Posts Tagged ‘peach’
June 28, 2013 by Emily
You read right, peach BOURBON sorbet. I love pairing peaches and bourbon together in cocktails and wanted to translate that into a refreshing summer dessert. Don’t worry about getting tipsy though, while the bourbon flavors the sorbet nicely theres not enough to actually make you loopy.
24 ounces peach nectar
1/2 cup simple syrup (I use a 3:2 sugar to water ratio)
1/4 cup bourbon
1/4 lemon juice
mix your ingredients together and allow to chill in the fridge for at least an hour, spin in an ice cream machine to the manufacturer’s instructions. Serve immediately for a soft serve effect or freeze in a air tight container to serve later.
No ice cream maker? NO PROBLEM, pour your liquid into a 9×13 baking dish and place in the freezer, every 30 minutes go back and scrape the frozen crystals forming on the top and sides back into the liquid base. Continue scraping and stirring for about 3 hours until it starts to look like a pan full of peach-y shave ice, scoop and serve!
April 7, 2013 by Jenn
So let’s talk dessert. A lot of people get confused about what the difference is between a crumble and a cobbler. They are basically the same idea, the only difference is that a cobbler has hunks of plain biscuit dough on top whereas a crumble has literally crumbs of dough on top that are usually made out of butter, flour, and some kind of sweet ingredient. For my crumble I used gingerbread crumbs and brown sugar because, well, gingerbread is awesome and I think its the perfect amount of sweet without being overwhelming. This is one of those desserts that is perfect for any occasion and it’s versatile. You can swap out the blueberries and peaches for whatever is in season and wow the pants off of your friends.
Yields: 1 Crumble
2 pounds peaches
1/3 C sugar
1 1/4 TSP cornstarch
2 TBSP lemon juice
1 TSP cinnamon
1/4 TSP salt
1 TSP light brown sugar
1 C blueberries
1 C flour
1/4 C sugar
1/4 C light brown sugar
1/4 TSP cinnamon
1/4 TSP salt
2 TSP vanilla
6 TBSP unsalted butter*
1 C gingerbread crumbs
*I’ve made this crumble before with earth balance to make it vegan. It works but the results are different. You’ll have to bake it longer and watch it carefully. For some reason earth balance can make the top burn in like 2 seconds.
- Preheat your oven to 350 degrees. Boil the peaches until they are super soft then peel, pit, and cut them into small slices. I’ve heard a lot of people say “Every time I make anything with fruit is doesn’t work out, it gets so watery.”. That’s because when you have juicy fruits like peaches, you have to drain out a lot of the juice. Once you’ve sliced the peaches, toss them in the sugar and set them into a colander. Let them drain for about 25 minutes. You’ll want to save 1/4 cup of the juice for later.
- Mix together cornstarch, lemon juice, cinnamon, and salt with the reserved peach juice. Place peaches in a large bowl and toss them in the mixture. Gently add in the blueberries as you place in a pie dish.
For the crumble:
- First cut the butter into cubes and set aside until it’s room temperature. Whisk together all crumble ingredients then mash in the butter using your fingers.
- Mix into a crumbly mass and smash it flat onto a piece of parchment paper. Pre-bake the crumble at 375 degrees for about 20 minutes.
- The fruit part of your crumble should look something like this.
- Place the pre-baked crumbles onto the filling. Smash any crumbles that are too large. None of them should be larger than a quarter. Tamp them down to adhere them to the filling. Sprinkle the gingerbread on top with a tablespoon of brown sugar and bake until it bubbles. It’ll take about 30 to 40 minutes.
Voila!!! You’ll be the talk of all your friends. Believe me.