Peach Amaretto Butter Food

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PEACH AMARETTO UPSIDE-DOWN CAKE



Peach Amaretto Upside-Down Cake image

Peach upside-down cake set in an Amaretto topping.

Provided by sueb

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h45m

Yield 8

Number Of Ingredients 12

¾ cup all-purpose flour
1 teaspoon baking powder
½ cup brown sugar
¼ cup melted butter
3 tablespoons amaretto liqueur
2 peaches, pitted and thinly sliced
½ cup chopped pecans
¼ cup butter
½ cup white sugar
2 medium eggs
1 teaspoon almond extract
¼ cup milk

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl; set aside.
  • Stir the brown sugar, 1/4 cup melted butter, and amaretto liqueur in a 9-inch pie pan until the sugar has dissolved. Arrange the peach slices in the pan and sprinkle with the pecans; set aside. Beat 1/4 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Beat in the first egg until incorporated, the beat in the second along with the almond extract. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Gently pour the batter over the peaches and pecans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is golden brown, about 25 minutes. Cool in the pan for 10 minutes before running a knife along the edges and inverting onto a serving plate to cool.

Nutrition Facts : Calories 344.2 calories, Carbohydrate 40.8 g, Cholesterol 77.6 mg, Fat 18 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 8.2 g, Sodium 168.8 mg, Sugar 30.6 g

PEACH AMARETTO BUTTER



Peach Amaretto Butter image

Make and share this Peach Amaretto Butter recipe from Food.com.

Provided by Diana Adcock

Categories     Fruit

Time 55m

Yield 6 half pints

Number Of Ingredients 3

6 cups peeled, pitted and chopped peaches (around 10 to 12 peaches total)
2 cups sugar
1 cup Amaretto

Steps:

  • Puree peaches in a food processor or blender until smooth.
  • In a large stainless steel or enamel saucepan combine peach puree and sugar.
  • Bring to a hard boil, stirring constantly, reduce to a simmer, cover and simmer for 30 minutes, stirring often.
  • Add Amaretto and simmer for at least 5 minutes and until the desired thickness is reached.
  • This will not thicken up past where you take it to.
  • Ladle into half pint jars leaving 1/4 inch head space.
  • Process in a boiling water bath 10 minutes at altitudes up to 1000 feet.

PEACH AMARETTO COBBLER CRISP



Peach Amaretto Cobbler Crisp image

I got this recipe out of a cookbook called Black Tie & Boots Optional... The combo sounded so good so putting here for safe keeping. I made this and it is a fabulous easy recipe.....wonderful taste. I used splenda instead of sugar and margarine instead of butter....did not hurt the taste at all.

Provided by CIndytc

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

2 (16 ounce) packages frozen peaches
1/2 cup flour
1 cup sugar
1/4 cup Amaretto
1/2 cup uncooked oatmeal
1/2 cup butter
1 cup pecans
1/2 cup sugar
1/2 cup flour
ice cream
nonstick cooking spray

Steps:

  • Preheat oven to 350 degrees.
  • Defrost peaches.
  • In large bowl, combine peaches, flour, sugar and Amaretto and mix well.
  • Spray large deep pie dish or a 5" X 7 " casserole dish with nonstick cooking spray.
  • Pour peach mixture into dish.
  • In food processor, combine oatmeal, butter, pecans, sugar and flour.
  • Mix until crumbly and sprinkle over entire peach mixture.
  • Bake at 350 degrees for 45 to 60 minutes or until bubbly and slightly brown on top.
  • Let cool slightly and serve with ice cream.

Nutrition Facts : Calories 698.5, Fat 29.3, SaturatedFat 11, Cholesterol 40.7, Sodium 145.5, Carbohydrate 109.3, Fiber 5.7, Sugar 84.3, Protein 5.8

PEACH BUTTER



Peach Butter image

Peach butter is a wonderful delight in the winter to remind you of how summer tastes. Great on hot buttered biscuits!

Provided by Jacquelyn Henderson

Categories     Fruit Butters

Time 13h35m

Yield 32

Number Of Ingredients 5

18 medium (2-1/2" dia) (approx 4 per lb)s peaches
1 tablespoon water, or more as needed
4 cups white sugar
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon ground nutmeg, or more to taste

Steps:

  • Set out a large bowl of ice water.
  • Bring a large pot of water to a boil.
  • Carefully put 2 peaches at a time in the boiling water; leave them until scalded, 30 seconds to 1 minute. Quickly transfer to the ice water, leaving them to cool for 30 seconds to 1 minute. Remove to a paper towel-lined plate. Repeat to scald and cool remaining peaches.
  • Peel peach skin; discard skin and pits. Chop peach flesh and place in a large pot over medium-low heat. Cook, stirring frequently, until soft, about 30 minutes, adding water if necessary to prevent from sticking.
  • Meanwhile, inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach butter is ready. Wash new, unused lids and rings in warm soapy water.
  • Place cooked peaches in a blender; puree until smooth. Measure out 8 cups peach pulp and transfer back to the pot. Reserve any extra pulp for another use.
  • Add sugar, cinnamon, and nutmeg to the peach pulp. Bring to a simmer over medium-low heat; simmer, stirring frequently, until mixture has reduced and thickened, 5 to 10 minutes.
  • Pack peach butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 110.7 calories, Carbohydrate 28.4 g, Fiber 0 g, Protein 0 g, Sodium 2.2 mg

PEACH PECAN & AMARETTO PRESERVES



Peach Pecan & Amaretto Preserves image

I have not tried this recipe I am posting it for a request. It sounds marvelous and should make an excellent homemade Holiday gift too

Provided by Steve P.

Categories     Fruit

Time 1h30m

Yield 1 Batch

Number Of Ingredients 8

2 lbs peaches, peeled
1 cup golden raisin
3/4 cup water, more if needed
1 1/2 tablespoons finely grated orange zest
2 tablespoons strained fresh lemon juice
3 cups sugar
1/2 cup pecan halves or 1/2 cup pecan pieces
3 tablespoons amaretto liqueur

Steps:

  • In a heavy, non-reactive saucepot combine raisins and water and let raisins soak until they plump.
  • Cut peaches into halves or quarters and combine them with the plumped raisins and water.
  • Add zest and heat mixture to simmering until very tender, about 15 minutes.
  • Stir in orange and lemon juices and return to a boil.
  • Add sugar and cook over medium heat, stirring very frequently with a flat bottom wooden spoon, until thick, about 30 minutes.
  • Test Mixture: Put a spoonful on a chilled saucer and let it cool; when saucer is held on edge, the surface of the jam should wrinkle.
  • Add the pecans and cook, stirring, about 5 minutes longer.
  • Remove from heat and stir in the Amaretto.
  • Ladle into hot, clean canning jars, leaving 1/4 inch head space.
  • Seal with new two-piece lids according to manufacturer's directions and process for 10 minutes in a boiling water bath.
  • Cool, label, and store.
  • Best if allowed to mellow in the jars for two weeks before serving.
  • Makes great holiday gifts.

Nutrition Facts : Calories 3472.7, Fat 38.6, SaturatedFat 3.5, Sodium 21.5, Carbohydrate 813.6, Fiber 25.3, Sugar 764.3, Protein 18

PEACH AMARETTO BREAD PUDDING



Peach Amaretto Bread Pudding image

A slightly sweeter bread pudding, with the fresh peaches. Prep time does not include one hour chilling time.

Provided by breezermom

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

1 loaf French bread or 1 loaf Italian bread, torn into pieces
1 quart half-and-half
1 tablespoon unsalted butter
3 large eggs, lightly beaten
1 1/2 cups sugar
2 tablespoons almond extract
3 medium peaches, peeled, pitted, and thinly sliced
1 cup sliced almonds
1/2 cup unsalted butter
1 cup powdered sugar, sifted
1 large egg, lightly beaten
1/4 cup Amaretto

Steps:

  • Bread Pudding:.
  • Combine the bread and the half-and-half in a large bowl. Cover and chill for 1 hour.
  • Grease a 13 x 9 x 2 inch baking dish with 1 tbsp butter; set aside.
  • Combine the eggs, sugar, and almond extract; stir well. Add the egg mixture to the chilled bread mixture, stirring gently. Gently fold in peaches and almonds.
  • Pour into the prepared dish. Bake, uncovered, at 325 degrees for 1 hour or until set and lightly browned. Let stand 15 minutes before serving. Serve with amaretto sauce.
  • Amaretto Sauce:.
  • Combine the butter and sugar in a small saucepan; cook, stirring constantly, until the butter melts and the sugar dissolves.
  • Gradually stir about 1/4 of the hot mixture into the egg; add to the remaining hot mixture, stirring constantly.
  • Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat, and stir in the amaretto. Let it cool to room temperature, stirring occasionally.

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