Showing posts with label healthy dessert. Show all posts
Showing posts with label healthy dessert. Show all posts

Tuesday, September 13, 2016

Easy, Elegant Drunken Peaches with Ginger Whipped Cream by Cleo Coyle




Drunken Peaches with
Ginger-Infused Whipped Cream



As a little girl, growing up in a large Italian-American family, I remember some of the "old timers" (as my pop used to call them) making good use of the peaches that came in during the last days of summer. Whether perfectly sun-kissed or overripe and bruised, all were welcomed at their tables.



They would peel the skins and cut the flesh into bite-sized pieces, taking care to remove any darkened or rotted areas from the imperfect fruits. Then they would place the pieces in a bowl, cover them with red wine, and chill the bowl for a few hours or even overnight. 

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After dinner, they would serve the fruit with whipped cream, ice cream, or a dollop of sweetened mascarpone or ricotta cheese. And there you have it, an easy end-of-summer recipe—except for one thing...

Although I absolutely love this dessert, my husband, who is not a big wine drinker, does not. So while I’m getting my peaches good and drunk, I treat my honey’s peaches with...(yes) honey! 

Orange blossom honey to be exact. And that’s my alternate recipe suggestion for you today. Toss those bite-sized peach pieces with a bit of honey, spoon them into a wine goblet, chill and serve with ginger-infused whipped cream.

Both of these simple but delicious recipes are below if you’d like them while the sun is still warm and the peaches are still cheap. La dolce vita!




Cleo Coyle’s Easy
Drunken Peaches



Serves 4

Ingredients:

4 ripe yellow peaches  
1 cup red wine * (see my note)

Directions: Peel the peaches and cut the flesh into bite-sized pieces. Place in a shallow bowl or plastic container and cover with wine. Toss to coat. Chill for several hours or overnight. Loosely strain the peaches of excess wine, and serve in glass goblets with dollops of whipped cream, or scoops of ice cream, or generous helpings of sweetened mascarpone or ricotta cheese. For my Ginger-Infused Whipped Cream recipe, scroll down.

*Note on the wine. My pop used to cover his peaches with a fairly dry, red table wine, one he made himself. I don’t make my own wine. For this recipe, I like a nice (cherry, oaky) Merlot. You should choose a red wine that you’d enjoy drinking.





Cleo's Honey-Kissed Peaches
with Ginger-Infused Whipped Cream

Serves 4

Ingredients:

4 ripe yellow peaches
4 tablespoons honey (I use orange blossom)
1 cup very cold heavy cream
3-4 tablespoons granulated sugar (to your taste)
1/2 teaspoon ground ginger


Directions: Peel the peaches and cut the flesh into bite-sized pieces. Toss with honey to coat. Spoon into glass goblets and chill for 30 minutes to an hour (no more). Serve with a dollop of ginger-infused whipped cream. 

To make the whipped cream, simply place the very cold heavy cream, sugar, and ginger into a chilled bowl* and beat with an electric mixer. The cream will thicken as you beat it. When it forms stiff peaks, you're done. Do not over-beat or you will begin to break the whipped cream down and (eventually) make butter!

*Tips: Using very cold cream along with a chilled bowl and beaters will give you the best results. Use a metal or Pyrex glass bowl (never plastic) and place it, along with your mixer's beaters, into the refrigerator for 15 to 30 minutes before whipping the cream.

* * * *


CLICK HERE FOR RECIPE.

If you'd like another easy yet elegant dessert idea, check out my past recipe for a simple Italian Honey-Glazed Peach Crostata. To see the above recipe with a free, downloadable PDF, click on the photo or here And may you...





Eat (and read) with joy!

Cub and...

~ Cleo Coyle
New York Times bestselling author of
The Coffeehouse Mysteries


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Tuesday, June 17, 2014

Five Minute Honey-Cinnamon Peach Sopapillas from Tortillas by Cleo Coyle



Summer fruits make the best desserts, don't they? 

I know this is a recipe blog, but for ease, health, and pleasure it's hard to top a simple bowl of strawberries with whipped cream, or a juicy slice of watermelon with the tiniest bit of salt, or....


A single fresh, ripe peach.



Well, here's an idea for an easy way
to dress up that summer peach and
serve it as an elegant dessert.

It's easy, healthy and
absolute ambrosia to eat...




Cleo Coyle has a partner in
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Learn about their books
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Cleo Coyle's 5-Minute
Honey-Cinnamon Peach
Sopapillas from Tortillas



Traditionally sopapillas are little pillows of fried dough. They can be served with savory ingredients but also as a dessert with honey and cinnamon.

You can certainly make them from scratch, but I'm happy to show you a quick, easy, lighter way to make them using flour tortillas. While I didn't invent this idea, I'm happy to share the way I put together the basic ingredients and method, including tips I've learned along the way...

Makes 1 serving (or you can share)

INGREDIENTS:

- 1 six-inch flour tortilla

- 2-3 teaspoons shortening (my favorite: cold-pressed extra virgin
coconut oil, but you can also use olive oil, or your favorite oil,
butter, lard, or vegetable shortening - see my note below)

- Raw honey for drizzling (Health and flavor note: Raw honey is far, far better tasting than heat-processed honeys. It's truly worth the price and makes a huge difference in flavor. If you can find local raw honey, that's an even better benefit for your immune system. Read more here.)

- 1 Tablespoon cinnamon mixed with - 2 teaspoons sugar

- 1 ripe, fresh peach

DIRECTIONS: Place a skillet on medium-high heat and add your choice of shortening (oil, butter, lard, etc). You must use some kind of shortening and enough of it or the tortilla will not properly bubble up. 

When the oil is hot (or the butter melted), place the tortilla in the pan. Allow it to heat up (15 to 20 seconds), then flip it and wait patiently for the tortilla to bubble up. (See my photos below.) If it does not bubble up, you need to increase the heat and keep waiting. Then flip it one more time to finish cooking and remove it from the pan. Slip it on the plate, drizzle it with raw honey, and sprinkle it generously with cinnamon sugar. Use a pizza cutter to slice it into sections.

To serve, slice up a fresh peach and arrange the slices on the center of a plate as shown in my photos. Drizzle with raw honey and cinnamon sugar. Place the sopapilla slices around the plate, top the center of the peach slices with whipped cream or ice cream and eat with joy!

Chocolate Ricotta Muffins,
recipe here.
My shortening note: My very favorite shortening for this recipe is cold-pressed extra virgin coconut oil. This is a healthy, delicious oil, and of all the shortenings I tested with this recipe, coconut oil gave the absolute best results. It doesn't brown the way butter does at a high temperature; it brings a lovely, slightly nutty flavor to the tortilla; and it creates a nice, crisp texture in the tortilla as it cools. 

To learn more about it and tips on which kind to buy, click here for my past recipe post on Chocolate Ricotta Muffins that includes the subject of coconut oil. 




F o o d i e
P h o t o s











Eat and Drink

with Joy!


~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
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The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
13 titles includes the added bonus of recipes. 



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