Best Peach Fondue With Meringue Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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).

SNOW FLAKES AND PEACE DOVES CUT-OUT COOKIES



Snow Flakes and Peace Doves Cut-Out Cookies image

Provided by Sandra Lee

Categories     dessert

Time 1h23m

Yield 10 to 12 cookies

Number Of Ingredients 8

17.5-ounce package dry sugar cookie mix
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract or other flavoring
1 cup all-purpose flour
1 cup powdered sugar
1 tablespoon meringue powder
Water, for icing consistency

Steps:

  • Preheat oven to 350 degrees F.
  • Combine the cookie mix with the cream cheese until crumbly. Mix in the eggs and flavoring until well combined. Add enough flour to make a firm dough that can be rolled out. Roll dough out on lightly floured board to 1/4-inch thickness. Cut out snow flakes, doves, or other desired shapes.
  • Place on ungreased baking sheet and bake for about 8 minutes.
  • While the cookies are baking, make the icing by combining powdered sugar and meringue powder. Add 1 teaspoon of water at a time until it reaches desired consistency.
  • Decorate cookies with royal icing. Allow to dry for 1 hour.

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.

RASPBERRY FONDUE WITH MERINGUE CLOUD HEARTS



Raspberry Fondue with Meringue Cloud Hearts image

Provided by Sandra Lee

Categories     dessert

Time 1h20m

Yield 2 1/2 cups

Number Of Ingredients 10

3/4 cup heavy cream
1 (12-ounce) bag premier white morsels
2/3 cup seedless raspberry jam
1/4 cup white chocolate liqueur
Meringue Cloud Hearts, recipe follows
2 egg whites, at room temperature
1/8 teaspoon cream of tartar
Pinch salt
1/2 cup sugar
Red and yellow food coloring

Steps:

  • Heat cream in a heavy medium saucepan over medium heat until bubbles appear; remove from heat. Add white morsels and whisk until melted and smooth. Stir in jam and liqueur. Transfer mixture to a fondue pot. To keep fondue warm at the table for an extended period of time, place over a candle or canned heat burner. If eating immediately, serve in a decorative gravy boat. Serve with Meringue Cloud Hearts for dipping.
  • Preheat oven to 200 degrees F. Line 2 heavy large baking sheets with parchment paper.
  • Place egg whites in clean bowl of an electric mixer. Beat on medium speed until foamy. Add cream of tartar and increase speed to high. Continue beating until soft peaks form. Mix in salt. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Quickly mix in food coloring, 1 drop at a time, until desired color is achieved.
  • Transfer meringue to a pastry bag fitted with the star tip. Pipe 2-inch-diameter heart-shape meringues onto prepared baking sheets, spacing evenly apart. Bake for 1 hour, or until dry and crispy when broken in half. Cool meringues completely on baking sheets. Store in airtight container at room temperature.

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.

STRAWBERRY MERINGUE COOKIES



Strawberry Meringue Cookies image

Provided by Sandra Lee

Categories     dessert

Time 1h22m

Yield about 30 cookies

Number Of Ingredients 5

1/2 cup pasteurized egg whites, room temperature (recommended: Eggology)
1 teaspoon strawberry extract
1/4 teaspoon cream of tartar
1 cup powdered sugar, sifted
2 drops red food coloring

Steps:

  • Preheat oven to 215 degrees F. Line a baking sheet with parchment paper; set aside.
  • In a large bowl, use an electric mixer to beat egg whites, 1 teaspoon strawberry extract, and cream of tartar on medium speed until frothy. With mixer running, add powdered sugar in tablespoon increments. Add food coloring and continuing beating until stiff peak form. (Careful not to overbeat.)
  • Transfer mixture to a pastry bag or large zip-top bag fitted with large round tip. Pipe into 2-inch spirals on prepared baking sheet.
  • Bake in preheated oven for 45 minutes to 1 hour, rotating once. Turn off oven and open door. With meringues still inside oven, let dry out for 10 to 12 minutes.
  • Remove parchment paper from baking sheet and let meringues cool completely.

Related Topics