Posts Tagged ‘peach’

White Sangria

September 1st, 2011 by andrea | No Comments | Filed in Beverages, Cocktails, Mexican, Recipes

Sangria, like most things, can either be really bad or really good. This peachy-flavored recipe for White Sangria is definitely in the really good category! It’s delicious, refreshing and super easy to make.

I chose a bottle of Red Cliffe Sauvignon Blanc (under $10 at Trader Joe’s), and used triple sec for the orange liqueur. Instead of peach nectar, I used Trader Joe’s Dixie Peach juice because that’s what I had on hand. I loved the blend of flavors and didn’t want to dilute it too much so I only added a little club soda. Start with a 1/2 cup or so and add more to get the flavor you enjoy. A combination of sliced nectarines, peaches and apples added to the flavor and presentation (next time I’ll also add in sliced plums for extra color).

Invite some friends over, set out a few appetizers and you’re set for a great summer evening! Enjoy!

White Sangria
-recipe from (adapted from Williams-Sonoma Entertaining: Outdoor, by George Dolese)

Use whatever stone fruits look freshest at your market to create this refreshing sangria. Its the perfect cooler for a hot summer day. Serves 6 to 8.

6 peaches, plums or nectarines, or your favorite combination of stone fruits, halved, pitted and sliced 1/4 inch thick
1 1/2 cups peach nectar
1/4 cup orange liqueur, such as Cointreau
1 bottle (750ml) dry Spanish white wine (white Rioja) or Sauvignon Blanc
2 cups club soda, or more, to taste
Ice cubes for serving

In a large pitcher, combine the fruit, peach nectar, orange liqueur and wine. Refrigerate for at least 4 hours or up to 12 hours.

Stir in the club soda and ladle the sangria into ice-filled glasses. Serve immediately.


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Sweet Peach Muffins with Brown Sugar-Walnut Streusel Topping

July 23rd, 2010 by andrea | 20 Comments | Filed in Baking, Breakfast, Kid-friendly, Muffins, Recipes

I love muffins, and I’m always trying to find new and delicious ways to whip up a batch of these easy-to-make treats. The house smelled so good while these Sweet Peach Muffins were baking! The recipe says to eat them 5 minutes after they come out of the oven. I tried that and burned my fingers on molten chunks of peach. I suggest waiting a bit longer for the muffins to cool, especially if kids will be enjoying them. One of my kids even inhaled two of the muffins in one sitting.  The combination of perfectly ripe peaches, warm spices and the streusel topping is delicious!

I skipped the walnuts in the streusel topping because I’m not a fan of walnuts. Pecans would be a great substitute but I chose to forgo the nuts because I thought the kids would like the muffins best without them. Either way, the streusel topping is tasty. This recipe is versatile and can be used with a variety of fruits depending on season. I haven’t tried any of the other versions, but I’m looking forward to trying the muffins with pears and apples in the Fall. Yumm!

Sweet Peach Muffins with Brown Sugar-Walnut Streusel Topping
-recipe from The Foster’s Market Cookbook by Sara Foster with Sarah Belk King

These are best when peaches are at their summer peak, although they’re good made with frozen peaches, too. The streusel topping can be made in advance. These muffins are best eaten warm. Variations: Almost any fresh or frozen fruit (except for very soft fruits like bananas, papaya, or mango) can be substituted for the peaches. Try blackberries, raspberries, blueberries, or strawberries. In autumn, try chopped fresh apples or chipped pears.

Makes large 12 muffins.

Brown Sugar-Walnut Streusel Topping:
1 1/2 cups coarsely chopped walnuts
1/3 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter, softened

Muffin Batter:
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 large eggs
3 tablespoons unsalted butter, melted
1 1/2 cups sour cream
1 tablespoon dark rum or pure vanilla extract
1 1/2 cups peeled, pitted, chopped peaches

For the topping: Combine the walnuts, flour, brown sugar and cinnamon in a small bowl. Add the butter and mix until well blended. Set aside or refrigerate in an airtight container until ready to use.

For the muffins: Preheat the oven to 375 degrees F. Line 12 large muffin cups with paper liners and spray the top part of the pan lightly with nonstick spray.

Sift together the flour, sugar, baking powder, baking soda, cinnamon, allspice, and salt in a large bowl and set aside.

In a separate bowl, whisk the eggs, butter, sour cream and rum or vanilla until well blended. Fold in the peaches.

Add the egg mixture to the flour mixture and stir until just moist and blended. Do not overmix.

Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter will come to the top of the paper liner or pan. Sprinkle with the Brown Sugar-Walnut Streusel Topping and lightly press the topping into the muffin batter.

Bake 30 to 35 minutes, until the tops of the muffins spring back when lightly pressed and a toothpick inserted in the center of a muffin comes clean. Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan, and serve immediately.

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Raspberry-Peach Cake

July 13th, 2010 by andrea | 5 Comments | Filed in Baking, Cakes, Dessert, Recipes, Summer

This simple, fruit-studded cake is the perfect ending to a summer meal. I love the combination of peaches, raspberries and a hint of orange…delicious! I like to serve it at room temperature with a dollop of lightly sweetened, freshly whipped cream. The texture of the cake is best the day it’s made but leftovers are great with a morning cup of coffee.

I’ve tried making the cake with frozen raspberries but it works much better with fresh berries. The frozen berries make the batter too cold and then the cake takes FOREVER to bake (which results in the outside being too brown while the middle cooks). If you need to use frozen berries or peaches, let them come to room temperature before sprinkling them over the cake batter. Enjoy!

Raspberry-Peach Cake
-recipe from Fine Cooking Magazine

To draw out flavor from less than perfectly ripe fruit, toss it with a little extra sugar and a squeeze of lemon juice.
Serves eight to ten.

6 oz. (1-1/3 cups) unbleached all-purpose flour; more for the pan
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. table salt
6 Tbs. (3 oz.) unsalted butter, at room temperature; more for the pan
1 cup granulated sugar
2 large eggs
1-1/2 tsp. finely grated orange zest
1/2 tsp. pure vanilla extract
2/3 cup plain yogurt

For the topping:
1/2 large, ripe peach or nectarine (about 3-3/4 oz.), halved and cut into very thin slices (aim for 1/16 inch)
3/4 cup (3-3/4 oz.) fresh raspberries
1 Tbs. granulated sugar
1 Tbs. unbleached all-purpose flour

Position a rack in the center of the oven and heat the oven to 350°F. Lightly butter a 9×2-inch  round cake pan. Line the bottom with a parchment circle cut to fit the pan, lightly flour the sides, and tap out the excess.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well blended. In a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar on medium-high until well blended and fluffy, about 3 minutes. Add the eggs, one at a time, beating on medium speed until just blended, and adding the orange zest and vanilla with the second egg. Using a wide rubber spatula, fold in half the dry ingredients, then the yogurt, and then the remaining dry ingredients. Scrape the batter into the prepared pan and spread evenly. Bake for 15 minutes.

Meanwhile, make the topping:
Combine the peach slices, raspberries, sugar, and flour in a small bowl. Using a table fork, mix the ingredients to evenly coat the fruit and lightly crush the raspberries. After the cake has baked for 15 minutes, slide the oven rack out and scatter the fruit evenly over the top of the cake, working quickly. Continue baking until a toothpick inserted in the center of the cake comes out clean, another 25 to 30 minutes.

Let the cake cool on a rack for 15 minutes. Run a knife around the inside edge of the pan to loosen the cake. Using a dry dishtowel to protect your hands, lay a rack on top of the cake pan and, holding onto both rack and pan, invert the cake. Lift the pan from the cake. Peel away the parchment. Set a flat plate on the bottom of the cake and flip the cake one more time so that the fruit is on top. Serve warm or at room temperature.

From Fine Cooking 80, pp. 68
September 1, 2006

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