HONEY PEACH PIE
Perfect for any get-together, this pie ensures you won't be serving any leftovers! Best served in the summer when the peaches are fresh.
Provided by Big Daddy Matty
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 7h20m
Yield 8
Number Of Ingredients 7
Steps:
- Place the peaches, honey, and peach schnapps into a saucepan over medium heat, and cook until the peaches are softened and the mixture thickens, stirring occasionally, about 8 minutes. Stir in sugar and cinnamon until combined. Stir in the flour, and bring the mixture back to a simmer. Simmer until the flour has thickened the filling, 10 to 15 minutes. Remove from heat, transfer filling to a container, and refrigerate 4 hours or overnight.
- Preheat oven to 425 degrees F (220 degrees C).
- Stretch bottom pie crust into a 9 1/2-inch pie pan; cut the other crust into 1-inch wide strips. Spread the peach filling evenly into the bottom crust, and make a lattice crust from the strips, weaving the strips over and under each other. Pinch strips to the bottom crust at both ends.
- Bake the pie in the preheated oven for about 15 minutes, then remove and cover the crust edges with foil strips. Return to oven and bake until top crust is golden brown, about 30 more minutes. Cool on wire rack at least 2 hours before serving to allow pie filling to set up.
Nutrition Facts : Calories 344 calories, Carbohydrate 58.9 g, Fat 10.4 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.6 g, Sodium 208.4 mg, Sugar 42.5 g
PEACH HONEY
Found this in a magazine that our local Hy-Vee grocery store sends out. I think it will be GREAT over my yogurt this winter. I got 15 half pints from this recipe. Very easy and very good !!
Provided by Theresa Poma
Categories Spreads
Time 1h35m
Number Of Ingredients 7
Steps:
- 1. Place lemon and orange chunks in a food processor, cover and process until finley chopped. Pour into large dutch oven.
- 2. Put peach chunks into food proccesor, and blend until smooth. Add peaches to lemon/orange mixture.
- 3. Add honey, sugar, and cinnamon stick. Bring to boil, reduce heat and cook uncovered over low heat for 30-35 minutes, stirring often. Remove cinnamon stick.
- 4. Ladle hot peach mixture into hot, sterilized jars, leaving 1/4 inch head space. Wipe jar rims with a clean towel and put on lids. Tighten ring on lid.
- 5. Proccess jars in boiling water canner for 5 minutes. Remove jars and cool on wire rack.
PEACH-HONEY-VANILLA BUTTER
Pureed cooked peaches are simmered in citrus juice with honey and vanilla beans before they're canned to make this sweet fruit butter.
Provided by Darla Elizabeth
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 14h30m
Yield 128
Number Of Ingredients 7
Steps:
- Combine peaches, apple, and orange juice in a large, heavy pot. Bring to a boil; reduce heat to low and let simmer, covered, until peaches are tender, 10 to 15 minutes. Remove from heat. Let cool slightly, about 10 minutes.
- Meanwhile, inspect 8 to 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach mixture is ready. Wash new, unused lids and rings in warm soapy water.
- Puree peach mixture, working in batches, in a blender or food processor until smooth. You should have about 14 cups of puree.
- Return all of the puree to the pot. Add sugar, honey, and vanilla bean seeds. Bring to a boil, stirring until sugar dissolves; reduce heat to a simmer. Simmer, uncovered, until mixture is thick and starts to mound, stirring frequently, 60 to 70 minutes.
- Ladle mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 23.2 calories, Carbohydrate 6 g, Sodium 0.6 mg, Sugar 6 g
PEACH HONEY
Provided by Dena Kleiman
Categories easy, condiments
Time 15m
Yield 1 1/2 to 2 cups
Number Of Ingredients 2
Steps:
- Puree the peaches and honey in a food processor for three minutes until smooth. The peach honey will keep in the refrigerator for about a week.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 0 grams, Carbohydrate 48 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 45 grams
WARM PEACHES WITH BASIL & HONEY
A fragrant pudding, best served with scoops of really good vanilla ice cream
Provided by Good Food team
Categories Dessert, Dinner
Time 10m
Number Of Ingredients 6
Steps:
- Melt the butter in a frying pan, add the peaches or nectarines, then cook both sides until slightly softened, about 3 mins. Add the honey and stir to make a sauce, then add the orange juice and allow to bubble briefly. Stir in the basil and serve warm with scoops of ice cream.
Nutrition Facts : Calories 101 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
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CREAMY PEACH & HONEY POPSICLES - COOKIE AND KATE
From cookieandkate.com
5/5 (10)Total Time 40 minsCategory DessertCalories 170 per serving
- Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Transfer sliced peaches to the baking sheet and gently toss with 2 tablespoons honey and a dash of salt. Arrange the peaches in a single layer. Roast for 30 to 40 minutes, stirring halfway, or until the peaches are soft and juicy (watch the edges in particular).
- While the fruit is roasting, blend together the yogurt, 1/4 cup honey, lemon juice and vanilla extract in a medium bowl. Feel free to add more honey or vanilla extract to suit your taste buds. Place the mixture in the refrigerator so it stays cool.
- Let the peaches cool, then scrape the peaches and all of their juices into the bowl of yogurt. Use a big spoon to gently fold the mixture together.
- Use the spoon to transfer the yogurt blend into the popsicle mould. You might have to push the peaches down into the molds, but they shouldn’t put up too much of a fight. Insert popsicle sticks and freeze for at least four hours.
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