PEACH ALMOND RECIPES
PEACH ALMOND CRISP RECIPE: HOW TO MAKE IT
“This is delectable with any stone fruit, but especially peaches. It makes eight servings, though six people will dispatch it faster than you can blink.” —Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a food processor, combine the first seven ingredients. Cover and process until crumbly; set aside., Place peaches in an 11x7-in. baking dish coated with cooking spray; drizzle with orange juice concentrate. Sprinkle with almond mixture. Bake at 400° for 20-25 minutes or until topping is golden brown. Serve warm with ice cream if desired.
Nutrition Facts : Calories 193 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 33mg sodium, CarbohydrateContent 28g carbohydrate (19g sugars, FiberContent 3g fiber), ProteinContent 4g protein.
PEACH & ALMOND TART RECIPE | BBC GOOD FOOD
Juicy peaches, sweet almonds, melt-in-the-mouth pastry... you'll want a large slice of this one
Provided by Gregg Wallace
Categories Afternoon tea, Dessert, Treat
Total Time 2 hours
Prep Time 25 minutes
Cook Time 1 hours
Yield 8
Number Of Ingredients 12
Steps:
- To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and 1 tsp water, followed by the next yolk and 1 tsp water until the dough just comes together. Wrap in cling film and refrigerate for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface until big enough to line a 23cm tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.
- While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and finally add the almonds and flour. Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. When cool, brush your preserve or jam across the top. Serve with a little pot of crème fraîche on the side and eat it quick before anyone else gets their hands on it!
Nutrition Facts : Calories 537 calories, FatContent 37 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 3 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.29 milligram of sodium
More about "peach almond recipes"
PEACH ALMOND PIE RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 35 minutes
Calories 2382.7 per serving
- Bake for 55 minutes.
PEACH & ALMOND TART RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours
Category Afternoon tea, Dessert, Treat
Cuisine French
Calories 537 calories per serving
- While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and finally add the almonds and flour. Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. When cool, brush your preserve or jam across the top. Serve with a little pot of crème fraîche on the side and eat it quick before anyone else gets their hands on it!
PEACH-ALMOND CRISP RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 265.8 per serving
- Transfer filling to an ungreased 3-quart rectangular baking dish. Sprinkle topping over the filling. Bake in preheated oven for 30 to 35 minutes or until fruit slices are tender and the topping is golden. Serve warm or at room temperature with ice cream.
PEACH ALMOND BARS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4
Total Time 45 minutes
Category Desserts
Calories 196 calories per serving
- Preheat oven to 350°. Let dough stand at room temperature 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake 12-15 minutes or until golden brown. , Spread preserves over crust. Sprinkle with 3/4 cup almonds. In a large bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Spread meringue evenly over almonds. Sprinkle with remaining almonds. Bake 20-25 minutes or until lightly browned. Cool on a wire rack. Store in the refrigerator.
PEACH ALMOND PIE RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 35 minutes
Calories 2382.7 per serving
- Bake for 55 minutes.
PEACH FINANCIERS | ALLRECIPES
From allrecipes.com
Reviews 4.8
Total Time 30 minutes
Category Desserts, Fruit Desserts, Peach Dessert Recipes
Calories 114.9 calories per serving
- Let cool at least 10 minutes before removing from the pan.
BUTTERMILK PEACH-ALMOND CAKE RECIPE | MYRECIPES
From myrecipes.com
Reviews 4.5
Total Time 1 hours 20 minutes
Calories 417 calories per serving
- Spread batter evenly in pan; arrange peaches on top in 4 rows. Sprinkle cinnamon-sugar and sliced almonds on top. Bake until cake is golden on top and a toothpick inserted into center comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack. Use foil handle to remove cake; serve at room temperature.
PEACH-ALMOND LATTICE PIE - COUNTRY LIVING MAGAZINE
From countryliving.com
Reviews 5
Total Time 2 hours
Category vegetarian, baby shower, Barbeque, bridal shower, dinner party, feed a crowd, Mother's Day, baking, dessert
Calories 582 calories per serving
- Make the dough and crust: Combine 4 1/4 cups flour, 3/4 cup sugar, 1 teaspoon nutmeg, and salt in a large bowl. Cut in the shortening and 1 1/4 cups butter using a pastry blender, two knives, or your hands until the mixture resembles coarse meal. Add the water, a few tablespoons at a time as necessary, and mix until just combined. Gather dough into a ball, divide in half, and flatten into disks. Wrap tightly in plastic wrap and refrigerate for 1 to 2 hours or overnight. Roll 1 pastry disk on a lightly floured surface into a 1/16-inch-thick circle. Transfer to a pie plate and trim, leaving a 1/2-inch overhang. Cover with plastic wrap and refrigerate. Roll the remaining disk on a lightly floured surface into a 1/16-inch-thick circle and using a long, sharp knife cut 10 one-inch-wide strips. Cover and chill strips. Make the filling and assemble the pie: Preheat oven to 450°F. Combine the almond paste, confectioners' sugar, and remaining butter in the bowl of a food processor fitted with a metal blade and pulse until smooth. Add 2 eggs and remaining flour and pulse until well combined. Pour the almond filling into the prepared pie shell. Combine the peaches, cornstarch, 1/4 cup sugar, lemon juice, and remaining nutmeg in a large bowl. Top the almond filling with the peaches and their juices. Weave the dough strips in a crisscross pattern to form a latticework top over the filling. Trim the ends, leaving a 1/2-inch overhang. Crimp the bottom crust and the lattice together. Whisk remaining egg with 1 tablespoon of water in a small bowl. Lightly brush the pie top and edge. Sprinkle with remaining sugar. Bake on baking sheet for 15 minutes. Reduce temperature to 400°F and bake until filling bubbles and crust is golden brown, about 45 minutes.
PEACH AND ALMOND GALETTE RECIPE | CHEFDEHOME.COM
My first introduction to "Galette" was in French Pastry Cafe, a few years ago. This french cafe made these gorgeous looking, free-form, flaky, and rustic fruit tarts with a thin layer of fruit on the top. I always loved'em for flaky and buttery crust - totally indulgent in taste, yet had fresh and sweet bite of stone fruits (like cherries, peaches, plums, you name it!). They had a huge variety of galettes and whenever I visited, all I wanted was a slice of Galette.
It is interesting that I loved eating galette in French Cafe so much that never cared to make one at home. I guess, the convenience of French Bakery around the corner spoiled my inner-chef who always wanna try everything (well, that be a exaggeration, let's say many things) I eat out, at home :). Two years back, we moved to a different area and that sweet indulgent ride ended for a while....... until recently I craved for those galettes soooo much that decided to make'em at home (finally!!!)
Galette is pretty easy to make, specially the shape is rustic, free-form. So you don't need tart/pie shell to make neat tart edges. The most important thing for a great, buttery and flaky galette is the crust - a BIG in butter crust. If you can find frozen Puff Pastry crust/Pie Crust, the job is half done right away. I have used Puff Pastry Crust for this recipe.
However it is very easy to make flaky tart crust at home. Just like Pie Crust, mix big chunks of cold-diced butter into the all-purpose flour and mix using pastry-dough-cutter or in food processor. Also make sure, water used to make dough is chilled or otherwise butter will melt in dough and crust will not be flaky.
For this recipe, I made petite, individual portion galettes, perfect to serve for party. Every one has their own portion with scoop of Vanilla Ice Cream and no messy crumbs around. This is great when you know head-count for the party Or otherwise you can make one big size free-form galette using same technique and then slice'em per request for guests.
I am telling you, one slice of this peach galette is passport to heaven - as mouthwatering as it looks. Flaky crust, mild-sweet almond filling and fresh baked peaches on the top. Oh-ho-ho-ho, who needs dinner, i can just dine on a slice of my Peach Galette and call it a day. Well, that is a trade-off you know! I mean, to enjoy buttery goodness, (my guilty pleasure), I can happily give-up dinner any given day :) You know what?? ask Vishal ;) he will happily give-up dinner too... but.... will demand 3-4 petite peach galettes in return. smart!! han!!
Even while taking these shots, someone kept telling me "Ice cream is melting!! " "How many clicks do you want?" Any guesses? Who's lines are these?
You keep guessing and I stop talking now... I can see you too want to jump to the recipe :) Let's just get to the recipe.
And Let me know who is making'em tomorrow! Or may be today!?!?
From chefdehome.com
Total Time 35 minutes
Cuisine French
- Bake all galettes in preheated oven for 15-17 minutes or until crust is flaky and brown on edges and filling is fragrant. Transfer to a cooling rack to cool slightly or bottoms will get soggy with steam. Serve warm with scoop of vanilla ice-cream and enjoy!!
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