HOLLY'S PEACH FLAMBE CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h30m
Yield 8 or 16 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F for lightly colored pans or 300 degrees F for dark colored pans.
- For the crust: In a small bowl, toss crumbs with melted butter. Press onto bottom of 9-inch springform pan. Bake for 8 minutes. Set aside.
- For the filling: Meanwhile, combine cream cheese and sugar until well blended. Stir in peach schnapps until just blended. Add eggs, 1 at a time, stirring after each addition until just blended.
- Pour onto crust.
- Using heavy duty foil, wrap outsides and bottom of pan. Place cheesecake on a wire rack inside a larger pan. Fill larger pan with very hot water 1/3 the way up the springform pan. Bake for 45 to 50 minutes or until center is almost set. Remove cheesecake from hot water bath and remove foil. Let stand 10 minutes before running knife around the edge to loosen cake from sides. Cool for 1 hour then refrigerate uncovered at least 4 hours or overnight.
- Just before serving: Remove cake from icebox and remove the sides of the pan. Transfer cheesecake to serving plate. While preparing the topping, allow cheesecake to come to room temperature.
- For the topping: In a large skillet, melt butter over medium-high heat. Add brown sugar and allow mixture to caramelize. Add peaches, cook for 3 to 4 minutes or until peaches are well coated and tender. Add brandy and ignite to flambe the peaches. Serve immediately over slice of cheesecake and garnish with walnuts, if desired.
PEACHES FLAMBE
From a very old Betty Crocker cookbook
Provided by Lynnda Cloutier @eatygourmet
Categories Ice Cream & Ices
Number Of Ingredients 5
Steps:
- Spoon ice cream into 6 dessert dishes; put in freezer til serving time. Just before serving, in chafing dish or medium skillet, mix preserves and orange juice; cook over medium heat til bubbly. Add peaches; heat thoroughly. To flame, heat brandy in small pan or ladle; carefully ignite. Quickly pour over peach mixture; serve at once over ice cream. Serves 6
PEACH FLAMBE WITH RUM
Apricots or another fresh fruit could be substituted in this recipe. The most important factors are the quality and ripeness of the fruit. The peaches are cut into wedges and sauteed in a little butter and sugar until they soften and their juices begin to caramelize. Then, lemon juice and peach preserves or jam are added and the dish is finished with dark rum for flavor.
Provided by Jacques Pepin
Categories dessert
Time 15m
Yield Six servings
Number Of Ingredients 7
Steps:
- Melt the butter in a large saucepan and mix in the sugar. Add the peaches and cook over high heat until the peach wedges soften and begin to render juice and the juices begin to thicken and caramelize, about 5 to 6 minutes. Add the lemon juice and peach preserves and cook an additional 2 to 3 minutes.
- In your kitchen or at the table, add the rum and ignite, burning the alcohol for about 1 minute. Divide the dessert among six serving dishes and serve as is or with a scoop of ice cream in the center.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 1 gram, Carbohydrate 40 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 9 milligrams, Sugar 32 grams, TransFat 0 grams
PEACHES FLAMBE FOR 2
Make and share this Peaches Flambe for 2 recipe from Food.com.
Provided by jrthrmn
Categories Dessert
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Scoop ice cream into balls; place in freezer while preparing sauce.
- In small chafing dish or saucepan, heat jam, sugar, water and lemon juice, stirring occasionally, until syrupy, about 5 minutes.
- Add peaches and heat through.
- Heat brandy until warm, pour on peaches and ignite immediately.
- Spoon peaches and sauce on ice cream.
Nutrition Facts : Calories 184.1, Fat 0.3, Sodium 8.7, Carbohydrate 36.7, Fiber 1.8, Sugar 29.8, Protein 1.2
PORK WITH PEACHES
This fruit and meat combo is great. Give it a bash as it makes a really good change to plain old roast pork.
Provided by Jamie Oliver
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C/gas 7).
- Score the skin of the pork through the fat, the incisions should be about 1 centimeter apart. Turn over. Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches (7.5 centimeters) deep in the center of the streaky part of the loin, working away from the eye meat. Starting slightly in from the side of the meat, slowly slice along the loin not quite to the end, this will ensure your stuffing won't fall out.
- Chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 tin of peaches, and a good pinch of salt and pepper. Push the butter into the pocket and pat back into shape. Lay the pancetta, bacon or Parma ham over the pork, leaving the skin side uncovered, and tie up firmly with 3 to 4 pieces of string.
- Place skin-side up in a roasting tray with the remaining peaches, the garlic cloves, thyme, and half of the white wine. Roast for around 1 hour until the skin is crisp and golden.
- When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes whilst you finish the sauce. To do this, remove most of the fat from the roasting tray, then place the tray over a high heat. Squash the cooked garlic and add 1 tablespoon of flour. Stir and add the rest of the wine with a glass of water or stock. Simmer and leave to reduce for a few minutes. Strain and add any extra juices from the rested pork. Check the seasoning and consistency and serve drizzled over the sliced pork.
CRêPES WITH FLAMBéED PEACHES
This no-bake dessert is a great one to keep in your pocket since it comes together super fast and tastes great topped with whipped cream or ice cream. To safely flambé, use a long stick lighter to ignite the rum and make sure there isn't anything above the skillet. Let the flame completely die out before pouring over the crepes.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 4 crêpes
Number Of Ingredients 6
Steps:
- Lightly brush a crêpe with melted butter and warm in a large nonstick skillet over medium heat, 15 to 30 seconds. Flip and fold over twice to form a triangle, then transfer to a serving platter. Repeat with the remaining crêpes.
- Sauté the peaches in the butter and sugar in the same skillet over medium-high heat until tender, 3 to 5 minutes.
- Carefully add the rum to the skillet and use a long lighter to ignite. Cook until the alcohol burns off, then stir in the lime juice. Spoon the peaches over the crêpes.
PEACHES FOSTER
Make and share this Peaches Foster recipe from Food.com.
Provided by Lorac
Categories Dessert
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, melt butter over medium heat.
- Add sugar, cinnamon and nutmeg, stir and cook 1 minute.
- Remove pan from heat, pour in rum and schnapps and ignite.
- Place back on burner over medium high heat until flames die out.
- Add peach slices, toss gently and cook 1 minute.
- Remove from heat and let cool 5 minutes.
- In the meantime, scoop ice cream into 4 bowls then spoon peaches and sauce over top.
Nutrition Facts : Calories 419, Fat 19.2, SaturatedFat 11.8, Cholesterol 59.5, Sodium 161.9, Carbohydrate 57.3, Fiber 3, Sugar 53.3, Protein 3.9
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