FRIED PEACHES
Crispy on the outside and soft and sweet on the inside, these fried peaches are the perfect sweet treat or dessert.
Provided by Kadee & Desarae
Categories Dessert
Time 30m
Number Of Ingredients 14
Steps:
- Scald the heavy cream in heavy-bottomed pan over medium heat, stirring frequently. Add 1 t cinnamon.
- The cream will begin to steam, as soon as it starts to boil, remove from heat and pour into glass bowl. Add vanilla, then whisk in powdered sugar.
- In large frying pan, pour oil to 1/2" deep. Begin to heat over medium heat.
- Process graham crackers in food processor or blender until finely ground. Pour into bowl. Add flour, cinnamon, sugar, and salt. Mix well. Separate half into another bowl.
- In separate bowl, whisk eggs and 1/4 c milk. Separate half into another bowl.
- Once oil is hot enough for frying (flick water into it and it immediately begins to sizzle gently. If it sizzles fiercely, it's too hot.), dip peach slices into egg mixture, then cracker mixture. Repeat so you have two layers of egg/cracker mixture. Halfway through your peaches, begin using second bowls of graham cracker crumb mixture and egg mixture.
- Drop slices into hot oil and let cook for about a minute. Once that side is firm and golden, flip over with tongs and let other side cook until golden. Depending on how big your pan is, you could fry 4-6 peaches at a time. Do not overcrowd pan. Place on paper towel-lined plate. Finish remaining peaches.
- Serve hot with warm dipping sauce.
Nutrition Facts : Calories 133 kcal, Carbohydrate 23 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 39 mg, Fiber 1 g, Sugar 20 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
SKILLET-FRIED PEACHES
This summer dessert hits the spot.
Provided by Pam Lolley
Time 15m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Toss together peaches, lemon juice, cinnamon, nutmeg, and salt in a medium bowl; set aside.
- Melt sugar and butter in a large skillet over medium-high, stirring often, until mixture is bubbly, about 2 minutes. Stir in peach mixture. Cook, stirring occasionally, until softened and sauce is thickened, about 6 minutes. Stir in peach schnapps, and cook 1 minute. Remove peach mixture from heat, and let stand 5 minutes. Serve warm over vanilla ice cream.
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
PANKO-FRIED PEACHES
Provided by Marcy Masumoto
Categories Dessert Side Cocktail Party Peach Summer Deep-Fry Vegetarian Pescatarian Dairy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 5
Steps:
- Pour the oil to a depth of at least 3 inches into a deep-fryer, wok, or deep, heavy saucepan and heat to 300°F.
- Meanwhile, cut the peaches into 1/2-inch-thick slices. Spread the flour on a plate and spread the panko on a second plate.
- When the oil is ready, using chopsticks or tongs, dredge a peach slice in the flour, shaking off the excess, and then dip in the egg, allowing the excess to drip off. Finally, dredge the slice in the panko, covering it as evenly as possible with the light flakes.
- Carefully place the peach slice in the hot oil. It should immediately begin to bubble and hiss. While the first slice is cooking, continue to dredge and dip more slices in the flour, egg, and panko and add them to the oil. Fry no more than 3 or 4 slices at a time, making sure they do not touch one another, for about 1 minute, until evenly golden. Using a wire skimmer, transfer the finished slices to a wire rack set over a shallow bowl or pan to drain briefly. Serve piping hot.
SOUTHERN FRIED PEACHES
Make and share this Southern Fried Peaches recipe from Food.com.
Provided by LAURIE
Categories Breakfast
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Peel and halve peaches.
- Melt butter in skillet.
- Place cut side down in skillet.
- When edges are browned, turn over.
- Sprinkle with half the sugars and allow other side to brown.
- Turn once more and sprinkle with remaining sugars.
- Cook until sugars caramelize slightly, turning peaches to coat.
- Serve as is or top with whipped cream and chopped pecans.
Nutrition Facts : Calories 320, Fat 12, SaturatedFat 7.3, Cholesterol 30.5, Sodium 105.5, Carbohydrate 55.4, Fiber 2.6, Sugar 53.2, Protein 1.7
SPINACH WITH CHICKPEAS AND FRIED EGGS
Provided by Bon Appétit Test Kitchen
Categories Egg Leafy Green Vegetable Brunch Vegetarian High Fiber Dinner Lunch Spinach Legume Chickpea Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a large heavy pot over medium heat. When oil begins to shimmer, add 1 garlic clove. Stir until beginning to turn golden brown, 1-2 minutes. Add spinach to pot. Toss to coat; season with salt and pepper. Cook until spinach is wilted but still bright green, 2-3 minutes. Transfer to a medium bowl; set aside. Wipe out pot.
- Heat 2 tablespoons oil in same pot over medium heat. When oil begins to shimmer, add onion and 3 garlic cloves. Cook, stirring often, until onion is softened, 3-4 minutes.
- Add cumin and paprika; stir until cumin is toasted and fragrant, 1-2 minutes. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 8-10 minutes. Add 3 cups broth; bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon or a potato masher, until sauce is thickened, 15-20 minutes. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 8ñ10 minutes.
- Pour oil into a large heavy skillet to a depth of 1/8" (about 1/4 cup). Heat until oil begins to shimmer. Crack 2 eggs into hot oil, spacing apart. Using a large spoon, carefully baste whites (not yolks) with oil until whites are set and edges are crunchy, lacy, and golden brown, 2-3 minutes (do not turn). Season eggs with salt and pepper. Transfer to a plate and repeat with remaining 2 eggs.
- Spoon chickpea stew into bowls and top each with a fried egg.
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