Brandied Peach Compote Cake Recipes

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BRANDIED PEACHES



Brandied Peaches image

This recipe appeared in an article in The Times by Jane Nickerson. Updated canning instructions were added by Eugenia Bone. You will need two pint-size wide-mouthed Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com.

Provided by The New York Times

Categories     project, dessert

Time 7h

Yield Makes 2 pints

Number Of Ingredients 3

3 pounds ripe peaches
3 cups sugar
About 1/2 cup brandy

Steps:

  • Bring a large pot of water to a boil. Using the tip of a paring knife, make a shallow "X" in the bottom of each peach. Add the peaches, one at a time, to the boiling water and cook for 1 minute. Remove the peach from the water and plunge into a bowl of ice water. Repeat with the remaining peaches. Peel off the skins, then pit the fruit and quarter the flesh.
  • In another large pot, combine 3 cups water and the sugar and bring to a boil. Add the peaches and simmer until just soft.
  • Have the jars, bands and new lids scalded and ready. (To scald, dip the jars and rims in boiling water. You don't need to sterilize the jars, as you will be processing them for more than 10 minutes.) Simmer the lids in hot water to soften the rubberized flange. Gently pack the peaches into the jars.
  • Boil the leftover syrup until it thickens slightly, then spoon it over the fruit, filling the jars ¾ full. Use a butter knife to release any air bubbles caught in the jars. Pour in enough brandy to fill the jars, leaving ¼ inch of headroom. Wipe the rims, cover with the lids and screw on the bands fingertip-tight. Place the jars on a rack in a big pot and cover with 2 to 3 inches of water. Cover the pot and bring to a boil over high heat, then lower the heat to medium and gently boil for 20 minutes. Remove the cover and then, after about 5 minutes, remove the jars. Allow them to cool, untouched, for 4 to 6 hours. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 0 grams, Carbohydrate 91 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 89 grams

POUND CAKE WITH BRANDIED PEACH SAUCE



Pound Cake with Brandied Peach Sauce image

This peach sauce is so quick and elegant, you'll want to serve it over pound cake, shortcake, ice cream, waffles and whatever your palate desires. -Suzy Horvath, Sheridan, Oregon

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 cup water
3 tablespoons brandy or apricot nectar
2 tablespoons sugar
2 tablespoons peach preserves
Dash salt
3 cups sliced peeled peaches (about 5 medium) or frozen unsweetened sliced peaches
1 cup heavy whipping cream
4-1/2 teaspoons confectioners' sugar
2-1/4 teaspoons vanilla extract, divided
6 slices pound cake

Steps:

  • In a large saucepan, combine the water, brandy, sugar, peach preserves and salt. Bring to a boil; reduce heat. Add peaches; cook and stir for 3-4 minutes or until tender. , Remove peaches to a bowl; set aside. Bring sauce mixture to a boil; cook and stir until reduced to 1/2 cup., Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and 1/4 teaspoon vanilla; beat until stiff peaks form., Add reduced sauce and remaining vanilla to peaches; stir gently to combine. Serve with pound cake and whipped cream.

Nutrition Facts : Calories 346 calories, Fat 21g fat (13g saturated fat), Cholesterol 121mg cholesterol, Sodium 159mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

BRANDIED PEARS



Brandied Pears image

An impressive dessert that's light enough to follow any meal and pretty enough for any occasion.

Provided by dakota kelly

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Time 55m

Yield 6

Number Of Ingredients 11

⅓ cup brown sugar
⅓ cup water
1 tablespoon fresh lemon juice
3 large pears, peeled, halved, and cored
⅓ cup walnuts, finely chopped
2 tablespoons brown sugar
1 ½ tablespoons brandy
1 tablespoon plain yogurt
1 cup whipping cream
1 tablespoon white sugar
2 teaspoons brandy, sherry, or other liqueur

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix 1/3 cup brown sugar with water and lemon juice together in an ungreased baking dish until sugar is dissolved. Arrange pear halves, core side down, in the dish, and baste with the sauce. Cover with aluminum foil.
  • Bake pears in the preheated oven for 20 - 25 minutes, or until fork-tender but not mushy.
  • Meanwhile, mix nuts together with the remaining 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and the yogurt; set aside. In a separate bowl, whip cream until stiff peaks form. Sprinkle in white sugar and remaining 2 teaspoons of brandy, or liqueur of choice, and gently whip a few strokes more.
  • To serve, place one pear half in the center of each serving plate and fill core cavity with nut stuffing. Top with whipped cream. Serve warm.

Nutrition Facts : Calories 307.8 calories, Carbohydrate 32.8 g, Cholesterol 54.5 mg, Fat 18.5 g, Fiber 3.6 g, Protein 2.2 g, SaturatedFat 9.5 g, Sodium 22 mg, Sugar 25 g

BRANDIED PEACH SAUCE



Brandied Peach Sauce image

This peach sauce is a favorite over ice cream, cake, pancakes, waffles. If you do not want to use the brandy, peach or apricot nectar is a good substitute. Plain brandy can also be substituted if desired.

Provided by Poppy

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup water
3 tablespoons peach brandy
2 tablespoons peach preserves
2 tablespoons sugar
1 pinch salt
3 cups peeled and sliced peaches
2 teaspoons pure vanilla extract

Steps:

  • Combine the water, brandy, preserves, sugar, and salt in a medium heavy saucepan.
  • Bring to a boil, stirring occasionally until the sugar dissolves.
  • Reduce the heat to medium, add the peaches and cook for 3-5 minutes, or until the peaches are tender.
  • Remove the peaches from the pan with a slotted spoon and place in a serving bowl.
  • Cook the syrup until very thick- about ten minutes.
  • Toss with the peaches and vanilla.
  • The sauce can be served immediately, or can be served at room temperature or chilled.

Nutrition Facts : Calories 107.4, Fat 0.3, Sodium 43.3, Carbohydrate 25.5, Fiber 2, Sugar 22, Protein 1.2

BRANDIED FRUIT COMPOTE



Brandied Fruit Compote image

A tasty blend of canned fruits, great to serve with cookies that are not overly sweet, or pound cake. A simple recipe to use during the holidays when you desire a desert that is not too rich.You can use other fruits if desired. This is also tasty served warm on vanilla ice cream.

Provided by redwine

Categories     Dessert

Time 20m

Yield 1 Quart, 8-10 serving(s)

Number Of Ingredients 9

1 (15 ounce) can bing cherries
1 (15 1/4 ounce) can peach slices
1 (11 ounce) can mandarin oranges
1/2 cup brown sugar
3 whole cloves
2 -3 pieces cinnamon sticks
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/2 cup brandy

Steps:

  • Drain all canned fruit syrup into measuring cup.
  • Pour 1/2 of syrup in small sauce pan.
  • Add brown sugar, extracts and spices.
  • Simmer until reduced by half. Stir in brandy. Place canned fruits in clean quart jar and pour brandy syrup mixture over fruit. Cool and store in refrigerator.

Nutrition Facts : Calories 148.6, Fat 0.2, Sodium 6.4, Carbohydrate 27.4, Fiber 1.8, Sugar 24.4, Protein 0.9

BRANDIED PEACH COMPOTE CAKE



Brandied Peach Compote Cake image

Categories     Cake     Food Processor     Dessert     Bake     Passover     Raspberry     Peach     Brandy     Kosher     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 18

Vanilla Sugar
1 2/3 cups sugar
1 vanilla bean, chopped
Compote
1 1/2 cups water
1/4 cup brandy (kosher for Passover)
1 tablespoon peach or apricot preserves
6 fresh or frozen unsweetened raspberries (optional)
1 1/4 pounds frozen unsweetened sliced peaches (about 5 cups), thawed
Cake
1/2 cup matzo cake meal
1/2 cup potato starch
5 large eggs, separated
1/4 cup (1/2 stick) unsalted pareve margarine, melted
1/3 cup liquid nondairy creamer
1 tablespoon brandy (kosher for Passover)
1/2 teaspoon coarse salt
Fresh raspberries (optional)

Steps:

  • For Vanilla Sugar:
  • Combine sugar and vanilla bean in processor. Blend 2 minutes. Sift to remove vanilla pieces. (Can be made 2 weeks ahead. Store airtight.)
  • For Compote:
  • Combine 1/4 cup vanilla sugar, water, brandy, preserves and raspberries, if using in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Add peaches. Bring to boil; reduce heat and cook until peaches are barely tender, about 5 minutes. Using slotted spoon, transfer peaches to strainer set over bowl. Boil syrup until very thick and reduced to scant 1/3 cup, adding any juices that continue to drain from peaches, about 13 minutes. Strain syrup into small bowl; mix in peaches. Cool. (Can be made 1 day ahead. Cover and chill.)
  • For Cake:
  • Preheat oven to 350°F. Grease bottom of 9-inch-diameter springform pan. Combine cake meal and potato starch in small bowl; whisk to blend. Beat egg yolks and 1/2 cup vanilla sugar in large bowl until thick, about 2 minutes. Beat in margarine, then nondairy creamer and brandy. Beat in dry ingredients. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add 1/2 cup vanilla sugar and beat until stiff but not dry. Fold whites into yolks mixture in 3 additions. Transfer 1 cup batter to small bowl. Cover; chill. Pour remaining batter into prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 20 minutes. Cool cake in pan on rack 10 minutes. Maintain oven temperature.
  • Spoon reserved 1 cup batter in 1-inch band around edge of cake. Arrange peaches close together in spoke pattern in center, pressing ends into batter at edge. Spoon 2 tablespoons peach juices over fruit. Bake until band at edge is firm, about 35 minutes. Cool cake in pan on rack; let stand up to 8 hours.
  • Cut around pan sides to loosen cake; release sides. Garnish with fresh raspberries, if desired.

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