PEACHY DESSERT SAUCE
WE LOVE this pretty peach sauce over ice cream and also served on angel food cake. It's delicious. I've always clipped recipes that catch my eye, and this one proved to be a real winner. -Helene Belanger Denver, Colorado
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3/4 cup.
Number Of Ingredients 7
Steps:
- In a small saucepan, mix cornstarch and water. Add the jam, lemon juice and sugar; bring to a boil. Cook and stir for 1-2 minutes; reduce heat. Add peaches and heat through. Serve warm over ice cream.
Nutrition Facts :
PEACH SAUCE
This peach sauce recipe is so easy, and can be made with any kind of fruit that you like. Spoon over vanilla ice cream for an extra special treat!
Provided by Baked Bree
Categories Dessert
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Add peaches, water, sugar, cornstarch, nutmeg, cinnamon, and salt to a saucepan.
- Bring to a boil, and cook for one minute. Remove from heat, and add vanilla or almond extract.
Nutrition Facts : Calories 50, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 9 g, TransFat 0 g
PEACH SAUCE
Make this up in advance for sourdough pancakes. I used Celestial Seasonings® tea. Substitute water for tea if you don't have it on hand. Chopped pecans might taste good in this, as well as brandy instead of vanilla.
Provided by gololly
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 10
Number Of Ingredients 7
Steps:
- Whisk tea and cornstarch together in a small bowl; transfer to a saucepan. Add peaches; cook, stirring constantly, over medium heat until just boiling, 2 to 3 minutes. Stir in white sugar, brown sugar, and nutmeg; simmer over medium-low heat until sauce is thickened, about 10 minutes. Remove from heat and stir in vanilla extract. Let stand for 5 to 10 minutes to thicken.
Nutrition Facts : Calories 102.5 calories, Carbohydrate 25.6 g, Sodium 5.7 mg, Sugar 23.9 g
BRANDIED PEACH SAUCE
This peach sauce is a favorite over ice cream, cake, pancakes, waffles. If you do not want to use the brandy, peach or apricot nectar is a good substitute. Plain brandy can also be substituted if desired.
Provided by Poppy
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the water, brandy, preserves, sugar, and salt in a medium heavy saucepan.
- Bring to a boil, stirring occasionally until the sugar dissolves.
- Reduce the heat to medium, add the peaches and cook for 3-5 minutes, or until the peaches are tender.
- Remove the peaches from the pan with a slotted spoon and place in a serving bowl.
- Cook the syrup until very thick- about ten minutes.
- Toss with the peaches and vanilla.
- The sauce can be served immediately, or can be served at room temperature or chilled.
Nutrition Facts : Calories 107.4, Fat 0.3, Sodium 43.3, Carbohydrate 25.5, Fiber 2, Sugar 22, Protein 1.2
PEACH MOUSSE RECIPE
This peach mousse is loaded with fresh peaches - more than 1 pound goes into making this dessert so it actually tastes like peaches!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 2h5m
Number Of Ingredients 10
Steps:
- Peel and dice peaches (you should have 3 cups diced), transfer to a blender or food processor, add 2 Tbsp lemon juice right away to keep from discoloring and blend until pureed. Keep puree in the blender jar until ready to use.
- In a small sauce pan (off the heat), add 1/4 cup cold water and sprinkle top with 1 Tbsp gelatin. Let sit 5 minutes to soften then stir in 1/3 cup sugar and place over medium heat, stirring just until sugar has dissolved (1 to 2 min) then remove from heat - don't overcook.
- Add gelatin mixture to the fruit puree and blend until well combined. Cover with lid and chill in refrigerator until mixture begins to thicken (2 hours).
- Once puree starts to thicken, beat 1 cup heavy whipping cream until stiff peaks form. Fold whipped cream into fruit mixture, mixing until smooth. Divide evenly between 6 ramekins or serving glasses and refrigerate until set.
- In a small saucepan, combine sliced peach, 2 tablespoons sugar and 1 Tbsp lemon juice. Place over med/high heat and stir to dissolve sugar. Bring to a boil over medium-high heat and simmer 2 minutes. Remove from heat and cool completely before spooning it over your peach mousse. Garnish with mint if desired.
PEACH SAUCE
Steps:
- Puree the peaches in blender or food processor. Heat up in small saucepan and thin with brandy to taste; reduce to thicken if you wish; at last moment add some butter to give sauce a glazed look and spoon over cake.
- TO CREATE OUR OWN INDIVIDUAL QUICK FROZEN FRUIT
- Wash and dry fruit like cranberries or anything in the berry family. Line a baking sheet with parchment paper or waxed paper and set the individual fruit on the baking sheet. Freeze until the fruit is icy (this works only in a good 0 degree freezer) and transfer to plastic freezer bags; press out air. Use as needed in baked or cooked dishes or use raw, but pureed too soggy to use in fruit salads .
- WHAT TO DO WITH FROZEN FRUIT
- Puree in yogurt or buttermilk and sweetened with liqueur and/or honey for instant refreshing dessert drink. Puree frozen melon with liqueur to create an instant sorbet.
PEACH STRAWBERRY SAUCE
Found this on about.com....This delicious dessert sauce is perfect for any summer event or occasion, and it's so easy to make. If you want to use fresh peaches, use about 1 1/2 cups and substitute peach nectar or juice for the canned peach juice.
Provided by BamaBelle30
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Drain juice from peaches into a saucepan.
- Combine sugar and cornstarch; stir in to juice.
- Cook over medium-low heat until thickened.
- Add almond flavoring, reserved peach slices, and sliced strawberries; heat through.
Nutrition Facts : Calories 109.8, Fat 0.1, Sodium 4.6, Carbohydrate 28, Fiber 1.8, Sugar 24.2, Protein 0.8
PEACHES IN BROWN SUGAR WITH RUM SAUCE AND ICE CREAM
Provided by Tracey Medeiros
Categories Rum Dairy Fruit Dessert Sauté Fourth of July Quick & Easy Backyard BBQ Peach Summer Party Bon Appétit Atlanta Georgia Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Melt butter in heavy large skillet over medium heat. Add sugar and cinnamon and cook, stirring often, until sugar begins to dissolve (mixture may clump together). Add peaches and vanilla. Sauté until peaches are tender, stirring occasionally, about 4 minutes. Remove skillet from heat. Stir in rum. Return skillet to heat and cook until sauce thickens, stirring frequently, about 2 minutes. Spoon peaches and sauce over ice cream.
A PEACHY DESSERT
Provided by Tyler Florence
Number Of Ingredients 3
Steps:
- Boil the can of sweetened condensed milk for 2 hours, add more water if needed Remove the can and place into a bowl of iced water to allow it to cool. BE SURE TO COOL THE CAN BEFORE OPENING! THE CAN WILL EXPLODE WHEN OPENING, IF YOU DO NOT LET IT COOL PROPERLY. Once the can has cooled, place the peaches into a bowl and pour the caramelized milk over them. Pour the Snapple over the dessert.;
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- Heat a large non-stick frying pan over medium-high heat. Add the butter. Once melted, add the peach slices, laying them on their sides, and sauté for 3 to 4 minutes until golden. Sprinkle the peach slices with 2 tablespoons of sugar and flip them, being careful not to break them. Continue to sauté for 2 to 3 minutes until golden-brown. Remove pan from heat and arrange the peach slices in a daisy pattern in the prepared mold, making sure to fit the slices tightly together. Set aside. Return pan to stove over medium/medium-high heat. Add the balance of the sugar, vanilla and Cognac and simmer, stirring continuously, until a rich caramel forms (about 5 to 6 minutes). Immediately drizzle the caramel evenly over the peaches and set aside.
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- Raw Peach and Raspberry Tart With Mascarpone. This incredible Raw Peach and Raspberry Tart With Mascarpone by Lisa Pitman: Raw Food Chef comes together in minutes and will easily impress your most discerning dinner guests.
- Peach Melba Sangria. Meet Lisa Lotts‘ Peach Melba Sangria, the traditional peach, and raspberry dessert’s boozy sister! Fun fact! Did you know that the original peach melba was invented by a French chef working in London in honor of Australian opera singer Nellie Melba?
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