Best Chocolate Ginger Baked Peaches Recipes

CHOCOLATE & GINGER BAKED PEACHES

Chocolate & ginger baked peaches image

Life's peaches and cream with chocolate and ginger baked peaches

Provided by Good Food team

Time 1h

Number Of Ingredients 9

Ingredients

6 peaches, firm but ripe
12 gingernut biscuits
85g dark chocolate, coarsely grated or finely chopped
3 pieces of stem ginger, finely chopped
1 egg yolk
2 tbsp sweet dessert wine or marsala
finely grated zest of 1 orange
150ml white wine
50g butter

Steps:

Preheat the oven to fan 160C/conventional 180C/gas 4. Butter a large, shallow ovenproof dish. Cut the peaches in half and remove the stones, then stand the peaches cut-side up in the dish.
Put the ginger biscuits into a tough plastic bag, seal the bag and bash the biscuits with a rolling pin until they're roughly crushed. Tip them into a bowl and mix in the chocolate, two-thirds of the chopped ginger, the egg yolk, dessert wine and orange zest until everything is evenly mixed.
Divide the mixture equally between the peach halves, mounding it into the holes left by the stones. Pour the white wine around the peaches, dot them with the butter and bake for 20 minutes, or until tender. (This can be made up to a day ahead, kept in the fridge once cool, then gently reheated, in two batches, on Medium in the microwave for 4-5 minutes each batch.) To serve, spoon over the cooking juices and scatter with the remaining ginger. Serve warm.

Nutrition Facts : Calories 298 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.63 milligram of sodium

CHOCOLATE GINGERSNAPS

Chocolate Gingersnaps image

When my daughter, Jennifer, was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're perfect with a glass of milk. -Paula Zsiray, Logan, Utah

Provided by Taste of Home

Categories Desserts

Time 55m

Yield about 3-1/2 dozen.

Number Of Ingredients 14

Ingredients

1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup molasses
1 tablespoon water
2 teaspoons minced fresh gingerroot
1-1/2 cups all-purpose flour
1 tablespoon baking cocoa
1-1/4 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
7 ounces semisweet chocolate, finely chopped
1/4 cup coarse sugar

Steps:

In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours., Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

GINGER CHICKEN WITH PEACHES AND ONION

Ginger Chicken with Peaches and Onion image

The frozen peaches go straight into the oven without thawing; cooked with onions, ginger, and chicken, they turn into a flavorful compote.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 1h

Number Of Ingredients 10

Ingredients

1 bag (1 pound) frozen peaches, unthawed
2 red onions, halved and sliced 1/4 inch thick
Coarse salt and ground pepper
2 tablespoons grated fresh ginger
2 tablespoons soy sauce
1 tablespoon plus 1 teaspoon vegetable oil
1 tablespoon toasted sesame oil
1/4 to 1/2 teaspoon red-pepper flakes
4 bone-in skin-on chicken breast halves, (10 to 12 ounces each)
Cooked white rice, for serving

Steps:

Preheat oven to 450 degrees. Place peaches and onions on a large rimmed baking sheet; season with salt and pepper. Sprinkle with ginger, soy sauce, 1 tablespoon vegetable oil, sesame oil, and red-pepper flakes; toss to coat.
Rub chicken with remaining teaspoon vegetable oil; season with salt and pepper. Arrange chicken skin side up among peaches and onions.
Roast until chicken is opaque throughout and registers 160 degrees on an instant-read thermometer inserted in thickest part of breast (avoiding bone), 25 to 30 minutes. Serve chicken with white rice, peaches, and onions.

BAKED PEACHES WITH CHOCOLATE

Baked Peaches With Chocolate image

This is a delicious variation on the classic Italian pairing of peaches baked with a filling of amaretti cookies. From a book called "chocolate treats".

Provided by Generationx

Categories Dessert

Time 1h

Yield 8 Peach halves, 8 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons unsalted butter, softened
3 ounces amaretti cookies, coarsely crushed
1 ounce semisweet chocolate, finely grated
4 large peaches
1 tablespoon golden superfine sugar
8 tablespoons , crem fraiche or 8 tablespoons sour cream

Steps:

Preheat the oven to 375.
Grease a shallow baking dish with butter.
Place cookies, grated chocolate, and butter in bowl and mix together.
Place the peaches in a separate heatproof bowl and cover with boiling water.
Let stand for one minute, then transfer to a bowl of cold water and let stand for additional minute.
Remove the peaches from the skin.
Cut each peach in half and remove pit.
Using a teaspoon, scoop out a little flesh from each peach half.
Chop the flesh and add to the cookie mixture.
Fill each peach half with the amaretti cookie mixture, then sprinkle with sugar.
Bake in the oven for 30 minutes, or until the peaches are soft and the filling is crisp.
Transfer to a serving plate and serve hot with creme fraiche or sour cream.