Just Peachy
If you love Peaches, today's post is sure to please. Check out the Southern Peaches with Pecan Shortbread, the Easy Buttermilk Peach Cobbler, and the rest of today's yumminess. Enjoy!
CRANBERRY-PECAN BAKED PEACHES
This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.
Ingredients
Cooking spray
1-1/2 tablespoons honey
1/3 cup sweetened dried cranberries
3 tablespoons finely chopped pecans
4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork
2 teaspoons light tub margarine
1/2 teaspoon grated peeled gingerroot
Directions
Preheat the oven to 350°F.
Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.
Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.
Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.
BROWN BUTTER PEACH CUPCAKES
One of the email newsletters that I receive is from Delish. They find recipes from a variety of places; this comes from Chocolate With Grace, and starts, “Browned butter and peaches make these cupcakes with a tender, moist crumb perfect for summertime celebrations.” Serves: 18 cupcakes
To view this online, click here.
Ingredients
For the Cupcakes
3/4 cup butter
1 cup peach puree*
1 cup packed brown sugar
1/2 cup white sugar
1/2 tsp vanilla
2 large eggs, room temperature
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 cups finely diced peaches
For the Frosting
1/2 cup butter, softened
4 oz cream cheese, softened
1/2 cup peach puree*
1 tsp vanilla
5-6 cups powdered sugar
Instructions
Brown the butter in a small saucepan over medium heat, stirring occasionally. Remove the butter from the heat and pour into a separate heat proof bowl to stop the browning. Cool completely.
Preheat oven to 325 F. Whisk together the brown butter, peach puree, brown sugar, white sugar and vanilla. Beat in eggs. In a separate bowl, mix together the flour, baking powder, salt and cinnamon. Gently stir into the large bowl along with diced peaches, mixing until just combined.
Fill lined cupcake tins 3/4 full. Bake for 20 minutes or until the spring back when lightly touched. Cool completely on wire racks.
To make the frosting, beat together butter and cream cheese until fluffy. Beat in peach puree and vanilla. Add enough of the powdered sugar until a piping or spreading consistency is reached. Spread or pipe onto cooled cupcakes.
*To make Peach Puree, heat 3 cups of diced peaches, 1 T lemon juice, 1 T water and 1 T white sugar in a saucepan over medium heat. Bring to a boil and let it simmer for 5 minutes, stirring frequently. Remove from heat and let cool to a warm temperature. Blend in a blender until smooth. Cool completely before use.
GINGER-PEACH SORBET
This is from page 46 of the July/August 2012 issue of Vegetarian Times. The recipe states, “Fresh peaches, lightly cooked with a bit of sugar and fresh, spicy ginger, play double duty. Pulse the frozen cubes in the food processor with a splash of Prosecco and you have a light, flaky sorbet. Thaw the cubes, omit the prosecco, and use the mixture as a topper for ice cream or angel food cake.” Serves 6.
Ingredients:
6 very ripe medium peaches (3 lb.)
1/4 cup sugar
4-1/4-inch-thick coins fresh ginger
2 Tbs. lemon juice
2 tsp. grated lemon zest
6 Tbs. Prosecco or white wine
Directions:
Score X on bottom of each peach. Place in bowl, and cover with boiling water. Let stand 10 minutes. Drain, and rinse under cold water. Remove skins and pits, and chop.
Bring peaches, sugar, ginger, lemon juice, and lemon zest to a boil in saucepan. Reduce heat to medium-low, and simmer 5 minutes, or until peaches are soft.
Remove ginger, transfer peach mixture to food processor, and blend until smooth. Cool.
Pour cooled sauce into 6 1/2-cup silicone molds or muffin pan cups. Press plastic wrap over surface of molds to seal out air. Freeze 4 hours, or until completely solid, then transfer to freezer bag to store.
To make sorbet: Pulse frozen cubes and Prosecco in food processor until smooth. Transfer to freezer-safe container, and freeze until ready to serve.
nutritional information Per 1/2-cup serving: Calories: 121; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: less than 1 mg; Fiber: 3 g; Sugar: 25 g; Vegan; Gluten-Free
CAKE MIX PEACH COBBLER
This is from Sarah Holden at the Food Network.
This recipe begins, "Much like a dump cake, this easy peach cobbler is made by spreading dry cake mix over a syrupy filling and then covering the top with pats of butter. In the oven, the juices from the filling and the melting butter slowly moisten the cake mix to create the batter."
Active Time: 10 minutes; Total Time: 1 hour 20 minutes; Yield: 6 to 8 servings; Level: Easy
To view this online, click here.
Ingredients
Nonstick cooking spray, for the baking dish
5 cups sliced peeled fresh or thawed frozen peaches (about 2 pounds)
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
Juice of 1 lemon
One 15.25-ounce box yellow cake mix
1-1/2 sticks (3/4 cup) unsalted butter, thinly sliced
Vanilla ice cream, for serving
Directions
Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
Toss together the sliced peaches, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice in a large bowl. Let sit 15 minutes.
Transfer to the prepared baking dish and top evenly with the cake mix. Cover the top with the slices of butter.
Bake until golden brown and the juices are bubbling, 45 to 55 minutes. Let cool slightly before serving with ice cream.
EASY BUTTERMILK PEACH COBBLER
This is from Melissa Clark in The New York Times cooking enewsletter. For this yumminess, Melissa wrote, "This easy peach cobbler is made by layering ripe, juicy fruit over batter rather than nestling it under biscuits or pie dough, giving it a tender, cakelike texture. Browning the butter before merging it with the batter adds nutty, caramelized notes, while buttermilk gives it a lovely tang. Fresh summer peaches (or other stone fruit like nectarines, apricots and plums) are ideal here, but frozen fruit also works well. Serve this warm or at room temperature, preferably on the same day as baking."
Prep Time: 10 minutes; Cook Time: 60 to 70 minutes; Total Time: 70 to 80 minutes
This was featured in "Peach Cobbler, 2 Ways: Spectacularly Simple and Simply Spectacular," and can be viewed online at https://cooking.nytimes.com/recipes/1025843-easy-buttermilk-peach-cobbler.
Ingredients
2 pounds fresh peaches, pitted and sliced (peeling is optional), or 6 cups frozen peach slices
1/2 cup packed dark brown sugar
2 to 3 teaspoons fresh lemon juice
1/2 cup unsalted butter
1-1/2 cups all-purpose flour
1 cup granulated sugar, more for sprinkling
1 tablespoon baking powder
1 teaspoon fine sea salt
1-1/2 cups buttermilk
1/2 to 1 teaspoon flavoring, such as freshly grated nutmeg, citrus zest, ground cinnamon, ginger or vanilla, or 1/4 teaspoon almond extract
Preparation
Heat the oven to 350 degrees. In a large (10- to 12-inch) well-seasoned cast-iron skillet or nonstick pan over medium heat, combine the peaches, brown sugar and lemon juice. Bring the mixture to a simmer, stirring constantly, until the sugar melts and the liquid thickens slightly, 2 to 4 minutes. Pour peaches and liquid into a bowl and set aside. Taste a peach slice; if it seems flat, add another squeeze or two of lemon until bright and lively.
Using the same pan (you don’t need to wipe it out), melt the butter over medium heat, swirling the pan occasionally, and let it cook until it smells very nutty, turns golden brown and flecks of dark amber appear, 2 to 4 minutes. Turn off the heat and reserve the brown butter in the pan.
In a mixing bowl, whisk together the flour, granulated sugar, baking powder and salt. Pour in buttermilk and any flavorings you like, and mix just until combined.
Scrape the batter on top of the brown butter in the pan, but don’t mix it in. The butter will rise and cover some of the batter at the pan’s edges, and this is good. Scatter the peach slices and their juices on top of the batter without stirring. Sprinkle with a little more sugar if you like, for crunch.
Bake until the cobbler is golden brown on top, 50 to 60 minutes. Transfer the pan to a wire rack to cool slightly. Serve warm or at room temperature.
SOUTHERN PEACHES WITH PECAN SHORTBREAD
This is from the July/August 2004 issue of Vegetarian Times, page 48. It begins, "This recipe makes about 18 cookies." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/southern-peaches-with-pecan-shortbread/.
Ingredients
Southern peaches
2 Tbs. granulated sugar, or to taste
1/8 tsp. salt
Juice of 1/2 lemon
Pecan shortbread
1 cup (2 sticks) cold unsalted butter, cut into small pieces
2 cups sifted all-purpose flour
1/4 cup granulated sugar plus extra for sprinkling
1/2 tsp. salt
1/2 tsp. vanilla extract
1/2 cup chopped pecans
Soft whipped cream
1 cup heavy cream, chilled
2 Tbs. granulated sugar
1 tsp. vanilla
1/4 tsp. almond extract
Preparation
To make Southern Peaches: Slice peaches, and put slices into a large mixing bowl. Sprinkle slices with sugar, salt and lemon juice. Set aside, covered, at room temperature.
Preheat oven to 350F. Lightly butter a large baking sheet, and set aside.
To make Pecan Shortbread: Cream butter, flour, sugar and salt in a large mixing bowl, using an electric beater, until dough is smooth and creamy. Add vanilla, and beat again. Stir in pecans. Pinch off a piece of dough, and roll into a 1-inch ball. Place on cookie sheet, and press flat with tines of a fork. Repeat with remaining dough.
Bake cookies until golden but not brown, for 12 to 15 minutes. Remove from oven, and, while still warm, sprinkle both sides with sugar. Set aside to cool.
To make Soft Whipped Cream: Put all ingredients into a chilled mixing bowl. Whip just until cream forms soft peaks, taking care not to overwhip. Keep refrigerated until ready to serve.
To serve, spoon portions of cut-up peaches on individual plates, place 2 cookies next to peaches and top with Soft Whipped Cream, if using.
CRANBERRY-PECAN BAKED PEACHES
This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.
Ingredients
Cooking spray
1-1/2 tablespoons honey
1/3 cup sweetened dried cranberries
3 tablespoons finely chopped pecans
4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork
2 teaspoons light tub margarine
1/2 teaspoon grated peeled gingerroot
Directions
Preheat the oven to 350°F.
Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.
Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.
Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.
BROWN BUTTER PEACH CUPCAKES
One of the email newsletters that I receive is from Delish. They find recipes from a variety of places; this comes from Chocolate With Grace, and starts, “Browned butter and peaches make these cupcakes with a tender, moist crumb perfect for summertime celebrations.” Serves: 18 cupcakes
To view this online, click here.
Ingredients
For the Cupcakes
3/4 cup butter
1 cup peach puree*
1 cup packed brown sugar
1/2 cup white sugar
1/2 tsp vanilla
2 large eggs, room temperature
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 cups finely diced peaches
For the Frosting
1/2 cup butter, softened
4 oz cream cheese, softened
1/2 cup peach puree*
1 tsp vanilla
5-6 cups powdered sugar
Instructions
Brown the butter in a small saucepan over medium heat, stirring occasionally. Remove the butter from the heat and pour into a separate heat proof bowl to stop the browning. Cool completely.
Preheat oven to 325 F. Whisk together the brown butter, peach puree, brown sugar, white sugar and vanilla. Beat in eggs. In a separate bowl, mix together the flour, baking powder, salt and cinnamon. Gently stir into the large bowl along with diced peaches, mixing until just combined.
Fill lined cupcake tins 3/4 full. Bake for 20 minutes or until the spring back when lightly touched. Cool completely on wire racks.
To make the frosting, beat together butter and cream cheese until fluffy. Beat in peach puree and vanilla. Add enough of the powdered sugar until a piping or spreading consistency is reached. Spread or pipe onto cooled cupcakes.
*To make Peach Puree, heat 3 cups of diced peaches, 1 T lemon juice, 1 T water and 1 T white sugar in a saucepan over medium heat. Bring to a boil and let it simmer for 5 minutes, stirring frequently. Remove from heat and let cool to a warm temperature. Blend in a blender until smooth. Cool completely before use.
GINGER-PEACH SORBET
This is from page 46 of the July/August 2012 issue of Vegetarian Times. The recipe states, “Fresh peaches, lightly cooked with a bit of sugar and fresh, spicy ginger, play double duty. Pulse the frozen cubes in the food processor with a splash of Prosecco and you have a light, flaky sorbet. Thaw the cubes, omit the prosecco, and use the mixture as a topper for ice cream or angel food cake.” Serves 6.
Ingredients:
6 very ripe medium peaches (3 lb.)
1/4 cup sugar
4-1/4-inch-thick coins fresh ginger
2 Tbs. lemon juice
2 tsp. grated lemon zest
6 Tbs. Prosecco or white wine
Directions:
Score X on bottom of each peach. Place in bowl, and cover with boiling water. Let stand 10 minutes. Drain, and rinse under cold water. Remove skins and pits, and chop.
Bring peaches, sugar, ginger, lemon juice, and lemon zest to a boil in saucepan. Reduce heat to medium-low, and simmer 5 minutes, or until peaches are soft.
Remove ginger, transfer peach mixture to food processor, and blend until smooth. Cool.
Pour cooled sauce into 6 1/2-cup silicone molds or muffin pan cups. Press plastic wrap over surface of molds to seal out air. Freeze 4 hours, or until completely solid, then transfer to freezer bag to store.
To make sorbet: Pulse frozen cubes and Prosecco in food processor until smooth. Transfer to freezer-safe container, and freeze until ready to serve.
nutritional information Per 1/2-cup serving: Calories: 121; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: less than 1 mg; Fiber: 3 g; Sugar: 25 g; Vegan; Gluten-Free
CAKE MIX PEACH COBBLER
This is from Sarah Holden at the Food Network.
This recipe begins, "Much like a dump cake, this easy peach cobbler is made by spreading dry cake mix over a syrupy filling and then covering the top with pats of butter. In the oven, the juices from the filling and the melting butter slowly moisten the cake mix to create the batter."
Active Time: 10 minutes; Total Time: 1 hour 20 minutes; Yield: 6 to 8 servings; Level: Easy
To view this online, click here.
Ingredients
Nonstick cooking spray, for the baking dish
5 cups sliced peeled fresh or thawed frozen peaches (about 2 pounds)
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
Juice of 1 lemon
One 15.25-ounce box yellow cake mix
1-1/2 sticks (3/4 cup) unsalted butter, thinly sliced
Vanilla ice cream, for serving
Directions
Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
Toss together the sliced peaches, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice in a large bowl. Let sit 15 minutes.
Transfer to the prepared baking dish and top evenly with the cake mix. Cover the top with the slices of butter.
Bake until golden brown and the juices are bubbling, 45 to 55 minutes. Let cool slightly before serving with ice cream.
EASY BUTTERMILK PEACH COBBLER
This is from Melissa Clark in The New York Times cooking enewsletter. For this yumminess, Melissa wrote, "This easy peach cobbler is made by layering ripe, juicy fruit over batter rather than nestling it under biscuits or pie dough, giving it a tender, cakelike texture. Browning the butter before merging it with the batter adds nutty, caramelized notes, while buttermilk gives it a lovely tang. Fresh summer peaches (or other stone fruit like nectarines, apricots and plums) are ideal here, but frozen fruit also works well. Serve this warm or at room temperature, preferably on the same day as baking."
Prep Time: 10 minutes; Cook Time: 60 to 70 minutes; Total Time: 70 to 80 minutes
This was featured in "Peach Cobbler, 2 Ways: Spectacularly Simple and Simply Spectacular," and can be viewed online at https://cooking.nytimes.com/recipes/1025843-easy-buttermilk-peach-cobbler.
Ingredients
2 pounds fresh peaches, pitted and sliced (peeling is optional), or 6 cups frozen peach slices
1/2 cup packed dark brown sugar
2 to 3 teaspoons fresh lemon juice
1/2 cup unsalted butter
1-1/2 cups all-purpose flour
1 cup granulated sugar, more for sprinkling
1 tablespoon baking powder
1 teaspoon fine sea salt
1-1/2 cups buttermilk
1/2 to 1 teaspoon flavoring, such as freshly grated nutmeg, citrus zest, ground cinnamon, ginger or vanilla, or 1/4 teaspoon almond extract
Preparation
Heat the oven to 350 degrees. In a large (10- to 12-inch) well-seasoned cast-iron skillet or nonstick pan over medium heat, combine the peaches, brown sugar and lemon juice. Bring the mixture to a simmer, stirring constantly, until the sugar melts and the liquid thickens slightly, 2 to 4 minutes. Pour peaches and liquid into a bowl and set aside. Taste a peach slice; if it seems flat, add another squeeze or two of lemon until bright and lively.
Using the same pan (you don’t need to wipe it out), melt the butter over medium heat, swirling the pan occasionally, and let it cook until it smells very nutty, turns golden brown and flecks of dark amber appear, 2 to 4 minutes. Turn off the heat and reserve the brown butter in the pan.
In a mixing bowl, whisk together the flour, granulated sugar, baking powder and salt. Pour in buttermilk and any flavorings you like, and mix just until combined.
Scrape the batter on top of the brown butter in the pan, but don’t mix it in. The butter will rise and cover some of the batter at the pan’s edges, and this is good. Scatter the peach slices and their juices on top of the batter without stirring. Sprinkle with a little more sugar if you like, for crunch.
Bake until the cobbler is golden brown on top, 50 to 60 minutes. Transfer the pan to a wire rack to cool slightly. Serve warm or at room temperature.
SOUTHERN PEACHES WITH PECAN SHORTBREAD
This is from the July/August 2004 issue of Vegetarian Times, page 48. It begins, "This recipe makes about 18 cookies." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/southern-peaches-with-pecan-shortbread/.
Ingredients
Southern peaches
2 Tbs. granulated sugar, or to taste
1/8 tsp. salt
Juice of 1/2 lemon
Pecan shortbread
1 cup (2 sticks) cold unsalted butter, cut into small pieces
2 cups sifted all-purpose flour
1/4 cup granulated sugar plus extra for sprinkling
1/2 tsp. salt
1/2 tsp. vanilla extract
1/2 cup chopped pecans
Soft whipped cream
1 cup heavy cream, chilled
2 Tbs. granulated sugar
1 tsp. vanilla
1/4 tsp. almond extract
Preparation
To make Southern Peaches: Slice peaches, and put slices into a large mixing bowl. Sprinkle slices with sugar, salt and lemon juice. Set aside, covered, at room temperature.
Preheat oven to 350F. Lightly butter a large baking sheet, and set aside.
To make Pecan Shortbread: Cream butter, flour, sugar and salt in a large mixing bowl, using an electric beater, until dough is smooth and creamy. Add vanilla, and beat again. Stir in pecans. Pinch off a piece of dough, and roll into a 1-inch ball. Place on cookie sheet, and press flat with tines of a fork. Repeat with remaining dough.
Bake cookies until golden but not brown, for 12 to 15 minutes. Remove from oven, and, while still warm, sprinkle both sides with sugar. Set aside to cool.
To make Soft Whipped Cream: Put all ingredients into a chilled mixing bowl. Whip just until cream forms soft peaks, taking care not to overwhip. Keep refrigerated until ready to serve.
To serve, spoon portions of cut-up peaches on individual plates, place 2 cookies next to peaches and top with Soft Whipped Cream, if using.
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