Best 2 Brandied Peach Compote Cake Recipes
Indulge your taste buds with our exquisite Brandied Peach Compote Cake, a symphony of flavors that will tantalize your senses. This delectable dessert features layers of moist cake, a sweet and boozy brandied peach compote, and a creamy vanilla frosting, all coming together to create a truly unforgettable experience.
Additionally, we present a collection of delightful recipes that utilize fresh peaches in creative and tempting ways. From the classic Southern favorite Peach Cobbler, bursting with juicy peach filling and a golden-brown crust, to the refreshing Peach Salsa, a vibrant blend of sweet peaches, tangy lime, and spicy jalapeños, our recipes offer a diverse range of culinary adventures.
Whether you're seeking a comforting dessert to end a special meal or a refreshing treat to enjoy on a warm summer day, our Brandied Peach Compote Cake and accompanying peach-inspired recipes are sure to satisfy your cravings. Get ready to embark on a culinary journey that celebrates the delightful flavors of this quintessential summer fruit.
BRANDIED PEACH CAKE
Our friends brought this lovely, scrumptious dessert to dinner over the weekend. It was so good, I had her email me the recipe. She noted in the email that this dessert had one first prize in the state's "best dessert" category a few years back! I can sure see why!! Preparation/Cooking time does not include soaking peaches overnight in brandy. Be sure to do this the night prior to making the cake.
Provided by Sassy in da South
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- Soak peaches in brandy in a closed container overnight.
- Dissolve soda in buttermilk and add vanilla.
- Sift flour, spices and baking powder together.
- Beat egg yolks, and mix with salt, sugar and oil.
- Add buttermilk mixture and flour mixture alternately to egg yolk mixture.
- Add nuts and brandied peaches, then beat egg whites and fold in gently.
- Pour into a 9- by 13-inch pan.
- Bake at 350°F for 45 minutes.
- For the sauce, combine all ingredients and bring to a boil.
- Pour over cake while both are hot.
BRANDIED PEACHES
This recipe appeared in an article in The Times by Jane Nickerson. Updated canning instructions were added by Eugenia Bone. You will need two pint-size wide-mouthed Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com.
Provided by The New York Times
Categories project, dessert
Time 7h
Yield Makes 2 pints
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil. Using the tip of a paring knife, make a shallow "X" in the bottom of each peach. Add the peaches, one at a time, to the boiling water and cook for 1 minute. Remove the peach from the water and plunge into a bowl of ice water. Repeat with the remaining peaches. Peel off the skins, then pit the fruit and quarter the flesh.
- In another large pot, combine 3 cups water and the sugar and bring to a boil. Add the peaches and simmer until just soft.
- Have the jars, bands and new lids scalded and ready. (To scald, dip the jars and rims in boiling water. You don't need to sterilize the jars, as you will be processing them for more than 10 minutes.) Simmer the lids in hot water to soften the rubberized flange. Gently pack the peaches into the jars.
- Boil the leftover syrup until it thickens slightly, then spoon it over the fruit, filling the jars ¾ full. Use a butter knife to release any air bubbles caught in the jars. Pour in enough brandy to fill the jars, leaving ¼ inch of headroom. Wipe the rims, cover with the lids and screw on the bands fingertip-tight. Place the jars on a rack in a big pot and cover with 2 to 3 inches of water. Cover the pot and bring to a boil over high heat, then lower the heat to medium and gently boil for 20 minutes. Remove the cover and then, after about 5 minutes, remove the jars. Allow them to cool, untouched, for 4 to 6 hours. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 0 grams, Carbohydrate 91 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 89 grams
Tips:
- To make the compote, use ripe peaches. This will ensure that the compote is sweet and flavorful.
- If you don't have brandy, you can use another type of alcohol, such as rum or whiskey.
- Be sure to simmer the compote for at least 30 minutes. This will allow the flavors to meld and develop.
- When making the cake, be sure to cream the butter and sugar together until light and fluffy. This will help to create a tender and moist cake.
- Be careful not to overmix the cake batter. Overmixing can result in a tough and dense cake.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can result in a dry cake.
- Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
This brandied peach compote cake is a delicious and elegant dessert that is perfect for any occasion. The compote is made with fresh peaches, brandy, and spices, and the cake is moist and flavorful. The frosting is light and fluffy, and it perfectly complements the cake and compote. If you are looking for a special dessert to impress your friends and family, this cake is sure to do the trick.
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