GINGER-PEACH DESSERT
Wouldn't it be nice to have this peachy dessert tucked in your freezer for a warm evening treat? Invite the neighbors!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place cookies and 1/2 cup pecan pieces in food processor. Cover and process until crushed. Add butter; process until mixed. Press evenly in rectangular pan, 13x9x2 inches. Bake 8 to 10 minutes or until center is set when lightly touched. Cool completely, about 25 minutes.
- Spread frozen yogurt over cooled crust. Freeze 30 minutes.
- Spread whipped topping over frozen yogurt; sprinkle with finely chopped pecans. Freeze about 4 hours or until firm.
- To serve, let stand at room temperature 5 to 10 minutes. Cut dessert into squares. Top each square with 2 or 3 peach slices.
Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 1 g
GINGER-PEACH CAKE
A tangy, moist, peachy cake!
Provided by dragonlady5
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 2h30m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan.
- Sift together the cake flour, baking powder, cinnamon, nutmeg, and salt. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well. Beat in the vanilla and lemon zest. Add half of the flour mixture and beat on medium speed to combine. Blend in the sour cream and milk; stir in the remaining flour mixture. Fold in the mint, basil, ginger, and peaches and mix until thoroughly combined. Pour the batter into the prepared pan.
- Bake in the preheated oven until browned and a toothpick inserted in the cake comes out clean, 50 to 60 minutes. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 29.3 g, Cholesterol 42.5 mg, Fat 5.4 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 3 g, Sodium 580.4 mg, Sugar 9.1 g
GINGER PEACH CRUMBLE AND BUTTERED PECAN TOPPING
Steps:
- Preheat the oven to 350 degrees F.
- Add the peaches to a large high-sided saute pan with the vanilla, 3 tablespoons of the brown sugar and 1/2 teaspoon of the ginger. Cook over medium-high heat until the peaches start to defrost and soften and the sugar starts to melt, about 5 minutes. Pour the peach mixture into a 9-inch deep-dish baking dish and set aside to cool.
- In the bowl of a food processor fitted with a blade, mix together the whole-wheat flour, salt, remaining 1/4 cup brown sugar and 2 teaspoons ginger. Add the cold butter to the food processor and process until it starts to come together to form a dough. Add the pecans and oats and pulse just until the pecans are roughly chopped.
- Crumble the crumb topping onto the peaches, coating them completely. Bake until the peaches are tender and the crumble is golden brown, 45 to 50 minutes.
- Serve the crumble with vanilla ice cream and spoon over the Buttered Pecan Ice Cream Topping.
- In a small saucepan, combine the butter, sugar, corn syrup and salt. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture becomes thick and syrupy, 2 to 3 minutes. Stir in the pecans, then remove from the heat and stir in the vanilla. Let cool slightly.
3-INGREDIENT GINGER-PEACH ICE CREAM FLOATS
Poaching peaches in ginger beer infuses them with sweet, spicy flavor. Layer the poached fruit with ice cream and top with more ginger beer for a fun new take on a classic float.
Provided by Anna Stockwell
Categories 3-Ingredient Recipes Dessert Frozen Dessert Ice Cream Ginger Peach Summer
Yield 4 servings
Number Of Ingredients 3
Steps:
- Cook peaches in a large pot of boiling water 1 minute, then submerge in ice water. Slip off skins. Slice into 1/4" wedges.
- Bring peaches and 3 cups ginger beer to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until peaches are fork-tender, about 5 minutes. Let cool completely.
- To assemble floats, divide peaches among tall glasses and pour 1 Tbsp. poaching liquid over each; reserve remaining poaching liquid for another use. Top with 2 scoops of ice cream, then pour remaining 3 cups ginger beer over. Serve with spoons and straws.
- Do Ahead
- Peaches can be poached up to 3 days ahead. Transfer to an airtight container and chill.
GINGER-PEACH JAM
This peach jam has a bit of a bite from the ginger, a nice combination.
Provided by ClaudiaR
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 64
Number Of Ingredients 5
Steps:
- Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in the sugar and butter; cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from heat, and skim off any foam with a spoon.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the peach jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 76.3 calories, Carbohydrate 19.6 g, Cholesterol 0.1 mg, Sodium 0.8 mg, Sugar 19.4 g
GINGER PEACH CRUMBLE
Make and share this Ginger Peach Crumble recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425*.
- Evenly distribute the peach slices in the bottom of an unoiled nonreactive 9-inch pie pan or 8-inch square baking dish.
- Sprinkle the peaches with the brown sugar, cinnamon, and lemon juice.
- Top with the crumbled gingersnaps.
- Bake for about 20 minutes, until the peaches are bubbling and tender when pierced with a fork.
- Serve warm or at room temperature, plain or with frozen yogurt.
- Enjoy!
Nutrition Facts : Calories 172.8, Fat 2.9, SaturatedFat 0.7, Sodium 191.6, Carbohydrate 36, Fiber 2.3, Sugar 17.8, Protein 2.1
MINI GINGER-PEACH TARTS
There's nothing better than sweet ripe peaches turned into little tarts. I decided to add a special ingredient in this recipe to mix things up: ginger. Fresh ginger is incorporated into the crust and candied ginger is added to the filling.
Provided by Danielle Alex
Categories dessert
Time 1h55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the crust: Position a rack in the middle of the oven and preheat to 375 degrees F.
- Combine the flour, confectioners' sugar, salt and fresh ginger in a food processor. Pulse to mix everything, about 8 times. Scatter the cold butter pieces all around the flour mixture. Pulse to help break up the butter, about 6 times. Add the egg and pulse until the mixture looks like wet sand.
- Pour the mixture onto a large piece of parchment paper. Knead the dough until it comes together and there are no dry spots. Form the dough into a ball and cut it in half. Shape each half into a ball then place each ball between 2 sheets of parchment. Roll each ball flat into a disk about 1/8 inch thick between the parchment. Keep each disk between the parchment and refrigerate until chilled. (This is a good time to prepare the remaining ingredients.)
- Working with the first chilled disk (keep the second in the fridge), cut out rounds to fill three 4-inch nonstick mini tart pans with removable bottoms.
- Press 1 round of dough into the bottom and up the side of a tart pan, then use a paring knife to trim the excess pastry. Repeat with the second disk. Place all 6 filled tart pans in the freezer while you make the filling.
- For the filling: Combine the peaches, granulated sugar, flour, melted butter, and minced candied ginger in a large bowl and toss to coat. Transfer to the prepared tart shells and place on a rimmed baking sheet.
- Bake 30 to 35 minutes, until the edges are golden brown and the bottom of the crust is cooked through.
- Let cool on a wire rack and brush each tart with the jam.
- For serving: Garnish each tart with the candied ginger, if desired. Serve with vanilla ice cream or whipped cream.
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PEACH-GINGERSNAP CRISP RECIPE - GRACE PARISI | FOOD & WINE
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- Preheat the oven to 400°. In a skillet, melt 2 tablespoons of the butter. Add the peaches and cook over high heat, stirring occasionally, until just softened, 8 minutes. Add 1/4 cup of the brown sugar and the lemon juice and cook until the peaches are lightly caramelized, about 5 minutes; scrape into a 1 1/2-quart baking dish.
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