Brown Sugar Peaches Recipes

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BAKED PEACHES



Baked Peaches image

Baked Peaches are DELICIOUS and EASY! Fresh peaches with maple syrup, brown sugar and cinnamon, baked until warm and tender. Add ice cream or caramel or enjoy them just as they are!

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 35m

Number Of Ingredients 9

3 fresh, very ripe peaches (halved and pitted)
2 tablespoons extra virgin olive oil
2 tablespoons pure maple syrup or honey
1 tablespoon brandy (bourbon, or rum (optional))
1 tablespoon coconut sugar or light brown sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
Vanilla ice cream, Greek yogurt, or heavy cream, for serving

Steps:

  • Preheat oven to 350 degrees F. Lightly coat a 9x9-inch or similarly sized baking dish that's large enough to hold the peach halves in a single layer with nonstick spray. Pick a dish that's sized to where your peaches fit comfortably side by side, but there isn't too much excess room around them. Arrange peaches cut-side up in the dish.
  • In a medium mixing bowl, stir together the oil, maple syrup, brandy, coconut sugar, vanilla, cinnamon, and salt. Spoon the mixture over the peaches, filling the center and letting it run over the sides.
  • Bake peaches, uncovered, until the peaches are cooked through and fork-tender, about 30 minutes. Serve warm, topped with vanilla ice cream, Greek yogurt, or a pour of heavy cream, as desired.

Nutrition Facts : ServingSize 1 peach half, Calories 104 kcal, Carbohydrate 14 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Fiber 1 g, Sugar 12 g

BROWN SUGAR PEACHES



Brown Sugar Peaches image

Categories     Fruit     Dessert     No-Cook     Peach     Summer     Vegan     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 3

3 pounds fresh peaches, peeled, pitted, sliced lengthwise, slices cut crosswise in half
1/2 cup (packed) golden brown sugar
2 tablespoons fresh lemon juice

Steps:

  • Gently toss sliced peaches, golden brown sugar, and fresh lemon juice in large bowl to blend. Let stand at room temperature until juices form, tossing occasionally, about 2 hours.

BROWN SUGAR SHORTCAKE WITH WARM BOURBON PEACHES



Brown Sugar Shortcake with Warm Bourbon Peaches image

The juicier the peaches, the better this luscious summer dessert will be. Handle the dough lightly and make sure not to overbake it. Assemble the whole thing just before serving, and watch it disappear.

Provided by Melissa Clark

Categories     weekday, dessert

Time 40m

Yield 6 servings

Number Of Ingredients 13

230 grams all-purpose flour (about 2 cups)
55 grams dark brown sugar (or about 1/4 cup packed), more for sprinkling
15 grams cornstarch (about 2 tablespoons)
15 grams baking powder (about 1 tablespoon)
5 grams fine sea salt (about 1 teaspoon)
7 tablespoons cold unsalted butter, cubed
1/2 cup heavy cream
1 egg, well beaten
1 tablespoon melted butter
2 tablespoons bourbon, brandy or rum
25 grams dark brown sugar (about 2 tablespoons)
1 1/2 pounds peaches, sliced (about 4 cups)
1 1/4 cups heavy cream, whipped

Steps:

  • Heat oven to 375 degrees. Butter a baking sheet. In a bowl, combine flour, 55 grams of sugar, cornstarch, baking powder and salt, and whisk well. Cut in cold butter with a pastry cutter, two knives, or your fingers. When butter is in pea-size pieces, mix in cream and egg until a soft batter forms.
  • Dump batter onto a floured surface and knead until it holds together. Divide batter into 2 pieces, one slightly larger than the other. Press larger piece of dough into a 1/2-inch-thick round, roughly 8 inches in diameter. Place on baking sheet and brush with butter. Press remaining dough into a 1/2-inch-thick round and place on top of first dough round. It should be smaller in size. Brush with butter and sprinkle with more sugar. Bake until shortcake is golden brown and firm to the touch all over, 20 to 30 minutes. Let cool.
  • Meanwhile, prepare the peaches. In a medium skillet, heat bourbon and add 1 tablespoon water and 25 grams of sugar. Cook until sugar dissolves, then add peaches. Let cook until peaches are warmed through and release their juices, about 2 minutes.
  • Carefully cut smaller top round off shortcake. Place shortcake bottom on a serving plate and cover with warm peaches and their liquid (reheat fruit if necessary). Spoon whipped cream over peaches and place shortcake top over cream. Serve immediately.

Nutrition Facts : @context http, Calories 527, UnsaturatedFat 11 grams, Carbohydrate 49 grams, Fat 33 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 20 grams, Sodium 530 milligrams, Sugar 13 grams, TransFat 1 gram

BROWN-SUGAR PEACH PAVLOVA



Brown-Sugar Peach Pavlova image

A perfectly ripe peach is a beautiful thing, but when poached and set atop a fluffy cloud of pavlova? They're simply stunning! The peach halves are cooked in water, lemon, sugar, and vanilla. They sit atop a bed of whipped cream over the meringue. Using brown sugar gives a a subtle caramel flavor to this pavlova.

Provided by Shira Bocar

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h30m

Number Of Ingredients 12

4 large egg whites, room temperature
3/4 cup packed light-brown sugar
Pinch of kosher salt
1/4 cup granulated sugar
1 teaspoon distilled white vinegar
1 teaspoon pure vanilla paste or extract
1 cup granulated sugar
1/4 cup fresh lemon juice (from 1 to 2 lemons)
1 teaspoon pure vanilla paste or extract
3 peaches (1 pound), halved and pitted
1 cup heavy cream
1 tablespoon granulated sugar

Steps:

  • Pavlova: Preheat oven to 300°F with a rack in center. Line a baking sheet with parchment. Using an overturned bowl or cake pan as a guide, trace an 8-inch circle on parchment; turn parchment marked-side down.
  • Place egg whites, brown sugar, and salt in the bowl of a mixer fitted with the whisk attachment. Beat on low speed until well combined and no lumps of sugar remain. Increase speed to medium; beat until soft peaks form, about 9 minutes. With mixer running, gradually add granulated sugar. Continue beating until peaks are stiff and glossy, about 2 minutes more. Beat in vinegar and vanilla.
  • Secure marked parchment to baking sheet with a small dollop of meringue under each corner. Using a rubber spatula, spread remaining meringue onto marked 8-inch circle; form peaks around edge and a well in center. Bake until meringue is crisp around edges and just set in center, about 1 hour and 15 minutes. Turn off oven and let cool inside 2 hours. Transfer sheet to a wire rack; let stand until meringue is cool enough to handle. Carefully peel meringue off parchment and let cool completely on rack.
  • Poached peaches: Meanwhile, prepare an ice-water bath. In a saucepan, combine granulated sugar, lemon juice, vanilla, and 2 1/4 cups water. Bring to a simmer over medium-high heat and cook, stirring, until sugar has dissolved. Add peaches (cut-sides up) and cover with a parchment round to keep them submerged. Reduce heat to low and simmer until peaches are tender when pierced with the tip of a knife, 8 to 10 minutes.
  • Transfer peaches to a plate with a slotted spoon. When cool enough to handle, peel, discarding skins. Bring poaching liquid to a boil; cook until thickened and reduced by half (you should have 1 cup), about 10 minutes. Transfer to a medium bowl and chill in ice bath until cold.
  • Topping: In a bowl, beat heavy cream with granulated sugar on medium speed until stiff peaks form. To assemble, carefully place meringue on a serving platter. Spoon whipped cream on top, spreading to edges; then add peaches, cut-sides down. Drizzle with syrup, slice into wedges, and serve immediately.

SPICED PEACHES WITH CINNAMON AND BROWN SUGAR



Spiced Peaches with Cinnamon and Brown Sugar image

Canned peaches get special attention from cinnamon and brown sugar in Debbie Schrock's kitchen. "Served warm, these peaches offer down-home comfort," comments the Jackson, Mississippi cook. "Chilled, they make a refreshing treat with frozen yogurt."

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 can (15 ounces) peach halves in light syrup
2 tablespoons brown sugar
1 teaspoon lemon juice
1 teaspoon orange juice
2 cinnamon sticks (3-1/2 inches)

Steps:

  • Drain peaches, reserving juice; set the peaches aside. Pour juice into a saucepan; add brown sugar and lemon and orange juices. Bring to a boil over medium heat; add cinnamon sticks. Reduce heat;, simmer, uncovered, for 5 minutes. Add peach halves; heat through. Discard cinnamon sticks. Serve warm or cold.

Nutrition Facts :

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