Best Beehives Recipes

PEACH BEEHIVES WITH HARD SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease the bottom of a shallow baking pan.
• Unroll the prepared pie crust onto a lightly floured surface, and cut into 1/2 inch wide strips. Place peach stem side down, and wrap strips of dough--over-lapping rows--around the fruit so it's completely covered. For ease, twirl the peach while holding the pastry in place and overlap rows. When completely wrapped, the peach will resemble a beehive. Make sure the entire peach is covered and sealed inside the crust. Repeat with remaining peaches. Arrange the wrapped peaches in a shallow baking pan.
• Bake peaches in preheated oven until crust turns golden brown, 35 to 40 minutes.
• Meanwhile, cream butter with 1/4 cup confectioners' sugar in a mixing bowl until light and fluffy. Beat in the vanilla extract, allspice, salt, and heavy cream until well blended. Stir in the remaining 1/4 cup confectioners' sugar.
• To serve, place baked peaches in serving bowls. Slice each peach in half and remove the pits. Spoon hard sauce over the peach halves.

PEACH BEEHIVES

Steps:

• 1. Preheat oven to 375°. Lightly grease the bottom of a small, shallow baking pan.
• 2. Unroll the prepared pie crust onto a lightly foured surface. Cut crust into 1/2" wide strips. Place a peach stem side down, and wrap strips of dough, overlapping edges of rows, all the way around the peach, so that it's completely covered. Hint" to make this easier, just 'twirl' the peach while holding the pastry in place, and overlap the rows. When completely wrapped, the upside-down peach resembles a little beehive. Make sure the entire peach is covered and well-sealed inside the crust strips. Repeat this process with the other three peaches. Place them in your prepared baking pan.
• 3. Bake peaches in preheated oven until crust turns golden brown, about 35 - 40 minutes.
• 4. While the peaches are baking, cream the butter with 1/4 cup of the confectioner's sugar. Cream it 'til it's light and fluffy. Beat in the vanilla extract, allspice, salt and heavy cream until it's all well-blended. Stir in the remaining 1/4 cup of confectioner's sugar.
• 5. To serve, place baked beehives in individual serving bowls. Spoon the hard sauce over each beehive. When it is split open, the pit should fall out very easily. Discard it, and enjoy the fresh peach flesh inside the beehive!

BEEHIVES

Steps:

• Set oven to moderate 180°C (350°F).
• Grease a baking (cookie) sheet.
• Break egg into a small mixing bowl and beat until it is thick and pale lemon coloured and the beaters leave a 'trail' through the mixture.
• Gradually add the sugar, beating well after each addition.
• Fold in the coconut.
• Now, spoon some of the mixture into an egg cup (or a glass of a similar shape and size).
• DO *NOT* PRESS DOWN FIRMLY - merely tap very lightly with one finger just to smooth it off.
• Then, turn the egg cup upside down over the baking sheet and, holding it very slightly above the surface, tap the side sharply with a knife to release the mixture onto the sheet.
• Repeat.
• Bake on the centre shelf of a pre-heated 180°C (350°F) oven for 15-20 minutes or until beehives are golden brown.
• Remove from oven when cooked and gently use a knife to loosen the beehives from the baking sheet.
• Transfer to a wire rack to cool.
• When cool, store in an airtight biscuit (cookie) tin.

LEMON MERINGUE BEEHIVES

Steps:

• Pastry Bases: Mix the butter, flour, and salt until sandy in a mixer fitted with a paddle attachment. In a separate bowl, blend the yolk and creme fraiche. Add to the flour mixture and mix until barely combined. Form into a disk, wrap, and refrigerate at least 2 hours or up to 3 days.
• Lemon Curd: Bring 2 inches of water to a simmer in a saucepan. Whip the eggs and sugar until light and fluffy in a mixer fitted with a whisk attachment. Add the lemon zest and juice and place the bowl over the simmering water (without letting the bowl touch the water; pour some out if needed). Cook until thickened, whisking occasionally, about 20 minutes. Remove from the heat and whisk in the butter. Let cool to room temperature, cover, and freeze overnight or up to 3 days.
• Heat the oven to 375 degrees F. Flour a work surface and roll out the dough to 1/8-inch thick. Prick all over with a fork then cut out 2-inch rounds. Transfer to the cookie sheet. Bake until light golden brown, 10 to 15 minutes and let cool. (The whole recipe can be made up to this point up to 3 days in advance.)
• Up to 6 hours before serving, assemble the dessert. Arrange the pastry rounds in a pan that will fit in your freezer (use two, if needed). Use a small ice cream scoop to place a ball or scoop of frozen lemon curd (it won't be frozen solid) onto each round. Place back in the freezer while you make the meringue. Meringue: Whip the egg whites until foamy, then add the sugar and continue whipping until stiff and glossy. Transfer to your pastry bag. Pipe meringue around the base of each pastry round, spiraling around and up the lemon curd ball and gradually enclosing the top to create a beehive. Fire up your kitchen torch and brown until lightly browned all over. Return to the freezer until ready to serve, up to 4 hours.

BEEHIVES

Steps:

• Roll pie crust into an oblong shape and cut strips 1-inch wide. Wash and dry 8 extra-large, perfect peaches. They must be perfect. Wrap the strips of pie crust around starting from the bottom until the peach is entirely covered. Pat and patch the crust as you go along so there are no holes. Seal the edges. Place "beehives" on a cookie sheet and bake for 40 minutes at 400°. Serve hot with hard sauce. To eat: Break the "beehive" in half, remove the stone, and spoon a heaping tablespoon of hard sauce into the cavity. The peach skin has disappeared! What an absolutely divine dessert! Hard Sauce: Cream butter. Add egg and mix well. Gradually work in 2 cups or more powdered sugar. The definite amount of sugar you add will depend upon whether you like tight or not-so-tight hard sauce. Flavor with brandy. Pile sauce into peach cavity and sprinkle with nutmeg.