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.
CARAMEL PEACH SAUCE
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
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
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
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
Homemade Crepes filled with Fresh peaches sauteed in caramel sauce
Provided by Jeanine
Categories Breakfast
Number Of Ingredients 10
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 - 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
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
Ripe peaches, light-but-moist cake, and an easy homemade caramel sauce
Provided by vivianebf
Categories Desserts
Time 2m
Number Of Ingredients 20
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
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
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
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
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
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
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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- Have all of the ingredients ready to go because the process will go by quickly. Clear a path to the sink in case you need cold water.
- Place the sugar in the bottom of a heavy, deep saucepan and heat over medium heat. As the sugar melts, start whisking. As soon as all of the sugar is a light amber color, remove from the heat and carefully add the butter and whisk until melted (the sugar should look lighter than you would like because it will keep cooking. If you wait until the right shade of amber, it will burn once it is finished).
- Carefully and slowly add the cream and peaches. Whisk to incorporate*. Whisk in the cinnamon and sea salt. Let cool in the pan for a few minutes then transfer to a heat-proof container. Cool to room temperature before storing in the refrigerator for up to two weeks. Warm before serving.
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- Combine the peach slices, 2 heaping tablespoons of the warm caramel sauce, brown sugar, and lemon juice or vinegar in a large mixing bowl; stir gently to combine. Pour the peaches into prepared baking dish.
- Whisk together the flour, granulated sugar, baking powder, and salt in a large mixing bowl. Sprinkle butter over the flour mixture; cut the butter into the flour mixture using your fingertips. Combine the milk and vanilla in a glass measuring cup. Stir the milk mixture into the flour mixture until just combined. Pour the batter over the peaches in.
- Bake for 40-45 minutes, rotating halfway through, until the crust is golden-brown and filling is bubbling. Allow to cool slightly before serving, about 1 hour. Pour remaining caramel sauce (gently re-heated if necessary) over top of the cobbler and sprinkle with flakey salt before serving.
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- In food processor pulse flour with sugar and salt, then add cubed chilled butter and pulse until it resembles coarse meal. If you don’t have the food processor use pastry blender or fork.
- Stir together with a fork granulated sugar, brown sugar, cinnamon, dash of salt and flour. Add cubed chilled butter and press it with a fork to combine evenly. The mixture should look like pea sized crumbs. Set in the fridge until ready to use.
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- In a small skillet, cook the 3 tablespoons of unmelted butter over moderate heat until golden brown and fragrant, about 4 minutes.
- In a blender, combine the milk with half of the flour and blend. Add the cornmeal, salt and the remaining flour and blend until smooth. With the machine on, add the eggs one at a time, then add the browned butter in a thin stream. Transfer the batter to a bowl, cover with plastic wrap and refrigerate for 30 minutes.
- In a medium saucepan, melt the butter over moderate heat. Add the honey, sugars and salt, whisking to dissolve the sugars. Bring to a boil and cook without whisking for about 30 seconds, until the caramel bubbles vigorously. Remove the saucepan from the heat and whisk in the cream and vinegar. Strain the caramel and keep warm.
- Line a plate with wax paper. Heat an 8-inch nonstick crêpe pan or skillet. Lightly brush the pan with some of the 5 tablespoons of melted butter. Add 3 tablespoons of the batter and immediately swirl the pan to coat the bottom. Cook the crêpe over moderate heat until the edges are golden and the batter is set, about 30 seconds. Flip the crêpe over and cook until the bottom is lightly browned in spots, about 20 seconds. Transfer the crêpe to the prepared plate. Repeat with the remaining batter to make 12 crêpes, adding more melted butter as needed.
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