PEACHES, RASPBERRIES, AND BLUEBERRIES WITH PROSECCO
Provided by Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Wash the peaches, peel them, pit them, and cut into slices about 1/4 inch thick. Put the peaches in a serving bowl, add the sugar and wine, and stir thoroughly. Wash the raspberries and blueberries and add them to the peaches.
- Grate the thin, yellow skin of half a lemon, being careful not to dig into the bitter white pith beneath, and add it to the bowl. Turn over the bowl's contents several times. Refrigerate at least 1 hour before serving, or even as far ahead as early morning of the day in which you intend to serve the fruit.
RASPBERRY PALMIERS
Made with an easy sour cream dough instead of the traditional puff pastry, these mini elephant ears are filled with raspberry jam and rolled in cinnamon sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h25m
Yield Makes about 9 dozen
Number Of Ingredients 7
Steps:
- Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs. Add sour cream and pulse until mixture holds together when pinched. Knead dough on a work surface to bring together, then flatten into an 8-by-6-inch rectangle. Wrap in plastic and refrigerate until firm, at least 1 hour and up to overnight.
- Preheat oven to 375 degrees. In a small bowl, stir together sugar and cinnamon; sprinkle half of mixture evenly on work surface. Let dough stand at room temperature until pliable. Cut in half; place one half of dough on sugared surface. With a floured rolling pin, roll into a 14-inch square. Spread half of jam onto dough, leaving a 1/4-inch border all around. Starting from one side, tightly roll dough toward center, incorporating sugar. Repeat, rolling other side to meet first roll in middle. Freeze 15 minutes.
- With a serrated knife, cut dough crosswise into 1/4-inch-thick slices. (Refrigerate dough as needed if it gets too soft to slice.) Arrange slices 2 inches apart on parchment-lined baking sheets.
- Bake 10 minutes. Carefully flip palmiers with an offset spatula and bake until golden, about 6 minutes more. Let cool on sheets 1 minute, then transfer to a wire rack; let cool completely. Repeat with remaining sugar mixture and dough. Cookies can be stored in an airtight container, between sheets of waxed paper, up to 1 week.
VANILLA-ROASTED PEACHES WITH RASPBERRIES
Take advantage of fresh stone fruit and berries in season with this summertime treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a large, shallow baking dish, combine butter, lemon juice, sugar, and vanilla bean (seeds and pod). Add peaches, and turn to coat with butter mixture; arrange, cut side down, in a single layer.
- Roast until peaches are tender and cooking liquid is syrupy, 15 to 25 minutes, brushing with cooking liquid halfway through. Serve peaches (warm or at room temperature) with ice cream and raspberries; drizzle with cooking liquid.
PEACHES FOSTER
Make and share this Peaches Foster recipe from Food.com.
Provided by Lorac
Categories Dessert
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, melt butter over medium heat.
- Add sugar, cinnamon and nutmeg, stir and cook 1 minute.
- Remove pan from heat, pour in rum and schnapps and ignite.
- Place back on burner over medium high heat until flames die out.
- Add peach slices, toss gently and cook 1 minute.
- Remove from heat and let cool 5 minutes.
- In the meantime, scoop ice cream into 4 bowls then spoon peaches and sauce over top.
Nutrition Facts : Calories 419, Fat 19.2, SaturatedFat 11.8, Cholesterol 59.5, Sodium 161.9, Carbohydrate 57.3, Fiber 3, Sugar 53.3, Protein 3.9
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