Peach And Blueberry Soup Food

PEACH AND BLUEBERRY GRUNT

Steps:

• Heat the oven to 375 degrees F.
• Butter a wide shallow ovenproof dish.
• Blend the corn starch with the orange zest and juice, and put in a large pan with the sugar.
• Peel, halve, stone and slice the peaches and add to the pan.
• Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3 to 4 minutes.
• Remove from the heat, stir in the blueberries and tip into the prepared dish.
• Tip the flour into a mixing bowl and add the 50 g butter.
• Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half of the sugar.
• Mix the remaining sugar with the cinnamon and set aside.
• Add the milk to the dry ingredients and mix to a soft dough.
• Turn out onto a lightly floured surface and knead briefly.
• Roll out to an oblong roughly 16 x 24 cm.
• Brush with melted butter and sprinkle evenly with the spicy sugar.
• Roll up from one long side and cut into 12 slices.
• Arrange around the top of the dish, leaving the centre uncovered.
• Bake for 20 to 25 minutes, until the topping is crisp and golden.
• Serve warm.

PEACH, BLUEBERRY, AND PROSECCO SOUP

Steps:

• In large bowl, mix peaches with sugar.
• Mix juices with the prosecco; pour over peaches.
• Add half the mint leaves and let marinate in refrigerator 20 minutes.
• Stir in blueberries.
• Garnish with the remaining mint.

PEACH AND BLUEBERRY PIZZA

Steps:

• Place a pizza stone in the center of the oven and preheat the oven to 500 degrees F.
• In a medium bowl, combine the cream cheese, condensed milk, Grand Marnier, cinnamon, nutmeg, and sea salt and combine well.
• Stretch half the dough into a 1/2-inch-thick 11-inch round. Place on a floured peel or pizza pan and spread with half of the cream cheese mixture. Arrange half the peach slices in the middle in a fan pattern. Scatter half the blueberries on top and sprinkle with half the pistachios.
• Bake for 12 minutes or until the crust is golden brown. Set aside to cool for a few minutes, dust with powdered sugar, and use a pizza cutter to cut it into wedges. Repeat with remaining dough to make a second pizza.

BLUEBERRY PEACH CRUMB PIE

Steps:

• For the dough: In a large bowl, mix the flour, granulated sugar and salt. Using a pastry blender or your fingers, cut in the cold butter until pea-size.
• In a separate bowl, beat the eggs with a fork until fluffy and pale yellow. Using a fork, mix the eggs into the flour mixture until the dough just comes together. Finish combining the dough with your hands to form a ball, being careful to avoid over-working the dough.
• Cut the ball in half, forming two smaller balls of dough. Gently press down on each to form two equal disks. Wrap each disk in plastic wrap and place in the refrigerator for at least 2 hours or up to overnight.
• For the filling: In a bowl, add the peaches, blueberries, brown sugar, flour, lemon juice and zest. Gently mix and set aside for 5 minutes.
• For the topping: In a bowl, add the oats, brown sugar, butter, flour and cinnamon, and mix with your fingers, pinching the butter to create pea-size pieces.
• Preheat the oven to 375 degrees F.
• Lightly dust a clean surface with flour. Spray a 10-inch pie pan with nonstick cooking spray. Roll out the dough to about 12 inches in diameter, then place in the pan. Pour the filling over the dough and sprinkle the crumb topping over the top. Bake for 40 to 45 minutes. Cool on a wire rack before serving.

PEACH AND BLUEBERRY CRUMB PIE

Steps:

• Place an oven rack in the center of the oven and preheat to 375 degrees F. Butter a 9-inch ceramic or glass pie dish.
• For the filling: Finely grind the tapioca in a food processor or spice grinder, about 1 minute. Combine the blueberries, peaches, sugar, lemon juice, vanilla, cinnamon, lemon zest and tapioca in a medium bowl.
• Unroll the pie crust and place in the pie dish. Brush the inside with the egg white.
• For the topping: Pulse the almonds, butter, oats, flour and sugar until small chunks form in a food processor.
• Pour the filling into the crust. Crumble the topping over the filling and bake until the top is golden brown, about 55 minutes. If after 30 minutes of baking the edges of the crust begin to brown too quickly, cover the edges of the pie dish with strips of foil. Cool the pie for 30 to 40 minutes before slicing.

PEACH AND BLUEBERRY POUND CAKE

Steps:

• Generously grease and sugar a 10-inch tube pan; set aside.
• Beat butter and cream cheese at medium speed for about 2 minutes or until creamy.
• Gradually add the sugar and beat for 5 to 7 minutes. Add the eggs one at a time and beat until the yellow just disappears.
• Stir in the brandy.
• Combine the flour, baking powder, and salt; add to the butter mixture beating at low speed just until blended.
• Gently fold in the peaches and the blueberries.
• Pour into pan bake for 325°F for 1 hour and 25 minutes.
• Cool in the pan for 15 minutes remove and cool completely on wire rack.

PEACH & BLUEBERRY GRUNT

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter a wide shallow ovenproof dish. Blend the cornflour with the orange zest and juice, and put in a large pan with the sugar. Halve, stone and slice the peaches and add to the pan. Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3-4 mins. Remove from the heat, stir in the blueberries and tip into the prepared dish.
• Tip the flour into a mixing bowl and add the 50g butter. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half the sugar. Mix the remaining sugar with the cinnamon and set aside.
• Add the milk to the dry ingredients and mix to a soft dough. Turn out onto a lightly floured surface and knead briefly. Roll out to an oblong roughly 16 x 24cm. Brush with melted butter and sprinkle evenly with the spicy sugar. Roll up from one long side and cut into 12 slices. Arrange around the top of the dish, leaving the centre uncovered.
• Bake for 20-25 mins, until the topping is crisp and golden. Serve warm.

FRESH PEACH AND BLUEBERRY COMPOTE

Steps:

• Combine first 4 ingredients in 2 quart serving bowl and blend well.
• Using a food processor (medium or thick slice disc): place peaches in food tube and slice, using light pressure.
• Add to orange juice mixture.
• Gently blend in blueberries, tossing lightly.
• Cover and refrigerate at least 2 hours.

PEACH BLUEBERRY CRISP

Steps:

• Combine peaches and blueberries in an 8 cup casserole.
• In a small bowl, combine sugar, flour and cinnamon.
• Add this mixture to the casserole.
• Mix well with fruit.
• Topping-----------.
• Combine rolled oats, sugar and cinnamon.
• Cut in butter until crumbly.
• sprinkle over fruit mixture.
• Bake at 350°F for 25 minutes or microwave on high for 10 minutes, until mixture is bubbling and fruit is fork tender.
• Serve warm or cold.

PEACH AND BLUEBERRY PARFAITS

Steps:

• Whisk together 1st 4 ingredients in a small nonaluminum saucepan over med-low, and cook, stirring constantly for 15 min, or util slightly thickened.(Should coat the back of a spoon).
• Remove from heat and add vanilla.
• Pour mixture into a small mixing bowl and place plastic wrap directly over surface of custard to prevent film from forming.
• Chill at least 2 hours.
• Layer fruit and cake in mason jars or tall glasses.
• Drizzle each with 1/4 c sauce.
• Garnish with fresh mint.

PEACH AND BLUEBERRY SOUP

Steps:

• In a blender or food processor, combine peach slices, juices, yogurt and cream. Process or blend at high speed until mixture is smooth.
• Add powdered sugar and ginger root to taste.
• Cover and chill.
• Just before serving, gently stir in blueberries. Garnish each serving with mint sprigs and a dollop of yogurt.