Fried Peaches With Honey Cinnamon Pistachio And Breadcrumbs Food

SKILLET-FRIED PEACHES

Steps:

• Toss together peaches, lemon juice, cinnamon, nutmeg, and salt in a medium bowl; set aside.
• Melt sugar and butter in a large skillet over medium-high, stirring often, until mixture is bubbly, about 2 minutes. Stir in peach mixture. Cook, stirring occasionally, until softened and sauce is thickened, about 6 minutes. Stir in peach schnapps, and cook 1 minute. Remove peach mixture from heat, and let stand 5 minutes. Serve warm over vanilla ice cream.

SOUTHERN FRIED PEACHES

Steps:

• Peel and halve peaches.
• Melt butter in skillet.
• Place cut side down in skillet.
• When edges are browned, turn over.
• Sprinkle with half the sugars and allow other side to brown.
• Turn once more and sprinkle with remaining sugars.
• Cook until sugars caramelize slightly, turning peaches to coat.
• Serve as is or top with whipped cream and chopped pecans.

FRIED PEACHES WITH HONEY, CINNAMON, PISTACHIO AND BREADCRUMBS

Steps:

• Wash peaches, cut them in halves and remove the stone.
• Take a dry frying pan heat the hone, add cinnamon and rum and put peaches on it. Fry 8-10 minutes.
• Peaches will soften, honey will reduce and become like syrup. Turn peaches from time to time to cover them with syrup.
• In other pan first fry grounded pistachio.
• Remove it and add olive oil and brown some breadcrumbs. When finish, add some cinnamon.
• Serve half peach on a plate, pour over some syrup and add some breadcrumbs mixed with pistachio and cinnamon and put it into the stone hole. Put a spoon of sour cream on the side. Serve warm.

CARAMELIZED SKILLET PEACHES

Steps:

• Wash and dry peaches. Cut them in half, remove the pit, and slice peach halves into 1/2-inch/about 1.5 cm thick wedges. Melt butter in a large skillet over medium-high heat. Add peach slices in a single layer, honey, and rosemary. Cook to caramelize, occasionally stirring, for about 7 to 9 minutes.
• Let buttery peaches cool down before eating so as not to burn your mouth. Then, serve warm peaches in a frying pan or on a plate, with their caramel sauce, aside with vanilla ice cream.

PEACH FRIED PIES WITH CINNAMON CRUST

Steps:

• In a large saucepan, over medium heat, combine the sugar, peach slices, cloves, and nutmeg. Mix until blended. Bring mixture to a boil; turn down heat and allow mixture to simmer until the peaches are softened, 20 to 25 minutes.
• Using a slotted spoon, remove the peaches from the saucepan and place in a small bowl. Reserve 1/3 cup plus 2 tablespoons of the peach liquid in the saucepan and discard the rest. Return the peaches to the saucepan.
• In a small bowl, combine the lemon juice and the cornstarch. Whisk cornstarch mixture into the peach mixture, stirring until combined. Bring mixture to a boil and cook for 1 minute, stirring constantly to keep from sticking; mixture will be very thick.
• Transfer peach mixture to a clean bowl and chill for 1 hour, or until completely chilled.
• To make crust: Sift together the flour, sugar, cinnamon and salt into a large mixing bowl. Add the chilled cream cheese and shortening and, working with your hands or a fork, mix until the mixture resembles coarse meal. Add the cold water, 1 tablespoon at a time and gently mix until the dough begins to stick together.
• Form dough into a round disk, cover with plastic wrap, and refrigerate for 30 minutes.
• Remove from the refrigerator and divide the dough into 8 equal portions.
• On a lightly floured surface, roll out each dough piece into a thin circle, about 6-inches in diameter.
• Place 1/4 cup of the chilled peach filling into the center of each dough round. Fold the dough over, making a half-moon shaped pastry, trim any excess dough leaving a 1/2-inch edge around the filling, and crimp the edges together with a fork. Chill pies for 30 minutes.
• In a large heavy skillet, melt vegetable shortening to a depth of about 1/2-inch. Heat the shortening to 350 degrees. Meanwhile, line a baking sheet with paper towels and sprinkle sugar lightly over the paper towels.
• Fry pies in skillet, in batches, until golden brown on both sides, about 2 minutes on each side. Transfer to the paper towel-lined baking sheet and sprinkle the tops of the pies with sugar.
• Serve immediately with vanilla bean ice cream, or let cool on a wire rack and serve at room temperature.

BAKED PEACHES WITH PISTACHIO NUTS

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.