drizzle with the poaching syrup. Grate a little nutmeg over the top.
PORK WITH PEACHES
This fruit and meat combo is great. Give it a bash as it makes a really good change to plain old roast pork.
Provided by Jamie Oliver
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C/gas 7).
- Score the skin of the pork through the fat, the incisions should be about 1 centimeter apart. Turn over. Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches (7.5 centimeters) deep in the center of the streaky part of the loin, working away from the eye meat. Starting slightly in from the side of the meat, slowly slice along the loin not quite to the end, this will ensure your stuffing won't fall out.
- Chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 tin of peaches, and a good pinch of salt and pepper. Push the butter into the pocket and pat back into shape. Lay the pancetta, bacon or Parma ham over the pork, leaving the skin side uncovered, and tie up firmly with 3 to 4 pieces of string.
- Place skin-side up in a roasting tray with the remaining peaches, the garlic cloves, thyme, and half of the white wine. Roast for around 1 hour until the skin is crisp and golden.
- When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes whilst you finish the sauce. To do this, remove most of the fat from the roasting tray, then place the tray over a high heat. Squash the cooked garlic and add 1 tablespoon of flour. Stir and add the rest of the wine with a glass of water or stock. Simmer and leave to reduce for a few minutes. Strain and add any extra juices from the rested pork. Check the seasoning and consistency and serve drizzled over the sliced pork.
PEACHES IN PORT
This is heavenly! It's easy to make and is a lovely ending to any meal. Perfect to serve company! I thought it tasted even better the second day, as the peaches and port wine melded together, making a very light and smooth dessert. Or maybe you want to use it as one of your fruit groups for the day like I did! LOL I found this recipe in the cookbook Applehood & Motherpie, handpicked recipes from Upstate New York, from the Junior League of Rochester. Mmmm. Enjoy! (Chill time is listed as Cook Time in the recipe.)
Provided by Whisper
Categories Dessert
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle peach slices with sugar and mix thoroughly.
- Add lemon juice and wine.
- Chill 1 to 3 hours or overnight.
- Whip cream with salt and confectioners' sugar.
- Spoon peaches and juice into individual dishes.
- Serve with a dollop of whipped cream.
Nutrition Facts : Calories 176.4, Fat 7.6, SaturatedFat 4.6, Cholesterol 27.2, Sodium 35.2, Carbohydrate 22.5, Fiber 1.5, Sugar 19.5, Protein 1.4
PEACHES IN PORT
I am posting this for a recipe request. I saw this on Rachael Ray's program "30 Minute Meals". It is a real good recipe for those peaches that are real ripe and you need to use right away. Plus, it is quick and easy and requires no cooking. Cook time is refrigerator time.
Provided by Jellyqueen
Categories Frozen Desserts
Time 40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Slice peaches and place 1 peach to each dessert dish.
- Drizzle 2 Tablespoons port over peaches in each dish.
- Place in refrigerator for 30 minutes.
- When ready to serve, top each peach with large scoop of ice cream.
HEALTHY BAKED PORK CHOPS WITH DRUNK PEACHES
The inspiration came from a food blog. (http://myfeastsrecipes.blogspot.com/) You can use all whiskey in place of the lemon juice here too, but we preferred a lighter whiskey taste. Serves beautifully alongside a green vegetable and rice or couscous. These peaches would be wonderful over grilled chops as well.
Provided by yogiclarebear
Categories Pork
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400* F.
- On the stovetop, heat a small pot over medium heat. Add butter and shallot and cook for 2 minutes, until shallot begins to soften. Add peaches, whiskey, lemon juice, thyme, and brown sugar substitute and mix well.
- Bring to a boil, reduce heat, and simmer for about 5-7 minutes, until it starts to thicken. Salt and pepper to taste.
- Place pork chops in a baking dish, salt and pepper to taste. Top with peach sauce.
- Cover casserole dish, and bake for 25-30 minutes, until chops are cooked through and peach sauce is bubbly.
- NOTE: Depending on how juicy your peaches are, you may want to thicken the sauce with some cornstarch after baking the chops.
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