Best Roast Pistachio Stuffed Peaches With Orange Blossom Cream Recipes

BAKED PEACHES WITH PISTACHIO NUTS

Baked Peaches With Pistachio Nuts image

Make and share this Baked Peaches With Pistachio Nuts recipe from Food.com.

Provided by Charlotte J

Categories Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 peaches, Ripe but firm halved and stones
6 ounces pistachios, shelled
2 macaroons (biscuits) or 2 amaretti (biscuits)
2 tablespoons ground almonds
2 tablespoons caster sugar
1/2 teaspoon ground cinnamon
1 egg yolk
3 tablespoons orange blossom water or 3 tablespoons rose water
low-fat plain yogurt (optional) or fromage frais, to serve (optional)
2 -3 tablespoons honey
2 cinnamon sticks
orange peel, few strips
2 tablespoons orange blossom water or 2 tablespoons rose water

Steps:

Heat oven to 350 degrees.
Coarse chop pistachios and biscuits.
Put into a bowl and mix into a paste with the almonds, sugar, cinnamon, egg yolk, and orange blossom water or rose water.
Fill the cavity of each peach generously with this mixture, and arrange the fruit closely in a medium size baking dish.
SYRUP:.
Dissolve the honey in 300ml water over a gentle heat, add cinnamon sticks, orange strips and boil for 5-6 minutes until slightly thickened.
Stir in orange blossom water or rose water and pour around the peaches.
Bake 15 minutes or until the peaches look soft without falling apart, basting occasionally.
Serve with yoghurt or fromage frais.

Nutrition Facts : Calories 307.9, Fat 15.9, SaturatedFat 2.8, Cholesterol 27.7, Sodium 21.6, Carbohydrate 38.5, Fiber 5.7, Sugar 30.4, Protein 8.3

STUFFED BAKED PEACHES

Stuffed Baked Peaches image

Quick and light peaches with a twist, served warm or at room temp.

Provided by Kim Nichols

Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

¼ cup almonds
¼ cup brown sugar
¼ cup butter, cut into cubes
4 fresh peaches, peeled and halved
¼ cup brandy-based orange liqueur (such as Grand Marnier®)
¼ cup water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat a small skillet over medium heat. Toast almonds in hot skillet until fragrant and lightly browned, about 3 minutes.
Put almonds and brown sugar into a food processor bowl and process until almonds are chopped; add butter and pulse the mixture until completely blended.
Arrange peaches with the cut sides facing up into the baking dish. Spoon 1 tablespoon almond mixture into the center of each peach. Pour liqueur and water into the baking dish; cover with aluminum foil.
Bake in preheated oven until the peaches are tender, 20 to 30 minutes.

Nutrition Facts : Calories 279.5 calories, Carbohydrate 27.4 g, Cholesterol 30.5 mg, Fat 16 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 7.6 g, Sodium 90.9 mg, Sugar 25.4 g

PISTACHIO PASTE STUFFED WITH CREAM

Pistachio Paste Stuffed with Cream image

I had never come across this pastry before. I tasted it in Beirut, where a few patisseries claim to have invented it. One called Bohsali gave it the name Bohsalino; another calls it Taj el Malek. It involves a little skill-akin to pottery making-that improves with practice. In Lebanon they are filled with the thick cream that rises to the top when rich buffaloes' milk is boiled. They do not keep more than a few days because of the cream and must be kept in the refrigerator.

Number Of Ingredients 5

Ingredients

1 1/2 cups shelled pistachios
1/2 cup superfine sugar
2 tablespoons rose water (see page 7)
About 1/4 cup thick clotted cream or crème fraîche
Confectioners' sugar to sprinkle on

Steps:

Grind the pistachios in the food processor, then add the sugar and rose water (don't be tempted to put in any more rose water) and blend until it forms a soft, malleable, slightly oily paste. The mix will appear like wet sand at first, but the oil released by the pistachios will bind it into a workable paste.
Rub your hands with oil so that the paste does not stick. Take little lumps the size of a small egg, roll each into a ball, then make a hole in it with your finger and enlarge it by pinching the sides and pulling them up to make a little dome-shaped pot.
Fill the hole with about 1 tablespoon clotted cream. Put the pot down on a plate rubbed with oil and make a lid for it: take a lump of paste the size of a large olive, flatten it between the palms of your hands, and lay it over the cream. Stick the edges well together and place the pastry flat-side down in a pastry case.
Alternatively, you can line tiny cake molds with plastic wrap and press the paste around the sides, fill the hollow with the cream, and cover with a lid.
Keep the pastries in the refrigerator-the cream needs to be refrigerated and the paste will firm-until you are ready to serve them, sprinkled with confectioners' sugar.
Do the same with almonds and use 2 tablespoons of orange blossom water instead of rose water.