Baked Peaches With Chocolate Food

BAKED PEACHES

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.

BAKED PEACHES 'N CREAM

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.

AMARETTI PEACHES WITH HONEY & CHOCOLATE

Steps:

• Preheat the oven to 200C/gas 6/fan 180C. Halve and stone the peaches, then dig out a little flesh from the centre of each half, using a sharp-edged soup spoon. Put flesh and peaches to one side.
• Tip the amaretti, almonds and chocolate into a food processor and pulse until the mixture is like coarse gravel. Add the spooned-out peach flesh, egg and honey and whizz for just a second or two to combine - don't over-process.
• Spoon the stuffing into the peach halves, mounding it up a little. Arrange the peaches in a single layer in a heavy baking tin, then bake for 25-30 minutes or until the flesh is tender and the stuffing nicely browned. Serve hot, with a dollop of mascarpone or crème fraîche and a dusting of sifted cocoa powder.

CHOCOLATE PEACH DESSERT

Steps:

• In heavy saucepan, blend condensed milk & butter, & cook over low heat, stirring occasionally, just until butter melts.
• In large mixer bowl, combine cream cheese, vanilla & almond extracts, beating until fluffy.
• Gradually add condensed milk mixture, beating until smooth.
• Add cocoa & beat well, then refrigerate 5 minutes.
• Beat whipping cream until stiff.
• Gradually fold the stiff cream into chocolate mixture.
• Fold in chopped peaches.
• Line bottom & sides of a glass bowl with cake slices neatly positioned, then spoon in chocolate mixture.
• Refrigerate 5-6 hours, then garnish with reserved peach slices & serve.

CHOCOLATE & GINGER BAKED PEACHES

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. Butter a large, shallow ovenproof dish. Cut the peaches in half and remove the stones, then stand the peaches cut-side up in the dish.
• Put the ginger biscuits into a tough plastic bag, seal the bag and bash the biscuits with a rolling pin until they're roughly crushed. Tip them into a bowl and mix in the chocolate, two-thirds of the chopped ginger, the egg yolk, dessert wine and orange zest until everything is evenly mixed.
• Divide the mixture equally between the peach halves, mounding it into the holes left by the stones. Pour the white wine around the peaches, dot them with the butter and bake for 20 minutes, or until tender. (This can be made up to a day ahead, kept in the fridge once cool, then gently reheated, in two batches, on Medium in the microwave for 4-5 minutes each batch.) To serve, spoon over the cooking juices and scatter with the remaining ginger. Serve warm.

BAKED PEACHES WITH CHOCOLATE

Steps:

• Preheat the oven to 375.
• Grease a shallow baking dish with butter.
• Place cookies, grated chocolate, and butter in bowl and mix together.
• Place the peaches in a separate heatproof bowl and cover with boiling water.
• Let stand for one minute, then transfer to a bowl of cold water and let stand for additional minute.
• Remove the peaches from the skin.
• Cut each peach in half and remove pit.
• Using a teaspoon, scoop out a little flesh from each peach half.
• Chop the flesh and add to the cookie mixture.
• Fill each peach half with the amaretti cookie mixture, then sprinkle with sugar.
• Bake in the oven for 30 minutes, or until the peaches are soft and the filling is crisp.
• Transfer to a serving plate and serve hot with creme fraiche or sour cream.

10 MINUTE BAKED PEACHES RECIPE

Steps:

• Preheat your oven to 375F and make sure the oven rack is in the center of the oven.
• Wash and dry the peaches, then cut them in half to remove the pits. Be sure to leave the peel on the peaches to help them keep their shape during cooking.
• Place the 8 peach halves in a baking dish.
• Top each peach half with 1/2 tsp butter and 1 teaspoon dark brown sugar. Sprinkle with a dash of cinnamon.
• Bake on 375 for 10-12 minutes until the inside of the peach can be easily pierced with a fork.
• Serve the baked peaches warm as is or with whipping cream or ice cream. Caramel sauce also makes a great addition!

PEACH CUPCAKES

Steps:

• Preheat oven to 350°F.
• Sift together the flour, baking powder and baking soda. Set aside.
• In a separate large mixing bowl or mixing bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1-2 minutes until creamy and pale.
• Add the sugars and continue to beat until fully combined. Beat in the eggs, one at a time. Lastly, add the honey and vanilla, blend until smooth.
• Alternate adding the buttermilk, flour mixture and seltzer water until all ingredients are just combined. Do not over mix! Over mixing can make the cupcakes tough.
• Place cupcake liners in cupcake tin. Fill each wrapper 1/3 way. Spoon 1 heaping tablespoon of the peaches on top of batter followed by an additional dollop of cake batter to cover
• Bake for 18-20 minutes, or until the tops gently bounce back when touched and are slightly browned. Cool completely.

BAKED PEACHES WITH KIRSCH AND CHOCOLATE

Steps:

• Halve the peaches, pull out the stones carefully and place a square of chocolate in the hollow of each peach half. Put the peaches in a baking dish , spoon over a little of the liqueur and bake in a preheated oven (200 degrees cup or 400 degrees F) for 10 minutes, until the fruit is soft and the chocolate has melted. Serve with cream.

BEST CHOCOLATE CHIP PEACH COOKIES

Steps:

• Preheat oven to 350°.
• Place hot water in a measuring cup.
• Add baking soda and stir to dissolve.
• Set aside.
• Cream together the butter, white sugar, brown sugar, eggs, vanilla, salt and baking soda mixture with an electric mixer until creamy.
• Stir in flour, chocolate chips, walnuts and peaches with a wooden spoon until well combined.
• With a ¼ cup ice cream scoop, scoop dough and place on cookie sheets that have been sprayed with cooking spray.
• Bake 15-20 minutes at 350° or until done.
• Rotate cookie sheets on racks every 7-8 minutes.