CARAMELIZED SKILLET PEACHES
Deliciously caramelized and juicy peaches with a hint of cinnamon and bourbon (or rum) make the dreamiest ice cream topping. Martha made this recipe on Martha Bakes episode 505.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- In a medium bowl, toss together peaches, lemon juice, salt, and cinnamon; set aside.
- Melt butter and sugar in a large skillet over medium-high heat. Add peach mixture and cook, stirring occasionally, until caramelized, about 5 minutes. If using bourbon or rum, add to skillet, and cook until reduced, about 1 minute.
- Serve immediately over ice cream, if desired.
CARAMELIZED PEARS
After picking an abundant crop of pears, I was looking for new ways to enjoy them. A friend suggested warming them with butter and brown sugar. This tasty recipe was the result! We like them with vanilla bean ice cream, but plain vanilla or cinnamon are also quite delicious! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 cups.
Number Of Ingredients 5
Steps:
- In a large skillet, combine brown sugar, butter and cinnamon. Cook over medium heat until sugar is dissolved, stirring occasionally, 4-5 minutes. Add pears; cook and stir until pears are tender, 5-10 minutes longer. Serve over ice cream if desired.
Nutrition Facts : Calories 96 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 33mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.
CARAMELIZED PEACHES OR NECTARINES
My neighbors peach tree is overflowing in my backyard and dripping with large peaches. I'm on a hunt to get recipes to use them before my dogs eat them all! This can be served over ice-cream over pancakes or crepes and is from Epicurious. (If using Peaches, you must skin them first)
Provided by cookiedog
Categories Low Protein
Time 21m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Set a strainer over a bowl and cut the nectarines into the strainer, so their juice collects in the bowl.
- Heat the butter in a non-stick skillet over medium heat.
- When it is hot but not smoking, add the nectarines and sauté them until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes.
- Sprinkle the sugar over them and sauté until the juices further thicken and the sugar caramelizes slightly, about 1 minute. You may want to increase the heat under the pan to medium-high.
- Add the lemon juice and sauté until the juices thicken, then add any nectarine juice that collected in the bowl, and shake the pan so that all is well blended.
- Let the nectarines cook, shaking the pan occasionally, until the juices are very thick, which will take a minute or so. The total cooking time will be about 6 minutes.
- Transfer the nectarines to 4 warmed dessert plates, or to a warmed serving dish, let sit for about 4 minutes so they are not blistering hot when served.
Nutrition Facts : Calories 125.7, Fat 3.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 0.4, Carbohydrate 24.6, Fiber 2.9, Sugar 19.8, Protein 1.9
CARAMELIZED PEACHES
Provided by William Grimes
Categories easy, dessert
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Drain peaches, pouring syrup into a skillet. Place skillet over high heat. Cook until syrup is caramelized (thick and light golden brown), about 10 minutes, stirring gently toward end of cooking so caramel does not burn around edges.
- Add peaches to caramel. Stir in cream. Bring to a boil, stirring occasionally. Boil 1 to 2 minutes. Transfer to bowl, and allow to cool.
- Stir in Cognac and lemon juice. If mixture is too thick, add 1 to 2 tablespoons water. Cover, and refrigerate until serving.
- To serve, toast brioche slices, and place one on each of four dessert plates. Arrange 2 peach halves on top of each slice, and top with a spoonful or two of sauce. Sprinkle with pistachios, and serve.
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 8 grams, Carbohydrate 49 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 135 milligrams, Sugar 39 grams, TransFat 0 grams
CARAMELIZED PEACHES
This quick, uncomplicated skillet dessert makes the most of fresh peaches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Combine sugar, salt, and cinnamon in a large bowl; add peaches, and toss to coat well. Heat a large skillet over medium-high heat. Add peaches, cut sides down, and sprinkle with remaining sugar-cinnamon mixture from bowl. Cook, turning peaches after 5 minutes, until sugar caramelizes and peaches are tender, 7 to 8 minutes.
- Add brandy; cook until reduced, about 1 minute. Add butter and cream; swirl to melt butter and combine. Cook until thick, about 1 minute.
CARAMELISED PINEAPPLE COMPOTES
Impress your guests with Gordon Ramsay's intensely flavoured fruit purée topped with yogurt and shavings of iced fruit granita
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 1h30m
Number Of Ingredients 4
Steps:
- Cut the skin off the pineapple, then cut it lengthways into quarters and remove the core from each piece. Chop the flesh roughly and purée in a food processor or blender until creamy. Pour the purée into a large sieve set over a bowl, and leave to drain in the fridge overnight. Do not stir.
- Next day, pour the juice from the bowl into a freezerproof container. Freeze until solid (at least 4 hours).
- Now caramelise the flesh. At this stage, in the restaurant, we rub the flesh through a sieve with the back of a ladle to make it very creamy. It's not vital, but it makes this dessert extra-special. Tip the sugar into a medium-sized frying pan and stir in 2 tbsp cold water. Stand for 5 minutes before heating slowly over a gentle heat, shaking the pan until the sugar dissolves into a clear syrup. When all the crystals have dissolved, raise the heat and cook to a medium golden colour. Tip in the pineapple flesh and cook for 5 minutes, stirring, until flavoured and slightly reduced. Remove and cool, then keep in a covered container in the fridge until ready to serve (The purée will keep for up to 2 days.)
- When the pineapple juice has frozen, scrape it into icy shavings using a large metal spoon. Place in another container and keep frozen until ready to serve.
- To serve, divide the purée between 8 shot or small wine glasses and top with yogurt. (They can be chilled for up to 4 hours at this point.) Remove the shavings from the freezer and spoon over the yogurt. Top each glass with a Frosted coriander sprig and serve with Coconut tuiles.
Nutrition Facts : Calories 150 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.13 milligram of sodium
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