HOMEMADE PEACH APPLESAUCE
An easy to make applesauce flavored with fresh peaches, they can be made in the Instant Pot, a slow cooker, or on the stove top
Provided by Eric Samuelson
Categories Side Dish
Time 20m
Number Of Ingredients 3
Steps:
- If have a food mill or want to keep the skins on just core/pit the peaches and apples. Otherwise peel them first before removing the core/pit.
- Quarter the peaches and apples and add to the Instant Pot
- Add enough water to cover the bottom of the pot about 1/3 to 1/2 of cup.
- Set to high pressure for 5 minutes. Seal the pot.
- Allow the pot to naturally release before opening.
- If using a food mill, run through the food mill now, over top a bowl.
- Once cooled enough to taste, check for sweetness. Add honey or sugar if desired.
- If sauce is too thin, put back in the Instant Pot and hit the saute bottom. Don't walk awake. Stir the sauce regularly until the desired consistency.
EASIEST PEACH-APPLESAUCE RECIPE
The easiest recipes are the ones in which no true recipe is needed. This peach-applesauce qualifies as no recipe needed. All you need are peaches and apples, in any ratio you desire. I like 1-1 or 1/3-2/3 peaches to apples. The peaches thin out the thick applesauce just enough and create a delicately sweet, enjoyable snack!
Provided by Dana
Number Of Ingredients 2
Steps:
- Add apples and peaches to a large stockpot. I like to add half and half apples to peaches ratio to the pot or 1/3 peaches to 2/3 apples. It's up to your preference!
- Let simmer and soften about 30 minutes. Stir the pot frequently to keep the mixture from burning.
- Process apples and peaches through a food mill or large food strainer to remove skins and apple seeds.
- Add the sauce back into the large stockpot.
- Ladle into quart jars and process in a water bath canner for 20 minutes. Let cool overnight and transfer to storage. Don't forget to label your jars!
PEACH APPLESAUCE
Provided by Christina
Time 30m
Number Of Ingredients 6
Steps:
- Combine the fruit and water in a large stock pot and bring to a boil over high heat.
- Reduce the heat to medium and stir occasionally while the sauce simmers, uncovered, for 25 minutes.
- Mash until desired consistency is reached, then serve, freeze, or can.
Nutrition Facts : Calories 48 kcal, Carbohydrate 13 g, Protein 0.4 g, Fat 0.2 g, SaturatedFat 0.03 g, Sodium 1 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 0.12 g, ServingSize 1 serving
PEACH GINGER BELLINI
Steps:
- Begin by making the ginger simple syrup. Peel and grate the ginger. Add it together with the sugar and cold water to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces and set simple syrup aside.
- In a blender add frozen peaches and ginger simple syrup. Blend until completely pureed then place into the refrigerator to cool.
- For serving:
- Add ice cubes to a cocktail shaker and fill half way with peach puree. Top off with Champagne and shake vigorously to combine. Pour into Champagne glasses and repeat process as needed.
SPICY GINGER APPLESAUCE CAKE WITH CREAM CHEESE FROSTING
This simple sheet cake is packed with three kinds of spicy ginger: fresh, ground and crystallized. The cake is delicious on its own, but cream cheese frosting and a sprinkle of crystallized ginger push it closer to dessert. The cake can be made a day in advance, covered and refrigerated and brought to room temperature before serving. The crystallized ginger should be sprinkled on just before serving as it will weep in the fridge.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h
Yield 12 servings
Number Of Ingredients 24
Steps:
- Heat oven to 350 degrees. Butter and flour a 9-by-13-inch glass or light-colored metal baking pan.
- In a large bowl, whisk sugar and eggs until light, about 1 minute. Add applesauce, oil, fresh and ground ginger, orange zest, cinnamon, cardamom, allspice, vanilla extract and salt. Whisk to combine.
- Add the flour, baking soda and baking powder, and whisk until just combined. Fold in 1/2 cup chopped candied ginger.
- Pour the batter into the prepared pan, smooth the top and firmly tap the pan on a countertop to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 25 to 35 minutes. Cool the cake in the pan on a rack.
- When the cake is cool, make the frosting: Add the cream cheese and butter to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then turn the mixer speed up to medium-high and whip until smooth. Scrape down the bottom and sides of the bowl. Add the ginger, lemon zest, vanilla and salt, and mix on low.
- Spread the frosting over the cooled cake in dramatic swoops and swirls, then sprinkle the remaining 1/2 cup crystalized ginger on top. Serve at room temperature.
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
PEACH-GINGER SLUSHIE
Slushies are a wonderful refreshing drink and a great way to use up ripe fruit. Ripe peaches are delicious in a slushie and taste great with a little bit of ginger.
Provided by gartenfee
Categories Drinks Recipes Slushie Recipes
Time 1h5m
Yield 1
Number Of Ingredients 4
Steps:
- Combine peaches, ice cubes, sugar, and ginger in a blender; blend until smooth. Pour into a glass and freeze for about 1 hour.
Nutrition Facts : Calories 20.1 calories, Carbohydrate 5.1 g, Sodium 4.4 mg, Sugar 5.1 g
PEACHES IN GINGER SYRUP
Categories Ginger Brunch Dessert Quick & Easy Peach White Wine Spring Summer Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Simmer wine, water, sugar, and ginger, stirring occasionally, until reduced to about 3/4 cup, about 15 minutes.
- While syrup is simmering, slice peaches and toss with lemon juice.
- Pour hot syrup through a fine sieve onto peaches, then stir.
- Let stand 20 minutes.
GINGER APPLESAUCE
When it's apple-picking time, it's also time for all the delightful treats you can make with them, including applesauce. This is my favorite way to prepare it. It's simple to do and it makes the whole house smell like fall. -Renee Pajestka, Brunswick, Ohio
Provided by Taste of Home
Time 4h25m
Yield about 5 cups (8 servings).
Number Of Ingredients 6
Steps:
- In a 4-qt. slow cooker, combine all ingredients. Cook, covered, on low until apples are tender, 4-5 hours. Mash if desired. Refrigerate leftovers.
Nutrition Facts : Calories 128 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 4g fiber), Protein 0 protein.
PEACH APPLESAUCE
Make and share this Peach Applesauce recipe from Food.com.
Provided by Chef Pooh 2
Categories Apple
Time 2h30m
Yield 7 pint jars, 24 serving(s)
Number Of Ingredients 7
Steps:
- I start out peeling/cutting apples using my apple peeler/slicer/corer device. As I take them off the device, I put them in a bowl, sprinkle lemon juice and fruit fresh. I keep doing this until I have enough to start my batch of applesauce.
- Next I put 2 cans of peaches with their juices, some of the apples and blend in a blender at one of the higher speeds.
- You may not need sugar. I omitted it the last time I made the applesauce.
- Play it by ear also if you think you need water.
- Pour into crockpot or dutch oven.
- Note: I do several different batches, so I'm cooking one batch on the stove in my dutch oven on medium high heat/medium and one in the crock pot. I cook it long enough to be hot enough to pour into canning jars.
- Repeat blending process with what's left of your apples and peaches.
- Pour into crock pot or dutch oven.
- Add vanilla extract, ground ginger.
- Add optional cinnamon. I used my Korintje cinnamon. You'll have to taste it and see if you want to add cinnamon.
- If adding sugar, now's the time to add.
- Meanwhile wash canning jars, lids, and bands.
- Sterilize in hot water bath.
- Then take out a few jars at a time, pour applesauce in jars. Put lids and bands on, screw tight, place in water bath for 25 minutes.
- Take out, make sure lids have sealed by pressing lid. I listen for popping sounds and count. If I come across a jar or two that didn't seal, I'll rebath them or even put in a clean jar with new lid. Read your canning instructions that come with jars.
Nutrition Facts : Calories 107.6, Fat 0.3, Sodium 1.4, Carbohydrate 27, Fiber 3.2, Sugar 23.1, Protein 0.9
PEACH-GINGER ICED TEA
Provided by Food Network Kitchen
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mash 6 canned peach halves with 1 1/2 cups of the juice, 1/3 cup sugar and 1 tablespoon grated ginger in a pitcher. Add ice and 6 cups cold English breakfast tea.
- See all 50 Summer Drinks
MANGO PEACH APPLESAUCE
Make and share this Mango Peach Applesauce recipe from Food.com.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 15m
Yield 5 cups
Number Of Ingredients 11
Steps:
- Combine all ingredients except for almond extract, in crock pot or heavy pan.
- If using crock pot, set control to LOW and simmer 4-6 hours or until fruit is very soft. Remove crockpot cover, discard whole cinnamon stick if using, and if necessary, *mash any chunks of fruit with potato masher.
- Stir in almond extract. Adjust seasoning.
- For stovetop, bring fruit mixture to boil, cover and simmer on low 1 hour or until fruit is very soft. If any fruit chunks remain, *mash with potato masher. (Be sure to remove whole cinnamon stick first.) Stir in almond extract. Adjust seasoning.
- Serve applesauce warm or cold.
- Freezes well.
- *At this point, you could opt to use a hand held immersion blender to puree the fruit.
- Yield: estimated.
Nutrition Facts : Calories 170.9, Fat 0.7, SaturatedFat 0.1, Sodium 34.2, Carbohydrate 44.6, Fiber 5.3, Sugar 37.6, Protein 1.6
PEAR-GINGER APPLESAUCE
Try something new alongside roast pork or chicken, or with yogurt, ice cream, pound cake, or oatmeal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes 6 cups
Number Of Ingredients 5
Steps:
- Peel, core, and slice apples.
- In a large pot, bring apples, lemon juice, pears, ginger, and 1 1/2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.
- Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.)
- Let cool, then transfer applesauce to airtight containers.
Nutrition Facts : Calories 85 g, Fiber 4 g, Protein 1 g
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