PEACHES WITH BALSAMIC CHERRIES
Steps:
- In a small saucepan, stir together the cherries, sugar and balsamic vinegar, and place over a medium heat. Bring to a boil and continue to cook for 5 minutes, stirring occasionally.
- In a medium bowl toss the warm cherries and syrup with the sliced peaches, add more sugar to taste and serve.
Nutrition Facts : Calories 100 calorie, Fat 0 grams, Cholesterol 0 milligrams, Sodium 2.5 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 2 grams
PEACHES AND "SKYR"
Provided by Andrea Ibanez
Categories Milk/Cream Dessert No-Cook Quick & Easy Peach Summer Sour Cream Gourmet Arizona Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 4
Steps:
- Halve and pit peaches. Holding each half over a bowl to catch any juices, slice peaches into bowl. Sprinkle brown sugar over peaches and toss to combine well. Let peaches stand at room temperature until juices are released, 20 to 30 minutes.
- Just before serving, in a bowl beat heavy cream until it just holds soft peaks and stir in sour cream to make "skyr." With a slotted spoon divide peaches among 4 bowls, reserving juices. Top peaches with skyr and drizzle with reserved juices.
PEACHES AND CREAM BREAKFAST CAKE
Cake, for breakfast? Yes! The combination of peaches and cream screams decadent and rich, but not this breakfast cake! No one will ever know, but I've reduced the sugar and fat. This simple and quick one-bowl recipe is not quite as sweet as cake, but not as savory as a quick bread. You can keep it lean with the skyr topping or go more indulgent with whipped cream or even ice cream.
Provided by Virginia Willis
Categories main-dish
Time 2h
Yield 12 servings
Number Of Ingredients 14
Steps:
- Place the rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray. Set aside.
- Stir together the flour, sugar, baking powder and salt in a medium bowl. Add the oil, eggs, almond extract, vanilla bean seeds and 1/2 cup of the skyr. Stir to combine. Fold in the diced peaches and 1/4 cup of the almonds. Transfer the batter to the prepared pan. Top with the remaining 1/4 cup almonds.
- Bake until the loaf is golden brown, begins to come away from the sides of the pan and a knife inserted into the center of the cake comes out clean, 55 to 60 minutes.
- Transfer the pan to a rack to cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and let cool, right-side up, to room temperature.
- Meanwhile, combine the peach jelly and remaining 1/2 cup skyr in a small bowl, leaving a few streaks of jelly. Set aside.
- Slice the cooled cake with a serrated knife. Top with a dollop of the prepared skyr and garnish with sliced peaches and mint sprigs. The Peaches and Cream Breakfast Cake keeps for up to 3 days in an airtight container.
ICELANDIC SKYR
After a trip to Iceland in 2003, my husband learned to love the taste of skyr, and after we got home from vacation I came up with a close approximation of it. If you've never had it, it's similar to yogurt, maybe a little thicker, and can be flavored to your liking (my husband likes to mix in a little cherry pie filling, but I prefer to add fresh sliced peaches and a light sprinkling of Splenda). This recipe is for the base only, feel free to alter as needed. The authentic skyr is hard to duplicate in a home setting as I understand it, due to the need for specialized bacteria. I think the "real deal" can be found online in places that sell cheesemaking supplies. But, I'm cheap, and this is close and the ingredients are in easy supply. Enjoy
Provided by BizIntelligenceMonk
Categories Icelandic
Time P2DT20m
Yield 15 serving(s)
Number Of Ingredients 3
Steps:
- Pour the powdered milk into a large clean bowl.
- Allow the boiled water to cool until just warm. It must not be too hot or it will kill the living culture in the buttermilk!
- Pour the water over the milk powder, allowing room for the buttermilk. Stir thoroughly so that it is completely dissolved.
- Add the buttermilk, stir well and cover. Place in the oven, undisturbed.
- Do not turn on the oven, simply turn on the oven light. This will be enough heat to allow the culture to work. Allow this to work overnight.
- In the morning check your skyr for firmness and flavor. If it is not set and separated or sour enough, leave it to work longer. Every oven is different.
- Once you are happy with the degree of sourness, the skyr has to be drained. Gently cut the curd into squares of sections. Do not break it up too much.
- Line a colander with cheesecloth or a clean new J-cloth (I personally just use a bit of leftover muslin from my sewing stash).
- Set this in the sink or a larger container to catch the whey. Scoop the curds and whey gently into the lined colander. It will drain better if it is not stirred or broken up too much. It will take about one day to drain to the proper consistency.
- Then it can be beaten with a mixer until smooth. Store covered in the refrigerator. Stir in sugar and cream, or your favorite flavorings, as desired when ready to serve.
Nutrition Facts : Calories 621.2, Fat 1.6, SaturatedFat 1, Cholesterol 34.9, Sodium 936.9, Carbohydrate 88.9, Sugar 88.9, Protein 61.8
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5/5 (1)推定読み取り時間 2 分対象人数 4合計時間 10 分
- Add the frozen peaches (make sure that they are separated and not in frozen clumps), honey, Skyr, lemon juice to the food processor and blend until creamy, without opening or taking the lid off, about 5 minutes. If there are still chunks of peaches, blend for another minute until smooth. If you’d like to add berries, tumble them in and fold in gently once you have removed the dessert from the food processor.
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