Chocolate Dipped Peaches Food

CHOCOLATE-DIPPED FRUIT

Steps:

• Finely chop a 4-ounce bar of dark chocolate; microwave on 50% power until almost melted, about 2 minutes. Stir until smooth. Dip dried mango, papaya and/or apricot pieces in the chocolate, place on a parchment-lined baking sheet and chill until set, about 10 minutes.

CHOCOLATE-DIPPED PEACHES

Steps:

• Cut each peach half into 4 wedges.
• Dip into chocolate; place on plate.
• Sprinkle with nuts.
• Serve immediately.

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.

CHOCOLATE-DIPPED PEACHES WITH ALMONDS

Steps:

• Cut each peach half into 4 wedges.
• Dip into chocolate; place on plate.
• Sprinkle with nuts.
• Serve immediately.

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.