Best Peach Fondue With Meringue Cookies Recipes

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PEACH COOKIES



Peach Cookies image

Get ready to fool and delight your friends with these cookies. They look exactly like little peaches and are as delicious as they are gorgeous!

Provided by Food Network Kitchen

Categories     dessert

Time 10h35m

Yield 24 servings

Number Of Ingredients 24

2 cups whole milk
1/2 cup sugar
Pinch kosher salt
1/4 cup cornstarch
5 large egg yolks
1/3 cup peach preserves
1 teaspoon peach schnapps
1/8 teaspoon almond extract
4 cups all-purpose flour (see Cook's Note)
1 tablespoon baking powder
1/2 teaspoon kosher salt
3/4 cup sugar
2/3 cup whole milk
1 stick (8 tablespoons) unsalted butter, melted
1/4 cup peach nectar or juice
3 tablespoons peach schnapps
3 large eggs
Vegetable oil, for oiling hands
2/3 cup peach nectar or juice
1/8 teaspoon almond extract
Red food coloring, for tinting the nectar
1 1/2 cups sugar
24 whole cloves
24 small fresh mint leaves or sprigs

Steps:

  • For the pastry cream: Whisk together 1 1/2 cups of the milk, 1/4 cup of the sugar and the salt in a medium saucepan. Bring to a simmer over medium heat, whisking until the sugar is dissolved.
  • Meanwhile, whisk the cornstarch and egg yolks with the remaining 1/2 cup milk and 1/4 cup sugar in a medium bowl until smooth. Ladle about 1/2 cup of the hot milk mixture into the bowl while whisking, then add all of the mixture back to the saucepan. Bring to a boil, whisking constantly; let boil until thickened, about 2 minutes. Strain through a fine-mesh sieve into a bowl, then stir in the preserves, schnapps and almond extract. Cool the pastry cream slightly, then cover the surface directly with plastic wrap and refrigerate until cold.
  • For the cookies: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
  • Whisk together the flour, baking powder and salt in a medium bowl. Whisk together the sugar, milk, butter, nectar, schnapps and eggs in a large bowl. Add the flour mixture and beat with a wooden spoon until smooth to make a thick, sticky dough.
  • Lightly grease your hands with the oil and roll tablespoons of the dough into balls, arranging them about 1 1/2 inches apart on the lined baking sheets. Bake one sheet at a time, until the undersides of the cookies are golden and the tops are just set, about 15 minutes. Cool just a few minutes. While the cookies are still warm, use a sharp paring knife to cut an approximately 1-inch-wide teaspoon-sized divot into the flat side of each cookie (be careful not to pierce the tops or sides of the cookies). Bake the other sheet of cookies and cut out the divots. Cool the cookies completely.
  • Spoon a heaping teaspoon of pastry cream into each cookie, then sandwich 2 similar-looking ones together to make a peach shape, cleaning off any pastry cream that squeezes out of the seams. At this point, the cookies may not stick together very well; prop them up next to each other to keep their shape.
  • For decorating: Combine the nectar and almond extract in a small bowl and add enough food coloring to make it bright red, about 8 drops. Put the sugar in another bowl.
  • Working one at a time, paint each peach cookie all over with the red nectar mixture using a medium paintbrush, then roll in the sugar to coat thoroughly. Make sure the cookies are still nicely sandwiched and place in a 9-by-13-inch baking pan (the cookies should fit snugly in the baking pan so that they keep their shape). Cover the dish with plastic and refrigerate 8 hours and up to overnight (this will blend the flavors and also set the pastry cream to keep the cookies together).
  • Just before serving, garnish each cookie with a clove and mint sprig to look like little stems.

PEACH FONDUE--CANNING RECIPE



Peach Fondue--canning Recipe image

Try this recipe with crepes, as a sundae topping, or on pancakes for a special breakfast. Makes a fantastic addition to any gift basket. This is a soft set jam.

Provided by Diana Adcock

Categories     Fruit

Time 45m

Yield 7 8 ounce jars

Number Of Ingredients 5

4 cups peaches, peeled, pitted and finely chopped
4 tablespoons lemon juice
5 1/2 cups sugar, white
1 (3 ounce) envelope liquid pectin
1/3 cup chocolate liqueur

Steps:

  • Prepare canner, lids and jars.
  • In a large stainless steel saucepan combine peaches, lemon juice and sugar.
  • Over high heat stirring constantly bring to a full rolling boil that cannot be stirred down.
  • Stir in pectin.
  • Boil hard, stirring constantly for 1 minute.
  • Stir in chocolate liqueur.
  • Remove from heat and skim off foam if needed.
  • Ladle hot jam into hot jars leaving 1/4 inch head space.
  • Wipe rim, center lid, adjust band and screw down to finger tip tight.
  • Place jars in boiling water bath canner.
  • Process 10 minutes.
  • Remove lid and let stand in canner for 5 additional minutes.
  • Remove jars, cool and store.

PAMELA'S PEACHY MERINGUE TART



Pamela's Peachy Meringue Tart image

Heaven! Peaches need to be in season and delicious for this to work. But when the peaches are good - this is sensational. It's light and you always want more. Be generous with your peaches!

Provided by pamelawriter

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h15m

Yield 8

Number Of Ingredients 8

¼ cup egg whites
¼ cup white sugar
¼ cup sifted confectioners' sugar
10 peaches, peeled and cut into chunks
1 pinch ground cinnamon
1 cup heavy cream
½ teaspoon confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat an oven to 300 degrees F (150 degrees C). Draw a 9-inch circle on a piece of wax or parchment paper with a pencil. Place the paper pencil-side down on a baking sheet. Butter and sugar the paper.
  • Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the white sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold in 1/4 cup confectioners' sugar by gently running the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated.
  • Transfer the egg white mixture to a large pastry bag fitted with a 1/2-inch tip. Pipe a 1/4-inch thick disk inside the circle on the paper. Smooth the meringue with a knife, then pipe another layer along the outside edge of the disk to create a wall.
  • Bake in the preheated oven until the meringue is completely dry, about 1 1/2 hours. Transfer the meringue shell to a large plate.
  • Drain the cut peaches over a strainer set over bowl to collect the peach juice. Sprinkle the peach juice with cinnamon. Transfer the peaches to another bowl.
  • Beat heavy cream until foamy in a large glass or metal mixing bowl. Add 1/2 teaspoon confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape. Spread a thick layer of whipped cream onto the meringue shell. Spoon the peach chunks over the whipped cream, then drizzle the peach juice on top. Garnish with more whipped cream. Serve immediately.

Nutrition Facts : Calories 179.1 calories, Carbohydrate 18.8 g, Cholesterol 40.8 mg, Fat 11 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 6.9 g, Sodium 28.9 mg, Sugar 17.9 g

SWEET PEACH SORBET WITH CRUNCHY WAFER COOKIES



Sweet Peach Sorbet with Crunchy Wafer Cookies image

Provided by Sandra Lee

Categories     dessert

Time 12m

Yield 4 servings

Number Of Ingredients 5

Peach juice (fresh or bottled)
Sugar
2 pints peach sorbet
1 box sugar wafer cookies
Fresh mint, for garnish

Steps:

  • Make peach syrup by heating peach juice with a little sugar in a small saucepan over medium-high heat until thickened. Add more sugar, to taste, if desired. Remove from heat and let cool to room temperature.
  • Place 2 to 3 scoops sorbet in a parfait glass. Drizzle peach syrup over sorbet and place wafer cookies around scoops. Garnish with fresh mint.

PEACHES UNDER MERINGUE



Peaches Under Meringue image

Crown broiled peaches with pillows of meringue and a bit of honeyed crunch.

Provided by Maggie Ruggiero

Time 10m

Yield Makes 4 servings

Number Of Ingredients 4

2 ripe peaches, halved and pitted
3 tablespoons plus 1 teaspoon sugar, divided
1 large egg white
2 tablespoons finely chopped sesame candy or crushed amaretti

Steps:

  • Preheat broiler.
  • Put peaches, cut side up, on a baking sheet and sprinkle with 1 teaspoon sugar (total). Broil 4 to 5 inches from heat until tops begin to brown, 2 to 4 minutes.
  • Beat egg white with a pinch of salt in a deep bowl using an electric mixer at medium-high speed until foamy. Gradually add remaining 3 tablespoon sugar, beating until white holds stiff, glossy peaks. Fold in sesame candy.
  • Place a dollop of meringue on each peach half and broil 30 seconds. Turn off broiler and leave peaches in oven just until tips of meringue are browned, 30 seconds to 1 minute (watch carefully).

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