PEACH CRISP WITH MAPLE CREAM SAUCE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add to flour mixture until evenly mixed. Slice the peaches 1/2-inch thick into a bowl. Add the zest from the lemon half. Squeeze juice from the lemon half and stir in with the peaches and zest. Add 2 tablespoons of the maple syrup to the peaches and stir well. Pour the peach mixture into a small pan (8 or 9-inch square) and cover evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes. For the maple cream sauce, pour the heavy cream into a saucepan. Add the remaining 5 tablespoons maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about one-third, about 15 minutes. Refrigerate the sauce until it is cold and thick. Or, if you're in a hurry, set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle the maple cream sauce over the peach crisp. Serve warm.
HOMEMADE VANILLA ICE CREAM
We don't want to brag, but as far as vanilla ice cream recipes go, this one is the best. And with only four ingredients, it just might be the easiest, too. No ice cream maker? No problem. Just follow the directions below to learn how to make homemade ice cream by hand. It's the perfect base for our best ice cream sundae ideas, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/4 quarts.
Number Of Ingredients 4
Steps:
- Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.
Nutrition Facts : Calories 308 calories, Fat 22g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 37mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
SOUTHERN PEACH COBBLER
When fresh peaches are in season, southern peach cobbler is the first thing I think about. This is perfect for any cookout or gathering. -Betty Clark, Mount Vernon, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a Dutch oven, combine brown sugar, cornstarch and water until smooth. Add peaches; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low; stir in butter and lemon juice. , For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk, butter and orange zest if desired. Transfer hot peach mixture to an ungreased 13x9-in. baking dish. Spoon topping over peaches. Bake, uncovered, until golden brown, 30 to 35 minutes. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 360 calories, Fat 12g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 274mg sodium, Carbohydrate 61g carbohydrate (41g sugars, Fiber 2g fiber), Protein 4g protein.
PEACH TOPPING
Make and share this Peach Topping recipe from Food.com.
Provided by ratherbeswimmin
Categories Sauces
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Add all the ingredients to a large saucepan.
- Place pan over medium heat; stir until the sugar is dissolved and the mixture comes to a simmer.
- Cook, stirring frequently, for 10 minutes.
- Serve warm or cold.
Nutrition Facts : Calories 1107.6, Fat 1.9, SaturatedFat 0.2, Sodium 1.7, Carbohydrate 282, Fiber 10.7, Sugar 268.6, Protein 7.2
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PEACH-MAPLE ICE CREAM RECIPE - BOBBY FLAY - FOOD & WINE
From foodandwine.com
Author Bobby FlayTotal Time 2 hrs 30 mins
- Bring a small pot of water to a boil and fill a medium bowl with ice water. Cut a shallow X in the bottom of each peach and plunge it into the boiling water for 30 seconds. Transfer the peaches to the ice water to cool. Peel the peaches and cut them into 1/2-inch wedges; reserve the peach skins and pits. Transfer the peaches to a bowl and toss with the lemon juice. Cover the peaches and refrigerate.
- In a medium saucepan, combine the cream and milk. Add the vanilla bean and seeds and peach skins and pits and bring to a simmer. Cover and remove from the heat. Let steep for 20 minutes. Strain the infused cream into a bowl.
- In a medium bowl, whisk the egg yolks with the sugar and salt. Whisk in half of the infused cream, then transfer the mixture to the saucepan, along with the remaining cream. Cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and an instant-read thermometer inserted in the custard registers 165°, about 5 minutes. Immediately strain the custard into a clean bowl and stir in the maple syrup and bourbon. Refrigerate the custard until chilled, about 30 minutes.
- In a blender, puree the peaches with 1 cup of the custard until smooth. Transfer the pureed peaches and the remaining custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a plastic container. Press a sheet of plastic wrap directly onto the surface and freeze until firm, about 1 hour.
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