Spiced Peaches And Raspberries Food

PEACH AND RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
• Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
• Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

HOLIDAY SPICED PEACHES

Steps:

• Drain peaches and set aside.
• Combine all remaining ingredients in a medium saucepan and bring to a boil. Simmer about 5 minutes.
• Add peaches and simmer about 5 more minutes, stirring frequently.
• Drain peaches and cool in refrigerator until time to serve.

SPICED PEACHES

Steps:

• In a large saucepan, bring the first five ingredients to a boil. Reduce heat; simmer 10 minutes. Add peaches; simmer until heated through, about 10 minutes. , Pour into a shallow dish. Cover and chill 8 hours or overnight. Drain. Spoon peaches into serving dishes; garnish with a dollop of sour cream and sprinkle with brown sugar.

PEACH RASPBERRY COBBLER

Steps:

• In a bowl, mix the peaches, raspberries, 1/4 cup sugar, cinnamon, and lemon juice. Allow to sit while proceeding with remaining steps.
• Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a 9x13 inch glass baking dish in the preheating oven, and evenly coat dish. Remove from heat.
• In a bowl, mix the flour, baking powder, salt, and 1 cup sugar. Mix in milk just until dry ingredients are evenly moist. Pour evenly into the buttered baking dish. Scoop peach and raspberry mixture over the batter.
• Bake 45 minutes in the preheated oven, until golden brown.

VANILLA-ROASTED PEACHES WITH RASPBERRIES

Steps:

• Preheat oven to 400 degrees. In a large, shallow baking dish, combine butter, lemon juice, sugar, and vanilla bean (seeds and pod). Add peaches, and turn to coat with butter mixture; arrange, cut side down, in a single layer.
• Roast until peaches are tender and cooking liquid is syrupy, 15 to 25 minutes, brushing with cooking liquid halfway through. Serve peaches (warm or at room temperature) with ice cream and raspberries; drizzle with cooking liquid.

SPICED PEACH AND BLUEBERRY JAM

Steps:

• Peel and pit peaches.
• Force through coarse blade of food chopper.
• Wash and pick over berries.
• Combine with peaches in kettle, add water, and bring to boil.
• Cover, and simmer for 10 minutes, stirring occasionally.
• Add sugar and salt.
• Tie spices in a cheesecloth bag and add.
• Bring to boil slowly, stirring until sugar dissolves.
• Boil rapidly for 10 minutes, or until fruit is clear.
• Remove spice bag.
• Ladle into hot sterilized jars, and seal.
• Makes six 8-oz. jars.

PEACHES AND RASPBERRIES IN SPICED WHITE WINE

Steps:

• Combine 1 cup wine, sugar, orange peel and cinnamon in small saucepan. Stir over low heat until sugar dissolves. Increase heat; simmer 15 minutes. Remove from heat; add remaining wine.
• Blanch peaches in large pot of boiling water 20 seconds. Transfer to bowl of cold water, using slotted spoon. Drain. Pull off skin with small sharp knife. Slice peaches and transfer to large bowl. Add raspberries and wine mixture. Cover and refrigerate at least 1 hour. (Can be prepared 6 hours ahead. Stir occasionally.) Divide fruit and wine among glass goblets. Serve with biscotti.

SPICED PEACHES

Steps:

• Mix sugar, vinegar, and water in a 5 quart pan.
• Tie the allspice and the cloves in cheesecloth. Put this and the cinnamon into the mixture.
• Cover and boil for 5 minutes.
• Peel the peaches and drop into boiling syrup, a few at a time.
• Simmer until tender; about 5 minutes.
• Pack the peaches into sterile jars, cover with the syrup and seal process in water bath for 10 minutes.