Peach Basil Cooler Recipes

FRESH PEACH SALAD RECIPE WITH BASIL

Steps:

• Place the peaches in a bowl. Drizzle with honey and sprinkle with salt. Toss to coat.
• Gently fold in basil and chevre. Serve immediately.

PEACH-BASIL COOLER

Steps:

• In a large saucepan, combine sugar, peaches, basil and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat; let stand 30 minutes. Discard basil; stir in lemon juice. Refrigerate until cooled completely., Place peach mixture in a blender; cover and process until blended. Strain into a pitcher; add additional cold water to reach desired consistency. To serve, fill glasses with ice. Pour peach mixture halfway up glass; top with club soda or, if desired, champagne. Serve with additional basil.

PEACH-AND-BASIL CRUMBLES

Steps:

• Preheat oven to 400 degrees. Make the filling: Mix all ingredients to combine.
• Make the topping: Combine all ingredients (except cream), rubbing in butter with your fingers until mixture is crumbly.
• Divide filling among four 5 1/2-inch round baking dishes, and sprinkle with topping. Transfer to a baking sheet. Bake until bubbling and golden brown, 25 to 27 minutes. Let cool slightly. Drizzle with heavy cream if desired.

BASIL PEACH PEPPER PARMESAN COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Pour 2 teaspoons melted butter into the bottoms of two 6-ounce glass or ceramic ramekins.
• Combine self-rising flour with 1/2 cup sugar in a bowl; whisk in milk to make a smooth batter. Whisk Parmigiano-Reggiano cheese and black pepper into the batter; divide equally between the prepared ramekins.
• Place peach slices into a bowl and top with 2 tablespoons sugar and basil. Drizzle with balsamic vinegar and water; mix. Allow peaches to rest and let sugar draw out the moisture, about 10 minutes. Divide sliced peaches and their juice over the batter.
• Bake in the preheated oven until the cobbler batter rises up over the peaches and cobblers are browned and bubbling, about 35 minutes. Let cool for about 20 minutes before serving for cobblers set up. Serve warm.

PEACH AND BASIL GELATO

Steps:

• In a large saucepan, add the peach slices, sugar and water. Bring to a boil, then simmer for 20 minutes or until peaches are very tender. Stir in the lemon juice and basil leaves.
• Puree to a fine consistency using a stand or immersion blender. Transfer to an airtight container and refrigerate until the puree is cool, at least 2 hours. The puree can be prepared up to a day in advance.
• Pour whipping cream, vanilla extract and 310 mL (1 1/4 cups) of the milk into a saucepan. Warm over medium heat until just bubbling around the edges (no need to bring it to a boil).
• Meanwhile, in a small bowl, whisk together the remaining milk (250 mL/1 cup), the sugar and the cornstarch. Remove the saucepan with the hot milk and cream mixture from the heat and whisk in the cornstarch mixture. Return the saucepan to medium heat and cook, stirring regularly, until the sugar is dissolved and the mixture thickens slightly, about 6 to 8 minutes.
• Place the egg yolk in a medium-sized bowl and whisk until it is pale and slightly thickened, about 30 seconds. Slowly pour one ladleful of the hot milk mixture into the yolk, whisking constantly, then slowly pour the egg yolk mixture back into the saucepan, whisking to combine. Stir in the peach liqueur, if using. Remove from heat. Let cool to room temperature, then transfer to an airtight container and refrigerate until the custard is cool, a few hours to overnight.
• Whisk the peach puree into the custard, then strain the custard for a silky consistency. Pour into the bowl of an ice cream maker and freeze per the manufacturer's instructions. Transfer the gelato to an airtight container and freeze until firm, about two hours.
• Always take the gelato out to warm at room temperature 10 to 15 minutes before serving to make it easier to scoop and achieve the perfect texture.