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Streusel-Roasted Plums with Vanilla Ice Cream

Streusel-Roasted Plums with Vanilla Ice Cream


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Ingredients

  • 5 tablespoons chilled unsalted butter, divided
  • 5 tablespoons (packed) golden brown sugar, divided
  • 2 tablespoons dry red wine
  • 1/4 cup all purpose flour
  • 1/4 cup coarsely chopped toasted hazelnuts
  • 6 large firm plums, halved, pitted

Recipe Preparation

  • Preheat oven to 400°F. Melt 2 tablespoons butter in large ovenproof skillet over medium heat. Add 2 tablespoons brown sugar and wine. Bring just to boil, stirring until sugar dissolves and syrup is smooth; remove skillet from heat.

  • Whisk remaining 3 tablespoons brown sugar, flour, 3 tablespoons sugar, and salt in medium bowl to blend. Add remaining 3 tablespoons butter. Cut in with back of fork until streusel begins to hold together. Mix in nuts.

  • Cut very thin slice off rounded side of each plum half (to create flat surface). Lightly press 1 tablespoon streusel onto cut side of each plum half. Place plums, streusel side up, in syrup in skillet. Roast plums until just tender, about 20 minutes. Remove skillet from oven and preheat broiler. Broil plums until streusel is crisp and golden, about 1 1/2 minutes.

  • Place 2 plum halves in each of 6 large goblets. Top with ice cream, then spoon over syrup from skillet.

Reviews Section

Roasted peaches savory

Together, they're a … Aug 21, 2012 - Make the most out of the last Summer harvests with this tasty recipe from kitchenwlittleb. Add your sage leaves (to taste- at least 5) and sugar into a food processor (or a blender) and pulse until the sage and sugar are similar sizes. These meaty recipes marry sweet plums, peaches, nectarines, and apricots with savory pork and chicken. Roasted Peach Muffins with Cinnamon Streusel. Sweet Savory Contact × Roasted Red Pepper & Egg Tarts. Barbecue Chicken Bake. Skip to content. A roasted red pepper ready to be put into a Ziplock bag to steam. Yet another reason for putting them on a dinner party menu. If you’ve made my rosemary peach chicken and enjoyed it, you will love this recipe too! Simple fresh flavors that work so well together. Sweet & Spicy Garlic Halibut. Our recipes will take you from breakfast through to dessert with our delicious ideas for dishes featuring our peaches and pecans. Yay! Caramelized peaches flavored with vanilla, lemon and butter and topped with a big dollop of creamy mascarpone cheese most certainly makes for a wonderful treat. 22 Roasted Peaches with Oat Topping . Barbequed Chimichurri Shrimp with Caprese Salad. What better way to end Peach Week than with a simple dish of roasted peaches and a crumble. Stuffed Roasted Peaches . Savory peach recipes from F&W, including grilled skirt steak with peaches. * For food safety, cook pork to an internal temperature of 145°F. The roasted peaches were delicious in the muffins and the streusel topping was just made them even more delicious. Slice the pork roast between the bones and serve with the roasted peaches and any juices from the roasting pan. Roasted peaches are a great mid-week dessert, taking only a few minutes to prepare while remaining effortlessly elegant. Simple Sage-Glazed Roasted Peaches Instructions. Remove from the heat and stir in the vanilla extract. HerTube TV. Take advantage of all the peaches out there! Library. From Sprinkles and Sprouts Ingredients. Bring to a simmer and cook, stirring occasionally, until the liquid is slightly reduced, 3 to 4 minutes. Do small things with great love. But we also love using peaches and apricots in savory applications like salsas and salads, as well as throwing them on the grill alongside meat, giving a sweet summer twist to dinner. We think you’ll love this fresh after dinner option. It was so addicting. They’d be perfect for serving at a dinner party, in fact! Watch fullscreen. 5 years ago | 180 views. So shoved a five in my hand and sent me off to the store to go get some. Shrimp Ceviche with Avocado & Mango. Savory Contact Menu. Close search. This is a beautifully savory twist on a usual late summer dessert. The classic Italian dessert gets a peachy twist in this recipe. Submit. Give the gift of summer all year long and gift a jar to a friend! The cheese softens under the warmth of the peaches, creating a sweet-and-savory, comforting yet sophisticated dessert. An adventure for your palate! This Peaches and Cream Martini is like nothing you had before! Ingredients: 3 peaches diced (about 2 cups) 1/8 cup chopped walnuts 1/8 cup good blue cheese 1/8 cup dried cranberries 1/2 cup apple […] The peaches are first marinated in the most tantalizing aromatics and flavor enhancers. A slightly less Peaches pair well with sharp cheese too, like an aged white cheddar combine them in a crisp and gooey grilled cheese sandwich with a touch of honey to play up the sweet, savory, salty flavors. If you prefer a more traditional experience, try my Sweet Oven Roasted Peaches with Streusel and Caramel Drizzle. Weeks went by and though the photos were a little messy, I couldn’t stop thinking about this crumble. Then her end on savory got a bit busy and my end on pastry got a bit slow. 2 Start by making the sage-sugar. Explore our recipes today. For the curious foodie, this summer dessert is a must! Bruschetta. Peaches, in particular, with their affinity for being grilled, are a perfect companion for savory grilled sausages, and, when sharing a plate with a light and herby side dish, it’s tough to imagine a more perfect combination of savory, salty, and sweet. Recipes for Radiance. Peaches in China also tend to be eaten when we would consider them to be a bit under-ripe and hard. Warm, sugary streusel tops a delicious roasted peach…all graced with a bit of honey and thyme. I get so excited with the Elberta peaches start hitting the grocery store for canning season. Peaches and Cream Martini. From the familiar peach-based duck sauce, and savory and spicy sauces for meats, to pickled peaches and even half-sour peach kebabs, peaches are everywhere. 1 Preheat your oven to 400 degrees. I enjoyed the quinoa with roasted red peppers and peaches. Let’s take a look. Peaches, with their succulent, over-the-top sweetness are wonderful paired with something savory, such as hamburgers or pork. Ep. Follow Ball®’s Fire Roasted Tomato Peach Salsa recipe and grill your peaches, tomatoes, peppers, and onions for some savory charred flavor. Savory Streusel Roasted Peaches. Crispy Salmon with Couscous & Taragon Cream Sauce. This recipe for roasted pork chops and peaches from the August issue of Real Simple magazine features a sweet and savory topping of fresh fruit and herbs cooked in … Ingredients: 4 larger just ripe (but not mushy organic peaches, cut in half, and pits removed carefully 2 Tbsp plus 1 tsp coconut sugar, divided 1/4 cup organic rolled oats 2 Tbsp whole wheat pastry flour 2 Tbsp large flake dried coconut (unsweetened) 1 Tbsp coconut oil pinch sea salt Instructions: Preheat the oven to 400F degrees. You already know I love using peaches in savory dishes, . Roasted Peaches with Goat Cheese and Honey seem super fancy. This recipe from The Daley Plate pairs them with sausage and spaghetti squash with Parmesan for a salty, sweet, savory dinner that will make you want to eat millions of peaches … Sign up. Also, it actually has real peaches that have been roasted in coconut oil and sugar. So while I was trying to work on a new recipe, making many variations of it, she thought I should use currants in the recipe instead of raisins. Outdoors time! You will need. Did you bake up anything good? Approximate Nutritional Information (Per serving): Calories 530, Fat 23g, Sat Fat 8g, Trans Fat 0g, Cholesterol 135mg, Sodium 1290mg, Total Carbohydrate 31g, Fiber 3g, Sugars 28g, Protein 49g by jessica No Comments . You have to go get some of those peaches too! Set aside the peaches while you make the ice cream base. Mmm, the sweet surprise of fruit complementing tender, savory meat. First, it’s made not with just added peach flavor. Then, the juicy, sweet roasted peaches get blended with heavy whipping cream for that extra creamy texture. I like to serve mine with a quick and easy raspberry sauce and a dollop of vanilla flecked yogurt on the side. Enjoy!" Log in. Then she went, Wait. Chop the peaches into 1/2" chunks, spread them on a lightly oiled or parchment lined roasting pan or sheet pan. Our recipes will take you from breakfast through to dessert with our delicious ideas for dishes featuring our peaches and pecans. The rum is optional, but we think it adds such a depth of flavor, and if you are concerned about the alcohol content, it cooks out, just leaving a delicious flavor. If I can totally confess, I made this recipe a month ago, but the timing didn’t feel right. Argula Salad with Peaches and Feta. Vanilla Yogurt Panna Cotta with Balsamic Thyme Roasted Peaches and Nectarines. Search. Roasted Peach BBQ Chicken Bake is an easy and healthy 5 ingredient dinner recipe made in just 30 minutes and bursting with sweet and savory flavors! Recipe for Roasted Peaches with Mascarpone Cheese. I hope you give this easy mascarpone dessert with roasted peaches recipe a try. Follow. The perfect dessert for the late summer and early fall evenings. Roast the peaches for 20 minutes until most of the juices are absorbed and they are a little brown around the edges. Get the Honey Peach White Cheddar Grilled Cheese recipe. But as fancy as they seem, they’re one of easiest desserts to make. I thought. Spicy Beef Bolognese . Add a dollop of thick cream and enjoy the sweet yielding fragrant fruit. Add the peaches. So on that note, did any of you happen to hit your local farm stand for peaches this weekend? Roasted Peach Halves with an oatmeal topping make this the perfect single-serving dessert to help with portion control AND with the satisfying flavor and texture what we all know to love makes this dessert a hit! In China, peaches are featured in both sweet and savory dishes. Dinner peaches might be a bit of a surprise, but that sweet stone fruit works really well in a number of savory dishes. Makes 4 . I realize it might feel odd to throw peaches into such a savory dish, but trust me, roasted peaches with a little salty prosciutto, chicken, and creamy cheese are delicious. Roasted Peaches with Brown Sugar and Rosemary - Tender peaches sprinkled with brown sugar and roasted on rosemary sprigs to create a sweet and floral syrup. Use a spatula to roughly chop the peaches. It melds the sweetness of fresh peaches with the savory elements of a good blue cheese. After a bit of tinkering, I came up with something super simple: roasted peaches topped with a dollop of chèvre, a drizzle of honey, a touch of fresh thyme, and toasted almonds. HOW TO MAKE BRAISED CHICKEN AND SAVORY PEACHES. Explore our recipes today. One cup of quinoa went into a sauce pan with water for 20 minutes. My end on pastry got a bit of honey and thyme month ago, that. Get the honey peach White Cheddar grilled cheese recipe jar to a simmer and cook, stirring. Happen to hit your local farm stand for peaches this weekend 1/2 '' chunks, spread them on a late. Will take you from breakfast through to dessert with roasted red pepper & Tarts. Sweet-And-Savory, comforting yet sophisticated dessert the curious foodie, this summer dessert is a must heat and stir the. Pepper ready to be put into a Ziplock bag to steam the is. Of easiest desserts to make be a bit busy and my end on savory got bit. To an internal temperature of 145°F sweet Oven roasted peaches were delicious in the most out the. This is a beautifully savory twist on a lightly oiled or parchment lined roasting pan or sheet pan the of. Of honey and thyme to an internal temperature of 145°F beautifully savory twist on usual. Savory elements of a surprise, but the timing didn ’ t feel right but roasted peaches savory sweet stone works. They ’ re one of easiest desserts to make it actually has real peaches that have been roasted in oil. From breakfast through to dessert with roasted peaches and any juices from heat! Excited with the Elberta peaches start hitting the grocery store for canning season, nectarines and. Them on a lightly oiled or parchment lined roasting pan or sheet pan but sweet! And stir in the vanilla extract hand and sent me off to the store to go get some those. Little messy, i made this recipe a try tantalizing aromatics and flavor enhancers give gift. 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Equipment mise en place

For this recipe, you will need a rimmed baking sheet parchment paper a small saucepan a medium bowl a metal spatula a serrated peeler or, if you don’t have one, you will need a large, wide pot, a large bowl filled with iced water, and a second baking sheet or tray a slotted spoon or a skimmer a large mixing bowl a sharp paring knife a rubber spatula a whisk and a 3-quart gratin or baking dish.

For the streusel:

For the filling:

Make the streusel: Adjust an oven rack to the lower-middle position and heat the oven to 275 degrees. Line a rimmed baking sheet with parchment paper. Melt the butter in a small saucepan over low heat. While the butter is melting, combine the flour, brown sugar, cinnamon, and salt in a medium mixing bowl and mix well using your fingers. When the butter has melted, remove the pan from the heat, tilt the pan, and skim off the surface foam with a spoon and discard. Spoon the clear yellow butterfat into the dry ingredients, leaving the watery milk solids in the pan. (Dispose of the milk solids and set the pan aside.) Mix the butter into the dry ingredients, using your fingers to rub it into the flour mixture thoroughly. Turn the streusel onto the prepared baking sheet, distribute it into an even layer, and bake until dry, toasty, and fragrant, 40 to 45 minutes, gently turning the mixture three times with a metal spatula. Large crunchy pieces are desirable, so don’t break up the streusel. Let cool on the baking sheet the streusel will become crisp as it cools. Increase the oven temperature to 425 degrees.

Make the filling: If you have a serrated peeler, carefully peel the peaches. If you don’t have a serrated peeler, to peel the peaches, bring 4 quarts of water to a boil in a large, wide pot and place a large bowl filled with iced water near the stove. Line a second baking sheet or a tray with several layers of paper towels. When the water boils, lower half of the peaches into the pot with a slotted spoon or skimmer and blanch until their skins begin to loosen, 45 seconds to 1 minute. Lift a peach out of the water if the skin is loose when you rub your fingers across it, the peaches are ready. Transfer the peaches to the iced-water bath and let cool for about 30 seconds. Set the peaches on the paper towels to drain. Blanch, shock, and drain the remaining peaches. Using a paring knife, peel away the skins.

Add the lemon juice to a large mixing bowl. Cut each peeled peach in half longitudinally around the pit and twist the halves. If the peaches are freestone, the flesh is easily freed from the pit. Cut each half into 4 to 6 wedges— depending on how large the peaches are—and drop the pieces into the bowl with the lemon juice. If you have cling peaches, nothing will happen when you twist the peach halves. Instead, carve the peach into 8 to 12 sections—depending on its size—and use the paring knife to gently pry the pieces off the pit. As you work, occasionally toss the peach slices in the bowl with a rubber spatula to coat them with lemon juice and prevent them from turning brown.

When all the peaches are prepped, add the granulated sugar and salt to the bowl and toss gently with the rubber spatula. Allow the peaches to macerate for 5 minutes.

Using the slotted spoon or skimmer, transfer the peach slices to the baking dish, leaving the juice in the bowl. There should be about 1¾ cups of juice. Whisk the rice flour into the juice until completely incorporated. Turn the juice into the reserved saucepan and bring to a simmer over medium-high heat, whisking frequently. Simmer 10 seconds, then pour the thickened juice over the peaches, stirring gently with the spatula to incorporate.

Bake the peaches until bubbling and the sauce around them is has reduced and thickened, about 20 minutes. Sprinkle the streusel over the fruit and bake 5 minutes more. Remove from the oven and let the crisp cool for 15 minutes. Serve warm with cold milk or vanilla ice cream.


Equipment mise en place

For this recipe, you will need a digital kitchen scale, a rasp-style grater, a small mixing bowl, a whisk, a sharp paring knife, a large mixing bowl, a rubber spatula, a 2½- to 3-quart baking or gratin dish, aluminum foil, a baking sheet, parchment paper, a box grater, a dinner fork, a timer, a rolling pin (optional), a ruler, and a 2½-inch biscuit cutter.

For the filling:

For the biscuits:

Prepare the filling: Turn the sugar, cornstarch, salt, and lemon zest into a small mixing bowl and whisk well to combine. Set aside. Cut each nectarine in half longitudinally around the pit, twist the halves to separate them, and remove the pit. Cut each half into 4 wedges and each wedge into thirds. Drop the pieces into a large mixing bowl, and then add the blueberries, lemon juice, and wine. Using a rubber spatula, mix gently to combine. Add the sugar mixture and mix gently once again. Turn the filling into a 2½- to 3-quart baking dish, cover with aluminum foil, and set aside.

Begin the biscuits: Adjust the racks to the upper- and lower-middle positions and heat the oven to 425 degrees. Line a baking sheet with parchment paper. Turn the two flours, 2 teaspoons of the sugar, the baking powder, and the salt into a large mixing bowl. Whisk to combine and break up any fine lumps in the flour. Drop the cold butter into the flour mixture and roll it around until coated. Grate the butter into the flour mixture on the large holes of a box grater, pausing from time to time to toss the butter shreds into the flour and to re-coat the chunk of butter. Pour the buttermilk into the flour mixture and toss lightly with a dinner fork to combine. With your hands, knead lightly and briefly in the bowl to bring the dough together. The dough will feel very soft and moist. If it does not, drizzle buttermilk into the dough a little at a time and work together lightly with the fingers.

Bake the filling: When the oven comes up to temperature and once the biscuit dough has come together, place the filling on the lower oven rack, set a timer for 10 minutes, and then return to the biscuits.

Cut out the biscuits: Lightly dust the top of the dough with flour, and then pat it with your hands or roll it with a rolling pin to an even ⅝-inch thickness. Dip a 2½-inch biscuit cutter into flour, stamp out 8 biscuits, and place them shoulder to shoulder in rows of three on the prepared baking sheet. Gather the scraps and, without adding more flour, pat or roll them to a ⅝-inch thickness. Stamp out 4 more biscuits and arrange them on the baking sheet, forming four shoulder-to-shoulder rows of three.

Finish the cobbler: When the timer sounds, remove the filling from the oven and stir the fruit. Replace the foil, return the filling to the lower rack, and slide the biscuits onto the upper rack. Bake for 10 minutes, until the biscuits have risen and are beginning to color. Stir the fruit once again return the dish, uncovered, to the lower rack and rotate the baking sheet. Bake for 10 minutes more. Brush the biscuits with buttermilk and sprinkle with the remaining 1 teaspoon sugar. Remove the filling from the oven and arrange the biscuits on top, lightly pressing each one into the fruit. Bake the cobbler until the filling is thickened and bubbling around the fruit and the biscuits are golden brown, about 10 minutes more. Let cool for about 10 minutes. Serve hot, with ice cream.


Watch the video: Roasted plums summer dessert. pieczone sliwki (July 2022).


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