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Showing posts with label peach. Show all posts
Showing posts with label peach. Show all posts

Toasted Angel Food Cake [Grilled Peaches]

Author: Delia // Category: , , , ,
Picture of Toasted Angel Food Cake with Grilled Peaches Recipe

  • Yield: 12 servings


Ingredients

  • 1 box (16 oz.) Duncan Hines® Angel Food Cake
  • 1 1/4 cups water
  • 6 ripe medium peaches, washed, halved and pitted
  • Cinnamon-sugar mixture

Directions

Move oven rack to lowest position. Preheat oven to 350 degrees F. Pour cake mix into clean, large mixing bowl.

Add water. Prepare and bake according to package directions in ungreased 10-inch tube pan. Cool completely.

Preheat outdoor grill to medium heat, or follow alternative indoor instructions below. Clean and lightly oil grate. Sprinkle cut side of fruit with cinnamon-sugar. When ready to serve, place fruit, cut side down, on grill. Use grill pan or aluminum foil to collect syrup run-off from peaches. Cook about 2 to 3 minutes or until warm and nicely charred with grill marks. Set aside and keep warm.

Place slices of angel food cake on clean grill using a metal spatula. Watch carefully and cook about 45 to 60 seconds on EACH side or until golden brown grill marks appear.

Slice peaches and serve over warm, toasted angel food cake.

Garnish: Drizzle syrup run-off from grilled peaches over angel food cake and peaches.

Tips & Alternatives:

Angel food cake may be toasted indoors using a nonstick skillet or grill pan. Preheat pan over medium heat, then add slices of cake. Cook until golden brown on each side (about 1 minute on each side).

An alternative for the cinnamon sugar is to lightly brush the cut-side of fruit with melted butter then sprinkle lightly with brown sugar. Cook as described above. Serve fruit with a wedge of lime, if desired.

Ripe nectarines, plums and apricots are also delicious when grilled and may be used in place of peaches. To roast the fruit indoors, place fruit, cut-side-up, on a baking sheet sprayed with cooking spray. Season as above. Bake about 15 to 20 minutes in preheated 450-degree oven stirring once. Serve as above.

No time to cook fruit? Simply serve toasted angel food cake with a blend of sliced fresh strawberries, blueberries and raspberries. Or, for a contemporary twist, slice 1 pound of fresh strawberries and toss with 1 tablespoon brown sugar and 2 teaspoons of good quality balsamic vinegar.

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Peach Cheesecake

Author: Delia // Category: , , ,
Picture of Peach Cheesecake Recipe

Prep 30 min
Inactive Prep 12 hr 0 min
Cook 40 min
Total: 13 hr 10 min
8-10 servings

Ingredients

Crust:

  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1 tablespoon butter, melted

Filling:

  • 2 eggs
  • 12 ounces cream cheese, softened
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 1/4 cup peach jam, plus 1 cup

Directions

Preheat oven to 350 degrees F.

In a medium size bowl, combine the graham cracker crumbs with the sugar and butter. Mix well and place in the bottom and sides of an 8-inch springform cake pan. Make sure to press against the sides and bottom of the pan. Set crust aside.

Prepare the filling by beating the eggs and cream cheese together. Add the sugar and vanilla and continue beating until well blended. Add 1/4 cup peach jam and mix until incorporated. Pour mixture into prepared crust and bake for 35 to 40 minutes. Remove from oven and let cool for 10 minutes.

Remove cake from oven and top with remaining 1 cup peach jam. Cool to room temperature and then refrigerate overnight.


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Peach and raspberry cheesecake

Author: Delia // Category: , , ,
Peach and raspberry cheesecake
Photography by Ben Dearnley

Ingredients (serves 10)

  • 1 cup plain flour
  • 80g butter, melted
  • 1 1/2 cups caster sugar
  • 500g cream cheese, chopped, softened
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 3/4 cup fresh or frozen raspberries, chopped
  • 2 medium freestone peaches, halved, deseeded, cut into thin wedges
  • Raspberries and whipped cream, to serve

Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round springform pan. Line base and side with baking paper, allowing a 3cm overhang around top.

  2. Combine flour, butter and 1/2 cup sugar in a bowl. Press mixture over base of prepared pan. Place pan on a baking tray. Bake for 20 minutes or until golden. Set aside to cool. Reduce oven to 150°C/130°C fan-forced.

  3. Using an electric mixer, beat cream cheese, vanilla and remaining sugar until smooth. Add eggs, 1 at a time, beating well after each addition. Fold through raspberries. Pour mixture into prepared pan. Bake for 30 minutes or until edge of cheesecake is almost set. Carefully arrange peach around top of cheesecake, slightly overlapping, without removing cheesecake from oven.

  4. Bake for 20 to 25 minutes or until cheesecake is just set. Cool in oven with door slightly ajar. Cover with foil. Refrigerate overnight or until chilled. Serve with berries and whipped cream.

================
source:
Super Food Ideas - February 2009, Page 85
Recipe by Kim Coverdale
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