PEACHES IN BROWN SUGAR WITH RUM SAUCE AND ICE CREAM
Provided by Tracey Medeiros
Categories Rum Dairy Fruit Dessert Sauté Fourth of July Quick & Easy Backyard BBQ Peach Summer Party Bon Appétit Atlanta Georgia Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Melt butter in heavy large skillet over medium heat. Add sugar and cinnamon and cook, stirring often, until sugar begins to dissolve (mixture may clump together). Add peaches and vanilla. Sauté until peaches are tender, stirring occasionally, about 4 minutes. Remove skillet from heat. Stir in rum. Return skillet to heat and cook until sauce thickens, stirring frequently, about 2 minutes. Spoon peaches and sauce over ice cream.
WINE POACHED PEACHES WITH ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Combine the wine, sugar, cinnamon stick, cloves, peppercorns, and lemon rind in a medium saucepan. Bring to a boil, stir to dissolve the sugar, and reduce heat to a bubble.
- Bring the poaching liquid to a boil and cook on high heat until reduced to a syrupy texture. Add the peaches and poach the fruit, spooning the syrup over them occasionally, until you can pierce the peach easily with a knife, about 5 minutes.
- Put the peach halves in 2 dessert bowls. Top with ice cream, whipped cream, and drizzle with the poaching syrup. Grate a little nutmeg over the top.
GRILLED PEACHES AND ICE CREAM
Warm, sweet peaches combine with cool, creamy ice cream to make a treat worth waiting all year for.
Provided by Target Test Kitchen
Categories Trusted Brands: Recipes and Tips Target Test Kitchen
Time 30m
Yield 8
Number Of Ingredients 3
Steps:
- Heat grill to medium-high. Cut peaches in half; remove pits. Brush cut sides with oil. Place cut-sides down on grill. Grill 3 to 4 minutes until grill marks appear. Brush tops with oil, turn over and move to indirect heat. Grill about 10 minutes longer until warm and tender.
- Serve warm peach halves topped with ice cream.
Nutrition Facts : Calories 64.6 calories, Carbohydrate 7.9 g, Cholesterol 9.2 mg, Fat 3.4 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 1.6 g, Sodium 18.8 mg, Sugar 7.4 g
GRILLED CINNAMON PEACHES WITH PECANS & ICE CREAM RECIPE BY TASTY
Here's what you need: peaches, butter, brown sugar, cinnamon, pecan, vanilla ice cream
Provided by Tasty
Categories Desserts
Yield 4 servings
Number Of Ingredients 6
Steps:
- Fire up the grill.
- Cut peaches along the seam all the way around and remove pit from peaches.
- Put a saucepan over medium heat, and add pecans. Heat the pecans until they're lightly toasted and fragrant, stirring often.
- Add butter and stir until melted then add the sugar and cinnamon, stirring until everything comes together and looks like a pecan pie sauce.
- Using a pastry brush, spread the sauce all over the peach halves.
- Slap them on the grill. Grill for 4-6 minutes per side, or until the peaches have softened and have nice grill marks.
- Serve each grilled peach half with a scoop of ice cream.
- Drizzle the pecans and sauce on top.
- Enjoy!
Nutrition Facts : Calories 136 calories, Carbohydrate 33 grams, Fat 0 grams, Fiber 6 grams, Protein 2 grams, Sugar 31 grams
PEACHES AND CREAM ICE CREAM CAKE WITH OATMEAL COOKIES
This cake matches toasty oatmeal cookies and granola with the delicate flavors of peach and vanilla.
Provided by Food Network Kitchen
Time 4h30m
Yield 8
Number Of Ingredients 8
Steps:
- Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
- Cover the bottom of the pan with the cookies. Sprinkle 1/2 cup of the granola on top of the cookies. Scoop the peach ice cream and vanilla ice cream onto the granola layer, packing them in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
- Frost the top and sides of the cake with the vanilla whipped cream frosting and sprinkle with the remaining 1/4 cup granola. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
SAUTEED PEACHES WITH VANILLA ICE CREAM
I had this recipe for a long time before I had a chance to try it. Made it one time when we had some company and it was a big hit.
Provided by Mysterygirl
Categories Sauces
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter and sugar in large skillet over high heat until just beginning to brown.
- Add peaches, stirring until tender, 5 minutes.
- Stir in liqueur.
- Remove from heat.
- Scoop ice cream into eight serving bowls.
- Spoon peach mixture evenly over ice cream.
PEACHES "FOSTER" WITH CANE SYRUP PECAN ICE CREAM
Provided by Paul Blange
Categories Fruit Dessert Sauté Peach Pecan Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Have ready a large bowl of ice and cold water. Bring a 6-quart pot three-fourths full of water to a boil, then gently drop peaches into water and cook 15 seconds. Transfer with a slotted spoon to ice water and cool completely to stop cooking. Remove skin with a paring knife and cut peaches into 1/2-inch-thick wedges, discarding pits.
- Melt butter in a 10- to 12-inch heavy skillet over moderate heat, then stir in brown sugar, rum, cinnamon, and salt until smooth. Add peaches and simmer, stirring and turning peaches over occasionally, until tender, 3 to 5 minutes. Cool until warm and serve over scoops of ice cream.
PEACHES-AND-CREAM ICE CREAM CAKE
Even if all you're celebrating is the splendor of a summer day, this festive dessert is a colorful cake that's more about assembly than about baking.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter an 8-by-12-inch cake pan, and line with parchment paper. Butter parchment; set aside. Sift flour, baking soda, baking powder, and salt into a medium bowl; set aside.
- Put butter and 3/4 cup sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 4 minutes. Mix in egg yolks. Reduce speed to low. Add flour mixture in 3 batches, alternating with the buttermilk. Transfer batter to a medium bowl; set aside.
- Put egg whites into the clean bowl of mixer fitted with the whisk attachment; beat on medium-high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Gently fold half of egg-white mixture into batter with a rubber spatula. Fold in remaining egg-white mixture. Transfer to prepared pan.
- Bake until light golden and a cake tester inserted into center comes out clean, 20 to 25 minutes. Let cool a wire rack 15 minutes. Invert onto rack; remove parchment. Let cool completely. Trim cake to 10 by 5 inches. Cake can be refrigerated, wrapped in plastic, up to 1 day.
- Coat a 10-by-5-inch loaf pan with cooking cooking spray; line with parchment, allowing a 1-inch overhang on long sides. Coat parchment with cooking spray. Line with plastic wrap, allowing a 3-inch overhang.
- Stir ice cream and peaches in a medium bowl; spread into prepared pan. Freeze until firm, about 2 hours. Spread 1 pint sorbet over ice cream; freeze until firm, about 1 hour. Spread with remaining pint sorbet; top with cake. Cover with plastic overhang. Freeze until firm, at least 2 hours or up to 4 days. To loosen cake from pan, wrap a damp, hot towel around pan. Lift out. Serve immediately.
PEACHES IN CARAMEL OVER VANILLA ICE CREAM
Categories Dessert Quick & Easy Peach Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- Have ready a bowl of ice and cold water. Cut an X in blossom end of peaches. In a saucepan of boiling water blanch peaches 15 seconds and with a slotted spoon transfer to ice water to stop cooking. Peel peaches and cut each into 8 wedges. In a small bowl toss peaches with lemon juice.
- In an 8- to 9-inch heavy skillet cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling skillet, until deep golden, 5 to 6 minutes. Carefully add peaches and cream (mixture will vigorously steam and caramel will harden). Cook mixture, stirring frequently, until caramel is dissolved and peaches are tender, about 5 minutes.
- Cool peaches to warm and serve over ice cream.
NO-CHURN PEACHES AND CREAM ICE CREAM
No ice cream machine? No problem. We freeze coffee creamer in an ice-cube tray, then blend it with frozen fruit in a food processor for the classic peaches-and-cream flavor combo in a flash.
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Pour the coffee creamer into an ice-cube tray and freeze until solid, at least 2 hours and up to overnight.
- Add the frozen creamer cubes to a food processor along with the peaches. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The ice cream will keep for up to 2 months.
HOMEMADE PEACHES 'N' CREAM ICE CREAM
ETA on Jume 12, '08: The following comment, by reviewer ChocolateMousse, is a great suggestion! --- "I have not tried it, but I think you could use the ice cream base, leave out the peaches and make butter pecan ice cream out of it." Source: Better Homes and Gardens
Provided by Nana Lee
Categories Frozen Desserts
Time 1h
Yield 1/2 cups, 14 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan combine 1-1/2 cups of the half-and-half or light cream, granulated and brown sugars, and eggs.
- Cook and stir over medium heat just until boiling; remove from heat. (Mixture will appear curdled.) Set aside.
- In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture.
- Cover and chill in the refrigerator for 2 hours.
- In a blender container or food processor bowl blend or process half of the peaches, covered, until nearly smooth.
- Coarsely chop remaining peaches and set aside.
- Stir remaining half-and-half, pureed peaches, lemon peel, lemon juice, and vanilla into chilled mixture.
- Freeze in a 4 or 5 quart ice-cream freezer according to manufacturer's directions.
- Stir in chopped peaches.
- Ripen 4 hours.
Nutrition Facts : Calories 204.9, Fat 11.4, SaturatedFat 6.9, Cholesterol 64, Sodium 78.8, Carbohydrate 23.2, Fiber 0.4, Sugar 20.5, Protein 3.6
PEACH ICE CREAM WITH VANILLA-SCENTED PEACHES
Categories Milk/Cream Dairy Fruit Dessert Frozen Dessert Peach Vanilla Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 14
Steps:
- For ice cream:
- Place peach slices in large bowl; add lemon juice and toss gently. Set aside. Combine peach peels, pits, cream, milk and vanilla bean in heavy large saucepan and bring to simmer. Reduce heat to very low and barely simmer 20 minutes.
- Strain cream mixture into heavy medium saucepan. Whisk yolks and sugar in medium bowl to blend. Gradually whisk in hot cream. Return mixture to same saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain into bowl. Mix in corn syrup. Chill custard until cold.
- Puree peach slices in processor. Add 1 cup custard; blend until smooth. Whisk into remaining custard. Transfer to ice cream maker; process according to manufacturer's instructions. Transfer to covered container and freeze. (Can be made 2 days ahead.)
- For peaches:
- Scrape seeds from vanilla bean into heavy small saucepan; add bean. Add wine and sugar and stir over low heat until sugar dissolves. Increase heat and bring to boil Pour syrup into medium bowl. Refrigerate until cold. Add peaches to syrup and toss to coat.
- Serve ice cream with peaches.
PEACHES 'N' CREAM ICE POPS
These peach pops with a vanilla surprise inside couldn't be easier to make. After freezing mini scoops of ice cream in small paper cups, unmold them, and encase in a larger cup of fruity armor.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 20m
Yield Makes 6
Number Of Ingredients 4
Steps:
- Pack 3 tablespoons ice cream into each of six 3-ounce disposable paper cups. Insert ice-pop sticks and freeze until firm, 1 hour. In a blender, combine peaches, sugar, and juice and puree until smooth, scraping down sides if necessary. Pour 1 tablespoon puree into each of six 6-ounce paper cups and freeze until firm, 1 hour. Reserve remaining puree.
- Peel away paper from 3-ounce cups and place each ice cream pop into a larger cup of frozen puree. Pour enough reserved puree into cups to just cover ice cream. Freeze until solid, 4 hours (or up to 1 week). Unmold ice pops just before serving.
Nutrition Facts : Calories 159 g, Fat 3 g, Fiber 1 g, Protein 2 g, SaturatedFat 2 g
GRILLED PEACHES WITH VANILLA ICE CREAM
We heaped a nutty brown sugar filling in the center of each of these warm, grilled peach halves. Dish 'em up with ice cream for a memorable dessert.
Provided by My Food and Family
Categories Home
Time 22m
Yield Makes 12 servings.
Number Of Ingredients 9
Steps:
- Heat grill to medium heat.
- Combine first 5 ingredients.
- Brush peaches with oil; grill 10 min. or until softened, turning occasionally. Fill centers with nut mixture; grill 2 min. or until heated through.
- Serve warm with ice cream and cookies.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
PEACHES AND CREAM ALEXANDER ICE CREAM
Fresh peach ice cream combined with the flavor of Brandy Alexander's - yum! This is a family friendly recipe using brandy flavoring. If you would like an adult treat, drizzle with your favorite brandy. Finish with a little freshly grated nutmeg to taste. Enjoy!
Provided by Tammy Brownlow
Categories Fruit Desserts
Time 50m
Number Of Ingredients 10
Steps:
- 1. Peel and chop peaches. Add to large mixing bowl. Crush peaches lightly with your hands.
- 2. Add sugar, and extracts. All to sit while getting your other ingredients ready.
- 3. Break eggs into a medium bowl and beat well using a whisk.
- 4. Add eggs to peach mixture and mix well.
- 5. Add peach mixture and sweetened condensed milk to ice cream container. Add half and half to fill line.
- 6. Place ice cream container in ice cream maker. Add ice and rock salt and freeze according to directions.
- 7. When ice cream is ready place in freezer until ready to serve.
- 8. Garnish with nutmeg if desired. Enjoy!
PEACHES IN BROWN SUGAR WITH RUM SAUCE AND ICE CREAM
Tracey Medeiros of Atlanta, Georgia, writes: "I'm a food stylist and recipe developer ? and passionate about my job. My husband is also a major foodie. We usually cook at home three nights a week, depending on our schedules. Even after cooking all day, I don't mind coming home and cooking some more. I still find it a calming experience." You could also dress up breakfast by spooning these peaches over waffles.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Preparation Melt butter in heavy large skillet over medium heat. Add sugar and cinnamon and cook, stirring often, until sugar begins to dissolve (mixture may clump together). Add peaches and vanilla. Sauté until peaches are tender, stirring occasionally, about 4 minutes. Remove skillet from heat. Stir in rum. Return skillet to heat and cook until sauce thickens, stirring frequently, about 2 minutes. Spoon peaches and sauce over ice cream.
ICE CREAM PEACHES
When our kitchen crafters dished up Helen Banycky's ice cream, they were struck by its refreshingly real flavor-and by how the shape of the scoops suggested actual peaches. To expand that look, they rolled the scoops in gelatin for a fuzzy appearance. "They do resemble peaches," Helen, who's from Carterville, Illinois, told us after we shared what our cooks had one. "I'll have to try that trick, too!"-Helen Banycky, Carterville, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, mash peaches until smooth. Stir in the next six ingredients until sugar is dissolved. For best results, chill for at least 3 hours. , Freeze in an ice cream freezer according to manufacturer's directions. Shape by 2/3 cupfuls into balls, forming a crease down one side to resemble a peach if desired. Cover and freeze for at least 8 hours. , Place gelatin in a large resealable plastic bag; add ice cream balls, one at a time; toss until coated. Place in serving dishes. Insert cloves to resemble peach stems and mint for leaves if desired. Freeze or serve immediately.
Nutrition Facts :
SPICED PEACHES AND ICE CREAM
This is a very inexpensive treat that my family loves! There are so many things that you can add to this recipe to make it your own, including crunchy granola, or raisins, nutmeg, etc. In the intructions it says to bake at 325 for 15 minutes, but really I usually will just put these in the oven right before serving dinner so that it is done when we are through.
Provided by Shannon Anderson
Categories Frozen Desserts
Time 18m
Yield 5-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees farenheit.
- Drain peaches and arrange in a pie tin with cut halves facing up.
- Mix brown sugar and cinammon together in a bowl and evenly distribute brown sugar/cinammon mixture evenly among the peach halves.
- Bake at 325 degrees about 15 minutes.
- Serve piping hot peach halves topped with vanilla ice cream and enjoy!
Nutrition Facts : Calories 144.3, Fat 0.1, Sodium 14, Carbohydrate 38.4, Fiber 2.9, Sugar 35.1, Protein 0.8
PEACHES WITH VANILLA ICE CREAM
Number Of Ingredients 4
Steps:
- 1. Prepare ice cream in advance, if using homemade. Then, bring a large pot of water to a boil. Dip the peaches in, 1 at a time, until the skins loosen, about 10 seconds. Peel, pit, and cut the peaches in half. Put in a bowl. Add the lime or lemon juice. Toss gently to coat to help prevent the peaches from turning brown for a short time. Cover and refrigerate up to 2 hours. 2. Meanwhile, toast the nuts in a small, dry skillet over medium heat, stirring and shaking the pan, until fragrant and lightly toasted, 3 to 4 minutes. Serve the peaches cold, cut side up, in small dessert bowls with ice cream spooned into the cavities. Sprinkle lightly with nuts. Drizzle a little chocolate syrup on top, if desired.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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