Peach Plum Nectarine Or Cherry Filling Recipes

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PEACH CHERRY COBBLER



Peach Cherry Cobbler image

Peach and Cherry Cobbler is an easy cobbler recipe perfect for brunch or dessert. Serve with a scoop of vanilla bean ice cream!

Provided by Jessica Formicola

Categories     Dessert

Time 1h15m

Number Of Ingredients 14

2 pounds peaches (pitted and cut into wedges)
1 pound cherries (pitted)
1/2 cup sugar
2 tablespoons flour
1/4 teaspoon kosher salt
1/2 cup flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup unsalted butter (softened)
4 ounces almond paste
1/2 cup sugar
3 large eggs
Vanilla Bean Ice Cream
Cooking spray

Steps:

  • Lightly coat a 9 x 13 inch baking dish with cooking spray. Preheat oven to 350 degrees.
  • In a large mixing bowl, mix sugar through kosher salt, then add fruit and toss until coated. Pour into prepared pan.
  • Sift together flour through salt into a medium mixing bowl, set aside.
  • In the bowl of a stand mixer fitted with the paddle attached or a large mixing with an electric mixer, beat together softened butter, sugar and almond paste until fully combined, approximately 5 minutes.
  • Add eggs one at a time, mixing fully after each addition. Slowly, add dry ingredients.
  • Spoon into 12 equal dollops over the top of fruit.
  • Bake for 50-60 minutes or until breading is golden browned and fruit juices are dark and thick. Allow to stand for a minimum of 20 minutes before serving. Allow to cool fully before covering if serving at a later time. serve with a giant scoop of Classic Vanilla Bean Ice Cream.
  • If you've tried this recipe, come back and let us know how it was!

Nutrition Facts : Calories 268 kcal, Carbohydrate 39 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 61 mg, Sodium 114 mg, Fiber 2 g, Sugar 31 g, ServingSize 1 serving

PEACH AND NECTARINE CRUMBLE



Peach and Nectarine Crumble image

Peaches and nectarines are so in season right now - any farmer's market will be guaranteed have at least 3 or 4 vendors selling 'em. This recipe uses up those stone fruits in a way that elevates them without being too fussy. It's pretty enough to be a treat for house guests, but still easy enough to make for an indulgent breakfast.

Provided by maradol

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h5m

Yield 10

Number Of Ingredients 11

3 cups soft peaches, or as needed
3 cups soft nectarines, or as needed
½ cup white sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup whole wheat flour
½ cup brown sugar
¼ cup extra-virgin coconut oil
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.
  • Boil peaches and nectarines 1 fruit at a time in a pot until very soft, about 30 seconds each. Let cool until ready to handle. Peel, core, and chop into bite-sized pieces.
  • Mix the fruit, sugar, cornstarch, and vanilla extract together in a large bowl. Pour into the prepared pan.
  • Combine flour, brown sugar, coconut oil, baking powder, cinnamon, and salt in a bowl. Mix with hands or a fork until crumbly. Sprinkle evenly over the fruit mixture.
  • Bake in the preheated oven until top is browned and juice appears bubbly, about 30 minutes. Let cool for at least 15 minutes before serving.

Nutrition Facts : Calories 248.6 calories, Carbohydrate 48.7 g, Fat 6.1 g, Fiber 3.9 g, Protein 3.1 g, SaturatedFat 4.8 g, Sodium 112.4 mg, Sugar 33.8 g

PEACH AND NECTARINE PIE



Peach and Nectarine Pie image

Provided by Food Network

Categories     dessert

Yield 8 to 10 servings

Number Of Ingredients 13

5 cups all-purpose flour
1 teaspoon salt
1 egg
2 cups shortening
1 pre-made (10-inch) pie crust
5 medium size peaches
5 medium size nectarines
1/2 tablespoon lemon juice
3 tablespoons all-purpose flour
1/2 cup sugar
1/4 ground cinnamon
1/8 teaspoon ground nutmeg
Butter

Steps:

  • To make the piecrust, blend together the flour and salt. Stir egg with fork in a measuring cup. Add water to fill measuring cup to 1 cup. Then slowly incorporate the egg mixture into the flour mixture with a fork, just until a dough is formed. Make 6 balls of crust. Use immediately or store in baggies up to 1 week or freeze.
  • Preheat oven to 450 degrees F.
  • Toss peaches and nectarines with lemon juice. Mix in the dry ingredients. Put mixture in pastry shell, dot with butter. Bake for 40 to 45 minutes.

STONE FRUIT JAM



Stone Fruit Jam image

When it comes to summertime stone fruit, pies are often the first thing to come to mind, but jam made with peaches, plums and apricots is just as delicious and lasts much longer. Naturally rich in pectin and high in acidity, these fruits make for jam with rich textures and the best balance of sweet and tart. When choosing your fruit, look for pieces that are just ripe rather than overly ripe, as stone fruit tends to lose pectin and acidity the older it gets.

Provided by Alison Roman

Categories     breakfast, brunch, jams, jellies and preserves

Time 1h15m

Yield About 4 cups (4 8-ounce jars)

Number Of Ingredients 4

4 1/2 pounds/2 kilograms peaches, nectarines, plums or apricots, pitted, sliced or cut into 1-inch chunks
2 3/4 cups/550 grams granulated sugar
3 tablespoons fresh lemon or lime juice (from about 2 lemons or limes)
Add-ins (optional, see note)

Steps:

  • Toss fruit and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes or up to overnight, tossing periodically to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.)
  • Place a small plate in the refrigerator to chill. (You'll use this later.)
  • Bring the fruit to a strong simmer over medium heat until the skins burst and the juices start to boil, 10 to 15 minutes. If using a vanilla bean as an add-in, put it in the pot now.
  • Increase the heat to medium-high. Cook the jam, stirring occasionally with a wooden spoon or spatula at first and more frequently as juices thicken until most of the liquid has evaporated and the fruit has begun to break down, about 25 to 35 minutes. How much it breaks down will depend on the type of fruit and how ripe it is. (For example, peaches are likely to retain their shape, while plums and apricots will break down almost entirely.)
  • As the jam cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles. This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn.) It's also the stage at which splattering may occur, so take care in stirring.
  • When the jam reaches a slow, thick boil, add lemon juice and any of the add-ins (see note). Continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it a few minutes more.
  • Remove from heat, and pick out vanilla bean, if you added it earlier. Divide between jars, leaving 1/4 inch of space at the top of the jar, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them up within a couple of weeks.

PEACH, PLUM, NECTARINE, OR CHERRY FILLING



Peach, Plum, Nectarine, or Cherry Filling image

Make and share this Peach, Plum, Nectarine, or Cherry Filling recipe from Food.com.

Provided by threeovens

Categories     Dessert

Time 35m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 5

2 lbs nectarines, sliced or 1 1/2 lbs cherries, stemmed and pitted
1/2 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
1 tablespoon unsalted butter

Steps:

  • In a large bowl, toss the fruit with the sugar, lemon juice, and cornstarch.
  • In a heavy saucepan, melt the butter over medium heat.
  • Add the fruit mixture and bring to a boil, stirring often, about 5 minutes.
  • Lower heat and simmer, stirring often, until thickened, about 10 minutes; let cool.

Nutrition Facts : Calories 146.6, Fat 2.3, SaturatedFat 1.2, Cholesterol 5.1, Sodium 0.6, Carbohydrate 32.6, Fiber 2.3, Sugar 29.4, Protein 1.4

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