PISTACHIO BRITTLE
Steps:
- Spray a quarter-sheet tray with cooking spray.
- Combine the baking soda and vanilla paste in a small bowl and reserve.
- In a medium heavy-bottomed saucepan, combine the sugar, syrup, butter and 1 tablespoon water with a wooden spoon. Bring the mixture to 280 degrees F slowly over medium heat. Add the pistachios and cook, stirring constantly, until the mixture reaches 300 degrees F, or hard-crack. Remove from the heat and carefully add the baking soda and vanilla paste mixture, continuing to stir.
- Carefully turn out onto the greased sheet tray and spread thinly and evenly with a spoon. Sprinkle sea salt flakes over the top. Let cool at room temperature until hardened, 20 to 30 minutes.
- Break into pieces. Eat as-is or with vanilla ice cream. Store any remaining in an airtight container.
GRILLED PEACHES WITH PISTACHIO BRITTLE
I love this dessert because of all the different textures you get in one mouthful. Sweet, sticky peaches with cool, creamy yogurt and crisp nutty brittle.
Provided by Lene8655
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the grill to high. Line a baking tray with a silicon liner. Sprinkle two thirds of the sugar into the base of a heavy based pan, sprinkle over the pistachio nuts and heat gently until the sugar has dissolved. Increase the heat and cook for a further 2-3 minutes until the mixture is a golden colour. Immediately pour the mixture onto a lined baking tray and leave to cool and harden.
- Meanwhile, put the peaches, cut side up, into an ovenproof dish. Warm the port and redcurrent jelly together in a small pan until runny. Pour over the peaches. Sprinkle the remaining sugar over the peaches and grill for 8-10 minutes until sticky and golden.
- Spoon the peaches and sauce onto individual serving plates. Spoon a dallop of yogurt at the side. Roughly break up the pistachio brittle and scatter over the top.
Nutrition Facts : Calories 219.9, Fat 2.9, SaturatedFat 0.3, Sodium 4.5, Carbohydrate 45.4, Fiber 2.2, Sugar 40.2, Protein 2.2
GRILLED PEACHES
Choose fruit with a fragrant aroma and flesh that yields a bit when pressed gently. If a peach has cuts or tan spots, or if it's rock-hard or mushy, don't buy it. Color has more to do with variety than ripeness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 2
Steps:
- Heat grill to medium-low.
- Halve and pit peaches; brush both sides with butter.
- Place peaches on grill; cover grill, and cook until charred and softened, 4 to 5 minutes per side.
Nutrition Facts : Calories 92 g, Fat 6 g, Fiber 2 g, Protein 1 g
GRILLED PEACHES
Steps:
- Right before cooking, slice the peaches along the seam and pit them. Coat them in oil for cooking, being sure to give them a thick, even coating. I prefer to toss them in a gallon size Ziplock bag along with the oil and gently rub the oil into the peach. This reduces mess, which is critical when you might be in the backyard, far from access to a sink. Don't use extra virgin olive oil, as the smoke point is lower and may cause the peaches to taste burnt and smoky. Grill the peaches skin side up for 5-6 minutes. When they begin to sizzle and shine, turn them over onto their skin and cook for another 6-7 minutes, or until they soften and lose a little bit of their shape. Serve immediately, with or without a garnish of whipped cream or ice cream. If you don't have room to eat all the peaches you've grilled, they can be reheated in the microwave for about 30 seconds, and they still taste great the second time around.
Nutrition Facts : Calories 111 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 0 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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