Best 7 Glazed Peaches Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary adventure with our collection of tantalizing glazed peach recipes. From the classic Southern staple of Glazed Peaches with Brown Sugar, to the unique and tangy Peach Salsa, this article offers a range of delectable options to satisfy any palate. Whether you're craving a sweet and syrupy treat or a savory and refreshing dip, our recipes have you covered. Embark on a journey of flavors, textures, and aromas as we guide you through the art of creating exceptional glazed peach dishes.

Here are our top 7 tried and tested recipes!

PORK CHOPS WITH GLAZED PEACHES



Pork Chops with Glazed Peaches image

This is a really simple, quickie pork chop dish that looks and tastes amazing. We'll use some peaches to bring out that nice, fresh summer flavor and the drippings to make a great pan sauce.

Provided by Seamus Mullen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 pork loin, bone-in, preferably from a heritage breed big, about 8 bones or 4 thick-cut pork chops
Kosher salt
Freshly ground black pepper
2 peaches, slightly under-ripened
2 cloves garlic
Handful of fresh sage
1/4 cup apple cider
1 tablespoon unsalted butter
1/4 cup extra-virgin olive oil

Steps:

  • To cut chops from a bone-in pork loin, follow along the rib bone with a sharp knife to make one clean cut. Season the pork chops thoroughly with kosher salt and fresh ground pepper. One at a time, cover each chop with a piece of plastic wrap and lightly pound with the back of a heavy knife or a spoon to work the seasoning into the chops.Cut the peaches into medium ½-inch chunks. Slice the garlic cloves into thin slivers. Pull the sage leaves from the stems and thinly slice.
  • Heat a heavy bottomed cast-iron pan over high heat. Once the pan is hot, add 2 tablespoons of the olive oil.
  • To the hot pan, add all of the chops standing up on their fat cap side, to render off some of the fat, and pan-sear for a few minutes. Remove two of the chops, and lay the other two down on their meatier sides, to pan sear and cook through. After a few minutes, carefully turn over and brown the other side for another few minutes. Remove from the pan and set aside to rest.
  • Repeat for the remaining chops. Remove from the pan and let rest with the other pork chops.Drain and discard some of the cooking oil. Add the peaches to the pan and sauté vigorously, about 2 minutes. Add the garlic and sage, and immediately add the apple cider. Season the mixture with salt and freshly ground black pepper. Add the butter and swirl the mixture together, to emulsify the butter into the peaches. Remove from the heat.
  • Stack the rested pork chops on a platter and finish by spooning the peaches and pan juices over top. Serve immediately.

GRILLED PORK CHOPS WITH GLAZED PEACHES



Grilled Pork Chops With Glazed Peaches image

Provided by Sam Sifton

Categories     dinner, easy, quick, main course

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons butter, melted
1/4 cup molasses
Juice of 1 lime
4 peaches, halved and pitted
1 tablespoon olive oil
4 rib or loin chops, 1 1/2 inches thick
Salt and freshly cracked black pepper to taste

Steps:

  • Build a fire in your grill, leaving about 1/3 of grill free of coals.
  • Mix butter and molasses together well. Add lime and set aside. Rub cut side of peaches with oil.
  • Sprinkle chops and peaches generously with salt and pepper. When coals are covered with gray ash and fire is hot (you can hold your hand 5 inches above coals for only 1 to 2 seconds), put chops on grill directly over coals. Put peaches on grill along edge of coals.
  • After 4 minutes, flip chops and cook for 4 minutes more, then move chops to part of grill with no coals. Cover them with a disposable foil pan, and continue to cook for 8 to 10 minutes more for medium.
  • When you move chops, flip peaches over. During last 2 minutes of cooking, coat peaches liberally with molasses-butter mixture. Remove from grill and serve.

Nutrition Facts : @context http, Calories 508, UnsaturatedFat 18 grams, Carbohydrate 33 grams, Fat 35 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 722 milligrams, Sugar 29 grams, TransFat 0 grams

BOURBON-GLAZED PEACHES WITH MASCARPONE CREAM



Bourbon-Glazed Peaches with Mascarpone Cream image

My solution to not-so-great-tasting peaches is to roast, grill or saute them. It adds so much extra flavor. A little salt, a little sugar and, in this case, a little bourbon ... the ideas are endless!

Provided by Jessica Merchant

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
1 teaspoon olive oil
4 peaches, halved and pitted
1/8 teaspoon salt
2 tablespoons brown sugar
1/4 cup bourbon
2/3 cup mascarpone
2 tablespoons heavy cream
1 tablespoon honey, plus more for drizzling
1/4 teaspoon vanilla extract
Fresh mint, for serving

Steps:

  • Heat a large skillet over medium heat and add the butter and olive oil. Sprinkle the peaches with the salt and place them cut-side down in the skillet. Cook until the peaches begin to turn golden, 2 to 3 minutes. Flip the peaches and cook on the other side for 2 to 3 minutes. Sprinkle the cut sides with the brown sugar. Flip again and cook for another 5 minutes. Pour in the bourbon to deglaze the pan and toss and flip the peaches a few times.
  • Whisk together the mascarpone, heavy cream, honey and vanilla until smooth.
  • Divide the peaches among 4 plates and top each with a few dollops of the mascarpone cream. Add another drizzle of honey if you'd like more sweetness. Sprinkle with fresh mint and serve.

GLAZED PEACHES



Glazed Peaches image

I acquired this recipe in Alabama, where there are plenty of fresh, juicy peaches to give it fabulous flavor.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1-2 servings.

Number Of Ingredients 8

1 tablespoon brown sugar
1 teaspoon butter
3/4 teaspoon water
1/4 teaspoon lemon juice
Dash ground nutmeg
1/2 cup sliced peeled fresh peaches
1/4 teaspoon vanilla extract
Ice cream or pound cake

Steps:

  • In a microwave-safe small bowl, combine the brown sugar, butter, water, lemon juice and nutmeg. Microwave, uncovered, on high for 15 seconds; stir. Add the peaches. Microwave 30-40 seconds longer or until the peaches are heated through. Stir in vanilla. Serve over ice cream or cake.

Nutrition Facts :

BOURBON GLAZED PEACHES



Bourbon Glazed Peaches image

Make and share this Bourbon Glazed Peaches recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

16 ounces frozen peaches
4 tablespoons butter
1/4 cup brown sugar
1/4 cup Bourbon
1/4 teaspoon ground cinnamon

Steps:

  • Thaw peaches in microwave.
  • Combine remaining ingredients in small saucepan over medium heat.
  • Stir until butter and sugar melt and syrup boils. Add peaches, stir to coat.

Nutrition Facts : Calories 301.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 94.2, Carbohydrate 40.8, Fiber 2.1, Sugar 38.4, Protein 0.8

SWEET BAKED RICOTTA WITH GLAZED PEACHES



Sweet Baked Ricotta With Glazed Peaches image

From "A Taste of Australia: The Bather's Pavilion Cookbook" by Victoria Alexander and Genevieve Harris, this ricotta is easier to turn out and slice when it is cold, so you can bake it the day before you wish to serve it, slice it when it is cold and then let it come to room temperature. It is best made in a nonstick loaf tin, 25 cm (10 in) long, 5 cm (2 in) wide and 7.5 cm (3 in) deep. The baked ricotta is also delicious served with fresh fruits. Prep time does not include time to cool ricotta.

Provided by Chef Kate

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

3 cups ricotta cheese
2 eggs
1 vanilla bean
1 1/4 cups icing sugar (confectioners)
8 freestone peaches, ripe (may substitute frozen sliced peaches.)
2 tablespoons icing sugar (confectioners)

Steps:

  • To bake the ricotta:
  • Preheat the oven to 150°C (300°F).
  • In a large bowl, whisk together the ricotta and the eggs.
  • Split the vanilla bean and scrape in the seeds.
  • Sift in the icing sugar and mix thoroughly. Spoon the ricotta mixture into the loaf tin and cover with aluminum foil.
  • Place the tin into a slightly larger baking pan and pour in enough water to come about half-way up the side of the loaf tin. Carefully place the baking pan in the oven. Bake the ricotta for 40 minutes, or until firm.
  • When the ricotta is ready, remove the loaf tin from the water bath and remove the foil. Let the ricotta cool, then cover it with plastic wrap (cling film) and refrigerate. When it is thoroughly cold you can turn it out of the tin and slice it as required.
  • It will have more flavour if you allow it to warm to room temperature before serving it.
  • To glaze the peaches:
  • Preheat the griller (broiler) to hot.
  • Halve the peaches and remove the skins if desired (if using frozen peaches, defrost). Sprinkle with the extra icing sugar and place under the griller (broiler) until the sugar is caramelised, about 2-5 minutes.
  • To serve, arrange ricotta slices and two peach halves on each plate.

Nutrition Facts : Calories 313.4, Fat 13.5, SaturatedFat 8.1, Cholesterol 99.9, Sodium 95.2, Carbohydrate 36.9, Fiber 1.5, Sugar 32.8, Protein 12.8

COINTREAU GLAZED PEACHES



Cointreau Glazed Peaches image

This is my sisters recipe. It's a good one when you want to have a dessert, but can't be bothered making a big effort

Provided by JustJanS

Categories     Dessert

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

2 (425 g) cans peach halves in syrup
80 ml Cointreau liqueur
2 tablespoons soft brown sugar
250 g mascarpone cheese

Steps:

  • Drain the peaches and reserve half the syrup.
  • Place in an ovenproof dish and pour over the reserved syrup.
  • Sprinkle the fruit with the Cointreau then the sugar.
  • Grill (broil) for 5 minutes or until a golden glaze has formed on the top.
  • Serve immediately with a spoonful of mascarpone (or cream).

Tips:

  • Choose ripe, firm peaches: Overripe peaches will not hold their shape well in the glaze, while underripe peaches will be too tart.
  • Use a variety of peaches: Different varieties of peaches have different flavors and textures. Experimenting with a few different varieties will give you a more complex and interesting dish.
  • Make sure the glaze is hot when you add the peaches: This will help the glaze to adhere to the peaches and prevent them from becoming soggy.
  • Don't overcook the peaches: Peaches should be cooked until they are just tender, but not mushy.
  • Serve the peaches warm or at room temperature: Glazed peaches are best served warm or at room temperature. If you refrigerate them, they will become firm and the glaze will thicken.

Conclusion:

Glazed peaches are a delicious and easy-to-make dessert that can be enjoyed by people of all ages. They are perfect for a summer party or a special occasion. With a few simple ingredients and a little time, you can create a dish that will surely impress your guests.

Related Topics