Peach Fool Food

NEELYS' PEACH FOOL

Steps:

• Add the sugar, vanilla, peaches and lemon juice to a large saucepan over medium-high heat. Stir until the sugar begins to melt, 1 to 2 minutes. Cover, reduce the heat to medium and simmer 5 minutes.
• Meanwhile, add the cornstarch to a small bowl and mix with 1 tablespoon water. Remove the cover from the peach mixture and stir in the cornstarch. Keep stirring until thick, about 1 minute. Once the mixture is thickened, remove from the heat and allow to cool. Refrigerate until chilled, at least 30 minutes.
• To serve, layer the yogurt and peaches in a serving glass.

PEACH AND RASPBERRY YOGURT FOOL

Steps:

• Cut the peaches in half, remove the pits and then slice the flesh into thin wedges.
• Mix the peaches and raspberries with the yogurt in a bowl, then spoon into 4 sundae glasses and chill.
• Spread out the rolled oats and almonds in a broiler pan.
• Broil them until lightly toasted, shaking the pan frequently.
• Cool, then sprinkle the oat mixture over the dessert and serve.

BLUEBERRY PEACH FOOL

Steps:

• In a small saucepan, combine the peaches, sugar, apple juice, cinnamon and salt. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until peaches are tender. Cool slightly. , In a blender, process peach mixture until smooth. Transfer to a small bowl; cover and refrigerate until chilled. , Just before serving, whip cream until it begins to thicken. Add vanilla; beat until soft peaks form. Fold into peach mixture. In parfait glasses, alternately layer blueberries and cream mixture.

BRANDIED PEACH FOOL

Steps:

• In a saucepan, combine the peaches, sugar and brandy. Cook over medium heat until peaches become tender, about 10 minutes. Remove peaches from the heat and refrigerate until completely cooled. Fold cooled fruit mixture into whipped cream. Refrigerate for several hours. Serve in chilled brandy snifter glasses. Garnish with a few sliced peaches.

PEACH FOOL WITH ALMOND BISCOTTI COOKIES

Steps:

• Combine first 5 ingredients in a blender or food processor and process until smooth.
• Transfer to a heavy saucepan.
• Blend cornstarch and water.
• Stir in cornstarch mixture in a saucepan.
• Cook over medium high heat, stirring, until mixture thickens and just comes to a boil.
• Cool and stir sour cream into peach mixture.
• Place crushed biscotti crumbs in the bottom of individual dessert dishes.
• Then put peach fool on top of the cookie crumbs.
• Then garnish with a light sprinkle of cookie crumbs.
• Refrigerate and serve cold.