Here are some recipes for you. There realy easy to make. Enjoy!
Fried Peach Pie Recipe courtesy of The Heaven on Seven Cookbook by Jimmy Bannos and John DeMers (10 Speed Press, 2001)
Recipe Summary
Yield: Serves 6
User Rating: No Rating
Sweet Pie Dough:
8 tablespoons unsalted butter, at room temperature
1 1/2 tablespoons granulated sugar
1/8 teaspoon salt
1 large egg
1 1/2 cups all-purpose flour
2 tablespoons ice water
1 tablespoon unsalted butter
1 pound frozen peaches, thawed, or 2 cups sliced fresh peaches
1 1/2 tablespoons granulated sugar
1/4 cup peach jam or preserves
Pinch of ground cayenne pepper
Pinch of ground white pepper
Vegetable oil for deep frying
To prepare the pie dough, beat together the butter, sugar, and salt for 3 minutes on medium speed in the bowl of an electric mixer. Add the egg and beat for 30 seconds. Add the flour and water and beat for 15 seconds. Turn off the machine, scrape down the sides of the bowl, and beat again for 10 seconds. Sccop up the dough with your hands and form it into a 1-inch thick disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
Melt the butter over medium-high heat in a medium-sized saute pan. Saute the peaches and sugar until the sugar is dissolved, about 2 minutes. Add the jam or preserves, cayenne, and white pepper; cook, stirring frequently, for 3 minutes. Cool for 10 minutes. On a lightly floured surface, roll out the dough into a 16 by 11-inch rectangle about 1/8 inch thick. Cut out 6 5 1/4-inch circles. (For a more free-form shape, divide the dough into six pieces and roll out.) Place the circles on a baking sheet lined with parchment or wax paper. Fill the lower half of each circle with about 1/4 cup of the cooked peaches. Fold the top half of the dough over the filling and crimp the edges securely with a fork. Refrigerate for 20 minutes before frying. Heat 2 1/2 inches of vegetable oil to 350 degrees in a heavy 4-quart saucepan. Fry pies 2 or 3 at a time until golden brown, 1 1/2 to 2 minutes per batch. Drain on paper towels. Keep warm in a 200 degree oven until all the pies are fried. Serve immediately with ice cream.
Peaches in Caramel Over Vanilla Ice Cream Recipe courtesy Gourmet Magazine
Recipe Summary
Prep Time: 15 minutes
Cook Time: 15 minutes
User Rating: No Rating
4 large ripe peaches
2 tablespoons fresh lemon juice
1 cup sugar
1/4 cup heavy cream
1 pint vanilla ice cream
Have ready a bowl of ice and cold water. Cut an X in blossom end of peaches. In a saucepan of boiling water blanch peaches 15 seconds and with a slotted spoon transfer to ice water to stop cooking. Peel peaches and cut each into 8 wedges. In a small bowl toss peaches with lemon juice. In an 8 to 9-inch heavy skillet cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling skillet, until deep golden, 5 to 6 minutes. Carefully add peaches and cream (mixture will vigorously steam and caramel will harden). Cook mixture, stirring frequently, until caramel is dissolved and peaches are tender, about 5 minutes. Cool peaches to warm and serve over ice cream.
Peach Cobbler Recipe courtesy Jimmy's Uptown Harlem, New York
Recipe Summary
Difficulty: Easy
Yield: 4 servings
User Rating:
Peach Mix:
2 peaches, diced
2 tablespoons butter
1 vanilla bean
1/4 cup light brown sugar
1/4 cup brandy
Biscuit Topping:
1 cup all-purpose flour
2 tablespoons cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
Pinch salt
4 tablespoons unsalted butter- melted
1/3 cup buttermilk
1/2 teaspoon vanilla extract
Preheat the oven to 375 degrees F.
Saute peaches in butter, then add vanilla bean and sugar, and flambe with brandy.
Mix all dry ingredients with the melted butter, buttermilk, and vanilla until a dough is formed. Fill ovenproof dish with peach mixture, top with biscuit mixture, then bake for 15 to 20 minutes at 375 degrees until golden brown. Serve with vanilla ice cream, garnish with fresh peach and raspberry puree.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
