Peach And Pecan Brown Sugar Parfait Recipe 485 Food

PEACH AND PECAN BROWN SUGAR PARFAIT RECIPE - (4.8/5)

Steps:

• Stir together the Greek yogurt with honey and vanilla bean paste, to taste. In a small glass, layer some of the cubed peaches with some of the brown sugar and pecans. Top with the yogurt, then repeat the layering of peaches, pecans and brown sugar.

NANA'S PEACH PARFAIT PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spread oats on a cookie sheet.
• Toast in the preheated oven for 5 minutes. Add almonds to the oats and continue to toast for 5 minutes more. Remove from the oven and transfer to a bowl.
• Stir brown sugar and melted butter into the oat mixture. Press mixture onto the bottom and sides of a 9-inch pie pan. Chill while preparing filling.
• Bring orange juice to a boil in a saucepan. Remove from heat. Sprinkle in gelatin slowly while stirring with a whisk until fully dissolved. Add ice cream and stir until melted and mixture is smooth. Fold in peaches and add almond extract. Pour into the chilled crust. Chill for at least 3 hours before serving.

PEACH-PECAN BARS

Steps:

• Preheat the oven to 350˚ F. Line a 9-by-13-inch baking pan with foil and butter the foil.
• Cook the peaches with the water and golden syrup in a saucepan until thick and jammy, mashing if needed, about 12 minutes.
• Combine the flour, pecans, confectioners' sugar, baking powder and salt in a bowl. Work in the cut-up butter until moist clumps form.
• Press two-thirds of the dough into the pan pan. Spread the peach mixture on top and sprinkle with the remaining dough. Bake at 350˚ F until browned, 40 to 45 minutes. Let cool completely in the pan, then lift out of the pan using the foil. Cut into bars.

FRESH PEACH BROWN SUGAR PIE

Steps:

• preheat oven to 425.
• Stir dry ingredients together.
• Sprinkle peaches with lemon juice and almond extract.
• Add dry ingredients and toss gently to mix.
• Dump into pastry lined 9" pie pan, dot with butter and add top crust.
• Cut vent holes.
• Bake until bubbles and crust is browned.
• About 35-45 minutes.

BROWN SUGAR PEACH ICE CREAM

Steps:

• To peaches, add 1/2 cup of the sugar and the lemon juice.
• Set aside, covered in refrigerator.
• In a medium saucepan combine milk, eggs, and remaining sugar.
• Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon, about 15 minutes.
• Stir in cream and vanilla.
• Chill.
• Stir peaches in cream mixture and freeze in ice cream maker according to manufacturer's instructions.

AMARETTO PEACH PARFAITS

Steps:

• In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. , Drop by heaping tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 32-38 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheets., In a large bowl, combine the peaches, sugar and 1 tablespoon Amaretto. Cover and refrigerate for at least 30 minutes. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in cream and remaining Amaretto until thickened., Crumble two-thirds of the cookies; place 2 tablespoons crushed cookies in each of 6 dessert dishes. Layer with half the peaches, Amaretto cream and remaining crushed cookies; repeat layers. Garnish with coconut and/or almonds if desired. Store leftover cookies in an airtight container.