PEACH COOKIES
Get ready to fool and delight your friends with these cookies. They look exactly like little peaches and are as delicious as they are gorgeous!
Provided by Food Network Kitchen
Categories dessert
Time 10h35m
Yield 24 servings
Number Of Ingredients 24
Steps:
- For the pastry cream: Whisk together 1 1/2 cups of the milk, 1/4 cup of the sugar and the salt in a medium saucepan. Bring to a simmer over medium heat, whisking until the sugar is dissolved.
- Meanwhile, whisk the cornstarch and egg yolks with the remaining 1/2 cup milk and 1/4 cup sugar in a medium bowl until smooth. Ladle about 1/2 cup of the hot milk mixture into the bowl while whisking, then add all of the mixture back to the saucepan. Bring to a boil, whisking constantly; let boil until thickened, about 2 minutes. Strain through a fine-mesh sieve into a bowl, then stir in the preserves, schnapps and almond extract. Cool the pastry cream slightly, then cover the surface directly with plastic wrap and refrigerate until cold.
- For the cookies: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking powder and salt in a medium bowl. Whisk together the sugar, milk, butter, nectar, schnapps and eggs in a large bowl. Add the flour mixture and beat with a wooden spoon until smooth to make a thick, sticky dough.
- Lightly grease your hands with the oil and roll tablespoons of the dough into balls, arranging them about 1 1/2 inches apart on the lined baking sheets. Bake one sheet at a time, until the undersides of the cookies are golden and the tops are just set, about 15 minutes. Cool just a few minutes. While the cookies are still warm, use a sharp paring knife to cut an approximately 1-inch-wide teaspoon-sized divot into the flat side of each cookie (be careful not to pierce the tops or sides of the cookies). Bake the other sheet of cookies and cut out the divots. Cool the cookies completely.
- Spoon a heaping teaspoon of pastry cream into each cookie, then sandwich 2 similar-looking ones together to make a peach shape, cleaning off any pastry cream that squeezes out of the seams. At this point, the cookies may not stick together very well; prop them up next to each other to keep their shape.
- For decorating: Combine the nectar and almond extract in a small bowl and add enough food coloring to make it bright red, about 8 drops. Put the sugar in another bowl.
- Working one at a time, paint each peach cookie all over with the red nectar mixture using a medium paintbrush, then roll in the sugar to coat thoroughly. Make sure the cookies are still nicely sandwiched and place in a 9-by-13-inch baking pan (the cookies should fit snugly in the baking pan so that they keep their shape). Cover the dish with plastic and refrigerate 8 hours and up to overnight (this will blend the flavors and also set the pastry cream to keep the cookies together).
- Just before serving, garnish each cookie with a clove and mint sprig to look like little stems.
PETITS MERINGUES GLACE DALI
Steps:
- For Meringues: Preheat oven to 225 degrees F.
- Grease and flour cookie sheet. Ready 3 piping bags with 1/2-inch nozzle. Whisk egg whites until stiff and peaked. Add good pinch salt and water and continue to whisk. When whisk begins to leave a trail through meringue, gradually add in sugar, folding in last bit with a metal spoon. Meringue should be very stiff and glossy. Place 1/3 mixture into 1 piping bag. Pipe in very small, even round shapes on cookie sheet to make a total of about 10 mini meringues. Mix another 1/3 of meringue with food coloring and pipe second round of meringues in same manner as first. Add cocoa to remaining meringue and repeat piping as before. Place in oven for 2 hours. Remove from oven and chip a small hole in bottom of meringues just big enough to fit small pastry tip. Cool on wire rack. If making meringues a day ahead, store in airtight container.
- For Creme Patisserie: In small pot, combine vanilla and milk and heat to just before boiling. Place yolks in large bowl. Add sugar and beat briskly until light and creamy. Gently stir in flour, a little at a time. Gradually add heated milk to yolks and combine well. Pour into non-stick pan and cook gently over low heat stirring constantly, then set aside and cool for 2 hours. The cream will continue to thicken as it cools. When cooled, divide custard into 3 bowls and flavor each with a different liqueur.
- To serve, place ice cream on chilled serving dish. With a small tipped pastry bag, pipe the coffee cream into the chocolate meringues. Pipe the cherry cream into the plain meringues. Finally, pipe the orange cream into the pink ones. Arrange meringues over top and sides of ice cream.
PEACH MUFFINS
"When fresh peaches are in season, I often make these pretty peach muffins," reports Mrs. Alton Michelson of Mondovi, Wisconsin. "With their delicate sour cream flavor and crunchy pecans, they disappear in no time."
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.
Nutrition Facts : Calories 274 calories, Fat 17g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 138mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.
PEACH MELBA PAVLOVA
No summer soirée is complete without a perfect pavlova - make the meringue ahead of time and store in a cake tin
Provided by Mary Cadogan
Categories Dessert
Time 2h
Number Of Ingredients 8
Steps:
- Heat the oven to 120C/100C fan/gas ½. Line a large, flat baking sheet with baking parchment. Tip egg whites into a large bowl. Sift together the sugars. Blend the cornflour, vanilla and vinegar to a paste.
- Whisk the egg whites until stiff, then whisk in the sugars, 2-3 tbsp at a time, alternating with the paste. Continue whisking until the meringue is thick and marshmallow-like.
- Spoon the meringue onto the prepared baking sheet and spread to a 22cm round. Use the back of a metal spoon to make a shallow dip in the centre for the filling. Bake the meringue for 1½ hrs, then turn off the heat and leave it in the oven to cool. Transfer to a flat serving plate.
- Put half the raspberries in a pan with the sugar and 2 tbsp water. Bring to the boil, stirring to dissolve the sugar, then cook for a few mins until the raspberries are soft and pulpy. Tip into a food processor with the remaining raspberries and whizz to a purée. Press through a sieve into a bowl to remove the pips. Cool.
- Halve and stone the peaches, then cut each half into 4-5 slices. Whip the cream until stiff. Drizzle over half the raspberry sauce and fold in gently with a large metal spoon to make a ripple effect. Carefully spoon the cream into the centre of the meringue. Pile the peaches on top and scatter with the remaining raspberries. Drizzle with the remaining sauce and dust lightly with icing sugar. Serve without delay.
Nutrition Facts : Calories 461 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
PEACHES UNDER MERINGUE
Crown broiled peaches with pillows of meringue and a bit of honeyed crunch.
Provided by Maggie Ruggiero
Time 10m
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat broiler.
- Put peaches, cut side up, on a baking sheet and sprinkle with 1 teaspoon sugar (total). Broil 4 to 5 inches from heat until tops begin to brown, 2 to 4 minutes.
- Beat egg white with a pinch of salt in a deep bowl using an electric mixer at medium-high speed until foamy. Gradually add remaining 3 tablespoon sugar, beating until white holds stiff, glossy peaks. Fold in sesame candy.
- Place a dollop of meringue on each peach half and broil 30 seconds. Turn off broiler and leave peaches in oven just until tips of meringue are browned, 30 seconds to 1 minute (watch carefully).
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