ROSé-POACHED PEACHES WITH WHIPPED MASCARPONE
Peaches are enjoying the "rosé all day" trend of summer. This seasonal fruit gets poached in an aromatic liquid, then served alongside sweetened whipped mascarpone cheese and topped with crunchy candied pistachios. It's an incredibly easy showstopper dessert.
Provided by Zac Young
Categories dessert
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Halve the vanilla bean lengthwise with a sharp paring knife. Set one half aside and put the other half in a large pot. Add the rosé, 3/4 cup of the honey, peppercorns, fennel seeds and 1 cup water. Use a vegetable peeler to remove the zest of the oranges and lemons and add the zest to the pot. Squeeze in the juice of 1 orange. Bring to a simmer over medium-high heat, stirring occasionally to dissolve the honey. Reduce the temperature to low and add the peaches (the liquid should be still and there should be no simmering bubbles). Cook, flipping the peaches halfway through, until they are softened and the skins start to pull away, 10 to 12 minutes.
- Meanwhile, put the mascarpone in a large bowl and whisk until loosened. Scrape in the seeds from the remaining vanilla bean half and add the scraped vanilla bean pod to the poaching liquid. To the mascarpone, add the remaining 1/4 cup honey, 1/2 teaspoon salt and the heavy cream and whisk until medium stiff peaks form, 3 to 4 minutes. Refrigerate until ready to use.
- Add the pistachios, light brown sugar and cayenne pepper to a small skillet and cook over medium-high heat, stirring frequently, until the sugar is dissolved, syrupy and evenly coats the pistachios, 2 to 3 minutes. Transfer to a parchment-lined plate and let cool completely, about 5 minutes (the coating will be sticky but will harden as the nuts cool).
- Divide the whipped mascarpone among 8 serving bowls. Use a slotted spoon to remove the peaches and add one half to each bowl. Evenly sprinkle the pistachios over the top.
CHILLED WHITE PEACHES POACHED IN ROSE SYRUP
With their flat bottoms, white donut peaches are easier to serve and eat than rounded ones. Lemon verbena is a fragrant herb that can be found at many farmers' markets in midsummer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Bring wine, sugar, lemon zest, lemon verbena, and water to a simmer in a medium saucepan over high heat. Carefully add peaches, and reduce heat to medium. Gently simmer until tender all the way to the pit when pierced with a skewer or a sharp knife, 20 to 25 minutes.
- Using a slotted spoon, transfer peaches to a plate. Let cool slightly. When cool enough to handle, peel off skin.
- Meanwhile, return poaching liquid to a simmer, and cook until reduced by about three-quarters, about 20 minutes. Pour through a sieve, and discard zest and leaves. (You should have about 1 cup syrup.) Let cool for 10 minutes.
- Refrigerate single layers of peaches and the syrup in separate airtight containers until cold, at least 30 minutes (or overnight). To serve, place a peach on a serving plate and spoon about 3 tablespoons syrup around each peach. Garnish with lemon verbena if desired.
POACHED PEACHES IN VANILLA SYRUP
Provided by Food Network
Categories dessert
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- To peel the peaches, plunge them into boiling water for 2 to 3 minutes. remove and remove peel; cut peaches in half
- Bring water, sugar, vanilla and lemon slices to a boil. Add the peaches and simmer until tender. Remove the vanilla bean from the syrup and reduce the syrup by a third.
- Pit the peaches and cut them in quarters. Set them in a bowl, add the grapes and cranberries and pour hot vanilla syrup over them; chill until ready to eat. Eat as is chilled or as a topping for frozen yogurt or pound cake
CHILLED WHITE PEACHES POACHED IN ROSE SYRUP
Make and share this Chilled White Peaches Poached in Rose Syrup recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring wine, sugar, lemon zest, lemon verbena, and water to a simmer in a medum saucepan over high heat. Carefully add peaches and reduce heat to medium. Gently simmer until tender all the way to the pit when pierced with a skewer or a sharp knife 20-25 minutes.
- Use a slotted spoon, transfer peaches to a plate. Let cool slightly. When cool enough to handle, peel off skin.,.
- Meanwhile, return poaching liquid to a simmer and cook until reduced by about three-quarters, about 20 minutes. Pour though a sieve, and discard zest and leaves (You should have about 1 cup syrup). Let cool for 10 minutes.
- Refrigerate singel layer of peaches and the syrup in separate airtight containers until colde, at least 30 minutes, or overnight, To serve, place a each on a serving late, and spoon about 3 Tbs. syrup around each peach, Garnish with lemon verbena if desired,.
Nutrition Facts : Calories 241.8, Fat 0.4, Sodium 7.7, Carbohydrate 41.6, Fiber 2.4, Sugar 38.1, Protein 1.7
PEACHES WITH HONEY SYRUP
Adding the peach skins to the poaching liquid helps to infuse it with flavor and creates a pretty rose-colored sauce. Serve the peaches with your favorite chocolate bar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 2
Steps:
- Using a sharp knife, lightly score bottom (not stem end) of each peach with hatch marks.
- Prepare an ice bath, and set aside. Fill a large (4-quart) saucepan with enough cold water to cover peaches; remove peaches. Over high heat, bring water to a boil, and blanch peaches about 1 minute (more if skin is not pulling away from peach). Using a slotted spoon, immediately transfer peaches to ice bath. Remove from ice water, and peel. Set aside peaches and skins.
- Reserve 4 cups of poaching liquid in pan; add skins and honey. Bring to a boil, and cook until reduced to 11/2 cups. Pour liquid through a sieve set over a bowl, and discard skins. Immediately spoon syrup over peaches, and serve.
POACHED PEACHES
Use this poached peaches recipe to make Individual Peach Tarts.
Provided by Martha Stewart
Yield Makes enough for 12 tarts
Number Of Ingredients 3
Steps:
- In a medium saucepan, combine sugar and 2 cups water. Bring to a simmer over medium-high, and cook, stirring occasionally, until sugar has dissolved. Add lemon juice and peaches. Simmer until peaches are tender when pierced with the tip of a knife, about 10 minutes. Remove saucepan from heat, and let peaches cool in the poaching liquid. Using a slotted spoon, remove peaches from poaching liquid, peel, discarding skins. Slice peach halves into 6 wedges each. Transfer peaches and poaching liquid to a bowl. Cover; refrigerate until chilled.
PEACH AND ROSEMARY SPRITZERS
This recipe makes a fragrant pink syrup with the faint aroma of rosemary. It's lovely with white or rose wine.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 7
Steps:
- Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves. Add peaches and rosemary, and bring to a simmer. Remove from heat. Cover, and let cool. Discard rosemary. Peel peach slices if desired. Transfer peaches with syrup to a container; cover, and refrigerate for at least 1 hour or overnight.
- Place 2 peach slices and about 1/4 cup syrup in 8 ice-filled glasses. Add 1/2 cup wine to each; top with club soda. Garnish each with a rosemary sprig, and serve immediately.
VANILLA POACHED PEACHES
Ripe peaches are poached to perfection in this light, honeyed syrup
Provided by Lesley Waters
Categories Dinner, Lunch, Snack, Supper, Treat
Time 40m
Number Of Ingredients 4
Steps:
- Put the kettle on, and fill a large bowl with iced water. Place the peaches in another large bowl and pour over enough boiling water to cover. Leave for 30 secs, then remove the peaches with a slotted spoon and plunge them into the cold water. The skins should now peel away easily.
- Place the wine, honey and vanilla pod in a pan large enough to hold all the peaches, then gently heat until the honey has dissolved. Lower the peaches into the pan, cover and simmer gently for 15-20 mins until tender but not overly soft. Using two wooden spoons, turn the fruit 3 or 4 times while cooking and frequently baste with the syrup. Remove the cooked peaches from the pan and set to one side in a large bowl.
- Boil the syrup hard until it has reduced by half (this will take about 10 mins). Spoon over the peaches, then set aside to cool. The peaches will keep for up to 2 days, covered and in the fridge. Serve the peaches and syrup at room temperature, warm or chilled with spoonfuls of clotted cream, if you like.
Nutrition Facts : Calories 162 calories, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
MINTED POACHED PEACHES
You can reserve the syrup to poach other fruits, such as nectarines. Store in the refrigerator and simply top off with a little water as needed.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Using a paring knife, lightly score an X into bottom of peaches (this will help with peeling later). In a large saucepan, combine sugar, vanilla, lemon zest, mint, and water. Cook over medium, stirring occasionally, until sugar has dissolved, about 2 minutes.
- Add peaches and enough water to cover. Bring to a bare simmer, and cook, turning occasionally, until peaches are easily pierced with a skewer, 6 to 10 minutes, depending on ripeness of peaches.
- Remove peaches with a slotted spoon; let cool slightly. Using a paring knife, peel peaches; return to syrup. Serve with mint sprigs.
Nutrition Facts : Calories 298 g, Fiber 1 g, Protein 1 g
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