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Marinated Peaches

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Yields about 2 cups.

  • To learn more, read:
    Peaches & Cream
  • by from Fine Cooking
    Issue 87

The deep flavor of brown sugar in this syrup is the perfect complement to fresh peaches. For a simple summer dessert serve these peaches with honey whipped cream.

  • 1/2 cup firmly packed light brown sugar
  • 1 Tbs. amaretto
  • 4 large ripe peaches (about 1-1/2 lb.)

Combine the sugar and 1/4 cup water in a small heavy-based saucepan and bring to a boil over medium-high heat. Remove from the heat and let the sugar syrup cool. Stir in the amaretto.

Bring a large saucepan of water to a boil. Fill a large bowl with ice water. Using a small, sharp knife, cut a small X in the pointed end of each peach. Plunge the peaches into the boiling water for 1 minute. With a slotted spoon, remove the peaches from the water and put them into the bowl of ice water to stop the cooking. When the peaches are cool enough to handle, use a small sharp knife to gently peel the skin off the peaches, starting at the X. If the skins don’t peel off easily, return the peaches to the boiling water for another 30 to 60 seconds.

Halve the peaches lengthwise and remove the pits. Slice each half lengthwise into 1/2-inch-thick slices and put them in a medium bowl. Pour the amaretto sugar syrup over the peaches and stir gently to coat completely. Cover the bowl tightly with plastic wrap and let the peaches marinate in the refrigerator for at least 30 minutes and up to 2 hours before using.

Make Ahead Tips

You can make the syrup a couple of weeks ahead and refrigerate it, tightly covered. Don’t add the peaches too far ahead, though, as they will turn brown after a couple of hours in the marinade.

Variations

Instead of the amaretto, stir peach schnapps, Grand Marnier, Cointreau, or a dessert wine, such as Muscat (Moscato), Muscat Canelli, or Sauternes into the brown-sugar syrup

For deeper flavor, replace the light brown sugar with dark brown.

For lighter flavor, replace the light brown sugar with granulated.

Photo: Scott Phillips

So easy. So delicious. Treat yourself and guests. They will ask for more so make sure you have extra.

I like better this peach raspberry strudel recipe I found at this site http://recipebuddys.com, maybe you could perfection it.. 1/2 cup whole almonds, toasted 3/4 cup oatmeal 1/2 cup light brown sugar, packed 1/4 cup granulated sugar 2 teaspoons cinnamon 3 medium peaches, peeled and cut into 1/4-inch dice 1/2 pint fresh raspberries 1/2 teaspoon vanilla extract 6 sheets phyllo dough 6 tablespoons melted butter Preheat oven to 375 degrees F.Chop the almonds in a food processor. Add the oatmeal and process until the texture resembles coarse cornmeal. Add sugars and 1 teaspoon of the cinnamon. Process just combine the ingredients. Set aside. Combine diced peaches, raspberries, remaining 1 teaspoon cinnamon and vanilla extract, and toss to mix well.Place one sheet of phyllo on a clean counter. Brush lightly with melted butter to cover the entire sheet. Top with a second sheet of phyllo and brush with melted butter. Sprinkle about one-fifth of the pecan mixture generously over the top. Add another sheet of phyllo, butter it, and top with the pecan mixture, and keep the layers going to the last sheet of phyllo is used. Sprinkle the remaining pecan mixture over the top of the filo dough. Spread the fruit mixture in a log down one of the long sides of the filo sheets, leaving a 1-inch border on each end. Starting with the long end, roll the filo and fruit into a log, tucking the ends under so that the fruit is completely enclosed.Cut a piece of baking parchment big enough to fit the strudel. Place the strudel seam side down on a baking pan lined with the parchment. Brush the tops and sides of strudel with remaining melted butter.Make shallow cuts with a serrated knife along the top of the strudel, where you'll want to cut it after it is baked. Bake in a preheated 375 degree F oven for 25 to 30 minutes.Serve warm or cool with dusted with confectioners' sugar and topped with ice cream or whipped cream.Serves 6.

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