Best Brown Sugar Peaches Recipes

PEACHES IN BROWN SUGAR WITH RUM SAUCE AND ICE CREAM

Steps:

• Melt butter in heavy large skillet over medium heat. Add sugar and cinnamon and cook, stirring often, until sugar begins to dissolve (mixture may clump together). Add peaches and vanilla. Sauté until peaches are tender, stirring occasionally, about 4 minutes. Remove skillet from heat. Stir in rum. Return skillet to heat and cook until sauce thickens, stirring frequently, about 2 minutes. Spoon peaches and sauce over ice cream.

BROWN SUGAR PEACHES

Steps:

• Gently toss sliced peaches, golden brown sugar, and fresh lemon juice in large bowl to blend. Let stand at room temperature until juices form, tossing occasionally, about 2 hours.

BROWN SUGAR BOURBON PORK TENDERLOIN WITH CORNBREAD & PEACHES

Steps:

• Mix Marinade Mix, oil, bourbon and orange juice in small bowl. Reserve 1/4 cup marinade for brushing. Place pork in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 2 hours or longer for extra flavor.
• Meanwhile, preheat oven to 400°F Prepare corn muffin mixes as directed on package. Spread evenly in greased 13x9-inch baking pan. Bake 15 to 20 minutes or until golden brown. Cool completely on wire rack. Cut cornbread into 1 1/2-inch strips, then cut each strip in half. Grill over medium heat 1 to 2 minutes on each side or until grill marks appear, turning once with a wide spatula. (Do not use tongs as cornbread is fragile and tends to crumble.) Set aside.
• For the Grilled Peaches, mix Marinade Mix, brown sugar, melted butter and bourbon in large bowl until well blended. Add peach slices; toss to coat well. Let stand 1 hour. Fold the edges of a sheet of heavy duty foil to form a shallow baking pan. Place on grill over low heat. Place peaches on foil. Cover with second sheet of foil. Grill 6 to 8 minutes or until peaches are browned and caramelized around edges, turning occasionally and brushing with marindae. Set aside.
• Remove pork from marinade. Discard any remaining marinade. Grill pork over medium heat 25 minutes or until desired doneness, turning occasionally and brushing with reserved marinade halfway through cooking. Discard any remaining marinade. Let pork stand 5 minutes. Cut into 1/4-inch slices.
• To serve, warm peach preserves. Spread evenly on cornbread strips. Cut each cornbread strip into 1 1/2-inch squares. Place 1 slice pork tenderloin and 1 grilled peach slice on each cornbread square.

CINNAMON AND BROWN SUGAR PEACHES

Steps:

• Place peach halves, cut-sides up, in microwaveable pie plate.
• Combine next 3 ingredients; sprinkle over peaches.
• Microwave on HIGH 30 sec. to 1 min. or until sugar begins to melt and peaches are heated through. Top with yogurt. Serve warm.

GRILLED PEACHES WITH BRANDY AND BROWN SUGAR

Steps:

• Cut the peaches in half and remove the pit. Brush the cut side with melted butter. Lay the peaches cut side down on the grill (low heat) for about 2 minutes (adjust with higher time if the peaches are not quite soft). Turn the peaches over and fill the well created by the removal of the pit with 1/2 T brown sugar and 1 tsp brandy. Grill the peaches on the round side for 2-5 minutes depending on the ripeness of the peach. Serve with vanilla ice cream or creme fraiche and shortbread for a wonderful summer dessert!

BROWN SUGAR AND SOY GLAZED PORK TENDERLOIN WITH GRILLED PEACHES

Steps:

• Prepare outdoor grill for covered direct grilling over medium-low heat.
• Meanwhile, in microware-safe 2-cup liquid measuring cup or medium bowl, combine vinegar, brown sugar and soy sauce.
• Heat soy mixture in microwave oven on High 3 to 4 minutes or until reduced by half.
• Pat tenderloins dry with paper towels.
• With 5 pieces of string (each about 6 inches long), tie together pork tenderloins; sprinkle with salt.
• Place tenderloins on hot grill rack. Cover grill and cook tenderloins 20 minutes, turning to brown all sides.
• Place peach halves on grill rack.
• Cook peaches and tenderloins, uncovered, 8 to 10 minutes longer, brushing all sides frequently with soy mixture. Cook until peaches brown and soften slightly and pork reaches an internal temperature of 145F (center should still be slightly pink).
• Place peaches on cutting board; cut into bite-sized pieces, then transfer to small serving bowl. Remove strings from tenderloins.
• Cut tenderloins into 1/4-inch slices; top with peaches to serve.

SPICED PEACHES WITH CINNAMON AND BROWN SUGAR

Steps:

• Drain peaches, reserving juice; set the peaches aside. Pour juice into a saucepan; add brown sugar and lemon and orange juices. Bring to a boil over medium heat; add cinnamon sticks. Reduce heat;, simmer, uncovered, for 5 minutes. Add peach halves; heat through. Discard cinnamon sticks. Serve warm or cold.

BAKED PEACHES WITH BROWN SUGAR

Steps:

• Cut peaches in half, take pit out, use a spoon to scoop out area where the pit was and all the hard areas. Place in glass pan. Spread butter over top of peaches and in the hole. Sprinkle a healthy portion of brown sugar over the top. For added flavor add a pinch of nutmeg. Bake in oven 30 minutes at 350 or until soft.

BROWN SUGAR SHORTCAKE WITH WARM BOURBON PEACHES

Steps:

• Heat oven to 375 degrees. Butter a baking sheet. In a bowl, combine flour, 55 grams of sugar, cornstarch, baking powder and salt, and whisk well. Cut in cold butter with a pastry cutter, two knives, or your fingers. When butter is in pea-size pieces, mix in cream and egg until a soft batter forms.
• Dump batter onto a floured surface and knead until it holds together. Divide batter into 2 pieces, one slightly larger than the other. Press larger piece of dough into a 1/2-inch-thick round, roughly 8 inches in diameter. Place on baking sheet and brush with butter. Press remaining dough into a 1/2-inch-thick round and place on top of first dough round. It should be smaller in size. Brush with butter and sprinkle with more sugar. Bake until shortcake is golden brown and firm to the touch all over, 20 to 30 minutes. Let cool.
• Meanwhile, prepare the peaches. In a medium skillet, heat bourbon and add 1 tablespoon water and 25 grams of sugar. Cook until sugar dissolves, then add peaches. Let cook until peaches are warmed through and release their juices, about 2 minutes.
• Carefully cut smaller top round off shortcake. Place shortcake bottom on a serving plate and cover with warm peaches and their liquid (reheat fruit if necessary). Spoon whipped cream over peaches and place shortcake top over cream. Serve immediately.

ROASTED PEACHES WITH BROWN SUGAR AND CREAM

Steps:

• Position the oven racks so that one of the racks is in the center of the oven. Preheat the oven to convection roast at 500°F. Butter four individual ovenproof baking dishes.
• Place two peach halves into each baking dish, cut side up. Place 1 teaspoon butter in the cavity of each peach half. Then spoon 1 tablespoon brown sugar in each.
• Bake in the center of the oven for 10 minutes, until the edges of the peaches begin to brown and the sugar and butter are bubbly. Remove from the oven.
• If desired, pour about 1 tablespoon dark rum over each serving and ignite carefully. Serve with heavy cream.

PEACHES IN BROWN SUGAR WITH RUM SAUCE AND ICE CREAM

Steps:

• Preparation Melt butter in heavy large skillet over medium heat. Add sugar and cinnamon and cook, stirring often, until sugar begins to dissolve (mixture may clump together). Add peaches and vanilla. Sauté until peaches are tender, stirring occasionally, about 4 minutes. Remove skillet from heat. Stir in rum. Return skillet to heat and cook until sauce thickens, stirring frequently, about 2 minutes. Spoon peaches and sauce over ice cream.

BUTTERY BROWN SUGAR ROASTED PEACHES

Steps:

• Preheat the oven to 375 F. Combine the melted butter and sugar. Split each peach horizontally, then roll in the butter-sugar mixture. Place cut side down on a lightly greased foil lined or non greased parchment lined baking sheet (silpat is fine too). Drizzle any leftover butter-sugar mixture over the top of the peaches.
• Roast for 30 - 35 minutes until soft and caramelized.

GRILLED BROWN-SUGAR PEACHES WITH WHITE CHOCOLATE

Steps:

• Prepare barbecue (medium-high heat). Whisk first 3 ingredients in large bowl to blend. Add peach halves; toss to coat well. Place peaches, cut side down, on grill. Grill until slightly charred, about 1 minute. Using tongs, turn peaches over. Divide chopped white chocolate among peach cavities and drizzle remaining butter mixture from bowl over chocolate. Grill until chocolate just begins to melt and peaches are charred, about 2 minutes. Divide peach halves among bowls. Sprinkle with pistachios and serve.