Time 10m Yield 6 Number Of Ingredients 8 Steps:
Add peaches, water, sugar, cornstarch, nutmeg, cinnamon, and salt to a saucepan. Bring to a boil, and cook for one minute. Remove from heat, and add vanilla or almond extract.
Time 30m Yield 10 Number Of Ingredients 7 Steps:
Whisk tea and cornstarch together in a small bowl; transfer to a saucepan. Add peaches; cook, stirring constantly, over medium heat until just boiling, 2 to 3 minutes. Stir in white sugar, brown sugar, and nutmeg; simmer over medium-low heat until sauce is thickened, about 10 minutes. Remove from heat and stir in vanilla extract. Let stand for 5 to 10 minutes to thicken.
Time 15m Yield 1 cup. Number Of Ingredients 6 Steps:
In a small saucepan, mix sugar, cornstarch and nutmeg; stir in water until smooth. Add peaches; bring to a boil, stirring constantly. Cook and stir 2-3 minutes or until thickened. Remove from heat; stir in extract. Serve warm.
Time 20m Number Of Ingredients 9 Steps:
PEEL AND CUT THE PEACHES (Note 1): For easy peeling, carefully drop peaches into a medium pot of boiling water. Boil for 1 minute. Lift out peaches with a slotted spoon and slip off the skins. Cut peaches in half and remove pits. Chop into small chunks, about 1/2-3/4 inch (1.28-1.9 cm). MAKE THE SAUCE: In a medium saucepan (I use the same one as above), put in all ingredients. Heat to Medium-high heat to bring to gentle boil (lower heat to medium heat if boiling too rapidly). Gently boil for about 6-8 minutes uncovered, stirring frequently, or until you reach the desired consistency. The more you cook it, the thicker it will get. Taste and adjust seasonings, adding more lemon, sugar, chili flakes, thyme as needed. Serve hot or cold with chicken, fish, pork or grains.
Time 3h5m Yield 5 pints. Number Of Ingredients 11 Steps:
Fill a Dutch oven two-thirds with water; bring to a boil. Cut a shallow “X” on the bottom of each tomato and peach. Using tongs, place tomatoes and peaches, a few at a time, in boiling water for 30-60 seconds or just until skin at the “X” begins to loosen. Remove tomatoes and peaches; immediately drop into ice water. Pull off skins with tip of a knife; discard skins., Coarsely chop tomatoes and peaches; place in a stockpot. Add onions, pears, green peppers, celery, jalapenos, sugar, vinegar and salt. Place pickling spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 2 to 2-1/2 hours or until thickened, stirring occasionally. Discard spice bag., Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
Yield Makes 3 cups Number Of Ingredients 3 Steps:
Bring a medium saucepan of water to a boil. Meanwhile, prepare an ice-water bath. Place peaches in boiling water for 1 to 2 minutes, remove with a slotted spoon, and transfer to ice-water bath. Remove skin, and cut peaches in half. Remove and discard pits, and slice each half into 6 wedges. Combine sugar and 1/2 cup water in a small saucepan; cover, and cook over medium-high heat until sugar is completely dissolved, 3 to 4 minutes. Uncover, reduce heat to medium low, and cook until sugar turns medium amber, about 15 minutes. While cooking, wipe down sides of pan several times with a pastry brush dipped in cold water to prevent crystals from forming. Working quickly, remove pan from heat, and stir in peach wedges with a wooden spoon. Return saucepan to heat, and continue cooking, stirring occasionally, until the peaches are soft, about 5 minutes. Remove peaches and sugar syrup from heat, and let cool slightly. Transfer half the mixture to a medium bowl, and set aside. Transfer the other half to the bowl of a food processor, and puree until smooth, about 30 seconds. Add half the puree (about 3/4 cup) to the caramelized sliced peaches. Cover with plastic wrap, and refrigerate until the cake is served. Reserve the remaining puree to assemble the cake.
Time 15m Yield 2 cups Number Of Ingredients 3 Steps:
Puree the peaches in blender or food processor. Heat up in small saucepan and thin with brandy to taste; reduce to thicken if you wish; at last moment add some butter to give sauce a glazed look and spoon over cake. TO CREATE OUR OWN INDIVIDUAL QUICK FROZEN FRUIT Wash and dry fruit like cranberries or anything in the berry family. Line a baking sheet with parchment paper or waxed paper and set the individual fruit on the baking sheet. Freeze until the fruit is icy (this works only in a good 0 degree freezer) and transfer to plastic freezer bags; press out air. Use as needed in baked or cooked dishes or use raw, but pureed too soggy to use in fruit salads . WHAT TO DO WITH FROZEN FRUIT Puree in yogurt or buttermilk and sweetened with liqueur and/or honey for instant refreshing dessert drink. Puree frozen melon with liqueur to create an instant sorbet.
Time 1h Number Of Ingredients 11 Steps:
Pulse your peaches in a food processor until chunky or smooth, depending how you like your sauce. Set aside. In a large saucepan melt the butter over medium heat. As it starts to glisten add the shallots and cook those until the start to go golden brown. This will take 5 to 10 minutes depending on your heat and the size of the pan you use. Once they are almost golden add the garlic. Allow to cook for about 1 to 2 more minutes. Now you can add the spices, ketchup, brown sugar, and peaches. Cook until it comes to a boil. Add the worcestershire sauce and the lemon juice, stir and bring back to a boil. Let it boil for about a minute or two, stir, then reduce to a simmer. Let it simmer for about 20 to 30 minutes. Give it a stir here and there. Swipe it over everything you can get your hands on! You can store the surplus in glass jars in the fridge for a couple of weeks. Great on chicken, fish and pork.
Time 25m Yield 1/2 cup Number Of Ingredients 3 Steps:
Combine the peaches, sugar, lemon juice and 2 tablespoons water in a bowl. Set aside to macerate for 10 minutes. Transfer to a small pot and cook over low heat until the peaches are tender and a syrup has formed, 10 minutes. Transfer to a bowl and let cool to room temperature.
Yield 4 Number Of Ingredients 9 Steps:
Cut each breast lengthwise in 4 to 6 strips of equal size. In a small saucepan, boil half of the peaches, 150 mL (⅔ cup) of the light syrup or juice, the stock and the ginger for 5 minutes over high heat. Remove from heat and puree sauce in the blender or in the saucepan using a stick blender. Return sauce to the heat. In a small bowl, stir cornstarch with a little bit of the sauce to dissolve and add to saucepan. Cook, stirring, until thickened. When the sauce is thick and smooth, remove from heat and add cold butter, stirring with a wooden spoon. In a large frying pan, cook chicken in oil over high heat for about 15 minutes or until the internal temperature reaches 77°C (170°F). Cut the remaining peaches in a fan, top with chicken strips and sauce. Serve with basmati rice and carrots on the side.
