CINNAMON AND BROWN SUGAR PEACHES
Delight guests with this Cinnamon and Brown Sugar Peaches. it. The best part? Cinnamon and Brown Sugar Peaches take just 15 minutes to make!
Provided by My Food and Family
Categories Dairy
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place peach halves, cut-sides up, in microwaveable pie plate.
- Combine next 3 ingredients; sprinkle over peaches.
- Microwave on HIGH 30 sec. to 1 min. or until sugar begins to melt and peaches are heated through. Top with yogurt. Serve warm.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 3.0625 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
SPICED PEACHES WITH CINNAMON AND BROWN SUGAR
Canned peaches get special attention from cinnamon and brown sugar in Debbie Schrock's kitchen. "Served warm, these peaches offer down-home comfort," comments the Jackson, Mississippi cook. "Chilled, they make a refreshing treat with frozen yogurt."
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Drain peaches, reserving juice; set the peaches aside. Pour juice into a saucepan; add brown sugar and lemon and orange juices. Bring to a boil over medium heat; add cinnamon sticks. Reduce heat;, simmer, uncovered, for 5 minutes. Add peach halves; heat through. Discard cinnamon sticks. Serve warm or cold.
Nutrition Facts :
SPICED PEACHES
These spiced canned peaches are wonderful and smell great. If you have a bunch of peaches and don't know what to do with them, can them.
Provided by southern chef in lo
Categories Fruit
Time 15m
Yield 2 quarts
Number Of Ingredients 8
Steps:
- Mix sugar, vinegar, and water in a 5 quart pan.
- Tie the allspice and the cloves in cheesecloth. Put this and the cinnamon into the mixture.
- Cover and boil for 5 minutes.
- Peel the peaches and drop into boiling syrup, a few at a time.
- Simmer until tender; about 5 minutes.
- Pack the peaches into sterile jars, cover with the syrup and seal process in water bath for 10 minutes.
Nutrition Facts : Calories 1970.5, Fat 3.2, SaturatedFat 0.4, Sodium 44, Carbohydrate 492.9, Fiber 15.4, Sugar 476.4, Protein 8.6
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.
SPICED PEACHES
For me, this is an absolute Christmas/holiday must and, as with so many good things in my life, comes to me from my sister-in-arms, Hettie Potter. I've used bottled peaches, I've used tinned peaches and it honestly doesn't matter which, but I'm afraid you have to resist the healthier peaches tinned in fruit juice rather than syrup. If you can find only slices, not halves, so be it. This is a beautiful condiment to eat with roast ham, hot or cold, and I love it with cheese, too. It makes the kitchen feel like a proper Christmas/holiday kitchen - and it's a very easy present to whip up for people, too, beautiful in old-fashioned glass jars.
Provided by Nigella Lawson : Food Network
Categories condiment
Time 10m
Yield about 8 servings with a joint of ham
Number Of Ingredients 8
Steps:
- Empty the cans of peaches into a saucepan with their syrup. Add the vinegar, cinnamon, sliced ginger, chiles, salt, whole peppercorns and cloves. Bring the pan to the boil, and let boil for a minute or so then turn off the heat and leave it in the pan to keep warm.
- Serve the peaches with a hot ham letting people take a peach half and some of the spiced juice. Any leftovers can (and should) be stored in a jar and refrigerated and then eaten cold with cold ham.
HOLIDAY SPICED PEACHES
Spiced peaches were a holiday meal staple when I was a child. They were available, canned, in the grocery stores during the Thanksgiving and Christmas season. I've not been able to find them for years, so I improvised my own recipe.This dish compliments a traditional turkey dinner.
Provided by GREG IN SAN DIEGO
Categories Tropical Fruits
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Drain peaches and set aside.
- Combine all remaining ingredients in a medium saucepan and bring to a boil. Simmer about 5 minutes.
- Add peaches and simmer about 5 more minutes, stirring frequently.
- Drain peaches and cool in refrigerator until time to serve.
GEORGIA SPICED PEACHES
This is an old, old recipe from relatives in Georgia.
Provided by Donna
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 100
Number Of Ingredients 6
Steps:
- Peel peaches and set aside. In a large pot over medium high heat, boil sugar, vinegar and water until the syrup is moderately thick.
- Add cloves, cinnamon and peaches. Bring to boil stirring occasionally until the peaches can be pierced to the pit with a fork.
- Fill sterilized canning jars with peaches. Continue boiling syrup until heavy and add to peaches to cover.
- In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 35 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 36 g, Fiber 0.1 g, Sodium 3.5 mg, Sugar 35.7 g
SPICED PEACHES
This is a super summer dessert because peaches are plentiful. The sweet chilled fruit topped with sour cream and brown sugar is so refreshing. When fresh peaches aren't available, use canned peach halves with tasty result.-Norma Erne, Albuquerque, New Mexico
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the first five ingredients to a boil. Reduce heat; simmer 10 minutes. Add peaches; simmer until heated through, about 10 minutes. , Pour into a shallow dish. Cover and chill 8 hours or overnight. Drain. Spoon peaches into serving dishes; garnish with a dollop of sour cream and sprinkle with brown sugar.
Nutrition Facts :
CINNAMON SPICED PEACHES (1 PT)
I came across this recipe in a Weight Watcher's cookbook while looking for a shrimp recipe. It sounded so good I immediately decided that it would be a side dish for tonight! Really fast, easy, and tasty. The kids loved it. For peach nectar I drained a can of peaches in their own juice and used the juice for this recipe. (And then packed the canned peaches for lunches!)
Provided by ladypit
Categories Fruit
Time 15m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Mix all the ingredients in a medium sized pan, stirring well.
- Put the top on the pan and turn the heat to medium. Let it cook for 10 minutes or until the peaches are tender.
- 1/4 cup of the mixture is 1 WW point.
Nutrition Facts : Calories 151, Fat 0.2, Sodium 10.3, Carbohydrate 38.9, Fiber 2.3, Sugar 34, Protein 0.7
PICKLED PEACHES WITH SWEET SPICES
I love the balance of sweet, sour and spice in this recipe. These are refrigerator pickles, meant to be kept in the refrigerator, where they will keep for up to two months; so you could pull them out for Thanksgiving, though I doubt you will be able to resist them for that long. Although this recipe calls for a lot of sugar, you will not be consuming the syrup so don't be alarmed by it.
Provided by Martha Rose Shulman
Categories side dish
Yield 2 to 2 1/2 pints
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and drop in peaches. After 30 seconds, transfer to a bowl of ice water, then drain and skin. Place in a bowl and toss with lemon juice.
- Tie 1 tablespoon cloves, the allspice and the cinnamon stick in a cheesecloth or muslin bag. In a pot large enough to accommodate all the peaches, combine vinegar, water, sugar, spice bag and vanilla bean and bring to a boil. Reduce heat and simmer 5 minutes. Skim off any foam that rises. Add peaches to the pot and continue to simmer 3 to 5 minutes, until a toothpick can easily penetrate down to the pit. Remove from heat.
- Using tongs, carefully remove each peach from pot and transfer to a bowl. When cool enough to handle, cut in half and remove pits. Stud each half with a clove and return to pot. Cover and refrigerate overnight.
- The next day return pot to stove and flip over the peach halves. Squeeze spice bag over the pot to extract fragrant brine, and discard bag. Bring peaches back to a boil and turn off the heat.
- Pack peaches into hot, sterilized jars. Pour in syrup, leaving 1/2 inch of headspace. Cut vanilla bean into halves or thirds and put a piece into each jar. Seal jars, allow to cool and refrigerate for up to 2 months.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 0 grams, Carbohydrate 56 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 51 grams, TransFat 0 grams
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