Brandied Peach Cake Food

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POUND CAKE WITH BRANDIED PEACH SAUCE



Pound Cake with Brandied Peach Sauce image

This peach sauce is so quick and elegant, you'll want to serve it over pound cake, shortcake, ice cream, waffles and whatever your palate desires. -Suzy Horvath, Sheridan, Oregon

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 cup water
3 tablespoons brandy or apricot nectar
2 tablespoons sugar
2 tablespoons peach preserves
Dash salt
3 cups sliced peeled peaches (about 5 medium) or frozen unsweetened sliced peaches
1 cup heavy whipping cream
4-1/2 teaspoons confectioners' sugar
2-1/4 teaspoons vanilla extract, divided
6 slices pound cake

Steps:

  • In a large saucepan, combine the water, brandy, sugar, peach preserves and salt. Bring to a boil; reduce heat. Add peaches; cook and stir for 3-4 minutes or until tender. , Remove peaches to a bowl; set aside. Bring sauce mixture to a boil; cook and stir until reduced to 1/2 cup., Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and 1/4 teaspoon vanilla; beat until stiff peaks form., Add reduced sauce and remaining vanilla to peaches; stir gently to combine. Serve with pound cake and whipped cream.

Nutrition Facts : Calories 346 calories, Fat 21g fat (13g saturated fat), Cholesterol 121mg cholesterol, Sodium 159mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

BRANDY BAKED PEACHES



Brandy Baked Peaches image

Peaches are cut into halves, topped with a brandy-cinnamon sauce, and baked for 30 minutes. Place peaches on individual serving dishes, top with ice cream, and drizzle with sauce for a light summer dessert.

Provided by Wilemon

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 45m

Yield 6

Number Of Ingredients 10

cooking spray
3 fresh peaches, halved and pitted
¼ cup butter
1 tablespoon sliced almonds
¼ cup honey
¼ cup brown sugar
1 ½ teaspoons ground cinnamon
2 tablespoons brandy
1 pinch salt
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a baking dish with cooking spray.
  • Arrange peaches cut-side up in the prepared baking dish.
  • Put butter in a saucepan over medium-low heat, add almonds, and heat together until butter melts, about 2 minutes. Stir honey, brown sugar, and cinnamon into the melted butter; bring to a simmer and add brandy and salt. Stir to dissolve the salt, remove saucepan from heat, and add vanilla extract; pour the mixture over the peaches.
  • Bake peaches in preheated oven until the peaches are cooked through, about 30 minutes.

Nutrition Facts : Calories 182.4 calories, Carbohydrate 24.4 g, Cholesterol 20.3 mg, Fat 8.2 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 4.9 g, Sodium 85.6 mg, Sugar 23.6 g

SOUTHERN PEACH UPSIDE-DOWN CAKE



Southern Peach Upside-Down Cake image

A dear friend from the South gave me the idea for this peachy cake. I add bourbon and top each slice with vanilla or cinnamon ice cream. -Trista Jefferson, Batavia, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 10 servings.

Number Of Ingredients 13

2 cups sliced peeled fresh or frozen peaches, thawed
2 tablespoons bourbon, optional
1/4 cup butter
1/2 cup packed brown sugar
BATTER:
1/2 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk

Steps:

  • Preheat oven to 350°. If desired, combine peaches and bourbon; let stand 10 minutes., Meanwhile, place 1/4 cup butter in a 10-in. cast-iron or other ovenproof skillet; heat in oven until butter is melted, 5-7 minutes. Sprinkle brown sugar evenly over butter. Arrange peach slices over brown sugar., For batter, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined. Spread batter evenly over peaches., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 5 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 306 calories, Fat 15g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 235mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

BALTIMORE PEACH CAKE



Baltimore Peach Cake image

I've never been to Baltimore, so I can't comment on the current state of affairs, but what I can tell you is that this easy to make, yeast-based cake really is amazing. They say this recipe was brought to Baltimore by German immigrants, who apparently used to top it with caramelized onions. I don't know about onions, but any ripe, sweet fruit should work in this. Serve with ice cream if desired.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 2h55m

Yield 12

Number Of Ingredients 11

⅓ cup white sugar
1 package active dry yeast
1 ¼ cups warm milk (no hotter than 100 degrees F (38 degrees C))
¼ cup melted butter
1 large egg, beaten
1 ½ teaspoons kosher salt
3 cups all-purpose flour, or more as needed
3 tablespoons butter, divided
3 ½ ripe peaches
⅓ cup apricot preserves
2 tablespoons Demerara sugar

Steps:

  • Combine sugar and yeast in a bowl. Pour in milk, butter, and egg. Whisk together until sugar is dissolved. Stir in flour, a portion at a time, until mostly moistened, adding more if dough is too wet. Add salt and stir until a soft, slightly sticky dough comes together.
  • Cover dough with a damp towel and let rise in a warm spot until doubled in volume, about 1 1/2 hours.
  • Grease a 9x13-inch baking dish with 1/2 tablespoon butter. Split peaches in half along the seam and slice halves into quarters, then eighths.
  • Transfer dough into the buttered baking dish. Use a spatula to spread dough out to the corners of the dish. Cover with plastic wrap and let rise once more until roughly doubled in volume, 30 to 45 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Arrange peach slices onto the dough, pressing them in lightly. Drizzle remaining butter on top. Sprinkle Demerara sugar over peaches.
  • Bake in the preheated oven until a toothpick inserted into the cake, not through a peach, comes out clean, 40 to 45 minutes.
  • Heat apricot preserves up with a splash of water and brush glaze over the top of the cake. Let cool to room temperature before slicing.

Nutrition Facts : Calories 251.4 calories, Carbohydrate 40.3 g, Cholesterol 35.3 mg, Fat 8 g, Fiber 1 g, Protein 5 g, SaturatedFat 4.8 g, Sodium 310.4 mg, Sugar 14.4 g

PEACH ANGEL FOOD CAKE



Peach Angel Food Cake image

This is a great tasting super easy (not to mention, low fat and low calorie) dessert!

Provided by Amy Brolsma

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Yield 14

Number Of Ingredients 2

1 (18.25 ounce) package angel food cake mix
1 (15 ounce) can diced peaches

Steps:

  • In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
  • Pour into tube pan or 2 loaf pans.
  • Bake according to directions on cake package.
  • If desired, serve with whipped topping.

Nutrition Facts : Calories 145.7 calories, Carbohydrate 32.5 g, Fiber 0.2 g, Protein 3.1 g, Sodium 319.5 mg, Sugar 24.6 g

BRANDIED PEACHES



Brandied Peaches image

This recipe appeared in an article in The Times by Jane Nickerson. Updated canning instructions were added by Eugenia Bone. You will need two pint-size wide-mouthed Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com.

Provided by The New York Times

Categories     project, dessert

Time 7h

Yield Makes 2 pints

Number Of Ingredients 3

3 pounds ripe peaches
3 cups sugar
About 1/2 cup brandy

Steps:

  • Bring a large pot of water to a boil. Using the tip of a paring knife, make a shallow "X" in the bottom of each peach. Add the peaches, one at a time, to the boiling water and cook for 1 minute. Remove the peach from the water and plunge into a bowl of ice water. Repeat with the remaining peaches. Peel off the skins, then pit the fruit and quarter the flesh.
  • In another large pot, combine 3 cups water and the sugar and bring to a boil. Add the peaches and simmer until just soft.
  • Have the jars, bands and new lids scalded and ready. (To scald, dip the jars and rims in boiling water. You don't need to sterilize the jars, as you will be processing them for more than 10 minutes.) Simmer the lids in hot water to soften the rubberized flange. Gently pack the peaches into the jars.
  • Boil the leftover syrup until it thickens slightly, then spoon it over the fruit, filling the jars ¾ full. Use a butter knife to release any air bubbles caught in the jars. Pour in enough brandy to fill the jars, leaving ¼ inch of headroom. Wipe the rims, cover with the lids and screw on the bands fingertip-tight. Place the jars on a rack in a big pot and cover with 2 to 3 inches of water. Cover the pot and bring to a boil over high heat, then lower the heat to medium and gently boil for 20 minutes. Remove the cover and then, after about 5 minutes, remove the jars. Allow them to cool, untouched, for 4 to 6 hours. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 0 grams, Carbohydrate 91 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 89 grams

BRANDIED PEACH PARFAITS



Brandied Peach Parfaits image

Categories     Dessert     Kid-Friendly     Quick & Easy     Peach     Brandy     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 7

1 lb firm-ripe peaches
1 tablespoon fresh lemon juice
3 tablespoons brandy
1/2 cup sugar
1 pt vanilla ice cream, softened
Special Equipment
4 (4-oz) parfait or other tall narrow glasses

Steps:

  • Cut a shallow X in bottom of each peach with a sharp paring knife and blanch in a 3-quart saucepan of boiling water 10 seconds. Transfer peaches with a slotted spoon to a bowl of ice and cold water and let stand until cool enough to handle. Peel peaches, then halve lengthwise and pit. Cut peaches into 1-inch pieces, then toss with lemon juice and 2 tablespoons brandy in a bowl.
  • Cook sugar in a dry 9- to 10-inch heavy skillet over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling skillet, until deep golden. Carefully add peach mixture (caramel will harden and steam vigorously) and cook, stirring frequently, until caramel is dissolved and peaches are tender, about 5 minutes. Transfer to a bowl and cool to room temperature, stirring occasionally, then stir in remaining tablespoon brandy.
  • Spoon 2 tablespoons peach mixture into each glass, then top with a small scoop of ice cream. Repeat with another layer of peaches and ice cream and spoon remaining peaches on top. Serve immediately.

PEACH BRANDY POUND CAKE



Peach Brandy Pound Cake image

Make and share this Peach Brandy Pound Cake recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Dessert

Time 1h55m

Yield 1 Cake

Number Of Ingredients 14

1 cup butter, at room temperature (no substitutes)
3 cups sugar
6 eggs
3 cups flour
1/4 teaspoon salt
1 cup sour cream
2 teaspoons rum
1 teaspoon orange extract
1/4 teaspoon almond extract
1/2 teaspoon lemon extract
1 teaspoon pure vanilla extract
1/2 cup peach brandy
1 1/4 cups powdered sugar
6 tablespoons peach brandy

Steps:

  • For Cake: Preheat oven to 325 degrees.
  • Cream butter and sugar together,add eggs 1 at a time.
  • Mix flour and salt and add alternately with sour cream.
  • Stir in flavorings and brandy.
  • Pour into a greased and floured Bundt pan.
  • Bake 1 to 1-1/2 hours or until tests done.
  • Cool cake in pan for 15 minutes, then remove to cool completely.
  • Drizzle Glaze atop cake, if desired.
  • For Glaze: Mix powdered sugar and brandy together and drizzle over cake.

Nutrition Facts : Calories 6824.6, Fat 261.7, SaturatedFat 153, Cholesterol 1723.7, Sodium 2829.7, Carbohydrate 1045.9, Fiber 10.1, Sugar 757, Protein 83.1

BRANDIED PEACH CAKE



Brandied Peach Cake image

Our friends brought this lovely, scrumptious dessert to dinner over the weekend. It was so good, I had her email me the recipe. She noted in the email that this dessert had one first prize in the state's "best dessert" category a few years back! I can sure see why!! Preparation/Cooking time does not include soaking peaches overnight in brandy. Be sure to do this the night prior to making the cake.

Provided by Sassy in da South

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 22

1 cup dried peaches, chopped
1 cup peach brandy
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
2 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon baking powder
3 eggs, separated
1 teaspoon salt
1 1/2 cups sugar
1 cup salad oil
1 cup pecans, chopped
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 cup butter
1/2 tablespoon white corn syrup
2 tablespoons peach brandy

Steps:

  • Soak peaches in brandy in a closed container overnight.
  • Dissolve soda in buttermilk and add vanilla.
  • Sift flour, spices and baking powder together.
  • Beat egg yolks, and mix with salt, sugar and oil.
  • Add buttermilk mixture and flour mixture alternately to egg yolk mixture.
  • Add nuts and brandied peaches, then beat egg whites and fold in gently.
  • Pour into a 9- by 13-inch pan.
  • Bake at 350°F for 45 minutes.
  • For the sauce, combine all ingredients and bring to a boil.
  • Pour over cake while both are hot.

BRANDIED PEACH CUSTARD PIE



Brandied Peach Custard Pie image

Provided by Emeril Lagasse

Categories     dessert

Yield 1 9-inch pie

Number Of Ingredients 19

4 whole peaches, peeled and cut into 1/4-inch wedges
3 tablespoons butter
1/2 cup sugar
1/4 cup brandy
2 cup heavy cream
4 eggs
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 unbaked pie crust (recipe follows)
Shaker with powder sugar
Fresh mint
Pastry bag of whipped cream
Pie Crust:
2 cup flour
1/4 teaspoon salt
1 1/2 teaspoon sugar
1 cup solid vegetable shortening
1/2 cup ice water

Steps:

  • Preheat the oven to 450 degrees.
  • For the peaches: Over high heat, in a saute pan, heat the butter. When the butter is hot add the sugar. Stir until the sugar is dissolved. Add the peaches and saute for 5 to 6 minutes, or until the sugar starts to turn dark amber in color. Incorporate the brandy into the peach mixture. Carefully ignite the brandy and flambe the peaches. Remove from heat and allow to cool, about 10 minutes.
  • For the custard: In a mixing bowl, whisk all the ingredients together until fully incorporated. In an unbaked pie crust, spoon the brandied peaches over the pie crust. Place the crust in the oven and pour the custard into the shells. This prevents spilling the custard in the oven. Bake for 1 hour or until the custard sets. Place foil around the crust for the first 30 minutes and then remove. This keeps the crust from getting too brown. Allow to cool for about 30 minutes. Place a slice of the pie on the plate and garnish with powder sugar, whipped cream, and fresh mint.
  • For the crust: In a mixing bowl, combine the flour, salt and sugar. Add the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough. Wrap the dough in plastic and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. This recipe will make two pie crusts.
  • For the individual crust: Divide the dough into fourths. Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-thick.
  • For the whole pie crust: Roll out the dough on the floured surface into a circle about 14 inches in diameter and 1/8 inch thick. Gently fold the circles of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.

BRANDIED PEACH FOOL



Brandied Peach Fool image

Provided by Food Network

Categories     dessert

Yield 4 servings

Number Of Ingredients 5

2 cups peeled and sliced peaches
1/4 cup sugar
1/4 cup brandy
2 cups whipped cream
4 thin peach slices

Steps:

  • In a saucepan, combine the peaches, sugar and brandy. Cook over medium heat until peaches become tender, about 10 minutes. Remove peaches from the heat and refrigerate until completely cooled. Fold cooled fruit mixture into whipped cream. Refrigerate for several hours. Serve in chilled brandy snifter glasses. Garnish with a few sliced peaches.

BRANDIED POACHED PEACHES



Brandied Poached Peaches image

Categories     Dessert     Poach     Peach     Vanilla     Brandy     Fall     Vegan     Gourmet     Fat Free     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2/3 cup sugar
1/2 cup fresh orange juice
2 cups water
5 (4-inch-long) strips fresh orange zest
1/2 vanilla bean, halved lengthwise
8 firm-ripe small peaches (2 to 2 1/2 lb total)
1 1/2 to 2 tablespoons brandy or Cognac

Steps:

  • Bring sugar, orange juice, water, zest, and vanilla bean to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved. Add peaches, stem ends up. Cover pan and reduce heat, then poach peaches at a bare simmer 8 minutes. Turn peaches over and continue to poach, covered, until tender, 7 to 8 minutes more.
  • Transfer peaches with a slotted spoon to a bowl or shallow dish to cool, reserving poaching liquid in saucepan. Lift out vanilla bean pod and scrape seeds into poaching liquid, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Pour syrup through a sieve into a small bowl or glass measure and cool. Stir in brandy (to taste).
  • Peel peaches and serve whole with syrup.

DRUNKEN BRANDY-PEACH BREAD PUDDING



Drunken Brandy-Peach Bread Pudding image

Categories     Bread     Sauce     Dessert     Bake     Peach     Brandy     Boil

Yield serves 12 to 14 with leftovers

Number Of Ingredients 14

Peach Bread Pudding
2 cups granulated sugar
4 cups half-and-half or heavy whipping cream
1 teaspoon ground cinnamon
3 large eggs
1 loaf challah or French bread, cut or torn into 2-inch chunks
3 cups chopped fresh peaches (about 6 peaches)
1 cup pecan halves
Peach Brandy Sauce
1/2 cup (1 stick) unsalted butter
1 cup firmly packed golden brown sugar
1 large egg
Pinch of kosher salt
1/4 cup peach brandy or liqueur of your choice

Steps:

  • TO MAKE THE BREAD PUDDING: Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan with butter or cooking spray. Mix the granulated sugar, half-and-half, and cinnamon in a large saucepan over medium heat. Stir occasionally until the sugar dissolves. (No need to boil the mixture.) Remove the saucepan from the heat.
  • Whisk the 3 eggs in a bowl until the whites and yolks are combined. Pour about 1/4 cup of the hot cream mixture into the eggs, whisking as you pour. (This tempers the eggs, which keeps them from curdling when they are mixed into the hot cream mixture.) Pour the tempered egg mixture into the cream mixture left in the saucepan and whisk until the sauce is smooth.
  • Gently combine the bread cubes and peaches in a large bowl. Spoon into the prepared pan. Pour the sauce over the peach-bread mixture and let sit for about 30 minutes to let the sauce soak into the bread. Sprinkle the pecans on top.
  • Bake until the pudding is firm and lightly browned on top, about 1 hour. Cut into squares and serve warm or at room temperature with warm Peach Brandy Sauce.
  • TO MAKE THE PEACH BRANDY SAUCE: Melt the butter and brown sugar together in a saucepan set over medium heat. Remove the mixture from the heat. In a bowl, whisk the 1 egg with a fork. Temper the egg by adding about 2 tablespoons of the butter-sugar mixture to the egg and whisk constantly until the egg is incorporated. Pour the tempered egg mixture into the saucepan with the remaining sugar-butter mixture and whisk until the sauce is smooth. Add the salt and whisk in the brandy. Keep the sauce warm until ready to serve. Pour it over the bread putting as soon as it comes out of the oven.
  • do it early
  • The bread pudding can be made up to 12 hours in advance, covered, and refrigerated. Warm in a 300°F oven. The sauce can be made up to 48 hours in advance and refrigerated until ready to use. Reheat it in a heavy saucepan set over low heat until it is warm but not hot; or microwave it on medium power in a microwave-safe container until warm, about 1 to 2 minutes.

APRICOT BRANDY AND PEACH SCHNAPPS POUND CAKE



Apricot Brandy and Peach Schnapps Pound Cake image

A large and moist cake with a fruity kick! Be sure and add it to your holiday dessert table!

Provided by Judy Cambell

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h55m

Yield 12

Number Of Ingredients 17

3 cups white sugar
1 cup butter, softened
6 eggs, beaten
3 cups all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
¼ cup apricot brandy
1 teaspoon lemon zest
1 cup white sugar
½ cup peach schnapps
1 cup water
1 teaspoon lemon zest
1 cup apricot preserves
½ cup apricot brandy
1 teaspoon lemon zest
½ cup almonds

Steps:

  • Butter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C).
  • In a mixing bowl, cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sift flour with soda and salt; add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes.
  • Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute.
  • Turn cake out onto plate and punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate.
  • Prepare the topping/glaze by combining the apricot preserves, apricot brandy and lemon zest in a sauce pan and boiling for 1 minute. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired.
  • Serve the cake with sliced fresh peaches and coat with 1/2 cup citrus juice. Add one basket blueberries and mix together. Pour 1/2 cup peach flavored liqueur and 1/2 cup simple syrup over fruit. (simple syrup made from 1/2 cup sugar boiled in 1 cup water for 1 minute and cooled)

Nutrition Facts : Calories 750.8 calories, Carbohydrate 114.4 g, Cholesterol 142.1 mg, Fat 25.2 g, Fiber 1.7 g, Protein 8.6 g, SaturatedFat 13.3 g, Sodium 289.4 mg, Sugar 82.8 g

BRANDIED PEACH SAUCE



Brandied Peach Sauce image

This peach sauce is a favorite over ice cream, cake, pancakes, waffles. If you do not want to use the brandy, peach or apricot nectar is a good substitute. Plain brandy can also be substituted if desired.

Provided by Poppy

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup water
3 tablespoons peach brandy
2 tablespoons peach preserves
2 tablespoons sugar
1 pinch salt
3 cups peeled and sliced peaches
2 teaspoons pure vanilla extract

Steps:

  • Combine the water, brandy, preserves, sugar, and salt in a medium heavy saucepan.
  • Bring to a boil, stirring occasionally until the sugar dissolves.
  • Reduce the heat to medium, add the peaches and cook for 3-5 minutes, or until the peaches are tender.
  • Remove the peaches from the pan with a slotted spoon and place in a serving bowl.
  • Cook the syrup until very thick- about ten minutes.
  • Toss with the peaches and vanilla.
  • The sauce can be served immediately, or can be served at room temperature or chilled.

Nutrition Facts : Calories 107.4, Fat 0.3, Sodium 43.3, Carbohydrate 25.5, Fiber 2, Sugar 22, Protein 1.2

BRANDIED PEACH COMPOTE CAKE



Brandied Peach Compote Cake image

Categories     Cake     Food Processor     Dessert     Bake     Passover     Raspberry     Peach     Brandy     Kosher     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 18

Vanilla Sugar
1 2/3 cups sugar
1 vanilla bean, chopped
Compote
1 1/2 cups water
1/4 cup brandy (kosher for Passover)
1 tablespoon peach or apricot preserves
6 fresh or frozen unsweetened raspberries (optional)
1 1/4 pounds frozen unsweetened sliced peaches (about 5 cups), thawed
Cake
1/2 cup matzo cake meal
1/2 cup potato starch
5 large eggs, separated
1/4 cup (1/2 stick) unsalted pareve margarine, melted
1/3 cup liquid nondairy creamer
1 tablespoon brandy (kosher for Passover)
1/2 teaspoon coarse salt
Fresh raspberries (optional)

Steps:

  • For Vanilla Sugar:
  • Combine sugar and vanilla bean in processor. Blend 2 minutes. Sift to remove vanilla pieces. (Can be made 2 weeks ahead. Store airtight.)
  • For Compote:
  • Combine 1/4 cup vanilla sugar, water, brandy, preserves and raspberries, if using in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Add peaches. Bring to boil; reduce heat and cook until peaches are barely tender, about 5 minutes. Using slotted spoon, transfer peaches to strainer set over bowl. Boil syrup until very thick and reduced to scant 1/3 cup, adding any juices that continue to drain from peaches, about 13 minutes. Strain syrup into small bowl; mix in peaches. Cool. (Can be made 1 day ahead. Cover and chill.)
  • For Cake:
  • Preheat oven to 350°F. Grease bottom of 9-inch-diameter springform pan. Combine cake meal and potato starch in small bowl; whisk to blend. Beat egg yolks and 1/2 cup vanilla sugar in large bowl until thick, about 2 minutes. Beat in margarine, then nondairy creamer and brandy. Beat in dry ingredients. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add 1/2 cup vanilla sugar and beat until stiff but not dry. Fold whites into yolks mixture in 3 additions. Transfer 1 cup batter to small bowl. Cover; chill. Pour remaining batter into prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 20 minutes. Cool cake in pan on rack 10 minutes. Maintain oven temperature.
  • Spoon reserved 1 cup batter in 1-inch band around edge of cake. Arrange peaches close together in spoke pattern in center, pressing ends into batter at edge. Spoon 2 tablespoons peach juices over fruit. Bake until band at edge is firm, about 35 minutes. Cool cake in pan on rack; let stand up to 8 hours.
  • Cut around pan sides to loosen cake; release sides. Garnish with fresh raspberries, if desired.

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PEACH AND BRANDY UPSIDE-DOWN CAKE - HONEST COOKING
peach-and-brandy-upside-down-cake-honest-cooking image
Instructions. Preheat overn 180C/350F/Gas mark 4 and line 2x 20 cm round cake tins with greaseproof paper. In a large mixing bowl whisk all of the ingredients together with an electric hand whisk until combined. Place the …
From honestcooking.com


PEACH BRANDY POUND CAKE RECIPES - FOOD NEWS
Combine dry ingredients and add to creamed mixture alternately with sour cream, beating well after each addition. Stir in remaining ingredients. Pour into well-greased and floured 10-inch Bundt or tube pan. Bake at 325 degrees …
From foodnewsnews.com


RICH BRANDIED FRUITCAKE | CANADIAN LIVING
Method. In large glass bowl, combine peel, lexia and Thompson raisins, currants, cherries, brandy and pineapple. Cover with plastic wrap; let stand for 12 hours. Or microwave at high for. 3 minutes or until steaming; stir. In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla.
From canadianliving.com


RICH BRANDIED FRUITCAKE | CANADIAN LIVING
In separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, salt and cloves; stir into batter, one-third at a time. Scrape fruit mixture over batter; sprinkle with pecans and almonds. Stir just enough to coat fruit and nuts evenly. Spoon into two 9- x 5-inch (2 L) and one 5-3/4- x 3-1/4-inch (625 mL) parchment paper-lined loaf pans ...
From canadianliving.com


PEACH BRANDY POUND CAKE RECIPE - BAKERRECIPES.COM
Add eggs, one at a time, mixing well after each addition. Combine dry ingredients and add to creamed. mixture alternately with sour cream, beating well after each addition. Stir. in remaining ingredients. Pour into well-greased and floured 10-inch Bundt. or tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until tests.
From bakerrecipes.com


FRIENDSHIP BRANDIED FRUIT STARTER AND CAKE RECIPES
In a large mixing bowl combine the butter and sugar, beat well. Add the next six ingredients, beat well. Add the eggs and chopped brandied fruit. Stir into the batter. Add the juice and chopped pecans, mix well. Place the batter into a well-greased and floured Bundt pan. Bake at 350 degrees Fahrenheit for one hour.
From delishably.com


GEORGIA BRANDIED PEACH CAKE - VERYVERA
Instructions. Preheat the oven to 325 degrees F. Cream the butter and sugar in a large bowl of a stand mixer fitted with a paddle attachment on medium speed for 20 minutes, until light and fluffy. While the butter and sugar are creaming, measure out the remaining ingredients for the pound cake. In a large measuring cup, whisk together the cream ...
From veryvera.com


10 BEST BRANDIED PEACHES DESSERT RECIPES | YUMMLY
brandy, lemon juice, frozen peaches, heavy cream, lavender flowers and 7 more Mini Peach Cupcakes KitchenAid sweetened condensed milk, buttermilk, baking powder, peaches and 8 more
From yummly.com


10 BEST PEACH CAKE WITH CAKE MIX RECIPES | YUMMLY
Cake Mix Cookies and Cream Cupcakes SherriHall67311. white cake mix, butter, powdered sugar, milk, vanilla, chocolate sandwich cookies. Cake Mix Cookies - Use any boxed cake mix! Just a Pinch. oil, chips, flavoring, eggs, cake mix.
From yummly.com


BRANDIED PEACH CAKE I - LOWER FAT AND CALORIES BUT NOT IN …
Soak peaches in a closed container in the fridge overnight. Drain when ready to bake and reserve the brandy for the sauce. Preheat oven to 350 degrees.
From food.com


WARM PEACH SHORTCAKE WITH BRANDY WHIPPED CREAM - FOOD & WINE
Directions. Step 1. Preheat the oven to 375°. Spray a 9-inch cake pan with vegetable spray. In a small bowl, stir 1 tablespoon of the sugar with the cinnamon. In a large bowl, whisk the flour ...
From foodandwine.com


SEARCH PAGE - FOODNETWORK.CO.UK
1. Preheat the oven to 180°C. 2. Place all the ingredients except the peaches in a mixing bowl and stir well to remove all lumps. 3. Grease a ring mould cake tin with a little margarine or oil and pour ½ the cake batter into the mould, tak
From foodnetwork.co.uk


BRANDIED PEACHES & A PLUM CAKE RECIPE - FOOD NEWS
1 stick unsalted butter, room temperature 2 extra large eggs 1 cup plain yogurt 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon ground cinnamon 5 medium ripe plums, pitted and sliced 3 large ripe peaches - peeled, pitted, and sliced Add all ingredients to shopping list
From foodnewsnews.com


BRANDIED PEACH COMPOTE CAKE FOOD- WIKIFOODHUB
Combine cake meal and potato starch in small bowl; whisk to blend. Beat egg yolks and 1/2 cup vanilla sugar in large bowl until thick, about 2 minutes. Beat in margarine, then nondairy creamer and brandy. Beat in dry ingredients. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add 1/2 cup vanilla sugar and beat until stiff but not …
From wikifoodhub.com


BRANDIED PEACHES... :) RECIPE - CUISINART.COM
Pour in brandy to cover peaches. Leave a half inch space, from top of packed jars. Stir or use a butter knife to get any air pockets out. Wipe around top of jar, to clean. 4. Seal and turn upside down. Check for leaks & mix up at the same time. 5. Boil the …
From cuisinart.com


BRANDIED PEACH TOPPING - RECIPE | COOKS.COM
Mix peaches, flour, sugar and cinnamon and 1 1/2 jiggers brandy. Pour into an oven-safe dish and bake 15 to 25 minutes at 350 degrees. Cool 10 minutes.
From cooks.com


BRANDIED PEACHES RECIPE - THE SPRUCE EATS
Sterilize two 1-quart jars and lids by boiling in water for 2 minutes. Let air dry on a clean, lint-free dish towel and set aside until needed. Use a small, sharp knife to cut a small X shape at the base of each peach. Place peaches in a large, deep heatproof bowl and cover with boiling water. Allow peaches to sit for 2 to 3 minutes.
From thespruceeats.com


COOKING WITH EVA: BRANDIED PEACHES - PASADENA MUSEUM OF HISTORY
Half a cup of water to not quite a pound of sugar (7 lbs of sugar to a crate of peaches). Boil to a thin syrup, then put in peaches and cook until peaches are done. Take out peaches and lay on large platter. Cook the liquid until it becomes a rich syrup, add a quart of brandy. Place peaches in jars and pour over the hot syrup.
From pasadenahistory.org


BRANDIED PEACHES AND RICOTTA CHEESE PARFAIT RECIPE - FOOD NEWS
DIRECTIONS Arrange peaches, cut side up, in glass baking dish. Sprinkle with sugar and dot with butter. Bake 30 minutes at 325 degrees. With slotted spoon, transfer peaches to individual plates.
From foodnewsnews.com


10 BRANDIED FRUIT CAKE RECIPE IDEAS IN 2022 - FOOD NEWS
2 cups brandied fruit; 1 cup chopped pecans; 1/4 cup brandied fruit juice; Instructions. In a large mixing bowl combine the butter and sugar, beat well. Add the next six ingredients, beat well. Add the eggs and chopped brandied fruit. Stir into the batter. Add the juice and chopped pecans, mix well. Place the batter into a well-greased and floured Bundt pan.
From foodnewsnews.com


PEACH UPSIDE DOWN CAKE - RECIPE POCKET
Step 5 - The cake batter is quite thick so, use a spoon to drop the batter all over the peaches. Step 6 - Use the back of a spoon to smooth the surface of the batter. Step 7 - Bake the cake in a preheated oven for about 30 – 40 minutes or until a skewer inserted into the center of the cake comes out clean. Step 8 - Remove the peach upside ...
From recipepocket.com


BEST BRANDY FRUITCAKE RECIPES | FOOD NETWORK CANADA
Step 2. Toss apricots, pineapple, candied orange peel, cherries, raisins and pecan halves with 1/2 cup of flour and set aside. Sift remaining flour with baking powder. Step 3. In a large bowl, cream butter and sugar together until fluffy. Add eggs one at a time, beating well after each addition.
From foodnetwork.ca


BRANDIED PEACH SUNDAES RECIPE BY AMERICAN.GOURMET | IFOOD.TV
Brandied Peach Sundaes. By: American.Gourmet. Double Chocolate Brownies. By: C4Bimbos. Betty's Cream Cheese Chocolate Chip Cup Cakes. By: Bettyskitchen. Betty's Vanilla Wafer Bourbon Balls. By: Bettyskitchen. Betty's Exquisite White Sheet Cake -- Valentine's Day! By: Bettyskitchen. Peanut Butter Sheet Cake. By: LeGourmetTV. Cream Cheese Sheet Cake ...
From ifood.tv


BAKED ALASKA FOR THE DARING BAKERS CHALLENGE – BROWN BUTTER …
Baked Alaska for The Daring Bakers Challenge – Brown Butter Pound Cake with Brandied Peach Ice Cream. by Gwen Pratesi • Baked Goods, Desserts, Recipes. I know that my schedule has been a bit off kilter over the last few weeks and that I have been writing less and putting posts out on odd days. We are exactly two weeks away from Food Blog Forum …
From pratesiliving.com


POUND CAKE WITH BRANDIED PEACH SAUCE RECIPE - GLUTEN FREE RECIPES
3 Tbsps brandy or apricot nectar 4 teaspoons confectioners' sugar 237 milliliters heavy whipping cream 2 Tbsps peach preserves 710 milliliters sliced peeled peaches (about 5 medium) or frozen unsweetened sliced peaches 6 slices pound cake 2 Tbsps sugar 2 teaspoons vanilla extract, divided 237 milliliters water
From fooddiez.com


BRANDIED PEACHES RECIPE BY CHEF.MATT.FROST | IFOOD.TV
Fruit Tower Birthday Cake - Easy Party Recipe. By: Weelicious. Creamy Lime Jell-O Salad. By: Copykat. Betty's Non-alcoholic 4th of July Cherry Bombs. By: Bettyskitchen. Home » Brandied Peaches . Brandied Peaches. chef.matt.frost. Sep. 02, 2009. Ingredients. Peaches : 2 Gallon (1 Peck) Brandy : 1 Quart : Sugar : 4 Tablespoon : Directions. Remove skins from …
From ifood.tv


BRANDIED PEACH CAKE | CRAFTYBAKING | FORMERLY BAKING911
INGREDIENTS 3 cups peeled, diced fresh peaches 1 tablespoon fresh lemon juice 1/4 cup plus 2 tablespoons peach-flavored brandy 3 cups unbleached all-purpose flour, divided into 2 1/2 cups and 1/2 cup; spoon into measuring cup and level to rim
From craftybaking.com


BRANDY CAKES | OKIE FOOD TRUCKS
Brandy Cakes is a mobile food trailer based in Moore, OK offering a wide range of sweet treats to satisfy your sweet tooth. We offer cupcakes, cookie sandwiches, banana pudding pie, cinnamon rolls, strawberry shortcake, mini cheesecakes and a range of chocolate covered treats. We love being apart of company parties, neighborhood get togethers, business pop ups and …
From okiefoodtrucks.com


26 BRANDIED PEACHES CAKE RECIPES - FOOD NEWS
Add the brandy and toss to coat the fruit. Refrigerate for two hours, stirring occasionally. Strain the peaches, reserving the brandy. 2. Position an oven shelf in the middle of the oven. Preheat the oven to 350 degrees F. Cut a pieces of parchment paper to fit each one of the bottoms of three, 9- x 2-inch round cake pans.
From foodnewsnews.com


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