Best Wrapped Peaches In Honey Citrus Sauce Recipes

Peaches with Honey Syrup image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 2

4 ripe medium peaches
1/2 cup honey

Steps:

Using a sharp knife, lightly score bottom (not stem end) of each peach with hatch marks.
Prepare an ice bath, and set aside. Fill a large (4-quart) saucepan with enough cold water to cover peaches; remove peaches. Over high heat, bring water to a boil, and blanch peaches about 1 minute (more if skin is not pulling away from peach). Using a slotted spoon, immediately transfer peaches to ice bath. Remove from ice water, and peel. Set aside peaches and skins.
Reserve 4 cups of poaching liquid in pan; add skins and honey. Bring to a boil, and cook until reduced to 11/2 cups. Pour liquid through a sieve set over a bowl, and discard skins. Immediately spoon syrup over peaches, and serve.

Grilled Peaches with Citrus Mascarpone image

Provided by Michael Symon : Food Network

Categories dessert

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 ripe peaches, pitted and halved
1/4 cup honey
2 tablespoons unsalted butter
Zest and juice of 1 lemon or 1/4 cup white wine
8 ounces mascarpone
1/2 cup heavy cream
1 teaspoon vanilla extract
Zest of 1 orange
Juice of half an orange
Whole roasted salted almonds, crushed, for serving
Shortbread cookies, crushed, for serving

Steps:

Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom and remove the ring if it has one so the coals are exposed.
Prepare the foil packets: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the peaches, cut side down, 2 tablespoons of the honey and the butter evenly between the packets. Bring up all 4 sides of the foil, but don't seal. Grate the lemon zest evenly between each packet. Squeeze the lemon juice evenly between each packet or add 2 tablespoons of white wine to each packet. Tightly seal the foil. Place the packets directly onto the coals and cook until the peaches are tender and cooked through, 10 to 12 minutes.
Meanwhile, vigorously whisk the mascarpone, heavy cream, remaining 2 tablespoons honey, vanilla extract, orange zest and orange juice in a large bowl until lightened and fluffy, 3 to 5 minutes.
Remove the foil packets from the grill, carefully open and allow some steam to escape. Spoon some peaches along with some of their juices into a serving bowl. Dollop the citrus mascarpone over the top. Garnish with crushed almonds and shortbread cookies. Serve!
(Alternatively, you can bake the foil packets in a 350 degrees F oven for 8 to 10 minutes.)

Peach Honey image

Provided by Theresa Poma

Categories Spreads

Time 1h35m

Number Of Ingredients 7

1/2 lemon with rind, cut into chunks
1/2 orange with rind, cut into chunks
14 c chopped fresh peaches with skins, pitted (approximatley 14-18 peaches
2 c honey
2&1/2 c sugar
1 cinnamon stick
13 half-pint canning jars

Steps:

1. Place lemon and orange chunks in a food processor, cover and process until finley chopped. Pour into large dutch oven.
2. Put peach chunks into food proccesor, and blend until smooth. Add peaches to lemon/orange mixture.
3. Add honey, sugar, and cinnamon stick. Bring to boil, reduce heat and cook uncovered over low heat for 30-35 minutes, stirring often. Remove cinnamon stick.
4. Ladle hot peach mixture into hot, sterilized jars, leaving 1/4 inch head space. Wipe jar rims with a clean towel and put on lids. Tighten ring on lid.
5. Proccess jars in boiling water canner for 5 minutes. Remove jars and cool on wire rack.