Peach And Pineapple Dessert Food

PEACHY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Remove from oven; sprinkle brown sugar evenly over butter. Place peach halves on paper towels to absorb liquid; pat dry. Place maraschino cherry in center of each peach half; place cut side down on brown sugar (cherries will be on bottom). Spoon pineapple around peaches.
• Add enough water to reserved pineapple juice to measure 3/4 cup. In large bowl, beat cake mix, juice mixture, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over peaches and pineapple; spread as evenly as possible.
• Bake 45 to 53 minutes or until toothpick inserted in center of cake comes out clean and top is deep golden brown. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down on pan; turn pan and plate over. Leave pan over cake 1 minute so topping can drizzle over cake. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

PINEAPPLE-YOGHURT LADYFINGER DESSERT

Steps:

• Drain pineapple and reserve juice.
• Whip cream with icing sugar and vanilla essence until firm peaks form.
• Fold yoghurt into cream - it should be a stiff, thick cream.
• Place ladyfinger biscuits on the bottom of a 20cm x 30cm baking dish or rectangular tupperware container.
• Pour 1 tablespoon of pineapple juice from can over each ladyfinger biscuit soaking them well.
• Cover biscuits with half of the cream and cover with pineapple rings. ( I prefer to chop the rings and then scatter them over the cream layer, as it makes it easier to slice).
• Add another biscuit layer over the pineapple and soak with the remaining pineapple juice.
• Cover with the remaining cream and smooth the layer well.
• Arrange pineapple rings over the top and insert the glace cherries into the holes of the rings.
• Allow to soften and absorb flavours in fridge for at least 4 hours,preferably overnight.
• Edited to add: I recently made this with one tin sliced pineapple and one tin peach halves. I mixed the juices from the tins and decorated the layers and the top with both types of fruit. Personally I liked this version even better than the original one I posted and encourage anyone interested to try different combinations of fruit.

PINEAPPLE PEACH COBBLER

Steps:

• Preheat the oven to 325 degrees.
• In a medium sized mixing bowl mix the sugar and the cornstarch together until all of the cornstarch is smoothly blended in.
• Drain the pineapple slices, reserving 1/4 cup of the juice.
• Cut the slices into 1 inch pieces.
• Add the peach pie filling, pineapple pieces and pineapple juice to the sugar and mix well.
• Place one of the pie crusts into a glass pie plate, and pour the pie filling mixture into the crust.
• Cut the second pie crust into strips and place it over the pie filling in a lattice type pattern.
• Bake at 325 degrees for 30 minutes until the pastry is golden brown.

PEACH AND PINEAPPLE DESSERT

Steps:

• 1. preheat oven to 350 degrees
• 2. lightly grease a 13x9 baking dish add pineapple with juice and spread across bottom of pan, layer frozen peaches on top of pineapple, layer cake mix on top of peaches
• 3. sprinkle the brown sugar over the cake mix and drizzle butter over that. bake for 55 minutes. refridgerate after cooled

PEACH PINEAPPLE CRUMBLE RECIPE - (3.9/5)

Steps:

• Preheat the oven to 350F. Toss together the diced fruit in an 8" square baking dish. In a small dish, whisk together 3 tablespoons sugar, cornstarch, and 1/4 cup flour. Toss that mixture along with the 3 tablespoons reserved pineapple juice with the diced fruit. In a medium bowl, whisk together the remaining 1/4 cup flour, baking powder, salt, and brown sugar. Add the cold butter cubes and use a fork or pastry cutter to break the cold butter into the flour mixture. Add the oatmeal and toss together. Pour the oatmeal mixture over the prepared fruit. Place in the oven and bake 30 to 35 minutes, or until juices from the fruit bubble up around the sides of the pan. Remove the crumble from the oven and let cool 15 minutes before serving

PEACH-PINEAPPLE-ORANGE MARMALADE

Steps:

• Skin, dice and wash the peaches. Place in a large saucepan.
• Add the pineapple to the peaches and mix well.
• Slowly stir in the sugar.
• Boil the mixture for 20 minutes.
• Take it off the heat and stir in the orange jello.
• If you are using it right away, let it stand (stirring occasionally) and keep it in the refrigerator. If you want to keep it in jelly jars, pour the hot mixture into the jars you are using. Seal with rings and bands, then turn the jar over onto its lid and leave it sit overnight. It will seal without a pressure canner.