Peaches And Soured Cream Food

SOUR CREAM PEACH KUCHEN

Steps:

• In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish. , Arrange peaches over crust. Combine cinnamon and remaining sugar; sprinkle over peaches. Bake at 400° for 15 minutes., Meanwhile, in a small bowl, combine egg yolks and sour cream. Spread evenly over peaches. Combine sugar and cinnamon; sprinkle over top. , Bake 30-35 minutes longer or until set. Serve warm or cold. Store leftovers in the refrigerator.

STOVETOP PEACHES WITH STREUSEL TOPPING AND ZESTY SOUR CREAM

Steps:

• In a medium bowl, whisk the sour cream and a few gratings of zest from the orange and the lemon until smooth. Add the juice from half of the orange and half of the lemon. Taste to see if it has a fresh taste from the citrus. If not, add the juice from the remaining fruit halves. Whisk to blend and set aside.
• With a small paring knife, cut around the center of each peach to halve it and remove the pit. Place the peach halves on a flat surface and cut them into 1/2-inch thick slices.
• Heat a small saute pan and add the honey. It should start to foam and bubble. Keep the heat low and allow the honey to simmer gently. Note: the honey becomes extremely hot - be careful to keep the heat low.
• In a large skillet over medium heat, melt the butter. When it begins to froth and turn light brown on the edges, add the peach slices and stir to coat with the butter. Cook, stirring from time to time, until the peaches become tender, 3 to 5 minutes. Add the lime zest and juice. Stir to blend. Meanwhile, check the honey. It should be a golden brown. If the foam prevents you from seeing the color, remove the pot from the heat and blow on the center of the foam to see the color beneath. Pour the honey over the peaches and stir to blend.
• Remove the skillet from the heat and spoon the peaches into individual serving plates or a platter. Top with the Streusel Topping and a dollop of the sour cream.
• Preheat oven to 350 degrees F.
• Mix together until incorporated and in clumps. Place onto a baking sheet and bake for 8 to 10 minutes, or until golden brown. Use as needed.

SUNNY'S PEACHES AND CREAM PANCAKE

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, make enough pancake batter according to the package instructions to make 6 pancakes. Whisk the lemon juice into the batter. Let rest in the refrigerator while you make the peaches.
• Heat an oven-safe 10-inch nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon and a pinch of salt. Cook and mix together until the butter is melted and the mixture is combined. Add the frozen peaches and mix to coat. Let cook for 1 to 2 minutes. Pour the pancake batter over the peach mixture. Transfer to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.
• In a medium bowl whisk together the cream cheese, lemon zest and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If needed, whisk in more heavy cream 1 tablespoon at a time until pourable.
• Remove the pancake from the oven. Slice like a pie and serve each slice drizzled with the icing.

PEACHES AND SOURED CREAM

Steps:

• To make the simple syrup, combine the sugar and 1/2 cup water in a small pot and bring to a boil. Swirl the pan until the sugar has dissolved completely. Pour the simple syrup into a small clean container, and cool in the refrigerator. (If you're in a hurry, put it in the freezer to cool.)
• Place the mascarpone in the bowl of a food processor. Add 1/3 cup of the simple syrup, and pulse to combine. Taste for sweetness, and add a little more syrup if you like. Squeeze 1 tablespoon lemon juice into the mascarpone. Pulse to combine, but don't overwork it or it will curdle. Adjust the simple syrup and lemon to your taste. Keep cold in the refrigerator. Clean the bowl of the food processor.
• Peel the peaches. Cut each in half, remove the pit, and then cut into slices. Toss the peach slices in a bowl with 3 tablespoons simple syrup. Tear the mint with your hands, add it to the peaches, and toss to combine. Taste the peaches, and add a little more syrup if you like. Let the peaches macerate in the syrup for 10 minutes.
• Purée a quarter of the peaches in the food processor and set aside. See main recipe for assembly instructions.
• You'll have leftover simple syrup. It keeps in the refrigerator for several weeks and is fun to have around, to sweeten fruit and use for cocktails.

SOUR CREAM WAFFLES WITH FRESH PEACHES AND TOASTED PECAN PRALINE SAUCE

Steps:

• For the sauce: In a small saucepan over medium heat, combine the muscovado, butter and salt. Cook for 5 minutes, stirring constantly. Whisk in the cream and cook for an additional minute, continuing to whisk. Remove from heat and stir in the pecans and peaches. Keep warm over a double boiler.
• For the waffles: Whisk together the flour, baking powder, baking soda, salt and cardamom and in a large bowl. Whisk together the milk, sour cream, butter, cane sugar, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Let rest for 10 minutes.
• Preheat a waffle iron and lightly spray with nonstick spray or brush with butter. Add about 1/2 cup of the batter per waffle. Close the lid and wait until the steam has stopped emerging from the cracks of the iron, about 4 minutes.
• Serve the waffles with the toasted pecan praline sauce, dust with confectioner's sugar and garnish with a sprig of mint.

PEACH-BERRY SOUR CREAM PIE

Steps:

• Preheat the oven to 350˚ F. Whisk the sour cream with the heavy cream, eggs, sugar, lemon juice, vanilla and salt in a bowl, then whisk in the flour.
• Spread the peaches and berries in the graham cracker crust and pour in the sour cream mixture.
• Bake until set but the center still jiggles slightly, 40 to 50 minutes. Let cool.

PEACHES 'N' CREAM SCONES

Steps:

• For the scones: Preheat the oven to 400 degrees F. Grate the frozen butter into a bowl using a box grater. Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the peaches and toss in the flour to coat. Add the butter and toss to combine.
• Stir together the heavy cream, sour cream, egg, vanilla and almond extracts in a medium bowl. Slowly add the cream mixture to the flour mixture, and mix just until a dough comes together. (Make sure not to overwork).
• Turn the dough out onto a parchment paper-lined baking sheet and shape into a 9-inch disc, about 1 inch thick. Score the dough into 8 wedges, using a knife to cut into but not all the way through the dough. Brush the tops of the scones with cream. Bake until the scones are cooked through and golden brown on top, 20 to 25 minutes. Cut into wedges, then remove to a wire rack to cool until warm.
• Meanwhile, make the glaze: Whisk together the powdered sugar, cream, vanilla, almond extract and salt in a small bowl. Spoon the glaze over the scones before serving.

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.

PEACHES 'N CREAM POUND CAKE

Steps:

• Preheat oven to 350°.
• Grease and flour a 10" tube pan.
• In large bowl, cream butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each.
• Add vanilla.
• In a small bowl, combine dry ingredients and add to the creamed mixture.
• Fold in sour cream and chopped peaches.
• Pour into prepared pan and bake for 1 1/4 to 1 1/2 hours or until toothpick comes out clean, when tested.

PEACHES & CREAM PIE

Steps:

• Preheat oven to 350F degrees.
• Place 3 cups fresh peaches into pie pastry.
• In a medium bowl, mix 1 cup sugar, 1/3 cup flour, and salt.
• Add eggs and sour cream.
• Blend well.
• Spoon mixture over peaches.
• In a separate bowl, combine 1/2 cup sugar, 1/2 cup flour, and 1/4 cup butter until mixture resembles coarse meal.
• A pastry blender works well, but two forks or two knives will also work.
• Sprinkle meal mixture evenly over pie.
• Bake 60 minutes or until golden.
• Garnish with fresh peach slices, if desired.
• Refrigerate leftovers.

GRILLED PEACHES WITH SWEETENED SOUR CREAM

Steps:

• Prepare Grilled Peaches; set aside. In a small bowl, whisk together sour cream and 1 tablespoon light-brown sugar.
• Spoon mixture over peaches; sprinkle with crushed amaretti cookies.

PEACH PIE WITH SOUR CREAM

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter a 9-inch pie dish.
• Place 1 1/4 cups flour, butter, salt, and 2 tablespoons sour cream in a food processor; pulse until mixture comes together in a large ball. Press dough into prepared pie dish to form a crust.
• Bake in preheated hoven until golden brown, about 10 minutes. Remove pie crust from oven.
• Reduce oven heat to 350 degrees F (175 degrees C). Arrange peach slices in pie crust.
• Lightly beat egg yolks in a large bowl. Add in sugar, 1/3 cup sour cream, and 2 tablespoons flour; stir until well-mixed. Pour egg mixture over peaches. Cover pie with aluminum foil.
• Bake in preheated oven for 50 minutes; remove foil. Continue baking until peach filling is set, about 15 minutes more.