Yield: Yields about 2 cups.
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.
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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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, toasted3/4 cup oatmeal1/2 cup light brown sugar, packed1/4 cup granulated sugar2 teaspoons cinnamon3 medium peaches, peeled and cut into 1/4-inch dice1/2 pint fresh raspberries1/2 teaspoon vanilla extract6 sheets phyllo dough6 tablespoons melted butterPreheat 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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?