VANILLA POACHED PEACHES WITH WHIPPED MINTED YOGURT
Provided by Food Network
Categories dessert
Time 3h35m
Yield about 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the peaches: Place the water, sugar, and vanilla bean in a medium saucepan. Stir over medium heat until the sugar has dissolved. Once the sugar has dissolved, remove the vanilla bean and scrape the inside of the bean into the liquid. Add as many peaches to the pan as it will hold without piling or crowding, and poach over a low simmer for about 8 minutes or until the fruit is soft. Remove the peaches and finish poaching the remainder of the fruits. When done, place the peaches in a glass baking dish, cut side down. Pour the vanilla syrup over the peaches, and refrigerate until chilled, for up to 8 hours.
- For the yogurt: Place the water and sugar in a small saucepan, stir and simmer until sugar is dissolved. Add the mint leaves and simmer for 2 minutes, remove from heat, cover and let stand for 5 minutes. Strain and chill the syrup.
- In a bowl, whip the syrup and cream with a hand-held mixer until stiff. In another bowl, whip the yogurt until smooth and fold it into the cream mixture.
- To serve the peaches: Place 2 peach halves in a shallow bowl, and dollop with some of the minted yogurt cream. Garnish with fresh mint sprigs and raspberries.
POACHED PEACHES IN MINT SYRUP
Easy summer dessert makes good use of summer peaches. Prep/cooking time does not include several hours chilling time. Recipe source: local newspaper.
Provided by ellie_
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine water and sugar in a deep saucepan and bring to a boil over medium-high heat, stirring occasionally. Reduce heat to a simmer and add peaches. Simmer 5 minutes.
- Remove peaches from syrup, and put peaches in a bowl.
- Stir the torn mint leaves into syrup and simmer 1 minute.
- Pour the hot syrup over the peaches.
- Cool and refrigerate several hours.
- To serve: place each peach in a small bowl, spoon syrup over and garnish with mint sprig.
Nutrition Facts : Calories 328.6, Fat 0.2, Sodium 3.6, Carbohydrate 84.4, Fiber 1.5, Sugar 83.2, Protein 0.9
POACHED PEACHES
Use this poached peaches recipe to make Individual Peach Tarts.
Provided by Martha Stewart
Yield Makes enough for 12 tarts
Number Of Ingredients 3
Steps:
- In a medium saucepan, combine sugar and 2 cups water. Bring to a simmer over medium-high, and cook, stirring occasionally, until sugar has dissolved. Add lemon juice and peaches. Simmer until peaches are tender when pierced with the tip of a knife, about 10 minutes. Remove saucepan from heat, and let peaches cool in the poaching liquid. Using a slotted spoon, remove peaches from poaching liquid, peel, discarding skins. Slice peach halves into 6 wedges each. Transfer peaches and poaching liquid to a bowl. Cover; refrigerate until chilled.
POACHED PEACHES IN VANILLA SYRUP
Provided by Food Network
Categories dessert
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- To peel the peaches, plunge them into boiling water for 2 to 3 minutes. remove and remove peel; cut peaches in half
- Bring water, sugar, vanilla and lemon slices to a boil. Add the peaches and simmer until tender. Remove the vanilla bean from the syrup and reduce the syrup by a third.
- Pit the peaches and cut them in quarters. Set them in a bowl, add the grapes and cranberries and pour hot vanilla syrup over them; chill until ready to eat. Eat as is chilled or as a topping for frozen yogurt or pound cake
VANILLA POACHED PEACHES
Ripe peaches are poached to perfection in this light, honeyed syrup
Provided by Lesley Waters
Categories Dinner, Lunch, Snack, Supper, Treat
Time 40m
Number Of Ingredients 4
Steps:
- Put the kettle on, and fill a large bowl with iced water. Place the peaches in another large bowl and pour over enough boiling water to cover. Leave for 30 secs, then remove the peaches with a slotted spoon and plunge them into the cold water. The skins should now peel away easily.
- Place the wine, honey and vanilla pod in a pan large enough to hold all the peaches, then gently heat until the honey has dissolved. Lower the peaches into the pan, cover and simmer gently for 15-20 mins until tender but not overly soft. Using two wooden spoons, turn the fruit 3 or 4 times while cooking and frequently baste with the syrup. Remove the cooked peaches from the pan and set to one side in a large bowl.
- Boil the syrup hard until it has reduced by half (this will take about 10 mins). Spoon over the peaches, then set aside to cool. The peaches will keep for up to 2 days, covered and in the fridge. Serve the peaches and syrup at room temperature, warm or chilled with spoonfuls of clotted cream, if you like.
Nutrition Facts : Calories 162 calories, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
MINTED PEA MASH
You can serve this recipe as a side (try it with roasted chicken) or as a crostini topping.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Number Of Ingredients 4
Steps:
- In a large skillet, melt butter over medium-high. Add peas and cook, stirring constantly, until warmed through, about 5 minutes. Transfer to a food processor and pulse until coarsely pureed. Stir in mint and season with salt and pepper. Serve warm.
Nutrition Facts : Calories 138 g, Fat 3 g, Fiber 6 g, Protein 8 g
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