Stovetop Peaches With Streusel Topping And Zesty Sour Cream Recipes

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STREUSEL TOPPED BAKED PEACHES WITH SORGHUM GLAZE

Provided by Bobby Flay

Time 1h20m

Yield 8 servings

Number Of Ingredients 9



Streusel Topped Baked Peaches with Sorghum Glaze image

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the flour, sugar, cinnamon and nutmeg in a small bowl. Add 8 tablespoons of the melted butter and combine until crumbly. Refrigerate for 15 minutes.
  • Slice a very thin piece off the bottom of each peach half so they have flat bottoms. Brush the bottom and sides of a 9- by 11-inch baking dish with some of the remaining 3 tablespoons of melted butter, and then brush the rest of the butter on the peaches. Place the peaches in the pan cut-side up and about an inch or so apart. Sprinkle a little bit of salt on the peaches. Top each peach with some of the streusel. Bake in the oven until the peaches are soft and the streusel is lightly golden brown, 45 to 55 minutes, depending on how ripe the peaches are.
  • When the peaches are almost done, put the syrup in a small saucepan and bring to a simmer on low heat, Keep warm. Serve the peaches drizzled with some of the syrup and topped with whipped cream, if using.

1 cup all-purpose flour
1/4 cup light brown muscovado sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
11 tablespoons unsalted butter, melted
4 peaches, halved and pitted
Kosher salt
1/2 cup sorghum syrup
Whipped cream or vanilla ice cream, optional

CARAMELIZED SKILLET PEACHES

Deliciously caramelized and juicy peaches with a hint of cinnamon and bourbon (or rum) make the dreamiest ice cream topping. Martha made this recipe on Martha Bakes episode 505.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8



Caramelized Skillet Peaches image

Steps:

  • In a medium bowl, toss together peaches, lemon juice, salt, and cinnamon; set aside.
  • Melt butter and sugar in a large skillet over medium-high heat. Add peach mixture and cook, stirring occasionally, until caramelized, about 5 minutes. If using bourbon or rum, add to skillet, and cook until reduced, about 1 minute.
  • Serve immediately over ice cream, if desired.

4 peaches, halved, pitted, and sliced into 1/2-inch-thick wedges
Juice of 1/2 lemon
1/4 teaspoon coarse salt
Pinch of ground cinnamon
4 tablespoons (1/2 stick) unsalted butter
1/4 cup packed light-brown sugar
2 tablespoons bourbon or dark rum (optional)
Vanilla ice cream (optional)

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