Peach Grunt Food

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PEACH GRUNT



Peach Grunt image

Marry the northeast and the northwest! Make an old-fashioned New England grunt with luscious peaches from Washington State.

Provided by Renee Pottle

Categories     Dessert

Time 55m

Yield 8 servings

Number Of Ingredients 9

1 cup water
1 cup sugar
½ teaspoon ground ginger (optional)
4 cups of peeled, sliced peaches
1 ½ cups unbleached all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
3 Tablespoons butter
¾ cup buttermilk or regular milk*

Steps:

  • Stir together water, sugar, and ginger (if using) in skillet until combined.
  • Add sliced peaches. Bring to a gentle boil over low heat.
  • Meanwhile, add flour, baking powder, and baking soda to a large bowl. Stir to combine.
  • Cut in butter with a pastry blender until like coarse crumbs.
  • Stir in buttermilk.
  • Drop dough over the fruit mixture. Cover and cook over low heat until dough is cooked through - about 15 minutes.
  • Serve with the fruit sauce "slumped" over the dumpling.
  • Top with whipped cream or ice cream if desired.
  • *Buttermilk adds a tangy flavor that goes well with peaches. However, you may use regular milk instead. If using regular milk, omit the baking soda.

PEACH AND BLUEBERRY GRUNT



Peach and Blueberry Grunt image

Another winner from BBC Good Food. I love the little cinnamon buns on top, rather than the usual dollops of biscuit dough.

Provided by Irmgard

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon cornstarch
2 oranges, use the juice from both and the zest from 1/2
2 tablespoons caster sugar
6 peaches
250 g blueberries
200 g self-raising flour
50 g butter, cut into small pieces
15 g butter, melted
100 g light muscovado sugar
1 teaspoon ground cinnamon
6 tablespoons milk

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.

Nutrition Facts : Calories 394, Fat 10.2, SaturatedFat 6, Cholesterol 25.3, Sodium 513, Carbohydrate 73.2, Fiber 5.5, Sugar 41.4, Protein 6

PEACH & BLUEBERRY GRUNT



Peach & blueberry grunt image

A cobbler-esque American favourite - this grunt has a bit of hidden sugar and spice, and is very very nice!

Provided by Mary Cadogan

Categories     Dessert

Time 1h

Number Of Ingredients 10

1 tbsp cornflour
juice 2 oranges and zest from ½
2 tbsp caster sugar
6 ripe peaches
250g blueberry
200g self-raising flour
50g butter , cut into small pieces, plus 15g/½oz, melted
100g light muscovado sugar
1 tsp ground cinnamon
5-6 tbsp milk

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.

Nutrition Facts : Calories 352 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 38 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.47 milligram of sodium

PEAR CLAFOUTI



Pear Clafouti image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons pear brandy (recommended: Poire William)
2 to 3 firm but ripe Bartlett pears
Confectioners' sugar
Creme fraiche

Steps:

  • Preheat the oven to 375 degrees F.
  • Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
  • Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
  • Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

BLACKBERRY GRUNT



Blackberry Grunt image

Provided by Alton Brown

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 10

9 1/2 ounces all purpose flour, approximately 2 cups
2 teaspoons baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
2 ounces unsalted butter, cut into small pieces and chilled
1 cup buttermilk
1 pound 3 ounces fresh or frozen blackberries, approximately 4 cups
1 cup sugar
1 cup water
1/2 teaspoon ground ginger

Steps:

  • Preheat oven to 400 degrees F. Place a piece of foil on the bottom rack of the oven to catch any drippings.
  • Place the flour, baking powder, salt and baking soda into the bowl of a food processor and process for 3 to 4 pulses. Pour the mixture into a large mixing bowl and, using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces. Make a well in the center of the mixture and add the buttermilk and stir with a rubber spatula or wooden spoon just until it comes together. Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball and wrap and store in the refrigerator while you prepare the filling.
  • Combine the blackberries, sugar, water and ginger in a large mixing bowl. Pour the mixture into a 10-inch cast iron skillet and place over medium heat. Bring this to a simmer decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon. Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a 1-ounce disher or large spoon, evenly distributing it over the top. Bake in the oven for 15 to 20 minutes, or until the top is just starting to brown. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.

FRESH SUMMER PEACH CRISP



Fresh Summer Peach Crisp image

I love the flavor of toasted oats...and combined with juicy peaches and cinnamon in a warm crisp, it's the ultimate comfort food. I have also made this recipe using half peaches and half apples...just as delicious!

Provided by MMers

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

6 cups peaches, peeled and sliced (or canned peaches can be used)
1 tablespoon lemon juice
1/4 cup liquid honey
1 cup all-purpose flour
1 cup rolled oats
1/3 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup soft butter

Steps:

  • Place peaches in a 9 inch square pan.
  • Sprinkle with lemon juice and then drizzle with honey.
  • In medium bowl, mix together remaining ingredients using a pastry blender or fork.
  • Sprinkle mixture evenly over peaches.
  • Bake in preheated 375 degree oven for 35-40 minutes or until top is golden brown.

Nutrition Facts : Calories 413.6, Fat 16.9, SaturatedFat 10, Cholesterol 40.7, Sodium 140.3, Carbohydrate 63.8, Fiber 4.4, Sugar 36.7, Protein 5.6

PEACH PANDOWDY



Peach Pandowdy image

Old Fashioned Southern Cookin' - Perfect Desert for covered dish dinners.

Provided by Tracey Davis

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 55m

Yield 6

Number Of Ingredients 10

6 cups thickly sliced peaches
1 tablespoon lemon juice
½ cup white sugar
1 tablespoon cornstarch
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon unsalted butter
½ cup heavy cream

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place the peaches in a medium bowl. Sprinkle lemon juice over them. Mix together 1/2 cup of sugar and cornstarch. Sprinkle over the peaches, and stir to coat. Spoon into a 2 to 2 1/2 quart casserole dish.
  • In a medium bowl, stir together the flour, 2 tablespoons of sugar, baking powder and salt. Cut in butter with a fork or pastry cutter until it is in fine crumbs. Make a well in the center, and pour in the cream. Stir with a fork until the dough pulls away from the sides of the bowl.
  • Roll out dough on a floured surface until it is just big enough to cover the baking dish. Cut a 2 inch cross in the center. Place over the peaches, and tuck in the dough around the sides. Turn back the corners of the cross to reveal the filling.
  • Bake for 40 to 45 minutes in the preheated oven, until filling is bubbly, and top is golden brown.

Nutrition Facts : Calories 280.3 calories, Carbohydrate 46.7 g, Cholesterol 32.3 mg, Fat 9.5 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 5.8 g, Sodium 191.6 mg, Sugar 28.8 g

GRUNT



Grunt image

An amazing dessert you can enjoy with any berry you chose! Served warm with vanilla ice cream...yum!

Provided by Patti Serpa

Categories     Desserts     Crisps and Crumbles Recipes     Blueberry Crisps and Crumbles Recipes

Time 50m

Yield 4

Number Of Ingredients 10

2 cups blueberries
¼ cup water
1 cup white sugar
1 tablespoon butter
½ cup white sugar
1 tablespoon butter
1 cup all-purpose flour
2 teaspoons baking powder
⅛ teaspoon salt
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine blueberries, water, 1 cup white sugar, and 1 tablespoon butter in a saucepan; cook and stir over medium heat until heated through, about 5 minutes. Transfer blueberry mixture to a deep 1 1/2 to 2-quart baking dish.
  • Beat 1/2 cup white sugar and 1 tablespoon butter together in a bowl until creamy. Sift flour, baking powder, and salt together in a separate bowl; stir into sugar-butter mixture. Add milk; stir until incorporated. Pour batter over blueberries.
  • Bake in the preheated oven until lightly browned and bubbling, about 30 minutes.

Nutrition Facts : Calories 512.7 calories, Carbohydrate 111.4 g, Cholesterol 17.7 mg, Fat 6.9 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 4.1 g, Sodium 371.7 mg, Sugar 83.7 g

PEACH CRUMBLE



Peach Crumble image

For an even sweeter summer, take advantage of the season's perfectly ripe peaches.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h20m

Number Of Ingredients 9

2 pounds peaches or nectarines, cut into 1/2-inch wedges (6 cups)
3/4 cup granulated sugar
1 tablespoon lemon juice
4 teaspoons cornstarch
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, room temperature
1/4 cup light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt

Steps:

  • Preheat oven to 375 degrees. Make the filling: Combine peaches, granulated sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch square baking dish.
  • Make the topping: In a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy. Add flour and salt and, with your hands, mix until large pieces form. Scatter over filling.
  • Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes. Let cool 20 minutes before serving.

Nutrition Facts : Calories 283 g, Fat 9 g, Fiber 3 g, Protein 3 g, SaturatedFat 5 g

PEACH COBBLER



Peach Cobbler image

Everyone has a different idea about what a cobbler should be. Biscuit-topped? Double-crusted? Cakelike? We're not here to cast a vote, merely to present a simple Southern cake-style cobbler that makes the most of ripe summer peaches (or the frozen ones languishing in the back of your freezer). All you really need is a bowl, a saucepan, a baking pan and a spoon. When you transfer the batter to the pan, it will not completely cover the bottom, nor will it cover the top of the peaches, but cobble it together the best you can. As it bakes, the batter will rise up along the sides of the pan and through the peaches, developing a crisp exterior and tender interior.

Provided by Alex Ward

Categories     weekday, cakes, pies and tarts, dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 8

2 pounds ripe peaches or 6 cups frozen sliced peaches
12 tablespoons butter (1 1/2 sticks)
1 1/2 cups granulated sugar
1 cup plus 2 tablespoons all-purpose flour (See Tip)
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/2 cup milk
Vanilla ice cream, for serving (optional)

Steps:

  • Heat oven to 350 degrees. Peel, pit and slice the peaches. Melt 4 tablespoons of butter in a medium saucepan. Add the sliced peaches and 1/2 cup sugar. Stir in 2 tablespoons of flour and simmer for 10 to 15 minutes, until soft and syrupy.
  • Meanwhile, in a medium bowl, combine the remaining 1 cup sugar with the remaining 1 cup flour, baking powder and salt. Stir in the milk until combined.
  • Add 8 tablespoons of butter to a 9-by-13-inch baking pan and place it in the oven. When the butter is melted, reserve 1/3 cup of the batter and set aside. Add the rest of the batter to the pan, using a spatula to spread it out as much as you can. It will not fully cover the bottom of the pan. That's O.K.
  • Spoon the peach mixture evenly over the top of the batter. Using a clean spoon, dollop small bits of the reserved batter over the peaches, and spread around a bit with the back of the spoon. (It will not fully cover the peaches. Again, that's O.K.!)
  • Bake for about 1 hour, or until the top is golden brown. Serve warm with vanilla ice cream, if desired.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 15 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 175 milligrams, Sugar 41 grams, TransFat 1 gram

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DELICIOUS SPICY PEACH CHUTNEY RECIPE - THE SPRUCE EATS
Steps to Make It. Gather the ingredients. Bring a large pot of water to a boil over high heat. Meanwhile, cut a small "X" in the bottom of each peach using the tip of a paring knife. Put the peaches into the boiling water for 1 minute. Remove them from the water with a slotted spoon and transfer them to a large bowl.
From thespruceeats.com


HOW TO MAKE BLUEBERRY GRUNT - HOW TO COOKING TIPS ...
A grunt is a dessert, traditionally served on America's east coast that is a combination of a pie and a cobbler. It consists of fruit, most often berries, which are cooked beneath a crust of biscuit or dumpling type dough. The Grunt was named for the echo of sounds coming from the bubbling fruit under the dough as it cooks. A Grunt is similar in preparation to the Slump with the …
From recipetips.com


53 DUMPLING RECIPE IDEAS | DUMPLING RECIPE, FAVORITE ...
Oct 19, 2019 - Explore myctfocbd's board "Dumpling recipe", followed by 464 people on Pinterest. See more ideas about dumpling recipe, favorite recipes, recipes.
From pinterest.ca


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