Boozy Peaches And Cream Food

4-INGREDIENT PEACHES AND CREAM PIE

Steps:

• Preheat an oven to 350 degrees F. Fit the pie crust into a 9-inch pie plate and fold and crimp the edges as desired. Lay a large piece of foil over the dough and fill with pie weights or raw rice. Bake until the dough begins to dry and set but is still very pale, about 12 minutes. Remove the weights and foil and continue to bake until the dough is golden brown, 15 to 20 minutes more. Set aside to cool completely on a rack.
• Put the cream cheese, sugar and 1/4 cup water in a large bowl. With an electric mixer, beat on medium-high until light and smooth, about 2 minutes. Pour into the cooled pie crust and smooth out into an even layer. Top with the peach slices, loosely cover with plastic wrap and refrigerate until chilled, about 2 hours or up to overnight.

PEACHES AND CREAM

Steps:

• Beat 1 cup heavy cream, 2 teaspoons vanilla extract and 2 teaspoons confectioners' sugar until soft peaks form. Spoon jarred peaches and some of the juice into bowls. Top with the whipped cream and blackberries.

BOOZY PEACHES AND CREAM

Steps:

• Toss 3 sliced peaches with 1 tablespoon brown sugar and 1/2 teaspoon vanilla extract; set aside until juicy, about 30 minutes. Whip 1 cup heavy cream until it thickens, then beat in 4 teaspoons brown sugar. Add 4 teaspoons bourbon and beat until soft peaks form. Layer the peaches and cream in dessert glasses; top with toasted pecans.

PEACHES AND CREAM

Steps:

• Line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 2 hours. Discard the expressed liquid and put yogurt in a bowl.
• Whisk the honey and extract into the yogurt.
• Cut the peaches into wedges. Sprinkle the yogurt with a little of the cereal for texture and crunch. Serve yogurt with the peaches for dipping.

BOOZY FROZEN CREAM BARS

Steps:

• Pour 1/3 cup of the coconut cream out of the can and reserve. Add the orange zest, remaining coconut cream, 2 tablespoons of the honey, the Campari and lemon juice to a blender. Slice the ends and rind off the oranges, cut into chunks and add to the blender. Purée until smooth.
• Fill 8 ice pop molds two-thirds of the way up with the mixture. Add the ice pop sticks and freeze until the pops begin to freeze but aren't frozen through, about 1 hour.
• In the meantime, whisk the reserved coconut cream and remaining honey together. Pour the coconut cream into the semi frozen molds, filling them the rest of the way. Place back in the freezer and freeze until solid, about 1 more hour. Unmold when ready and serve!

BOOZY BLACKBERRY SAUCE

Steps:

• Simmer the blackberries in a saucepan with the port, sugar and lemon juice until the fruit is tender (about 10 minutes).
• Break up the fruit with a potato masher.
• Pass blackberry mash through a fine mesh nylon sieve.