Grilled Fruit with Bourbon Glaze

Ingredients
1/4 cup bourbon
2 sticks butter, softened
2 cups light brown sugar, packed firmly
2 lemons, juiced
1/2 cup water
Assorted fruit cut in 1/2 (peaches or plums)


Directions
Put the bourbon into a saucepan over medium-high heat and bring it to a boil. 


Boil for 1 minute to burn off the alcohol. 


Add the butter, brown sugar, lemon juice, and water. Bring to a boil whisking until all the sugar is dissolved. 


Simmer for 5 minutes. 


Let cool to thicken. 


Toss fruit with the glaze to coat or brush glaze over fruit with a pastry brush. Place fruit on the grill and turn once when light grill marks appear. 


Serve with ice cream and drizzle the remaining glaze over the fruit.


SOURCE

Peaches and Cream Muffins

Ingredients

Nonstick cooking spray
2 cups self-rising flour
1 cup (2 sticks) unsalted butter, melted
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1 (15-ounce) can sliced peaches, drained and chopped into 1/4-inch pieces


Directions
Preheat the oven to 350 degrees F. Coat the cups of a 12-cup muffin tin with cooking spray and set aside.


In a large bowl, mix together the flour, butter, sour cream, sugar, and vanilla. Gently fold in the peaches.


Divide the batter evenly among the prepared muffin cups. Bake until golden and a toothpick inserted in the center of a muffin comes out clean, about 30 to 35 minutes. Let the muffins cool in the pan for 10 minutes. Turn out onto a serving platter and serve immediately or transfer to a wire rack to cool completely, before storing.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


SOURCE

Tropical Fruit Smoothie

Ingredients
1 (16-ounce) package frozen strawberries, mangoes, and peaches
1 (8-ounce) can guava nectar
Fresh strawberries, for garnish


Directions
In the container of a blender, combine the frozen fruit and guava nectar; process until smooth. Garnish each serving with a fresh strawberry.

SOURCE

Strawberry Smoothies

Peach Cobbler

Ingredients

• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream

SOURCE

Peach Cobbler Filling

The Lady’s Peach Shortcake

Ingredients:

Shortcakes:
4 cups bisquick
1/2 cup sugar
1 1/2 cup milk
2 tablespoons melted butter
1 1/2 teaspoons almond flavoring

Peaches:
6 peaches
1 teaspoon Fruit Fresh (fruit preservative)
Splash warm water
1 1/2 cups sugar

Whipped cream:
2 cups heavy whipping cream
1/2 cup sugar

Toppings:
Vanilla Ice Cream
Mint sprigs

Directions:

Preheat oven to 400 degrees F.

To make the shortcakes, mix the bisquick, sugar, milk, butter, and almond flavoring in a medium size bowl and pour into 12 well greased muffin tins. Bake for 15 to 20 minutes until done and remove from oven. Cool for 5 minutes and pop out of pans.

Peel, core, and slice the peaches. Immediately sprinkle with Fruit Fresh to prevent peaches from turning dark. Add a splash of warm water to the peaches to moisten. Stir the sugar into the peaches, cover, and refrigerate until ready to use.

In a large mixing bowl or mixer, combine the heavy cream and sugar, and whip until peaks start to form.

To serve, split the biscuit in 1/2 and place bottom 1/2 on a plate. Top with 1 scoop of vanilla ice cream, pour fresh peaches and syrup on top, and place top half of biscuit over ice cream and fruit. Ladle more fresh peaches on top and finish with a dollop of whipped cream. Garnish with a mint sprig.

Servings: 12 servings
Prep Time:
Cook Time: 20 min
Difficulty: Easy

SOURCE

NOTES:  Peaches are healthy!  According to thenibble.com , " Peaches are a good source of vitamins A, B and C. A medium peach contains only 37 calories."  


Movin' to the country, Gonna eat a lot of peaches! \m/

Peach

Nita’s Secret Peach Pie

Ingredients:

7 cups fresh peaches, peeled and thickly sliced (can substitute frozen slices)
½ lemon, juiced
1 ½ cups sugar
¼ cup flour
½ teaspoon almond extract
¼ teaspoon nutmeg
5 tablespoons butter, divided
1 prepared pastry for a 9” double crust pie
1 egg

Directions

1. Pre heat oven to 425º F.

2. Roll one half of the pie dough out to fit the bottom of your pie pan, allowing a 1” over hang and place in the refrigerator until ready to use.

3. In a large sauce pan, add peaches, lemon juice, sugar and flour and stir until coated. Bring fruit mixture to a low boil. Reduce heat to low and cook until fruit is just slightly tender. Remove pan from heat. Stir in almond extract, nutmeg and three tablespoons butter. Allow to cool slightly.

4. Remove pie pan from refrigerator and fill with the cooled mixture. Dot the top of the fruit with the pieces of the remaining two tablespoons butter. Roll out the second crust and decorate the top of the pie with a lattice top or any special way you like. (If covering the top of your pie completely with the top crust, make sure to cut slits in the top to allow the steam to escape) Decoratively crimp the edges.

5. In a small bowl, whisk the egg together with 1 tablespoon of water. Brush the top of your pie with the egg wash.

6. Bake for 10 minutes then lower heat to 350ºF for an additional 30 minutes or until the top is golden and the fruit is bubbly.

7. Cool before slicing and serve with hand churned vanilla bean ice cream and a cup of coffee.

Servings: 6
Prep Time: 30 min
Cook Time: 40 min
Difficulty: Easy

SOURCE

Peach

Boozy Peaches and Cream

Prep Time: 15 minutes

Directions

Toss 3 sliced peaches with 1 tablespoon brown sugar and 1/2 teaspoon vanilla extract; set aside until juicy, about 30 minutes. Whip 1 cupheavy cream until it thickens, then beat in 4 teaspoons brown sugar. Add 4 teaspoonsbourbon and beat until soft peaks form. Layer the peaches and cream in dessert glasses; top with toasted pecans.

SOURCE

Peach