Peach Praline Bombes With Peach Syrup Recipes

GEORGIA PEACH AND PRALINE PIE

Steps:

• Sprinkle 1 teaspoon flour over pie crust; set aside.
• Add 3 tablespoons flour, sugar, salt, nutmeg, corn syrup and eggs to a mixing bowl; beat at medium speed with an electric mixer for 1 minute.
• Fold in peaches and 1/4 cup melted butter.
• Pour mixture into piecrust.
• Mix together the remaining flour and brown sugar in another bowl.
• Cut in 2 tablespoons butter using a pastry blender, until the mixture resembles coarse crumbs; add chopped pecans and stir.
• Sprinkle crumb mixture evenly over peach filling.
• Bake at 375° for 45-50 minutes or until center of pie is set (cover crust edges with foil after 35 minutes to prevent over browning).

PEACH PRALINE BOMBES WITH PEACH SYRUP

Steps:

• Make peach custard for ice cream:
• Slice peaches 1/4 inch thick, then toss with 1/4 cup sugar and lemon juice in a bowl. Let stand 30 minutes.
• While peaches are standing, bring cream just to a boil in a heavy saucepan. Whisk together yolks, remaining 1/2 cup sugar, and salt in a bowl, then add cream in a slow stream, whisking. Pour into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until it coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour through a very fine sieve into a clean bowl and cool, stirring occasionally.
• Purée peaches in batches in a blender until very smooth and force through very fine sieve into custard, pressing hard on and discarding solids. Whisk in extracts and chill, covered, until cold, 2 to 3 hours. (Do not chill longer than 3 hours or custard will discolor.)
• Make praline while custard chills:
• Lightly butter a small baking sheet or a sheet of foil.
• Bring sugar and water to a boil in a small heavy saucepan, stirring until sugar is dissolved. Boil syrup without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns a golden caramel. Remove from heat and stir in almonds. Pour praline onto baking sheet and cool completely.
• Break praline into pieces and pulse in a food processor until finely ground with some small pieces remaining.
• Freeze ice cream:
• Freeze peach custard in ice cream maker, then transfer to a bowl and keep in freezer while assembling bombes.
• Assemble bombes:
• Beat cream in a bowl with an electric mixer until it just holds stiff peaks, then fold in vanilla and crushed praline.
• Spoon about 1/2 cup ice cream into 1 paper cup and spread it evenly over bottom and about two-thirds of the way up side of cup, forming a well. Spoon a rounded 1/4 cup praline filling into well and top with another 1/4 cup ice cream, spreading evenly to cover filling. Cover cup tightly with foil and put in freezer. Make 5 more bombes in same manner. Freeze bombes at least 8 hours and up to 2 days.
• Make peach syrup:
• Chop peaches, then bring to a boil with sugar in a 3- to 4-quart saucepan over moderate heat, covered, stirring occasionally until sugar is dissolved. Reduce heat and simmer, covered, until peaches are very soft and have given off liquid, about 15 minutes. Pour peaches and syrup through a fine sieve into a bowl, pressing on and discarding solids. Stir in lemon juice and cool syrup. Chill, covered, until cold.
• To serve, carefully tear off each paper cup. Invert bombes onto plates and halve each with a sharp knife. Let stand about 5 minutes to soften slightly, then drizzle about 2 tablespoons peach syrup around each serving.

PRALINE PECAN PEACH DUMP CAKE

Steps:

• Drain 1 can of peached.
• In bowl mix peaches and pie filling.
• Put peaches in a 13x9 pan.
• Top peaches with DRY cake mix spread it out evenly across the entire surface of peaches.
• Gently press cake mix on top of peachs.
• Drizzle butter over cake mix.
• Praline Pecan topping.
• Mix topping ingredients in bowl combing till well mixed,
• Sprinkle over butter, spread evenly over entire top of cake.
• Bake at 350 degrees for 55 minutes to 1 hour or until top is deep golden brown and fruit is bubbly.

PEACH COBBLER WITH PRALINE TOPPING

Steps:

• Make the topping in a small bowl.
• cut margarine very small and get soft to room temperature using a serving size spoon like a pastry blender, mix in other ingredients until crumbly (Do it for a few minutes.
• put aside and come back and do it again several Times.
• In a bowl place the thawed peaches and sugar and sprinkle with cinnamon.
• Set aside for a FEW MINUTES.
• Strain off the excess juice.
• make the batter ingredients well and pour onto bottom of well greased 9" x 13" metal pan.
• Arrange the peaches on top of the batter evenly.
• Sprinkle topping evenly OVER THE TOP.
• Bake 350 degrees for 70 minutes.

PRALINE PEACH PANCAKES

Steps:

• In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until hot; keep warm.
• Heat griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary (or spray with cooking spray before heating).
• In large bowl, stir all pancake ingredients until blended. Pour batter by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.

FRESH PEACH COBBLER WITH PRALINE BISCUITS

Steps:

• Combine first 4 ingredients in a Dutch oven; add peaches.
• Bring to a boil, and cook 1 minute, stirring often.
• Remove from heat.
• Pour into a lightly greased 13x9x2-inch baking dish; set aside.
• Combine butter, brown sugar, and pecans; set aside.
• Combine flour and 2 teaspoons.
• sugar; cut in shortening with a pastry blender until mixture is crumbly.
• Add buttermilk, stirring just until dry ingredients are moistened.
• Turn dough out onto a floured surface, and knead 3 or 4 times.
• Roll dough to a 12x8-inch rectangle; spread with pecan mixture, leaving a 1/2-inch border.
• Starting with long side, roll up jellyroll fashion.
• Cut roll into 1/2-inch slices; arrange slices over peach mixture.
• Bake at 400* for 25 to 30 minutes or until lightly browned.
• Yield: 12 servings.