SKILLET-FRIED PEACHES
This summer dessert hits the spot.
Provided by Pam Lolley
Time 15m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Toss together peaches, lemon juice, cinnamon, nutmeg, and salt in a medium bowl; set aside.
- Melt sugar and butter in a large skillet over medium-high, stirring often, until mixture is bubbly, about 2 minutes. Stir in peach mixture. Cook, stirring occasionally, until softened and sauce is thickened, about 6 minutes. Stir in peach schnapps, and cook 1 minute. Remove peach mixture from heat, and let stand 5 minutes. Serve warm over vanilla ice cream.
CARAMELIZED SKILLET PEACHES
It's time to take skillet-fried peaches and turn these caramelized peaches served with ice cream into a new unmatched experience. They also make the perfect partnership with coffee and whipped cream. But, of course, they are good on their own too.
Provided by Irina
Categories No-Bake Desserts
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Wash and dry peaches. Cut them in half, remove the pit, and slice peach halves into 1/2-inch/about 1.5 cm thick wedges. Melt butter in a large skillet over medium-high heat. Add peach slices in a single layer, honey, and rosemary. Cook to caramelize, occasionally stirring, for about 7 to 9 minutes.
- Let buttery peaches cool down before eating so as not to burn your mouth. Then, serve warm peaches in a frying pan or on a plate, with their caramel sauce, aside with vanilla ice cream.
Nutrition Facts : ServingSize 1 portion, Calories 128 calories, Sugar 19.8 g, Sodium 2 mg, Fat 5.6 g, SaturatedFat 3.3 g, Carbohydrate 20.2 g, Fiber 2.3 g, Protein 1.9 g, Cholesterol 14 mg
SKILLET PEACHES 'A LA MODE
This is a quick dessert to prepare, especially because it used a prepared refrigerated pie crust to make the sugared pastry.
Provided by TasteTester
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- PREPARE SUGARED PASTRY by preheating oven to 375 degrees F. Let one 15-ounce rolled refrigerated pie crust stand at room temperature for 15 minutes. Line a baking sheet with nonstick foil or parchment paper. Unroll crust onto lightly floured surface. Brush with 1 tablespoon melted butter. Sprinkle with 1 tablespoon coarse decorating sugar or granulated sugar and 1/4 teaspoon cinnamon. Cut pastry in half. Cut halves into strips, stars, or desired shapes. Place on prepared sheet. Bake 10-12 minutes or until lightly browned. Cool on baking sheet on wire rack. NOTE: This recipe uses only half of the pastry strips; the rest can be frozen up to 3 months and can be used to top other summer fruit recipes.
- PREPARE SKILLET PEACHES by melting the 1/3 cup butter in a 12-inch skillet over medium-high heat. Add the peaches, skin side up. Reduce heat to medium; cook 4-5 minutes, turning once. Remove peaches to bowls.
- Add nectar and brown sugar to skillet. Cook and stir over medium heat 1-2 minutes or until sugar is dissolved and syrup forms.
- Spoon syrup on peaches. Top with berries and strips of sugared pastry. Serve with ice cream.
Nutrition Facts : Calories 823.5, Fat 53.7, SaturatedFat 22.8, Cholesterol 48.3, Sodium 820.2, Carbohydrate 81.4, Fiber 5.5, Sugar 28.9, Protein 6.7
CARAMELIZED SKILLET PEACHES
Deliciously caramelized and juicy peaches with a hint of cinnamon and bourbon (or rum) make the dreamiest ice cream topping. Martha made this recipe on Martha Bakes episode 505.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- In a medium bowl, toss together peaches, lemon juice, salt, and cinnamon; set aside.
- Melt butter and sugar in a large skillet over medium-high heat. Add peach mixture and cook, stirring occasionally, until caramelized, about 5 minutes. If using bourbon or rum, add to skillet, and cook until reduced, about 1 minute.
- Serve immediately over ice cream, if desired.
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