BOURBON GLAZED PEACHES
Make and share this Bourbon Glazed Peaches recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Thaw peaches in microwave.
- Combine remaining ingredients in small saucepan over medium heat.
- Stir until butter and sugar melt and syrup boils. Add peaches, stir to coat.
Nutrition Facts : Calories 301.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 94.2, Carbohydrate 40.8, Fiber 2.1, Sugar 38.4, Protein 0.8
GLAZED PEACHES
I acquired this recipe in Alabama, where there are plenty of fresh, juicy peaches to give it fabulous flavor.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1-2 servings.
Number Of Ingredients 8
Steps:
- In a microwave-safe small bowl, combine the brown sugar, butter, water, lemon juice and nutmeg. Microwave, uncovered, on high for 15 seconds; stir. Add the peaches. Microwave 30-40 seconds longer or until the peaches are heated through. Stir in vanilla. Serve over ice cream or cake.
Nutrition Facts :
COINTREAU GLAZED PEACHES
This is my sisters recipe. It's a good one when you want to have a dessert, but can't be bothered making a big effort
Provided by JustJanS
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Drain the peaches and reserve half the syrup.
- Place in an ovenproof dish and pour over the reserved syrup.
- Sprinkle the fruit with the Cointreau then the sugar.
- Grill (broil) for 5 minutes or until a golden glaze has formed on the top.
- Serve immediately with a spoonful of mascarpone (or cream).
BOURBON-GLAZED PEACHES WITH MASCARPONE CREAM
My solution to not-so-great-tasting peaches is to roast, grill or saute them. It adds so much extra flavor. A little salt, a little sugar and, in this case, a little bourbon ... the ideas are endless!
Provided by Jessica Merchant
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat and add the butter and olive oil. Sprinkle the peaches with the salt and place them cut-side down in the skillet. Cook until the peaches begin to turn golden, 2 to 3 minutes. Flip the peaches and cook on the other side for 2 to 3 minutes. Sprinkle the cut sides with the brown sugar. Flip again and cook for another 5 minutes. Pour in the bourbon to deglaze the pan and toss and flip the peaches a few times.
- Whisk together the mascarpone, heavy cream, honey and vanilla until smooth.
- Divide the peaches among 4 plates and top each with a few dollops of the mascarpone cream. Add another drizzle of honey if you'd like more sweetness. Sprinkle with fresh mint and serve.
PEACH GLAZED HAM
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a medium saucepan, simmer together peach nectar, ginger, lemon juice, and garlic cloves. Simmer for 20 minutes.
- Strain out ginger and garlic.
- Prepare ham for glaze. Rub Dijon mustard and then brown sugar on the ham.
- Pour glaze on bottom of pan and throw in sliced peaches for additional peach flavor.
- Place ham in oven for 1 1/2 hours. Every 10 to 20 minutes glaze ham with the glaze from bottom of pan to keep moist.
ARROSTO DI MAIALE CON PESCHE (ROASTED PORK WITH GLAZED PEACHES)
Steps:
- Preheat oven to 375 degrees. Brush pork with olive oil and season with rosemary salt and freshly ground black pepper. Lay fresh whole rosemary sprigs on top of roast and fasten with butchers twine. Pour a few tablespoons of olive oil into a large skillet or roasting pan over high heat until almost smoking. Sear pork roast on all sides including ends until golden brown, about 10 minutes. Add more oil to pan if necessary along with onions, carrots, celery and garlic and cook for 3 to 4 minutes until vegetables begin to soften. Add the white wine and transfer pan to oven. Cook for about one hour or until the thickest part of meat reaches 150 degrees F. If bone tips begin to burn, cover them with foil. Once the roast is cooked, remove from pan to cutting board. Reserve roasting pan with vegetables and juices. Cover pork on cutting board with foil and allow to rest for about 20 minutes before carving.
- Remove butchers twine from roast and carve between chops. Serve sliced pork drizzled with sauce and Chestnut Honey Glazed Peaches.
- Heat the butter in a large skillet over high heat until melted and bubbling. Add the peaches to cook until lightly browned on all sides, about 4 minutes. Lower the heat, pour in the honey and stir until dissolved, followed by the vinegar. Stir while cooking. Add rosemary sprig and finish cooking until peaches are well glazed, about 5 minutes.
- To assemble: Return roasting pan with vegetables back to stove and heat over medium heat. Add remaining the white wine and scrape reserved fat from bottom and sides of pan to incorporate into juices. Add chicken stock and increase heat to a simmer, until liquid reduces by half. Season to taste with salt and freshly ground black pepper. Remove pan from stove and strain liquid from vegetables, squeezing out excess juice from vegetables using the back of a wooden spoon. Discard solids. Skim fat from liquid and reserve sauce.
BARBARY DUCK WITH GLAZED PEACHES
A quick, simple meal using breasts of Barbary Duck. They are served with fresh caramelized peaches, cooked with a hint of five spice powder.
Provided by MarieRynr
Categories Duck Breasts
Time 45m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Heat one third of the butter in a saucepan and saute the shallots with the honey and about half the five spice powder until softened and caramelized, about 7 minutes.
- Add the vinegar and cook until evaporated.
- Pour in the port and Madeira and boil until the liquid is syrupy and has reduced by 2/3.
- Add the stock and boil for about 15 minutes or until reduced by half, then strain through a fine sieve, rubbing gently with the back of a ladle.
- Season this sauce and set aside.
- To glaze the peaches, sprinkle with the remainder of the five spice powder and the icing sugar.
- Heat another third of the butter in a non stick frying pan and gently saute the peaches, colouring them all over.
- Take care not to overcook them.
- Set aside and reserve the pan juices in a warm place.
- Preheat oven to 425*F.
- Score the fatty skin of the duck breasts; this ensures that the skin will become crispy when cooked.
- Without using any oil, heat a non stick frying pan until quite hot.
- Add the duck breasts, skin side down and cook for about 3 minutes, colouring all over.
- Cover the breasts with butter paper or buttered greaseproof paper and cook in the oven for about 7 to 8 minutes, turning once or twice.
- REmove and allow to rest for 3 minutes before slicing each breast into 8 slices.
- While the duck is resting, cook the spinach in a little water and the remaining butter for about 1 minute, or until wilted.
- Drain well and swquuese outlightly in a clean tea towel or kitchen paper towels.
- Place spinache mound in the centre of each warmed plate and arrange the sliced duck over and around each to make a pyramid shape.
- Cut eat peach half in four and arrange on and around the duck.
- Trickle over the reserved pan juices.
- Return the sauce to the boil, check the seasoning and spoon it over and around the meat.
- Garnish with Candied orange peel slivers if desired.
Nutrition Facts : Calories 809.6, Fat 42.9, SaturatedFat 24, Cholesterol 187.8, Sodium 380.2, Carbohydrate 50.2, Fiber 3.9, Sugar 28.8, Protein 22.9
PEACH GLAZED PORK CHOPS (OAMC)
There are several recipes on 'Zaar that feature the combination of sweet peaches with pork chops, roasts or tenderloins. This one is unique not only in its spices but in its preparation. A featured entree from Dream Dinners, the franchise that helps families prepare make-ahead meals, this dish recently appeared in Family Circle magazine. I've trying these without freeze and they were wonderful and saucy without being too sweet. I added a pinch of ground ginger to mine and will most likely add a wee bit of extra onion, but not so much as to change the balance of sweet and savory flavors. Have some additional bags assembled but have not yet defrosted and cooked. If you are making these fresh you can skip the bagging, frezing and defrosting steps (1-2). (279 cal/14 g fat/2 g fiber)
Provided by justcallmetoni
Categories Pork
Time 27m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To assemble and freeze, place all of the ingredients in Bag 1 in one resealable bag and close. Place chops in a second bag. Place both bags in a third bag, close and label. This can remain frozen for up to 2 months.
- To defrost, place in fridge 2 days before preparing.
- To prepare, season pork chops with the salt and pepper. Heat oil in a large non-stick skillet. Cook chops about 4 minutes on each side.
- Remove 1/4 cup of liquid from the peach mixture and set aside. Add the remaining contents of Bag 1 to the skillet with the chops and bring to a boil. Reduce heat to medium-low and simmer about 3 minutes.
- Mix the cornstarch into the reserved liquid and add to the pan, stirring an additional minute to thicken the sauce.
- Serve with rice pilaf and steamed green beans or broccoli.
PEACH GLAZED PORK CHOPS AND STUFFING
Steps:
- Season chops with salt and pepper. Brown well in oil in skillet; place in shallow 13x9 baking dish. Drain peaches, reserving syrup. Heat 1/3 cup of the syrup, the sugar, catsup and vinegar in saucepan. Brush part of glaze on chops.
- Bake at 350 degrees F for 35 minutes.
- Meanwhile, drain off fat in skillet; pour in hot water. Add butter, stir until melted. Add stuffing mix, stir to moisten. Move chops to one end of dish; spoon in stuffing. Arrange fruit around chops; brush with remaining glaze. Bake 20 minutes longer.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GLAZED PEARS
Make and share this Glazed Pears recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, mix the lemon juice with 2 cups of water.
- Core the pears, slice them lengthwise into wedges, then chop into bite size pieces. Place the pears into the lemon water as your work, to prevent them from turning brown.
- Drain pears and pat dry with paper towels.
- In a large skillet, melt butter. Add the pears and cook over medium heat until the juices are released, about 10 minutes, stirring occasionally. Sprinkle the sugar over the pears, and keep cooking until the juices are absorbed, and the pears are glazed. Watch carefully so as not to burn the pears.
- Sprinkle pears with lemon juice and cook just a little longer. Taste and adjust with more lemon, if needed. Enjoy!
PEACH-GLAZED PORK CHOPS
Add some brightness to your menu with Peach-Glazed Pork Chops. This terrific baked peach-glazed pork chop dish will put you in mind of summer no matter when you make it-thanks to the peach slices and peach preserves.
Provided by My Food and Family
Categories Home
Time 55m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Drain peaches, reserving juice. Add enough hot water to reserved juice to measure 1-1/2 cups; pour into large bowl. Add butter; stir until melted. Stir in stuffing mix and peaches. Let stand 5 min.
- Spoon into 13x9-inch pan; top with chops. Mix preserves and mustard; spoon over chops.
- Bake 40 min. or until chops are done (160ºF).
Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 550 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 15 g, Protein 20 g
PORK CHOPS WITH GLAZED PEACHES
This is a really simple, quickie pork chop dish that looks and tastes amazing. We'll use some peaches to bring out that nice, fresh summer flavor and the drippings to make a great pan sauce.
Provided by Seamus Mullen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To cut chops from a bone-in pork loin, follow along the rib bone with a sharp knife to make one clean cut. Season the pork chops thoroughly with kosher salt and fresh ground pepper. One at a time, cover each chop with a piece of plastic wrap and lightly pound with the back of a heavy knife or a spoon to work the seasoning into the chops.Cut the peaches into medium ½-inch chunks. Slice the garlic cloves into thin slivers. Pull the sage leaves from the stems and thinly slice.
- Heat a heavy bottomed cast-iron pan over high heat. Once the pan is hot, add 2 tablespoons of the olive oil.
- To the hot pan, add all of the chops standing up on their fat cap side, to render off some of the fat, and pan-sear for a few minutes. Remove two of the chops, and lay the other two down on their meatier sides, to pan sear and cook through. After a few minutes, carefully turn over and brown the other side for another few minutes. Remove from the pan and set aside to rest.
- Repeat for the remaining chops. Remove from the pan and let rest with the other pork chops.Drain and discard some of the cooking oil. Add the peaches to the pan and sauté vigorously, about 2 minutes. Add the garlic and sage, and immediately add the apple cider. Season the mixture with salt and freshly ground black pepper. Add the butter and swirl the mixture together, to emulsify the butter into the peaches. Remove from the heat.
- Stack the rested pork chops on a platter and finish by spooning the peaches and pan juices over top. Serve immediately.
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Category Cookstr RecipesEstimated Reading Time 3 mins
- Slice the peaches in half through the stem and around the pit. Hold each peach gently in your palms and slowly rotate both halves in opposite directions. One half should slide off the pit and one half should still hold the pit. Lay the peach halves down (with the pits still in place), cut side up, in your roasting pan. Pour all the remaining ingredients, except 2 tablespoons of the sugar, over the peaches.
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