BAKED PEACHES WITH PISTACHIO NUTS
Make and share this Baked Peaches With Pistachio Nuts recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Coarse chop pistachios and biscuits.
- Put into a bowl and mix into a paste with the almonds, sugar, cinnamon, egg yolk, and orange blossom water or rose water.
- Fill the cavity of each peach generously with this mixture, and arrange the fruit closely in a medium size baking dish.
- SYRUP:.
- Dissolve the honey in 300ml water over a gentle heat, add cinnamon sticks, orange strips and boil for 5-6 minutes until slightly thickened.
- Stir in orange blossom water or rose water and pour around the peaches.
- Bake 15 minutes or until the peaches look soft without falling apart, basting occasionally.
- Serve with yoghurt or fromage frais.
Nutrition Facts : Calories 307.9, Fat 15.9, SaturatedFat 2.8, Cholesterol 27.7, Sodium 21.6, Carbohydrate 38.5, Fiber 5.7, Sugar 30.4, Protein 8.3
BAKED PEACHES
For a dressed-up dessert without the fuss, try these baked peaches. This easy recipe makes a special treat that's different and delicious. -Mildred Stubbs, Rockingham, North Carolina
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place peaches, cut side up, in a 1-qt. baking dish. In a small bowl, combine the walnuts, brown sugar, orange zest and allspice; sprinkle over peaches. Bake, uncovered, at 350° for 20 minutes. If desired, serve warm topped with ice cream.
Nutrition Facts : Calories 186 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 3g fiber), Protein 3g protein.
BAKED PEACHES 'N CREAM
These baked peaches taste like pie, minus the guilt of eating one! Of course all pie is even better with ice cream.Perfect way to make those summer peaches disappear.
Provided by prttimecook
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 25m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 17 g, Cholesterol 24.5 mg, Fat 8.1 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 5.1 g, Sodium 63.3 mg, Sugar 16.3 g
HONEYED PEACH & PISTACHIO PAVLOVA
Master the art of meringue and gain a kitchen skill for life. This pudding is topped with vanilla, cooked peaches and Greek yogurt
Provided by Cassie Best
Categories Dessert
Time 1h50m
Number Of Ingredients 11
Steps:
- Heat the oven to 160C/140C fan/gas 3. Using a 20cm plate or cake tin as a template, draw a circle on a large sheet of baking parchment, flip it over and place on a large baking tray. When ready, dot a blob of raw meringue onto each corner of the baking tray and put the baking parchment on top - this way it won't slip.
- In a well-cleaned, grease-free bowl, whisk the egg whites with an electric hand whisk until they form stiff peaks. Add the caster sugar, 1 tbsp at a time, continuing to whisk as you go. The meringue will start to get thick and glossy. Add the brown sugar in the same way, continue whisking for another 1-2 mins until really thick and holding stiff, shiny peaks on the end of your whisk. Now add the cornflour and vinegar, and give a final whisk until smooth.
- Using a large metal spoon, pile the meringue onto the parchment-lined tray, using the circle template as a guide to create a symmetrical circle. Use the spoon to make a dip in the middle (this will hold your cream and fruit later) and a few spikes of meringue around the edges. Place in the centre of the oven, shut the door and immediately turn the temperature down to 140C/120C fan/gas 1. Cook the meringue for 1 hr 10 mins, then turn the oven off and leave until completely cold (best done overnight).
- For the topping, put the 100ml honey in a wide frying pan and heat until saucy. Add the peach slices and cook for 1-2 mins on each side, over quite a high heat, until the peaches are sticky but still holding their shape. Cool completely.
- Just before you are ready to serve, assemble the pavlova. Tip the cream, vanilla and remaining honey into a bowl. Whisk until it just holds soft peaks, then add the yogurt and, using a spatula, fold together until combined. Spoon the cream into the centre of the meringue and swirl it out towards the edges. Top with the sticky peaches and any saucy bits from the pan, and sprinkle over the pistachios.
Nutrition Facts : Calories 392 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
ROAST PISTACHIO-STUFFED PEACHES WITH ORANGE BLOSSOM CREAM
What dessert says summer better than roasted peaches filled with sweetened pistachios alongside a delicate orange blossom cream? Nectarines also work well
Provided by Diana Henry
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the peach halves in a gratin dish in a single layer without too much space around them (otherwise the apple juice will simply reduce and burn).
- Crush the pistachios roughly using a pestle and mortar, then mix in the lemon zest, sugar, egg and 1 tsp orange blossom water. Fill the cavity of each peach with this stuffing, mounding it over the top if you have too much.
- Mix the apple juice with the rest of the orange blossom water and pour it around the peaches. Bake for 30-45 mins, depending on ripeness. The peaches should be tender and slightly caramelised on the top.
- Whip the cream until it holds its shape, then add the orange zest and sugar, and taste for sweetness. Stir in 1/2 tsp of the orange blossom water and taste. Add more if you like, but be careful not to make the cream too perfumed.
- Serve the peaches at room temperature, with a little icing sugar sifted on top, some of the cooking juices spooned around and the cream on the side.
Nutrition Facts : Calories 347 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein
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PEACH AND PISTACHIO PRALINE SEMIFREDDO RECIPE | BON …
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Servings 8Author Cindy Mushet
- Line baking sheet with foil; spray with nonstick spray. Combine sugar, 1/2 cup water, and corn syrup in heavy medium saucepan; stir over medium heat until sugar dissolves. Increase heat; boil until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes. Remove from heat. Add nuts; stir until coated. Immediately pour mixture out onto prepared sheet of foil and spread so that nuts are in single layer. Cool completely.
- Break off 1/4 of nut praline and coarsely chop, then transfer pieces to processor. Process until praline resembles fine powder; transfer to airtight container. Chop remaining praline into 1/4-inch pieces; transfer to another airtight container. DO AHEAD Can be made 1 week ahead. Store both airtight containers at room temperature.
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- Puree quartered peaches in processor until smooth. Measure 1 cup peach puree; stir into yolk mixture (reserve any remaining puree for another use). Beat cream and 1/4 cup sugar in medium bowl until soft peaks form. Fold cream mixture into yolk-peach mixture in 2 additions. Fold in ground praline just until incorporated. Transfer to prepared loaf pan; smooth top. Fold plastic overhang over semifreddo, then cover pan with foil; freeze overnight.
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