ZINFUL (SINLESS) POACHED PEACHES WITH CARDAMOM YOGURT
Provided by Michael Chiarello : Food Network
Categories dessert
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Mix the cardamom into the yogurt and refrigerate until you are ready to serve.
- Toss the peaches with the lemon juice so they won't oxidize. Put the Zinfandel and sugar into a stainless steel pot over medium heat and bring it to a simmer. Add the peaches and simmer for about 15 minutes, covered. Remove the peaches and reduce the Zinfandel by about half, down to light syrup. Spoon the sauce over the peaches and serve with the yogurt.
VANILLA POACHED PEACHES WITH WHIPPED MINTED YOGURT
Provided by Food Network
Categories dessert
Time 3h35m
Yield about 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the peaches: Place the water, sugar, and vanilla bean in a medium saucepan. Stir over medium heat until the sugar has dissolved. Once the sugar has dissolved, remove the vanilla bean and scrape the inside of the bean into the liquid. Add as many peaches to the pan as it will hold without piling or crowding, and poach over a low simmer for about 8 minutes or until the fruit is soft. Remove the peaches and finish poaching the remainder of the fruits. When done, place the peaches in a glass baking dish, cut side down. Pour the vanilla syrup over the peaches, and refrigerate until chilled, for up to 8 hours.
- For the yogurt: Place the water and sugar in a small saucepan, stir and simmer until sugar is dissolved. Add the mint leaves and simmer for 2 minutes, remove from heat, cover and let stand for 5 minutes. Strain and chill the syrup.
- In a bowl, whip the syrup and cream with a hand-held mixer until stiff. In another bowl, whip the yogurt until smooth and fold it into the cream mixture.
- To serve the peaches: Place 2 peach halves in a shallow bowl, and dollop with some of the minted yogurt cream. Garnish with fresh mint sprigs and raspberries.
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.
ZINFUL (SINLESS) POACHED PEACHES WITH CARDAMOM YOGURT
I saw this prepared on the Food Network by Michael Chiarello on Easy Entertaining. I haven't tried it yet, but it sure looked wonderful!
Provided by Whisper
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix the cardamom into the yogurt and refrigerate until you are ready to serve.
- Toss the peaches with the lemon juice so they won't oxidize.
- Put the Zinfandel and sugar into a stainless steel pot over medium heat and bring it to a simmer.
- Add the peaches and simmer for about 15 minutes, covered.
- Remove the peaches and reduce the Zinfandel by about half, down to light syrup.
- Spoon the sauce over the peaches.
- Drizzle cardamom-yogurt over the top.
Nutrition Facts : Calories 268.9, Fat 1, SaturatedFat 0.5, Cholesterol 3.1, Sodium 45.2, Carbohydrate 46.4, Fiber 1.6, Sugar 42.7, Protein 4
POACHED PEACHES WITH YOGURT
This yummy breakfast recipe comes from the January 2009 issue of *recipes+* magazine. You can use other stone fruit or a combination such as plums, apricots, or nectarines. You can make the poached fruit up to 6 hours ahead if you want. Another variation is to serve it warm, instead of chilled. Prep time doesn't include the 3 hours needed to chill the fruit.
Provided by Sara 76
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Stir sugar, juice, and zest in a large deep saucepan over moderate heat until sugar is dissolved. Add spices; bring to boil.
- Meanwhile, cut a small cross in the base of each peach. Add peaches to syrup. Reduce heat. Simmer, uncovered, turning occasionally, for 8-10 minutes or until tender. Using a slotted spoon, transfer peaches to a large heatproof bowl. Peel peaches when cool enough to handle.
- Increase heat; bring syrup to the boil. Boil, uncovered, for 5-7 minutes or until thickened slightly. Let cool.
- Pour syrup over peaches. Cover with plastic food wrap; chill 1 hour. Serve peaches topped with yogurt and berries.
Nutrition Facts : Calories 228.5, Fat 1.5, SaturatedFat 0.6, Cholesterol 4.1, Sodium 45.3, Carbohydrate 52, Fiber 3.7, Sugar 48.7, Protein 4.9
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