Peaches And Cream Dessert Food

PEACHES & CREAM DESSERT

Steps:

• In a small bowl, combine the cookie crumbs and butter; press onto the bottom of an ungreased 13-in. x 9-in. dish., In a small saucepan, combine the sugar, gelatin and cornstarch; stir in soda until smooth. Bring to a boil. Cook and stir for 5-7 minutes or until slightly thickened. Cool to room temperature, stirring occasionally., Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in whipped topping until blended. Spread over crust. Combine peaches and pineapple juice. Arrange over cream cheese layer. Pour gelatin mixture over top. Cover and refrigerate overnight.

PEACHES AND CREAM, LITERALLY

Steps:

• Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
• Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
• Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

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:

• 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.

THE DEFINITIVE PEACHES AND CREAM

Steps:

• Slice up the peaches (I don't bother with peeling them.).
• Arrange in a bowl and pour heavy cream on the top and around the edges.
• If desired, sprinkle lightly with ground cinnamon (or freshly grated nutmeg or ground cardamom).
• Take a whiff then enjoy and savor summer and its bounty!

PEACHES AND CREAM DESSERT

Steps:

• Beat butter, sugar, 1 egg, sifted flour and milk in bowl with electric mixer.
• Beat till smooth and changed in colour.
• Pour into greased ovenproof dish.
• Top with peaches.
• Bake in moderate oven 40 minutes.
• Pour combined cream and extra 2 eggs over peaches.
• Sprinkle with combined sugar and cinnamon.
• Bake further 15 minutes or till set.

LAYERED PEACHES AND CREAM DESSERT

Steps:

• Place about 2/3 of the crumbs in a 9×13 pan, set aside.
• Beat cream cheese and sugar together in a mixing bowl until smooth. Beat in the milk and vanilla.
• Drop by spoonfuls over the crumbs. Spread carefully using a spoon dipped in hot water. Keep dipping the spoon in the water so the mixture doesn't stick to it. The crumbs will slide around, but that is okay. It doesn't need to be perfectly smooth.
• Arrange the sliced peaches over the top.
• Whip the cream and add the sugar and vanilla. Spread over the peaches. Sprinkle the last half of crumbs over top.
• Cover and chill for 2-3 hours, or over night.

PEACHES 'N' CREAM DESSERT

Steps:

• In a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Whisk egg and water together; sprinkle over flour mixture and toss. Form dough into a ball; roll out on a lightly floured surface to a 13-in. x 9-in. rectangle. Place in an ungreased 13-in. x 9-in. baking dish. , For filling, combine sugar and flour; toss with the peaches. Pour into the crust. Pour cream over peaches; sprinkle with cinnamon. Bake at 425° for 20 minutes. Reduce heat to 350°; bake 25 minutes longer or until peaches are tender. Let stand for 25 minutes before serving. Refrigerate any leftovers.

PEACHES AND CREAM

Steps:

• Place sliced peach in a small serving dish.
• Sprinkle with brown sugar and spoon sour cream on top.
• Sprinkle with pecans.

PEACHES AND CREAM DESSERT

Steps:

• Stir together flour, pudding mix and baking powder.
• Combine egg, milk and melted butter.
• Add to dry ingredients.
• Mix well.
• Spread into a greased 8 x 8 x 2 inch pan.
• Drain peaches.
• Save 1/3 cup liquid.
• Sprinkle peaches on batter.
• Beat together cream cheese, 1/2 cup sugar and 1/3 cup peach liquid.
• Pour over peaches in pan.
• Combine 1 T.
• Sugar, 1/2 teaspoon cinnamon and sprinkle over all.
• Bake at 350* for 45 minutes.
• Cool.

PEACHES AND CREAM SHEET PAN DESSERT PIZZA

Steps:

• Preheat the oven to 450 degrees F.
• Combine the peaches, 1/2 cup brown sugar, 1/4 teaspoon salt, cinnamon and lemon zest in a medium bowl and let sit to macerate until the peaches are soft and juice has collected in the bowl, about 30 minutes.
• Meanwhile, lightly dust a work surface with flour and roll out the pizza dough on a half-sheet pan (18-by-13-inches) into a 12-inch round. Brush with the melted butter and sprinkle with the remaining 1/2 cup brown sugar. Bake until the crust is golden brown, about 10 minutes. Brush the hot crust with the apricot jam. Transfer to a serving platter or cutting board to cool completely, about 30 minutes.
• Meanwhile, beat the heavy cream, confectioners' sugar, sour cream, vanilla and remaining 1/4 teaspoon salt in a large bowl with a handheld electric mixer on medium-high speed until thick and soft peaks form, 3 to 4 minutes. Use a small offset spatula to spread the cream on top of the jam leaving a 1-inch border. Use a slotted spoon to spoon the peaches on top of the cream, reserving the liquid in the bowl so it does not make the crust soggy. Sprinkle with the candied nuts.
• To serve, slice the dessert pizza with a pizza wheel. Drizzle each slice with some of the reserved juice from the peaches.

PEACHES 'N' CREAM CUPS

Steps:

• In a large bowl, combine the heavy cream and sugar and whip with a hand mixer until medium peaks form. Cover with plastic and place in the refrigerator.
• In another large bowl, combine the cream cheese, peach preserves and vanilla extract and beat with a hand mixer until light and fluffy. Fold in the whipped cream.
• Divide the mixture among 4 dessert glasses and refrigerate until ready to serve. When ready to serve, garnish each with a few slices of peach and a ladyfinger cookie.

GRILLED PEACHES AND CREAM DESSERT

Steps:

• Preheat the grill to medium-high heat.
• Allow the French vanilla ice cream and peach sorbet to soften at room temperature, until they can be scooped easily, approximately 20 minutes. Spread the vanilla ice cream along the bottom of a 9 by 13-inch baking dish, and layer it with the peach sorbet. Using a knife, swirl the 2 flavors together until the ice cream mixture has streaks of ice cream and sorbet. Cover the dish with plastic wrap and freeze until the ice cream firms up again, approximately 2 hours.
• Brush the peaches and each side of the pound cake slices with canola oil and put them on the grill. Cook until heated through and obtain nice grill marks, approximately 1 minute per side for the pound cake and 2 to 3 minutes per side for the peaches. Remove the peaches from the grill to a cutting board. When cool, cut each piece into 4 wedges. In a small bowl, combine the sugar and the cinnamon, then sprinkle the cake and peaches evenly with the cinnamon mixture.
• Add the sliced almonds to a dry skillet and put the skillet on the grill. Toast the nuts until they are golden brown and fragrant, tossing frequently, approximately 3 to 5 minutes.
• To serve, put 1 piece of grilled pound cake on a serving plate. Arrange 4 wedges of grilled peach on top, and finish with a large scoop of the ice cream/sorbet mixture. Repeat with the remaining ingredients. Garnish them with a mint sprig and the toasted sliced almonds. Enjoy and eat safely, as this dessert tends to get pretty messy.
• Preheat the oven to 325 degrees F.
• Spray a loaf pan with nonstick cooking spray.
• In a stand mixer, cream together the butter and sugar on medium speed until light a fluffy, about 2 minutes. Scrape down the sides of the mixing bowl before beating in the egg. Add the egg and beat to incorporate, then beat in the egg yolk. Add the almond extract and water and beat until combined.
• In a separate bowl, stir together the flour, almond meal, baking powder and salt. Add the dry ingredients slowly to the wet ingredients while the mixer is on low speed. Whip until just combined.
• Pour the batter evenly into the prepared pan, and sprinkle with the raw almonds. Bake until a toothpick inserted in the center of the cake comes out clean, approximately 45 minutes. Rotate the pan halfway through the cooking time. Remove the cake from the oven and let it cool before slicing.

PEACHES AND CREAM DESSERT

Steps:

• Mix vanilla wafer crumbs with melted butter.
• Pat half of this mixture into a 9x9 cake pan.
• Heat marshmallows; add orange juice and lemon juice.
• Heat over low heat (double boiler would be best) until partially thickened.
• Fold in peaches and cook a while longer; cool.
• Fold in whipped cream; pour over wafers.
• Sprinkle reserved crumbs over top.
• Chill.

PEACHES & CREAM DESSERT BARS

Steps:

• Preheat oven to 350. Lightly spray a 9x13 pan with non-stick spray. Set aside.
• In a food processor, crush the cookies, pecans and sugar together. Stop to pour in the melted butter. Pulse a few more times to combine. Pour out into the prepared pan. Press crust mixture firmly and evenly into the bottom of the pan. Bake at 350 for 5-7 minutes just to set the crust. Remove from oven and let cool.
• For the cream cheese layer, cream together the cream cheese, powdered sugar and milk until smooth. Fold in the thawed whipped topping. Spread over the bottom crust. Place in refrigerator while making the second layer.
• For the peach layer, peel and cut fresh or canned peaches into chunks. Add the peach chunks to the top of the cream cheese layer. Mix the pudding mix and milk. Pour over the top of the peaches.
• Top with the remaining container of frozen whipped topping and sprinkle with the toasted pecans. Refrigerate for at least 2 hours before serving for the dessert to set-up.
• Slice and top with additional peach slices if desired.