Brandied Peach Cake Food

POUND CAKE WITH BRANDIED PEACH SAUCE

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.

BRANDY BAKED PEACHES

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.

SOUTHERN PEACH UPSIDE-DOWN CAKE

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.

BALTIMORE PEACH CAKE

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.

PEACH ANGEL FOOD CAKE

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.

BRANDIED PEACHES

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.

BRANDIED PEACH PARFAITS

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

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.

BRANDIED PEACH CAKE

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

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

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

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

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

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)

BRANDIED PEACH SAUCE

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.

BRANDIED PEACH COMPOTE CAKE

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.