Best Peaches In Port Recipes

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PEACHES IN PORT



Peaches in Port image

This is heavenly! It's easy to make and is a lovely ending to any meal. Perfect to serve company! I thought it tasted even better the second day, as the peaches and port wine melded together, making a very light and smooth dessert. Or maybe you want to use it as one of your fruit groups for the day like I did! LOL I found this recipe in the cookbook Applehood & Motherpie, handpicked recipes from Upstate New York, from the Junior League of Rochester. Mmmm. Enjoy! (Chill time is listed as Cook Time in the recipe.)

Provided by Whisper

Categories     Dessert

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 fresh peaches, peeled and sliced
4 tablespoons sugar
1 tablespoon lemon juice
1/2 cup port wine
1/2 cup heavy cream
1 pinch salt
1 tablespoon confectioners' sugar

Steps:

  • Sprinkle peach slices with sugar and mix thoroughly.
  • Add lemon juice and wine.
  • Chill 1 to 3 hours or overnight.
  • Whip cream with salt and confectioners' sugar.
  • Spoon peaches and juice into individual dishes.
  • Serve with a dollop of whipped cream.

Nutrition Facts : Calories 176.4, Fat 7.6, SaturatedFat 4.6, Cholesterol 27.2, Sodium 35.2, Carbohydrate 22.5, Fiber 1.5, Sugar 19.5, Protein 1.4

PEACHES IN PORT



Peaches in Port image

I am posting this for a recipe request. I saw this on Rachael Ray's program "30 Minute Meals". It is a real good recipe for those peaches that are real ripe and you need to use right away. Plus, it is quick and easy and requires no cooking. Cook time is refrigerator time.

Provided by Jellyqueen

Categories     Frozen Desserts

Time 40m

Yield 4 serving(s)

Number Of Ingredients 3

4 ripe peaches
1 quart vanilla ice cream, with real beans
8 tablespoons port wine

Steps:

  • Slice peaches and place 1 peach to each dessert dish.
  • Drizzle 2 Tablespoons port over peaches in each dish.
  • Place in refrigerator for 30 minutes.
  • When ready to serve, top each peach with large scoop of ice cream.

PORK TENDERLOIN WITH PEACHES



Pork Tenderloin with Peaches image

When pork comes together with peaches, onions, and a little orange juice, it's a party of flavors. Sub soy sauce for the fish sauce, if you like. We like this with rice and a green vegetable.

Provided by Bibi

Categories     Pork Tenderloin

Time 1h5m

Yield 8

Number Of Ingredients 14

3 slices bacon
1 (2 pound) package pork tenderloin
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¾ teaspoon ground ginger, divided
1 ½ cups vertically sliced onion
1 ½ teaspoons minced garlic
2 cups peeled and sliced fresh peaches
1 cup low-sodium chicken broth
2 tablespoons frozen orange juice concentrate
1 teaspoon fish sauce
2 tablespoons water
2 tablespoons cornstarch
fresh parsley for garnish (optional)

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Reserve drippings in the skillet.
  • Dry pork tenderloin with paper towels and season both sides with salt, pepper, and 1/4 teaspoon ground ginger.
  • Increase heat to medium-high and brown tenderloin in the bacon drippings on all sides, 5 to 7 minutes. Removed browned tenderloin from skillet, transfer to a plate, and keep warm.
  • Reduce heat to medium. Add onion slices to the same skillet and stir until onions are soft and beginning to take on some color, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  • Add sliced peaches, chicken broth, orange juice concentrate, and remaining ground ginger. Bring to a boil and return tenderloin to the skillet. Pile peaches on top of the meat, cover, reduce heat to simmer, and cook until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Arrange pork and peaches on a serving platter.
  • Meanwhile, combine fish sauce, water, and cornstarch in a small bowl and stir until there are no lumps. Increase heat to medium and bring skillet contents back to a boil. Add cornstarch mixture to the liquid in the skillet and stir quickly until sauce is bubbly and thickened, about 5 minutes.
  • Pour sauce over pork and peaches. Crumble up cooked bacon and sprinkle over the peaches. Garnish with parsley, if desired, and serve warm.

Nutrition Facts : Calories 200.1 calories, Carbohydrate 8.9 g, Cholesterol 79.2 mg, Fat 6 g, Fiber 0.6 g, Protein 26.1 g, SaturatedFat 2 g, Sodium 347.4 mg

JUST PEACHY PORK TENDERLOIN



Just Peachy Pork Tenderloin image

I had a pork tenderloin and ripe peaches that begged to be put together. The results proved irresistible! This fresh entree tastes like summer. -Julia Gosliga, Addison, Vermont

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 pound pork tenderloin, cut into 12 slices
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
4 medium peaches, peeled and sliced
1 tablespoon lemon juice
1/4 cup peach preserves

Steps:

  • Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.

Nutrition Facts : Calories 241 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

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