Is there anything you can do with fresh peaches besides Pies and Cobblers? I need a good recipe!?

Answer 1

Hi There!

Soak sliced fresh peaches in chianti or another wine and you have lovely fruit after you drink the wine.

Slice fresh peaches and sprinkle with cinammon sugar. Broil until bubbly and use it to top ice cream.

If you slice about 4-5 fresh peaches and add them with a small container of whipping cream into your blender, you can pour the mixture into a prepared pie crust (graham or other) and stick it in the freezer. In about 1 hour you've got a lovely frozen pie. (Add sugar or sugar substitute while blending if you like.)

Cube fresh peaches and put in small ziploc bags to store in freezer for when there are no more fresh peaches (sigh*).
They make terrific cold snacks.

Blend fresh peach cubes with yougurt and peach juice for a fun smoothie.

I'm getting hungry. Gotta go. I have some frozen peaches to each.

Answer 2

Peach sugar baskets with chocolate sauce

Ingredients
110g/4oz caster sugar
150ml/6oz double cream
½ peach, sliced
For the chocolate sauce
110g/4oz chocolate
30g/1oz unsalted butter
1 tbsp honey
½ orange, juice only



Method
1. Gently melt the sugar in a small pan over a low heat until caramelised. Working quickly and carefully, take a spoonful of the caramel and quickly wave it back and forth over a small, greased glass bowl, to make very fine strands.
2. Carefully remove from the bowl and place the basket onto a serving plate.
3. Whisk the cream in a bowl until thick. Spoon the cream into the sugar basket, and top with the peach slices.
4. To make the chocolate sauce, place the chocolate, butter, honey and orange juice into a pan and gently melt over a low heat. Whisk together to combine. Add a little water to make it runny if needed.
5. Pour the chocolate sauce around the basket and serve.

Answer 3

Peach Raspberry Shortcakes

2 cups all-purpose flour
1 tablespoon sugar, plus extra for sprinkling
1 tablespoon baking powder
1 teaspoon kosher salt
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
2 extra-large eggs, lightly beaten
1/2 cup heavy cream, chilled
1 egg beaten with 2 tablespoons water or milk, for egg wash
To assemble:
1 cup heavy cream, chilled
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
2 ripe peaches, peeled, pitted, and thinly sliced
1 pint raspberries
1 orange, zest removed in long strips



Preheat the oven to 400 degrees F.
Sift the flour, 1 tablespoon sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter
mixture. Mix until just blended. The dough will be sticky.

Dump the dough out onto a well-floured surface. Flour your hands and pat the dough out 3/4-inch thick. You should see lumps of butter in the dough.

Cut 6 or 7 biscuits with a 2 3/4-inch fluted cutter and place on a baking sheet lined with parchment.

Brush the tops with the egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Let cool on a wire rack.

To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and continue to beat until the peaks are stiff.

Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place the sliced peaches and raspberries on the whipped cream. Garnish with the orange zest, then place the other half of the shortcake on top and serve.

Answer 4

Make a peach sauce using sliced fresh peaches, some sugar combined with a little cornstarch for thickening, and a little almond extract. Heat all over medium heat until tender and thickened (the cornstarch will turn clear). Then use the sauce either over ice cream or as a filling for dessert crepes.

Answer 5

Baby Spinach Salad with Peaches and Hazelnut Vinaigrette

Peaches and figs match well in this summer salad that brings out their sweetness.
INGREDIENTS:
1 Pound Baby Spinach
2 Large Ripe Peaches, peeled, cut into segments
1/4 Cup Hazelnuts, toasted and roughly chopped
1/2 Red Onion, peeled, cut in half, and sliced thin
1 Pint Fresh Figs, quartered
4 Ounces Goat Cheese
3 Tablespoons Hazelnut Oil
1 Teaspoon Balsamic Vinegar
Salt and Pepper, to taste
PREPARATION:
Whisk together the hazelnut oil and balsamic vinegar. Just before serving, toss individual servings of baby spinach with a little vinaigrette, some peaches, red onions, and salt and pepper.
Place the dressed salad in the center of a small plate.

Put two or three wedges of fig on top and crumble goat cheese over that. Sprinkle some chopped hazelnuts over the entire salad.

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Grilled Balsamic Chicken and Peaches

1 cup balsamic vinegar
1/4 cup molasses
2 tablespoon coarsely ground black pepper
1/2 cup roughly chopped fresh basil leaves
3 to 4 cloves garlic, minced
1/4 cup extra-virgin olive oil
4 whole boneless and skinless chicken breasts
Coarse salt and freshly ground pepper, to taste
4 fresh peaches, skinned, halved, and pitted

In a small saucepan over medium-high heat, bring balsamic vinegar to a boil; reduce heat and let simmer until the vinegar is reduced bay 1/2, approximately 20 to 25 minutes. Stir in molasses and black pepper. Remove from heat and set aside.

In a medium bowl, combine basil, garlic, and olive oil. Rub chicken breasts with the basil mixture; sprinkle with with salt and pepper.

Preheat barbecue grill (spray grill with vegetable-oil cooking spray). Place chicken onto hot grill and brush with balsamic vinegar glaze. Cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until a meat thermometer registers an internal temperature of 165°F (juices will run clear when cut with the tip of a knife); turning and basting several times.

Just before chicken is fully cooked, place the peaches on the grill (cut side down). Brush the top side of the peaches. Grill until they are lightly browned, approximately 2 minutes. turn them over, brush the cut side with the balsamic glaze and continue to cook for another 2 minutes.

Remove from chicken and peaches from the grill, transfer onto a serving platter, and serve immediately.

NOTE: Peaches may be served whole or sliced with the chicken breasts.

Makes 4 servings.

Answer 6

Slice and add a little sugar to macerate for several hours, and serve over ice cream with a drizzle of amaretto

Make ice cream using the peaches

Make a fresh fruit smoothie

Answer 7

peach slice:

250 gr puff pastry (ready to use)
100 gr peach jam
8 pcs peach halves
30 gr chooped nuts (anything you like)
50 gr fondant (ready to use)
2 pcs egg yolks

roll puff pastry until 1 mm, cut into 40x20( 2 pcs), 40x 25( 2 pcs).

spread the jam in 20x40 lining do", put the peach halves, spreadlight the egg yolk on the side of the do", cover the peach with 20x25 lining do".

prick them, and glaze with egg yolk, bake 20 min. or until golden brown with 210 degree celcius.

spread the fondant on the top and dust with chopped nuts.

peach hot sabayon:

200 gr cube peach
4 egg yolks
200 gr sugar
300 gr whipped crem, mix until set
400 ml wine, white or red

mix sugar and egg yolk in bain-marie system until stiff, add the whipped cream and mix, pour the wine and mix.

place the peach into two glass, pour some fav. syrup, pour the wine mixture while hot.

Answer 8

Slice them up, (sprinkle with a little sugar if you want) and serve them on top of angle food, sponge or pound cake, hotcakes, waffles, ice cream, hot or cold cereal, or just in a bowl with cream or half and half.

Bert

Answer 9

Maybe make a nice salsa with them for something different. (I had a mango salsa, I'm sure peaches could work too) Slice thinly and add to pancakes. Put them in a cake....Pickle them. Grill them with brown sugar and cinnamon....

Answer 10

Sorry I don't have a recipe on hand for you but peach jam is amazing!