Peaches Caramel Recipes

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CARAMELIZED SKILLET PEACHES



Caramelized Skillet Peaches image

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

4 peaches, halved, pitted, and sliced into 1/2-inch-thick wedges
Juice of 1/2 lemon
1/4 teaspoon coarse salt
Pinch of ground cinnamon
4 tablespoons (1/2 stick) unsalted butter
1/4 cup packed light-brown sugar
2 tablespoons bourbon or dark rum (optional)
Vanilla ice cream (optional)

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.

CARAMEL PEACH SAUCE



Caramel Peach Sauce image

Use this to make our Peach-Almond Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3 cups

Number Of Ingredients 3

4 large, ripe peaches (about 1 3/4 pounds)
3/4 cup sugar
1/2 cup water

Steps:

  • Bring a medium saucepan of water to a boil. Meanwhile, prepare an ice-water bath. Place peaches in boiling water for 1 to 2 minutes, remove with a slotted spoon, and transfer to ice-water bath. Remove skin, and cut peaches in half. Remove and discard pits, and slice each half into 6 wedges.
  • Combine sugar and 1/2 cup water in a small saucepan; cover, and cook over medium-high heat until sugar is completely dissolved, 3 to 4 minutes. Uncover, reduce heat to medium low, and cook until sugar turns medium amber, about 15 minutes. While cooking, wipe down sides of pan several times with a pastry brush dipped in cold water to prevent crystals from forming.
  • Working quickly, remove pan from heat, and stir in peach wedges with a wooden spoon. Return saucepan to heat, and continue cooking, stirring occasionally, until the peaches are soft, about 5 minutes.
  • Remove peaches and sugar syrup from heat, and let cool slightly. Transfer half the mixture to a medium bowl, and set aside. Transfer the other half to the bowl of a food processor, and puree until smooth, about 30 seconds.
  • Add half the puree (about 3/4 cup) to the caramelized sliced peaches. Cover with plastic wrap, and refrigerate until the cake is served. Reserve the remaining puree to assemble the cake.

CARAMELIZED SKILLET PEACHES



Caramelized Skillet Peaches image

It's time to take skillet-fried peaches and turn these caramelized peaches served with ice cream into a new unmatched experience. They also make the perfect partnership with coffee and whipped cream. But, of course, they are good on their own too.

Provided by Irina

Categories     No-Bake Desserts

Time 20m

Yield 2

Number Of Ingredients 5

3 peaches
3.5 oz. (100 g) honey
1 1/2 tablespoon (20 g) unsalted butter
1 spring of rosemary
vanilla ice cream (optional)

Steps:

  • Wash and dry peaches. Cut them in half, remove the pit, and slice peach halves into 1/2-inch/about 1.5 cm thick wedges. Melt butter in a large skillet over medium-high heat. Add peach slices in a single layer, honey, and rosemary. Cook to caramelize, occasionally stirring, for about 7 to 9 minutes.
  • Let buttery peaches cool down before eating so as not to burn your mouth. Then, serve warm peaches in a frying pan or on a plate, with their caramel sauce, aside with vanilla ice cream.

Nutrition Facts : ServingSize 1 portion, Calories 128 calories, Sugar 19.8 g, Sodium 2 mg, Fat 5.6 g, SaturatedFat 3.3 g, Carbohydrate 20.2 g, Fiber 2.3 g, Protein 1.9 g, Cholesterol 14 mg

PEACH CREPES WITH CARAMEL SAUCE



Peach Crepes with caramel sauce image

Homemade Crepes filled with Fresh peaches sauteed in caramel sauce

Provided by Jeanine

Categories     Breakfast

Number Of Ingredients 10

1 cup flour
1 cup whole milk (or 2%)
2 lg eggs
1 tsp vanilla
1 tbsp granulated sugar
1/2 tsp cinnamon
2 tbsp butter (plus 1-2 tbsp extra for crepes)
2 tbsp light brown sugar
2 ripe fresh peaches (save a couple slices aside for garnish)
1-2 tsp powdered sugar (for garnish)

Steps:

  • add flour, milk and egg to blender and blend on low setting for 30 seconds, stopping to scrape down sides and make sure flour is incorporated.
  • add vanilla, sugar and cinnamon and blend for 5-10 more seconds until incorporated
  • pour through sieve to remove any lumps, and place in refrigerator for an hour or overnight.
  • Cut peaches in half, remove pit and cut into 1/8 inch slices. Remove crepe batter from refrigerator to come to room temperature whie making caramel sauce.
  • On medium high heat, melt 2 tbsp of butter, add brown sugar, and cook until bubbling. Add peaches and cook for 2 minutes until peaches are heated through and caramelized. take off of heat and set aside to cool while making crepes.
  • Heat a 10 inch non-stick skillet on medium high heat. Melt a small pat of butter in pan to grease the pan, at least for the first crepe. Add more butter if needed as you make the crepes.
  • Using a 1/4 cup measuring cup, pour batter directly into the center of the hot pan and immedately tilt the pan to one side and slowly swirl around the pan making sure batter distributes to evenly coat the bottom of the pan forming a circle.
  • As bubbles form at the top of the crepe, and edges start to get a slight brown, use a plastic spatula to slowly lift the sides of the crepe and gently release from the pan. Holding directly under the center of the crepe then flip the crepe to the other side. Cook for one more minute on the second side, until the batter is cooked through and is slightly browned, maiing sure not to dry out the crepe.
  • Slide onto a plate, and cover with a towel to keep warm. Repeat for the remaining crepes. You should get approximately 8-9 crepes out of this batter using the 1/4 cup measure.
  • To assemble, place the warm peaches and caramel across a crepe, fold over one end and roll up. Serve with fresh peach slices on top and a dusting of powdered sugar.

CARAMEL PEACH DUMP CAKE RECIPE



Caramel Peach Dump Cake Recipe image

Caramel Peach Dump Cake Recipe - Dump and Bake! This buttery moist cake gets topped with rich decadent caramel sauce and ripe tender peaches creating the best and easiest summer dessert.

Provided by Jocelyn Delk Adams

Categories     Dessert

Time 1h10m

Number Of Ingredients 8

2-3 cups ripe peach slices with skin removed (about 5-7 medium peaches)
1 cup gourmet caramel sauce
1/4 cup peach nectar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp pure vanilla extract
1 box yellow cake mix (15.25 oz)
2/3 cup melted butter

Steps:

  • Preheat your oven to 350 degrees. Spray a 9 inch cast iron skillet with nonstick spray.
  • Spread peaches evenly across the bottom of the prepared pan. Drizzle caramel over peaches then pour peach nectar over peaches.
  • Next sprinkle cinnamon and nutmeg over peaches then drizzle vanilla over peaches.
  • Cover peaches completely with yellow cake mix then drizzle melted butter on top.
  • Bake for 50-60 minutes. Serve with vanilla ice cream and caramel sauce.

Nutrition Facts : Calories 469 kcal, Carbohydrate 76 g, Protein 3 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 40 mg, Sodium 704 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving

PEACH UPSIDE-DOWN CAKE WITH COGNAC CARAMEL



Peach upside-down cake with Cognac caramel image

Ripe peaches, light-but-moist cake, and an easy homemade caramel sauce

Provided by vivianebf

Categories     Desserts

Time 2m

Number Of Ingredients 20

For the Chantilly
2/3 cup heavy cream
2 tablespoons organic sugar
1 teaspoon pure vanilla extract
For the peaches
4 tablespoons unsalted butter
6 medium ripe-but-firm yellow peaches (2 lbs) (905 g) - quartered and pits removed (if using larger peaches, cut in 2″ slices)
1/2 cup + 2 tablespoons organic sugar
1 teaspoon pure vanilla extract
2 tablespoons Cognac or brandy
For the batter
1 cup unbleached all-purpose flour
1 1/2 teaspoons baking powder
pinch fine sea salt
4 extra large eggs - at room temperature, separated
1 extra large egg white - at room temperature
3/4 cup organic sugar
4 oz (115 g) unsalted butter (8 tablespoons) - at room temperature
1 teaspoon pure vanilla extract
1 - 9″ round cake pan - lightly buttered, lined with wax paper and buttered again

Steps:

  • To make the Chantilly - Place the heavy cream, sugar and vanilla in the bowl of an electric mixer and whip at medium speed until thick and ribbony. Refrigerate until ready to use.
  • Preheat oven to 350°F (180°C).
  • Heat a large non-stick frying pan over medium-high heat. Add the butter. Once melted, add the peach slices, laying them on their sides, and sauté for 3 to 4 minutes until golden. Sprinkle the peach slices with 2 tablespoons of sugar and flip them, being careful not to break them. Continue to sauté for 2 to 3 minutes until golden-brown. Remove pan from heat and arrange the peach slices in a daisy pattern in the prepared mold, making sure to fit the slices tightly together. Set aside. Return pan to stove over medium/medium-high heat. Add the balance of the sugar, vanilla and Cognac and simmer, stirring continuously, until a rich caramel forms (about 5 to 6 minutes). Immediately drizzle the caramel evenly over the peaches and set aside.
  • In a medium bowl, combine the flour, baking powder and salt. Set aside.
  • Place the egg whites in the bowl of an electric mixer and whip at medium speed until frothy. Increase to high speed and gradually add 1/4 cup sugar. Continue to whip at high speed until firm peaks form, about 1 to 2 minutes.
  • Place the soft butter, the balance of the sugar and the vanilla in the bowl of an electric mixer and whip at slow speed until creamy. Add the egg yolks, one at a time, and continue whipping at medium speed until well incorporated and thick, about 1 minute. Add a third of the egg whites to the butter/egg yolk mixture and fold until well incorporated. Then add half the flour and carefully fold it in. Repeat again and fold until the egg whites and flour have been just incorporated. Finish by adding the balance of the egg whites and fold them in until just incorporated. Do not overmix. Spoon batter over the peaches, up to about 1/4″ below the rim. Bake for 45 to 50 minutes until golden and a toothpick inserted in center comes out clean. Remove from oven and let cool for at least 1 hour before un-molding, or keep in the mold until ready to serve. Invert the cake onto a serving platter and gently lift off the wax paper. Dust with the powdered sugar and serve each slice with a dollop of the Chantilly.
  • Cook's note: The cake can be made up to 12 hours ahead. It should be kept at room temperature, but place it in a relatively cool place.

Nutrition Facts : ServingSize 6 to 8 servings, Calories Sauternes or Riesling Ice Wine

CARAMELED PEACH CHEESECAKE



Carameled Peach Cheesecake image

Make and share this Carameled Peach Cheesecake recipe from Food.com.

Provided by 2Bleu

Categories     Cheesecake

Time 2h45m

Yield 12 serving(s)

Number Of Ingredients 16

2 1/2 graham cracker crumbs
3 tablespoons sugar
6 tablespoons butter
4 (8 ounce) packages cream cheese, softened
1 cup sugar
8 ounces sour cream
3 eggs
1 teaspoon pure vanilla extract
2 teaspoons fresh lemon juice
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
4 peaches, peeled and sliced
1 (12 ounce) bag caramel candies
1/2 cup powdered sugar
2 tablespoons milk

Steps:

  • Preheat the oven to 325°F Prep a spring form pan as follows: Place a sheet of parchment paper over the inside bottom of the springform pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place two large sheets of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim.
  • CRUST: Combine graham cracker crumbs, sugar, and butter in a small bowl, mix well. Butter the bottom and inside edges of a spring form pan and coat the bottom about 1/4 inch thick and the sides about 1/8 inch thick with the crust mixture. Refrigerate while making the cake batter.
  • CAKE: In a bowl, beat cream cheese, sugar, and sour cream until soft and smooth. Add the eggs and beat until combined. Then add the vanilla and lemon juice and mix thoroughly.
  • Pour the batter into the prepared pan and place the cake pan inside a water bath (which is a large roasting pan and pour in very hot tap water until it reaches halfway up the sides of the cake pan.). Bake for 1.5 hours, or until the center reaches 145°F with an instant read digital thermometer.
  • TOPPING: Increase oven temperature to 400°F Combine the sour cream, sugar and vanilla and pour over the top of the cheese cake and bake for 15 minutes more.
  • Remove the cake pan from the larger pan and set aside to cool on a rack. Then refrigerate for at least 4 hours.
  • CARAMEL TOPPING: In double broiler melt caramel candies.
  • In a small bowl combine powdered sugar and milk, adding more sugar if needed so mixture is thick enough to coat a spoon. Add peaches to caramel, then add milk and sugar mixture until you reach thickness that you desire. (Do not overcook.).
  • Cool topping to room temperature, then top the cheese cake and refrigerate at least 4 more hours. Do not release spring. Refrigerate a minimum of 4 hours.
  • SERVE: Run a knife between the cake and the rim of the pan. Release the spring, and carefully lift off the rim.

Nutrition Facts : Calories 639.5, Fat 43.1, SaturatedFat 23.9, Cholesterol 167.8, Sodium 414.4, Carbohydrate 58.2, Fiber 0.8, Sugar 53.6, Protein 8.8

PEACHES WITH CARAMEL SAUCE RECIPE



Peaches with Caramel Sauce Recipe image

These ripe caramelised peaches in a bubbling caramel sauce make a mouth-watering and refreshing snack or dessert and can be whipped up in 30 mins!

Provided by Jane Curran

Categories     Dessert, Snack

Time 30m

Yield Serves: 4

Number Of Ingredients 7

8 ripe peaches
100g golden caster sugar
1/2tsp fine sea salt
1/2tsp ground cinnamon
75ml brandy or Cointreau
60g unsalted butter
75ml double cream

Steps:

  • Combine the sugar, salt and cinnamon into a large bowl; add the peaches, and toss to coat well. Heat a large frying pan over a medium-high heat. Add the peaches, cut sides down, and sprinkle with the remaining sugar-cinnamon mixture. Cook for 5 minutes, then turn the peaches and cook for a further 3 minutes until tender and caramelised.
  • Add the brandy; cook until reduced for about 1 minute. Add knobs of the butter and cream; swirl to melt the butter and combine. Cook for a further 2 minutes until thick and saucy.

Nutrition Facts : @context https, Calories 430 Kcal, Fat 22 g, SaturatedFat 14 g

PEACHES IN CARAMEL OVER VANILLA ICE CREAM



Peaches in Caramel Over Vanilla Ice Cream image

Categories     Dessert     Quick & Easy     Peach     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 5

2 large ripe peaches
1 tablespoon fresh lemon juice
1/2 cup sugar
2 tablespoons heavy cream
1/2 pint vanilla ice cream

Steps:

  • Have ready a bowl of ice and cold water. Cut an X in blossom end of peaches. In a saucepan of boiling water blanch peaches 15 seconds and with a slotted spoon transfer to ice water to stop cooking. Peel peaches and cut each into 8 wedges. In a small bowl toss peaches with lemon juice.
  • In an 8- to 9-inch heavy skillet cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling skillet, until deep golden, 5 to 6 minutes. Carefully add peaches and cream (mixture will vigorously steam and caramel will harden). Cook mixture, stirring frequently, until caramel is dissolved and peaches are tender, about 5 minutes.
  • Cool peaches to warm and serve over ice cream.

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