Peach Lime And Cardamom Sauce Recipes
CHILLED HONEY-ROASTED PEACH AND CARDAMOM SOUP WITH VANILLA CREAM
Categories Soup/Stew Food Processor Dairy Fruit Dessert Roast Peach Vanilla Summer Chill Honey Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line rimmed baking sheet with parchment paper. Toss peaches, sugar, and honey in large bowl. Place peaches, cut side down, on prepared baking sheet. Roast peaches 15 minutes; turn over and bake until tender and juices begin to caramelize, about 10 minutes longer. Scrape peaches and pan juices into food processor and cool; blend until smooth. Add orange juice, cardamom, and salt; blend until smooth. Transfer soup to medium bowl; season to taste with lemon juice. Cover and refrigerate until cold, at least 2 hours and up to 8 hours.
- Place crème fraîche in small bowl. Scrape in seeds from vanilla bean halves and mix well. Ladle soup into 4 bowls; top with dollop of vanilla cream. Garnish with fresh peach slices, if desired.
- *A type of sea salt; available at some supermarkets and specialty foods stores.
SUMMER PEACH PIE WITH VANILLA AND CARDAMOM
Provided by Jeanne Thiel Kelley
Categories Food Processor Dairy Fruit Dessert Bake Fourth of July Backyard BBQ Peach Vanilla Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Position rack in bottom third of oven and preheat to 400°F. Combine 2/3 cup sugar and vanilla bean in processor; blend until vanilla bean is very finely minced. Sift vanilla sugar through strainer into large bowl; discard any large bits in strainer. Mix flour and cardamom into vanilla sugar. Add peaches to flour-sugar mixture and toss gently to coat.
- Roll out 1 pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1/2 inch. Spoon peach mixture into crust; dot with butter. Roll out second pie crust disk on lightly floured surface to 12-inch round. Drape dough over peach filling; trim overhang to 1 1/2 inches. Fold top and bottom edges under, pressing together to seal. Crimp edges decoratively. Using small sharp knife, cut 2-inch-long X in center of top crust to allow steam to escape. Brush crust lightly with whipping cream; sprinkle with remaining 2 teaspoons sugar.
- Place pie on rimmed baking sheet. Bake until crust is golden, peaches are tender, and juices bubble thickly through cut in top crust, about 1 hour 15 minutes. Transfer pie to rack and cool until lukewarm, about 2 hours.
- Serve pie lukewarm or at room temperature with vanilla ice cream.
CARAMELIZED SKILLET PEACHES
Deliciously caramelized and juicy peaches with a hint of cinnamon and bourbon (or rum) make the dreamiest ice cream topping. Martha made this recipe on Martha Bakes episode 505.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- In a medium bowl, toss together peaches, lemon juice, salt, and cinnamon; set aside.
- Melt butter and sugar in a large skillet over medium-high heat. Add peach mixture and cook, stirring occasionally, until caramelized, about 5 minutes. If using bourbon or rum, add to skillet, and cook until reduced, about 1 minute.
- Serve immediately over ice cream, if desired.
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EASY PEACH CARDAMOM JAM - THE BAKER'S ALMANAC
From thebakersalmanac.com
- Peel the peaches, then remove all the pits. Roughly slice the peaches into 1/2-in cubes and set aside.
- In a medium saucepan, combine the sliced peaches, lemon juice, sugar, and ground cardamom, and place on the stove over medium-high heat.
- As it starts to heat up, mash the peaches with a potato masher or fork. Alternatively, you can buzz the peaches with an immersion blender to break them down faster.
- Once the jam comes to a boil, let it continue to boil for 1 minute, then reduce the heat down to medium-low.
HONEY PEACH CARDAMOM SAUCE - THE DARING GOURMET
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- Place all the ingredients except for the butter in a medium-sized stock pot and bring to a boil. Reduce the heat to medium-low, cover and simmer 25 minutes, stirring occasionally, until the peaches are soft.
- Use an immersion blender or transfer to a blender and puree until smooth. Add the butter and stir until melted. If the sauce is too thick, add a little water to thin it out.
- FOR CANNING: You can also can this sauce for long-term storage. Omit the butter and ladle the hot sauce into sterilized jars, leaving 1/2 inch headspace, wipe the rims with a damp cloth and screw on the lids/rims. Process in a boiling water canner for 10 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours. Check the seals. Stored in a dark, cool place, this will keep for at least a year but for best flavor use within 6 months.
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