BROILED PEACHES WITH BLACKBERRY SAUCE
A light and elegant dessert that's as pretty as it is tasty!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Place blackberries, lime juice and honey in blender. Cover and blend on medium speed about 45 seconds, stopping blender occasionally to scrape sides, until smooth. Strain sauce. Cover and refrigerate until serving.
- Set oven control to broil. Place peach halves, cut sides up, on large piece of heavy-duty alumium foil. Sprinkle with brown sugar, cinnamon and liqueur. Fold foil over peaches and seal.
- Broil foil packet with top about 4 inches from heat about 15 minutes or until peaches are heated through. Serve hot with blackberry sauce. Garnish with additional blackberries.
Nutrition Facts : Calories 125, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 6 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg
SWEET BLACKBERRY AND BRANDY SAUCE
This is a really easy sauce to serve over ice cream, cheesecake, or perhaps even pancakes. Serve it warm over vanilla ice cream or chill it, and serve over plain cheesecake.
Provided by Wilemon
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. Slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. Dissolve the cornstarch in the water, and stir into the simmering berries. Continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Nutrition Facts : Calories 93.9 calories, Carbohydrate 22.5 g, Fat 0.2 g, Fiber 2.4 g, Protein 0.7 g, Sodium 0.8 mg, Sugar 18.9 g
BLACKBERRY BRANDY SAUCE
Fresh ingredients make a rich-tasting blackberry brandy sauce to serve over ice cream, cheesecake, pancakes, angel food cake ... the possibilities are endless, and it makes everything look gorgeous. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings (1/4 cup each).
Number Of Ingredients 6
Steps:
- In a large saucepan, mix sugar and cornstarch; stir in water. Add blackberries; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until sauce is thickened, stirring occasionally. Remove from heat; stir in brandy. Cool slightly. If desired, serve with ice cream.
Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.
PEACH-BLACKBERRY PIE
Provided by Bobby Flay
Categories dessert
Time 5h45m
Yield 1 9-inch deep dish pie
Number Of Ingredients 19
Steps:
- Combine the flour, sugar, salt in the bowl of a food processor and pulse a few times to combine.
- Scatter the butter and shortening over the top of the flour mixture and pulse until the mixture resembles coarse meal. Add the water a few tablespoons at a time and pulse until the dough just comes together. Remove the dough from the machine and lightly knead on a flat surface until it just comes together. Form into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 375 degrees F.
- Combine peaches, sugars, cinnamon, ginger, nutmeg, peach eau de vie and cornstarch or tapioca in a large bowl and mix until well combined. Toss the blackberries with the cassis. Let sit for 10 minutes, then use a slotted spoon to spoon the berries into the peaches, and toss.
- Divide the dough in half and roll each half out on a lightly floured surface to 13 to 14- inch round. Transfer 1 of the rounds into the bottom of a 9-inch deep-dish pie plate. Spoon the fruit into the crust using a slotted spoon. Add some of the juices that have accumulated in the bowl. Scatter the butter over the top. Roll up remaining dough on rolling pin and unroll atop peach mixture. Trim edges of both crusts to 3/4-inch overhang. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape. Brush top of the pie with the cream and sprinkle with the turbinado sugar. Place the pie on a baking sheet and bake on the bottom rack of the oven until the crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 20 to 30 minutes, until the bottom crust is brown and the juices bubbling. Cool pie 3 hours.
PEACHES AND BLACKBERRIES IN BRANDIED BLACKBERRY SAUCE
Sometimes the idea is not to be original or creative in the kitchen, but merely to be expedient and to satisfy. The fresh produce of summer makes this easier. Here, peaches and blackberries - the freshest to be found - soak in an easy, no-cook brandy sauce until you're ready to eat them. Top with creme fraiche, or not. Either way, the "black honey of summer," as Mary Oliver wrote, is yours.
Provided by Florence Fabricant
Categories easy, quick, dessert
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Slice the peaches, removing the pits. Place in a bowl and toss lightly with the lemon juice.
- Puree half the blackberries through a sieve to remove the seeds and place in a saucepan. Add the sugar and heat until the sugar has dissolved. Stir in the brandy.
- Mix remaining blackberries with the peaches, pour the sauce over the fruit and toss. Refrigerate until ready to serve. If desired, each serving can be topped with creme fraiche.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 0 grams, Carbohydrate 20 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 16 grams
PEACH AND BLACKBERRY CRISP
Steps:
- In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the granulated sugar until the mixture is combined well. In a small bowl stir together the flour, the brown sugar, the oats, the salt, the cinnamon, and the nutmeg, add the butter, blending the mixture until it resembles coarse meal, and stir in the pecans. Spread the peach mixture in a 13- by 9-inch (3 quart) baking dish, sprinkle the pecan mixture evenly over it, and bake the crisp in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the crisp with the ice cream.
PEACH AND BLACKBERRY COBBLER
A delicious recipe filled with sweet and juicy peaches and blackberries. It's perfect for any occasion; once you make this you will be asked for it again and again.
Provided by bakerchic12321
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix peaches, blackberries, 1/4 cup sugar, cinnamon, and lemon juice in a bowl.
- Pour butter into a 9x13-inch glass baking dish and evenly coat the bottom and sides. Whisk flour, 1 cup sugar, baking powder, and salt in a bowl; mix in milk, stirring just to moisten dry ingredients. Pour batter into prepared baking dish and distribute fruit mixture evenly over the batter.
- Bake in the preheated oven until cobbler is golden brown, about 45 minutes.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 36 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 5.1 g, Sodium 243.1 mg, Sugar 25 g
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