Tag Archives: peaches

two bowls of fruit salad with rose custard on a white countertop

This Autumn Fruit Salad with Rose Custard is the Seasonal Dessert You Must Try

This fruit salad is a show-stopping finale to any festive autumn feast. With a juicy base of in-season fall fruits, a lovely rose aroma and subtle notes of cardamom and cinnamon, it’s the perfect dessert to celebrate the arrival of cooler temperatures. Not to mention, the smooth velvety custard and crunchiness of the fruits are a brilliant marriage of textures.

two bowls of fruit salad with rose custard on a white countertop

Autumn Fruit Salad with Rose Custard

Prep Time: 10 minutes
Cook Time: 20 minutes
Rest Time: 2 hours and 5 minutes
Total Time: 2 hours and 35 minutes
Servings: 4

Ingredients:
For the rose custard
1 cup whole milk
¼ cup heavy cream
1 tsp rose water
2 large egg yolks
¼ cup sugar
1½ Tbsp corn starch

For the fruit salad
½ cup water
2 Tbsp honey
1 cinnamon stick
2 pods cardamom
1 apple, diced
2 plums, diced
2 peaches, diced
1/2 cup blackberries

To serve
Dried rose petals, for garnish (optional)

ingredients for rose custard and fruit salad on a white countertop

Directions:
For the rose custard:
1. Bring milk, cream, and rose water to boil over medium heat in a saucepan. Remove from heat and set the mixture aside.

2. In a bowl, whisk together the egg yolks, sugar and corn starch until pale, thick, and creamy.

egg yolks, sugar and corn starch being whisked together for rose custard

3. Pour a little of the creamy rose water mixture into the egg mixture (this prevents the eggs from cooking). Then, add the rest of the creamy rose water mixture, whisk, and transfer back to the saucepan.

warm milk being added to the ingredients for rose custard in a white bowl

4. Cook over medium heat, whisking continuously until it thickens slightly.

Related: These Pumpkin Pie Squares With Candied Pecans is the Fall Dessert You’ve Been Craving

A thick and creamy bowl of rose custard

5. Transfer the mixture to a bowl and cover the surface of the custard with plastic wrap. Refrigerate for at least 2 hours.

Related: Nothing Says Fall More Than This Sumac-Spiced Roasted Delicata With Tahini Lemon Drizzle

a bowl of rose custard covered with plastic wrap

 


For the fruit salad:

1.  Add water, honey, and spices to a small pan and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Then carefully stir in all of the fruits except for blackberries and simmer for 5 more minutes.fruit salad ingredients chopped on a round wooden cutting board

2. Remove the pan from the heat, add in the blackberries and mix thoroughly.

Related: These Ginger Molasses Cookies Will Warm You up on a Chilly Fall Day

a bowl of fruit salad being tossed together

3. Let fruit cool for 5 minutes, then divide into four bowls. Top with a generous dollop of rose custard, a sprinkle of dried rose petals (optional) and serve.

2 bowls of fruit salad with rose custard on a white countertop

Like Yakuta’s fruit salad and rose custard? Try her no-bake saffron yogurt tarts next!

You’ll Devour This Peach Plum Cobbler as Quickly as It Takes to Make It

As the end of summer nears and the weather begins to cool, all I want are warm, comforting desserts. This simple cobbler combines both juicy peaches and sweet and sour plums, topped with a buttery and crisp topping. The best part: this late-summer dessert only takes just over an hour to whip together. PS — don’t forget the ice cream!

Peach Plum Cobbler

Prep Time: 20 minutes
Bake Time: 45 – 50 minutes
Total Time: 1 hour, 10 minutes
Servings: 6 to 8

Ingredients:

Base
4 cups sliced peaches, skin on
4 cups sliced plums, skin on
½ cup brown sugar
¼ cup cornstarch
¾ tsp cinnamon
Pinch salt
1 Tbsp vanilla extract

Topping
1 ½ cups all-purpose flour
¼ cup + 1 Tbsp granulated sugar, divided
1 ½ tsp baking powder
½ tsp salt
½ cup (1 stick) unsalted butter, cold and cubed
1 cup heavy cream

Directions:

1. Preheat oven to 375°F. Slice the peaches and plums and place in a large bowl. Toss with brown sugar, cornstarch, cinnamon, salt and vanilla extract. Set aside.

2. In a large bowl, whisk together the topping ingredients: flour, ¼ cup sugar, baking powder and salt. Using a pastry cutter or your fingers, rub the butter into the flour until about pea-sized. Create a well in the centre, pour in the heavy cream and with a fork, work the dough until it comes together, it will be slightly wet.

Related: 50 Sweet and Savoury Peach Recipes for Summer

3. Transfer the peach plum mixture to an 8-inch square baking dish. Put the topping dough all over top. Sprinkle the top with remaining 1 Tbsp granulated sugar.

4. Bake in the oven for 45-50 minutes until the mixture is bubbling and the topping is golden brown in colour. Enjoy with a big scoop of ice cream!

Love Sabrina’s baking? Check out her no-bake key lime pie icebox cake, cheesecake pastry pockets and white chocolate funfetti cookies.

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These Fresh, Easy Appetizers Will Save Your Summer

Summer entertaining doesn’t have to be fancy. In fact, it can be as easy as toast … especially when you can lean on the abundance of beautiful fresh stone fruit that is soon to be in season. We’d love to show how to turn your fruit bowl into an easy summer appetizer, with a baguette and some simple toppings.

Peach-and-Proscuitto-toast

Peach & Prosciutto Crostini Recipe

Prep Time: 10 minutes
Total Time: 10 minutes
Makes: 12 crostini

Ingredients:
1 demi baguette, cut diagonally into 12 slices
12 slices prosciutto or speck
1 ripe peach, cut into thin wedges
1/4 cup pistachios, roughly chopped
1/4 cup basil, torn
Good quality olive oil to garnish

Directions:
Preheat oven to 375ºF. Arrange baguette slices on a baking sheet, then drizzle with oil. Bake until golden brown, 5 to 7 minutes. Cool slightly, then drape 1 piece of prosciutto over each toast. Top each with 2 peach wedges. Garnish toasts with pistachios and basil, then finish with a drizzle of olive oil.

Plum & Ricotta Crostini Recipe

Prep Time: 10 minutes
Total Time: 10 minutes
Makes: 12 crostini

Ingredients:
1 demi baguette, cut diagonally into 12 slices
3/4 cup ricotta
1 ripe plum, cut into thin slices
2 Tbsp balsamic glaze
3 Tbsp pine nuts, toasted
1 Tbsp tarragon, finely chopped

Directions:
Preheat oven to 375ºF. Arrange baguette slices on a baking sheet, then drizzle with oil. Bake until golden brown, 5 to 7 minutes. Cool slightly, then smear 1 Tbsp ricotta over each toast. Top each with 3 plum slices. Drizzle with balsamic glaze, then garnish with pine nuts and tarragon.

Cherry & Goat Cheese Crostini Recipes

Prep Time: 10 minutes
Total Time: 10 minutes
Makes: 12 crostini

Ingredients:
1 demi baguette, cut diagonally into 12 slices
1 1/2 cups cherries, pitted and halved
1/4 cup goat cheese, crumbled
1/4 cup almonds, roughly chopped
2 Tbsp honey
1 Tbsp fresh thyme leaves
freshly ground black pepper to garnish

Directions:
Preheat oven to 375ºF. Arrange baguette slices on a baking sheet, then drizzle with oil. Bake until golden brown, 5 to 7 minutes. Cool slightly, then divide cherries between toasts. Top with goat cheese and almonds. Drizzle with honey, then garnish with thyme and a crack of freshly ground black pepper.

Fruit-Toasts-spread

Looking for more recipes? Try these Sensational Summer Appetizers Your Guests Will Love.

Spiced Whiskey Peach Cinnamon Rolls

We love peach season. There’s an endless amount of things you can create with sweet peaches, but cooking them in a spiced maple whiskey sauce was at the top of our to-do list! We stuffed those spiced whiskey peaches into a fluffy cinnamon roll, topped it with some vegan vanilla icing and made all your sweet food dreams come true.

Prep Time: 30 minutes (plus 4 hours for proofing dough)
Cook Time: 45 minutes
Makes: 12 rolls

888_peach-cinnamon-rolls

Ingredients:

For the Dough:
1 packet active dry yeast (2 ¼ tsp)
1 cup warm water (100°F)
¼ cup sugar
3 cups all-purpose flour
1 tsp sea salt
¼ cup coconut oil (melted)
¼ cup all-purpose flour (for rolling out dough)
1 tsp coconut oil (to oil the bowl for proofing)

For the Spiced Peaches:
3 ripe peaches, peeled and diced (approximately 3 cups)
1 cup Spicebox canadian spiced whiskey (or bourbon)
¼ cup maple syrup

For the Filling:
2 Tbsp vegan butter (melted)
¼ cup sugar
1 Tbsp cinnamon

For the Icing:
1 cup icing sugar
1 Tbsp vegan butter (softened)
1 Tbsp non-dairy milk (or water)
½ tsp vanilla extract

Directions:
1. Combine active dry yeast with warm water and sugar. The water needs to be at a temperature of around 100°F for the yeast to activate, so it’s best to use a thermometer. Allow the mixture to sit for 10 minutes. It should double in size and be foamy at the top.
2. Meanwhile melt your coconut oil over low heat. Ensure the coconut oil is also not heated above 100°F.
3. Combine flour with sea salt in a large mixing bowl. Then, create a well in the middle of the flour and pour the yeast mixture and the coconut oil into it.
4. Fold the dough gently to combine. It should just come together and then you can use your hands to knead it a few times to form a ball.
5. Lightly oil another large mixing bowl with 1 tsp of coconut oil and place the ball of dough in it to proof. Cover with plastic wrap and a towel, and leave it in a warm dark place for 2 hours. On top of the fridge or in the oven or microwave should be enough to keep any cool draft off of it. The dough will double in size.
6. While the dough is rising, you can prepare the spiced peaches. In a saucepan, heat spiced whiskey, maple syrup and diced peaches over medium heat. Simmer for 15 minutes, stirring occasionally and then remove from heat and cool completely.
7. Combine sugar and cinnamon for the filling and set aside.
8. Melt the butter in the pan you want to bake the cinnamon rolls in, and then you can use the residue to grease all sides of the pan.
9. Once dough has proofed, lightly flour a clean dry surface/countertop and roll out the dough to approximately a 16” x 16” square.
10. Leave a 1” edge on one side of the dough free from melted butter and any fillings. This will be the outer edge when you roll the dough up.
11. Brush melted butter on the surface of the dough. Sprinkle the cinnamon sugar mixture evenly on top, then take the spiced peaches and spread them out on top of the cinnamon sugar.
12. Start at the opposite side of the clean edge and roll the dough into a log shape. Take a sharp knife and cut 12 equal rolls.
13. Place the rolls in the pan leaving a bit of space to the edge of the pan. Cover the pan in plastic wrap and a towel, and allow the rolls to proof in a warm dark place for another 2 hours.
14. Pre-heat oven to 350°F. Bake the rolls for 25-30 minutes.
15. Allow the cinnamon rolls to cool for 10-15 minutes and make the icing by combining all the icing ingredients in a small bowl with a hand mixer until smooth.
16. Spread the icing on top of warm cinnamon rolls and serve immediately.

See more from hot for food on their YouTube channel.

Healthy Overnight Oats with In-Season Peaches

Overnight oats is something you can make mindlessly, quickly and create so many variations that your daily breakfasts will never get boring. Using frozen fruit is the best because you can just throw it in with the oats the night before and it will melt in nicely by morning.

888_overnight-oats2

Makes: 2 servings

Ingredients:
1 cup rolled oats
1 cup almond milk (or other non-dairy milk)
1/2 tsp cinnamon
1/4 tsp ginger
Pinch sea salt
1/3 cup pecans, finely chopped
1 cup frozen peach slices, chopped (or 2 peaches sliced and chopped)
2 Tbsp + 1 tsp maple syrup
Note: 2 x 8 oz jars was used for this recipe.

888_overnight-oats

Directions:
1. Make this the night before. In a mixing bowl combine oats, almond milk, cinnamon, ginger, and sea salt. Stir to combine well.
2. In each jar place 1/4 cup of the oat mixture in the bottom . Then 1/4 cup of chopped peaches as a layer, half of the remaining pecans on top of the peaches. Then drizzle 1 Tbsp of maple syrup on top of the pecans. And lastly, take half of the remaining oat mixture and pour on top. Note: Leave about 1 Tbsp of pecans and 1/2 cup of chopped peaches aside for the topping in the morning.
3. Place lid on the jars and refrigerate overnight.
4. In the morning top each jar with 1/4 cup of chopped peaches, about half a Tbsp of pecans, and another 1/2 tsp drizzle of maple syrup if desired.

See more from hot for food on their YouTube channel.

How to Make Peach Bundt Cake

There’s one fruit that I look forward to all year; a fruit that just won’t do if it’s out of season, and that’s peaches. This juicy, flavour-packed fruit is always worth the wait, and you just won’t be able to find it in the cold weather months.

bundt-cake-main

When peaches hit the shelves near the end of summer, I buy them by the basketful. When I’m not eating fresh peaches, I look for ways to incorporate them into every other dish. Chutneys, salads, grilled and sautéed… These are all great ways to consume this delicious stone fruit. But really, I’m a sucker for cake.

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I love making this peach bundt cake — it’s stuffed full of peaches and if you like, topped with even more. I highly recommend serving it still warm, with a scoop of vanilla ice cream or a nice big dollop of fresh whipped cream.

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Ingredients:
1½ cups unsalted butter, at room temperature
1½ cups granulated sugar
4 large eggs
1 tsp vanilla or almond extract
2 cups all purpose flour, plus 1 Tbsp
1 tsp baking powder
1 tsp  salt
½ cup whipping cream
4 large peaches (or 6 small) cut in large dice

Directions:
1. Preheat oven to 350°F. Grease a bundt tin and set aside. In a stand mixer or in a bowl with a hand mixer, combine butter and sugar and beat until light and fluffy, about 2 minutes. Add the eggs one at a time and beat on high after each addition. Add vanilla extract. Beat batter on high for 4 minutes until very pale and fluffy.
2. In a separate bowl combine 2 cups flour, baking powder and salt. Add to egg mixture along with cream and mix on low speed just until combined. Toss your chopped peaches in 1 Tbsp of flour and gently fold into your batter. The flour helps stop the peaches from sinking to the bottom of the cake.
3. Pour the batter into prepared tin and bake in the center of preheated oven for 1 hour or until golden brown and a skewer comes out of the cake clean.
4. Let cool in pan for 20 minutes. Don’t be tempted to remove the cake any sooner or you’ll risk having some stuck inside the tin.
5. Eat with a big spoonful of chopped peaches, ice cream or fresh whipped cream.