Best Panko Fried Peaches Recipes

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SKILLET-FRIED PEACHES



Skillet-Fried Peaches image

This summer dessert hits the spot.

Provided by Pam Lolley

Time 15m

Yield Serves 6

Number Of Ingredients 9

5 medium peaches, sliced into ½-inch-thick wedges (about 6 cups)
1 tablespoon fresh lemon juice (from 1 lemon)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt
½ cup packed light brown sugar
¼ cup butter
1 tablespoon peach schnapps
Vanilla ice cream

Steps:

  • Toss together peaches, lemon juice, cinnamon, nutmeg, and salt in a medium bowl; set aside.
  • Melt sugar and butter in a large skillet over medium-high, stirring often, until mixture is bubbly, about 2 minutes. Stir in peach mixture. Cook, stirring occasionally, until softened and sauce is thickened, about 6 minutes. Stir in peach schnapps, and cook 1 minute. Remove peach mixture from heat, and let stand 5 minutes. Serve warm over vanilla ice cream.

CHICKEN AND PEACHES



Chicken and Peaches image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons butter
4 peaches, pitted, thickly sliced or halved
1/2 lemon, juiced
1 1/2 tablespoons extra-virgin olive oil
4 pieces boneless, skinless chicken thighs
2 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
1 shallot, chopped
1 (2-inch) piece ginger, grated or minced
3/4 cup chicken stock
2/3 cup peach preserves
2 teaspoons hot sauce (recommended: Frank's Red Hot)
2 tablespoons Worcestershire sauce

Steps:

  • Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
  • While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
  • Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

BAKED PANCAKE WITH PEACHES



Baked Pancake with Peaches image

A delicious way to add fruit into breakfast! Okay, it should probably serve 4 but if you have big eaters, don't be surprised if it is divided! Fortunately, you can put this together fast. Serve with vanilla yogurt.

Provided by HisAnomaly

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 10

1 tablespoon butter
2 large peaches, peeled and cut into 1/4-inch slices
1 tablespoon brown sugar
1 teaspoon ground cinnamon
3 eggs
½ cup milk
½ cup all-purpose flour
1 drop vanilla extract
1 pinch salt
1 pinch ground nutmeg

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt butter in a cast-iron skillet in the preheating oven.
  • Combine peach slices, brown sugar, and cinnamon in a bowl; gently toss to coat the peaches well.
  • Beat eggs, milk, flour, vanilla extract, salt, and nutmeg together in a bowl until batter well-combined but a little lumpy; pour into skillet. Top batter with the peach mixture.
  • Bake in preheated oven until set in the middle, about 20 minutes.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 21.6 g, Cholesterol 132.8 mg, Fat 7 g, Fiber 0.8 g, Protein 6.9 g, SaturatedFat 3.3 g, Sodium 83.2 mg, Sugar 9.1 g

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