Best 4 Peaches In Port Recipes

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Indulge in a culinary journey with our delightful collection of Peaches in Port recipes. Embark on a tantalizing escapade as we explore the diverse flavors and textures that this classic combination has to offer. From the timeless Peaches in Port with Almonds, a harmonious blend of sweet peaches, rich port wine, and crunchy almonds, to the refreshing Peaches in Port Jelly, a vibrant and versatile condiment perfect for elevating any meal. Experience the elegance of Peaches in Port Clafoutis, a delectable French custard dessert that showcases the harmonious marriage of peaches and port, or savor the simplicity of Peaches in Port Soup, a comforting and heartwarming dish that exudes rustic charm. Each recipe is meticulously crafted to highlight the unique characteristics of peaches and port, ensuring an unforgettable culinary experience.

Here are our top 4 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.

PEACHES IN PORT



Peaches in Port image

This is heavenly! It's easy to make and is a lovely ending to any meal. Perfect to serve company! I thought it tasted even better the second day, as the peaches and port wine melded together, making a very light and smooth dessert. Or maybe you want to use it as one of your fruit groups for the day like I did! LOL I found this recipe in the cookbook Applehood & Motherpie, handpicked recipes from Upstate New York, from the Junior League of Rochester. Mmmm. Enjoy! (Chill time is listed as Cook Time in the recipe.)

Provided by Whisper

Categories     Dessert

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 fresh peaches, peeled and sliced
4 tablespoons sugar
1 tablespoon lemon juice
1/2 cup port wine
1/2 cup heavy cream
1 pinch salt
1 tablespoon confectioners' sugar

Steps:

  • Sprinkle peach slices with sugar and mix thoroughly.
  • Add lemon juice and wine.
  • Chill 1 to 3 hours or overnight.
  • Whip cream with salt and confectioners' sugar.
  • Spoon peaches and juice into individual dishes.
  • Serve with a dollop of whipped cream.

Nutrition Facts : Calories 176.4, Fat 7.6, SaturatedFat 4.6, Cholesterol 27.2, Sodium 35.2, Carbohydrate 22.5, Fiber 1.5, Sugar 19.5, Protein 1.4

PEACHES IN PORT



Peaches in Port image

I am posting this for a recipe request. I saw this on Rachael Ray's program "30 Minute Meals". It is a real good recipe for those peaches that are real ripe and you need to use right away. Plus, it is quick and easy and requires no cooking. Cook time is refrigerator time.

Provided by Jellyqueen

Categories     Frozen Desserts

Time 40m

Yield 4 serving(s)

Number Of Ingredients 3

4 ripe peaches
1 quart vanilla ice cream, with real beans
8 tablespoons port wine

Steps:

  • Slice peaches and place 1 peach to each dessert dish.
  • Drizzle 2 Tablespoons port over peaches in each dish.
  • Place in refrigerator for 30 minutes.
  • When ready to serve, top each peach with large scoop of ice cream.

PEACHY PORK CHOPS



Peachy Pork Chops image

This recipe is good and easy, two things that definitely work for me! This is wonderful served with wild rice.

Provided by WAYBET

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Yield 4

Number Of Ingredients 6

4 (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil
1 (29 ounce) can sliced peaches, drained and syrup reserved
3 tablespoons brown sugar
1 teaspoon ground ginger

Steps:

  • Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil.
  • Combine reserved peach syrup, brown sugar and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to insure even cooking. Serve!

Nutrition Facts : Calories 387.8 calories, Carbohydrate 48.4 g, Cholesterol 69.4 mg, Fat 9.4 g, Fiber 1.6 g, Protein 26.4 g, SaturatedFat 2.4 g, Sodium 93.2 mg, Sugar 46.4 g

Tips:

  • Choose ripe, flavorful peaches for the best results.
  • Use a good quality port wine that you enjoy drinking.
  • If you don't have any port wine, you can use a sweet red wine instead.
  • Add a little bit of honey or sugar to the port wine syrup if you like it sweeter.
  • Serve the peaches warm or chilled, depending on your preference.

Conclusion:

Peaches in port is a classic dessert that is easy to make and always a crowd-pleaser. The combination of sweet peaches and rich port wine is simply irresistible. This dish is perfect for a special occasion or a simple weeknight dessert. So next time you have some ripe peaches, give this recipe a try. You won't be disappointed.

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