SUMMER PEACH PIE WITH VANILLA AND CARDAMOM
Provided by Jeanne Thiel Kelley
Categories Food Processor Dairy Fruit Dessert Bake Fourth of July Backyard BBQ Peach Vanilla Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Position rack in bottom third of oven and preheat to 400°F. Combine 2/3 cup sugar and vanilla bean in processor; blend until vanilla bean is very finely minced. Sift vanilla sugar through strainer into large bowl; discard any large bits in strainer. Mix flour and cardamom into vanilla sugar. Add peaches to flour-sugar mixture and toss gently to coat.
- Roll out 1 pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1/2 inch. Spoon peach mixture into crust; dot with butter. Roll out second pie crust disk on lightly floured surface to 12-inch round. Drape dough over peach filling; trim overhang to 1 1/2 inches. Fold top and bottom edges under, pressing together to seal. Crimp edges decoratively. Using small sharp knife, cut 2-inch-long X in center of top crust to allow steam to escape. Brush crust lightly with whipping cream; sprinkle with remaining 2 teaspoons sugar.
- Place pie on rimmed baking sheet. Bake until crust is golden, peaches are tender, and juices bubble thickly through cut in top crust, about 1 hour 15 minutes. Transfer pie to rack and cool until lukewarm, about 2 hours.
- Serve pie lukewarm or at room temperature with vanilla ice cream.
PEACH BUTTER WITH CARDAMOM
This makes a buttery-smooth preserve and is a great way to use peaches that are too ripe to can. Excellent on biscuits, pancakes, toast, waffles and it's easy to make. Can also be cooked in the microwave.
Provided by sugarpea
Categories Spreads
Time 35m
Yield 1 cup peach butter
Number Of Ingredients 5
Steps:
- Cook all ingredients in a heavy saucepan over medium heat until peach butter thickens, about 20 minutes.
- Store, tightly covered, in refrigerator.
- Microwave Instructions: Cook all ingredients on High, uncovered for 10 minutes or until peach butter thickens.
- To Remove Peach Skins: Dip peaches in boiling water and then in cold water; peel.
Nutrition Facts : Calories 563.5, Fat 1.2, SaturatedFat 0.2, Sodium 0.4, Carbohydrate 143.6, Fiber 6.7, Sugar 136.4, Protein 4
CARDAMOM-SCENTED PEACH-APRICOT COBBLERS
These single servings of peach cobbler have some exciting surprises under their drop-biscuit tops: cardamom and allspice. While the spices work to perfume each and every bite, sliced apricots bring a touch of acidity which helps to make every bite more delicious than the last.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h5m
Number Of Ingredients 18
Steps:
- Filling: Preheat oven to 375°F. Stir together peaches, apricots, granulated sugar, cornstarch, lemon juice, cardamom, allspice, and salt. Divide mixture between six 1 1/2-cup ramekins or gratin dishes (about 1 1/3 cups each).
- Biscuits: In a bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Cut in butter to form clumps no larger than small peas. Stir in buttermilk and cream until a soft, sticky dough forms.
- Spoon about 1/3 cup dough on top of each ramekin (fruit mixture should not be completely covered). Brush tops with cream; sprinkle with sanding sugar. Transfer to a baking sheet and bake until golden brown and bubbling, 55 to 70 minutes. Let cool 30 minutes; serve with ice cream.
SLOW COOKER PEACH BUTTER
Make and share this Slow Cooker Peach Butter recipe from Food.com.
Provided by ratherbeswimmin
Categories Fruit
Time 6h30m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Add the peaches and water to a blender; process until smooth.
- Transfer mixture to a slow cooker; stir in the brown sugar.
- Cover and cook on LOW for 4-6 hours.
- Remove the lid and stir in the lemon juice, ginger, and cloves; allow to cool, uncovered.
- Taste to adjust the flavorings.
- Once cool, the peach butter may be stored in the refrigerator in containers with tight fitting lids; it will keep for several weeks.
PEACH & CARDAMOM JAM
Introduce a wonderful floral note to sweet peach jam with the addition of cardamom. It's a perfect homemade gift for loved ones at Christmas time
Provided by Cassie Best
Time 40m
Yield Makes 3 x 400g jars
Number Of Ingredients 4
Steps:
- Sterilise three 400g jars (see tip, below) and put a saucer in the freezer to chill (you will use this later to test whether the jam has set).
- Cut each peach half into six to eight pieces, then tip the fruit into a large saucepan set over a medium- low heat along with the lemon zest and juice. Bring the mixture to a gentle simmer and bubble for 10 mins -the peaches will turn juicy and start to soften.
- Crush the cardamom seeds with a pestle and mortar and add these to the peach mixture along with the sugar. Reduce the heat to low and stir until the sugar has dissolved. Once dissolved, turn up the heat to medium-high and bubble for 15-20 mins, stirring occasionally to prevent the jam from catching, until the jam is set and has reached 105C on a sugar thermometer. If you don't have a thermometer, spoon a little of the jam onto the chilled saucer, leave it for 30 seconds, then draw a line through it with your finger - if it wrinkles and doesn't flood the gap, it's ready. If not, boil for 2 mins more, then check again.
- Leave to cool for 10-15 mins to allow a more even distribution of peach chunks. You may find that a little foam rises to the top; if so, simply stir this back into the jam. Use a funnel to help you fill the jars or do this with a ladle, being very careful as the jam will still be extremely hot. Seal with the lids, then store in a cool, dark place. Unopened jars will keep for up to a year. Once opened, keep the jam in the fridge and eat within a month.
Nutrition Facts : Calories 37 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.2 grams fiber, Protein 0.1 grams protein
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