Prepare to indulge in a culinary journey to the heart of Georgia, where the tantalizing aromas of peaches meet the delicate textures of a soufflé. In this article, we delve into the realm of "Georgia Peach Soufflé," a dessert that encapsulates the essence of Southern charm and culinary artistry. With its fluffy peaks and golden crust, this soufflé is a symphony of flavors, offering a delightful balance of sweetness and tartness. As we explore the best recipes for this delectable treat, let us embark on a flavor exploration that will leave your taste buds dancing and your heart yearning for more.
Let's cook with our recipes!
INDIVIDUAL PEACH SOUFFLéS
These individual peach soufflés are an easy, elegant dessert to make when fresh peaches are at their peak.
Provided by Virginia Willis
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F (200°C). Generously butter six 8-ounce ramekins and place them on a rimmed baking sheet.
- In a food processor, pulse the peaches until coarsely chopped. (You want the pieces to be no larger than 1/4 inch.)
- Place 2 tablespoons of the chopped peaches in each of the prepared ramekins.
- Add the lemon juice, vanilla, and a pinch of salt to the remaining chopped peaches in the food processor. Process until very smooth and puréed. Transfer 1 cup of the peach purée to a bowl; reserve any remaining peach mixture to spoon over yogurt or blend into a smoothie.
- In a stand mixer fitted with the whisk attachment on medium speed, beat the egg whites with a pinch of the salt until foamy. Add about 1 tablespoon of the granulated sugar and beat on high speed until the whites hold soft peaks, 1 to 2 minutes. Slowly add the remaining granulated sugar and continue to beat on high until the whites are glossy and hold stiff peaks when the whisk is lifted.
- Add about 1/4 of the beaten egg whites to the peach purée mixture and gently stir until well combined. Pour this mixture over the remaining whites and fold them together as lightly as possible.
- Spoon the mixture into the prepared soufflé ramekins (the mixture should come up to the top of each). Smooth the top with a metal spatula. Run your thumb around the inside rim of each dish, making a shallow channel around the edge of the batter, to help the soufflés rise up straight and tall.
- Bake the souffles in the ramekins on the baking sheet until puffed, golden, and gently set in the center, 8 to 10 minutes.
- Remove the souffles from the oven, sprinkle with confectioners' sugar, and serve immediately.
Nutrition Facts : ServingSize 1 portion, Calories 191 kcal, Carbohydrate 30 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 162 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 3 g
GEORGIA PEACH SOUFFLE
Ripe, juicy Georgia peaches line the bottom of souffle dishes and a peach meringue bakes into a light, airy topping in this recipe from Chef Virginia Willis.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees. Generously butter six 8-ounce ramekins. Set aside on a rimmed baking sheet.
- In the work bowl of a food processor fitted with the metal blade, pulse the peaches until coarsely chopped. (The pieces should be no large than1/4 inch in size.) Remove 3/4 cup of the chopped peaches and place 2 tablespoons of them in each of the prepared ramekins. Set aside.
- Add the lemon juice, vanilla extract, and a pinch of salt to the remaining chopped peaches in the bowl of the food processor. Process until very smooth and pureed. Transfer 1 cup of the peach puree to a bowl, discarding any remainder or reserve for another use, such as an ice cream topping or base for a smoothie. Set aside.
- In the bowl of a heavy-duty mixer fitted with the whisk, beat the egg whites with a pinch of the salt on medium speed until foamy. Add about 1 tablespoon of the granulated sugar and beat on high speed until the whites hold soft peaks, 1 to 2 minutes. Slowly add the remaining granulated sugar and beat on high speed until the whites are glossy and hold stiff peaks when the whisk is lifted.
- Add about a quarter of the beaten egg whites to the peach puree mixture and stir until well mixed. Pour this mixture over the remaining egg whites and fold them together as lightly as possible.
- Spoon the mixture into the prepared souffles ramekins (the mixture should come up to the top of each). Smooth the top with a metal spatula. Run your thumb around the inside of the rim of each dish, making a shallow channel around the edge of the batter. (This will help the souffles rise up straight and tall.) Set the filled souffles ramekins on the rimmed baking sheet.
- Bake until puffed, golden, and gently set in the center, 8 to 10 minutes. Remove from the oven, sprinkle with confectioners' sugar, and serve immediately.
GEORGIA PEACH SOUFFLE
I can't believe there hasn't been one of these posted yet! This is a perfect light, summer dessert. Make sure to use fresh, ripe peaches. You could make one big souffle instead of individual ones, but would need to adjust your cook time accordingly.
Provided by little_wing
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Position oven rack to lowest position and remove middle rack. Preheat to 425°F.
- Lightly coat 6 individual souffle dishes with cooking spray.
- Sprinkle 2 tbsp of sugar evenly among them and set aside.
- Place peaches and 1/3 cup sugar in food processor and process until smooth.
- Combine peach mixture, cornstarch, juice, salt and yolks in a med. saucepan, stirring well with a whisk.
- Bring to a boil and cook for 1 minute, stirring constantly.
- Remove from heat and stir in butter.
- Cool for 5 minutes.
- Place cream of tartar and egg whites in a large mixing bowl and beat with a mixer at high speed until soft peaks form.
- Add the remaining 1/3 cup sugar, 2 tbs. at a time, beating until stiff peaks form. Be careful not to over beat.
- Gently stir 1/4 of the egg white into the peach mixture. Then fold peach mixture gently into remaining egg white mixture.
- Gently spoon into prepared dishes.
- Sharply tap dishes down on counter top 2/3 times to level mixture.
- Place dishes on a baking sheet and place on bottom rack of 425°F oven.
- Immediately lower temperature to 350°F.
- Bake for 25-30 minutes or until toothpick comes out clean.
- Sprinkle evenly with powdered sugar before serving.
Nutrition Facts : Calories 205.2, Fat 5.5, SaturatedFat 3, Cholesterol 80.1, Sodium 124.6, Carbohydrate 35.8, Fiber 0.9, Sugar 31.9, Protein 4.5
GEORGIA'S PEACHY COCKTAIL
Steps:
- Add the amaretto, peach puree, peach schnapps, bourbon and bitters to a cocktail shaker filled with ice, and shake vigorously to blend. Pour into a Collins glass filled with ice and enjoy!
GEORGIA PEACH SOUFFLéS
Steps:
- Preheat the oven to 400°F. Generously butter six 8-ounce ramekins. Set aside on a rimmed baking sheet.
- In the work bowl of a food processor fitted with the metal blade, pulse the peaches until coarsely chopped. (The pieces should be no larger than 1/4 inch.) Remove 3/4 cup of the chopped peaches and place 2 tablespoons of them in each of the prepared ramekins. Set aside.
- Add the lemon juice, vanilla extract, and a pinch of salt to the remaining chopped peaches in the bowl of the food processor. Process until very smooth and pureed. Transfer 1 cup of the peach puree to a bowl, discarding any remainder or reserve for another use, such as an ice cream topping or base for a smoothie. Set aside.
- In the bowl of a heavy-duty mixer fitted with the whisk, beat the egg whites with a pinch of the salt on medium speed until foamy. Add about 1 tablespoon of the granulated sugar and beat on high speed until the whites hold soft peaks, 1 to 2 minutes. Slowly add the remaining granulated sugar and beat on high speed until the whites are glossy and hold stiff peaks when the whisk is lifted.
- Add about a quarter of the beaten egg whites to the peach puree mixture and stir until well mixed. Pour this mixture over the remaining whites and fold them together as lightly as possible.
- Spoon the mixture into the prepared soufflé ramekins (the mixture should come up to the top of each). Smooth the top with a metal spatula. Run your thumb around the inside rim of each dish, making a shallow channel around the edge of the batter. (This will help the soufflés rise up straight and tall.) Set the filled soufflé ramekins on the rimmed baking sheet.
- Bake until puffed, golden, and gently set in the center, 8 to 10 minutes. Remove from the oven, sprinkle with confectioners' sugar, and serve immediately.
GEORGIA SUNSET
Brandy and peach schnapps make a beautiful as well as deliciously fruity cocktail.
Provided by SandyStrong
Categories Drinks Recipes Shot Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- In a cocktail mixer full of ice, combine brandy, peach schnapps and grenadine. Shake vigorously and strain into a glass. Top with lemon-lime soda.
Nutrition Facts : Calories 410 calories, Carbohydrate 51.9 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 20.7 mg, Sugar 35.7 g
GEORGIA PEACH
This drink is a favorite among our guests when we throw cocktail parties! Sometimes I serve with a lemon slice and a maraschino cherry.
Provided by love4culinary
Categories Beverages
Time 4m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 4
Steps:
- Put all ingredients in a shaker with crushed ice and shake.
- Serve!
Nutrition Facts : Calories 128.1, Fat 0.1, Sodium 6.2, Carbohydrate 15.2, Sugar 13.6, Protein 0.1
MOMMA ALICE'S COLD PEACH SOUFFLE
This cold souffle is like eating a cloud. So light, fluffy, and absolutely delicious! If peaches aren't your thing, this dish can also be made with crushed pineapple, canned pears, 4 bananas, or any other kind of fruit!
Provided by Risa B
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 3h3m
Yield 8
Number Of Ingredients 9
Steps:
- Pour reserved peach syrup into a measuring cup. Add enough cold water to make 1 cup. Pour into the top of a double boiler. Sprinkle in gelatin; let stand, about 5 minutes.
- Beat egg yolks and 1/4 cup cold water together in a bowl. Stir into gelatin mixture. Cook, stirring constantly, over simmering water, until gelatin dissolves and sauce thickens, 3 to 5 minutes. Remove from heat.
- Stir lemon juice, almond extract, and salt into the sauce. Refrigerate until cooled.
- Place drained peaches in a blender; blend until smooth. Stir into the gelatin mixture and refrigerate until mixture mounds up slightly.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff, glossy peaks form. Fold into peach mixture.
- Beat heavy cream in a chilled glass or metal bowl with a chilled whisk until stiff peaks form. Fold into peach mixture. Pour into a large dish and chill until set, 2 1/2 to 3 hours.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 21 g, Cholesterol 174.5 mg, Fat 24.5 g, Fiber 0.7 g, Protein 5.5 g, SaturatedFat 14.5 g, Sodium 98.1 mg, Sugar 18.5 g
PEACH MELBA SOUFFLE
A peach souffle with warm raspberry sauce is impossible to resist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees; adjust rack to lower third of oven. Lightly spray a 1 1/2-quart souffle dish with vegetable spray, then coat dish with 2 tablespoons of sugar; lightly tap out excess sugar and set aside. In a nonreactive saucepan, combine the peaches, 5 tablespoons sugar, lemon juice, and 4 tablespoons water. Bring to a boil over high heat. Reduce heat to medium and cook until the peaches are broken down and reach a sauce like consistency, about 20 minutes. Puree in a food processor and return to the saucepan.
- In a small bowl, stir together Cuarenta y Tres and cornstarch until dissolved. Place the peach puree over medium heat; whisk in the cornstarch mixture until mixture comes to a boil, 3 to 4 minutes; continue whisking for about 30 seconds. Transfer mixture to a large bowl set over ice water to cool; stir frequently for 5 to 10 minutes.
- Meanwhile, combine egg whites, cream of tartar, and salt in an electric mixer; beat on medium-low speed until foamy. Slowly add 3 tablespoons sugar, then beat on high speed until stiff but not dry.
- Gently fold about a quarter of the beaten egg whites into the chilled peach puree until thoroughly combined. Fold in the remaining egg whites and 3/4 cup raspberries; gently spoon the mixture into the prepared souffle dish. Bake until souffle is firm and has risen 1 to 2 inches over the top rim of dish and is a deep golden brown, about 45 to 50 minutes.
- While souffle is baking, make the sauce: In a small saucepan, combine remaining raspberries and remaining 3 tablespoons sugar; place over medium-high heat. Simmer until the berries release their juices and are somewhat broken down, 5 to 7 minutes. Pass through a fine strainer two times, discarding the seeds, and let cool for 5 minutes. Remove souffle from the oven and serve with warm raspberry sauce.
Nutrition Facts : Calories 198 g, Fiber 3 g, Protein 4 g, Sodium 135 g
GEORGIA PEACH SHORTCAKE
Steps:
- Combine the peaches and 3 tablespoons of sugar in a small bowl and mix well. Set aside for at least 1 hour.
- Preheat the oven to 425 degrees. In a large bowl, combine the flour, baking powder, baking soda and salt and stir until combined. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal. Add the buttermilk and remaining tablespoon of sugar and stir until the dry ingredients are just moistened.
- Turn the dough onto a lightly floured surface and knead 3 or 4 times. Roll the dough to a 1-inch thickness and cut with a 2 1/2-inch biscuit cutter. Press the scraps together and continue to cut biscuits until all the dough is used. Place the biscuits on a lightly greased, shiny baking sheet. Bake until lightly browned and no longer doughy in the middle, 12 to 15 minutes. Remove from the oven and place on a wire rack to cool slightly.
- To serve, split each shortcake in half and place a generous amount of peaches on the bottom half. Place the other half on top and garnish with whipped cream.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 415 milligrams, Sugar 16 grams, TransFat 1 gram
Tips:
- For the best results, use fresh, ripe peaches. If you can't find fresh peaches, you can use frozen or canned peaches, but be sure to drain them well before using.
- To make the soufflé lighter and airier, use egg whites instead of whole eggs.
- Be careful not to overbeat the egg whites, or they will become dry and stiff. The egg whites should be beaten until they are stiff but still glossy.
- Fold the egg whites into the peach mixture gently, using a spatula. Be careful not to overmix, or the soufflé will deflate.
- Bake the soufflé immediately after it is assembled. Do not let it sit for too long, or it will start to deflate.
- Serve the soufflé immediately after it is baked. It will start to deflate as it cools.
Conclusion:
Georgia peach soufflé is a delicious and elegant dessert that is perfect for any special occasion. It is light and airy, with a delicate peach flavor. The soufflé is also very easy to make, and it can be prepared in just a few minutes. If you are looking for a show-stopping dessert that is sure to impress your guests, Georgia peach soufflé is the perfect choice.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #desserts #fruit #dietary #low-sodium #low-in-something #pitted-fruit #peaches
You'll also love