GRILLED PEACHES WITH GINGERSNAPS
A light summertime dessert. The gingersnaps give a little crunch and add some snap.
Provided by EJNewman
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate. Brush peach halves with canola oil.
- Place peach halves on the preheated grill. Grill until tender and peach is warmed through, about 10 minutes. Place the hot peach on a plate skin-side down. Sprinkle with brown sugar, allowing the sugar to melt. Alternatively, use a small torch to caramelize the sugar. Serve each peach half with 2 scoops of vanilla frozen yogurt and gingersnap cookie crumbles sprinkled on top.
Nutrition Facts : Calories 154.8 calories, Carbohydrate 28.5 g, Cholesterol 1.6 mg, Fat 3.4 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 0.4 g, Sodium 65.9 mg, Sugar 24.5 g
PEACHES & CREAM GINGERSNAP CUPS
Make and share this Peaches & Cream Gingersnap Cups recipe from Food.com.
Provided by Lucky Clover
Categories Dessert
Time 11m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine gingersnap crumbs and ginger in small bowl; set aside.
- Beat cream cheese in small bowl at medium speed with electric mixer until smooth. Add yogurt and vanilla. Beat at low speed until smooth and well blended. Stir in chopped peaches.
- Divide peach mixture between two 6 oz. custard cups. Cover and refrigerate 1 hour. Top each serving with half of gingersnap crumb mixture just before serving.
Nutrition Facts : Calories 249.5, Fat 11.8, SaturatedFat 7.1, Cholesterol 34.6, Sodium 203.2, Carbohydrate 30, Fiber 0.8, Sugar 22.6, Protein 6.7
PEACH CHEESECAKE WITH GINGERSNAP CRUST
Categories Cake Cheese Fruit Dessert Bake Cream Cheese Peach Summer Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- For crust:
- Preheat oven to 350°F. Grind gingersnaps in processor to coarse crumbs. Add butter and blend until evenly moistened. Press crumbs over bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until beginning to brown, about 8 minutes. Cool on rack. Reduce oven temperature to 325°F.
- For filling:
- Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan. Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes. Cool compote.
- Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth. Beat in eggs 1 at a time. Mix in sour cream and vanilla. Spoon half of cheese mixture (about 3 cups) into crust. Spoon peach compote over by tablespoonfuls, spacing apart. Top with remaining cheese mixture.
- Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake until puffed, set in center, and beginning to brown, about 1 hour. Place hot cheesecake on rack; cool 5 minutes. Run small sharp knife around pan sides to loosen. Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can be made 2 days ahead. Cover; keep chilled.)
- For glaze:
- Combine preserves and lemon juice in heavy small saucepan. Stir over medium heat until glaze comes to simmer. Strain into small bowl. Release pan sides; place cheesecake on platter. Spread glaze over top of cheesecake to within 1/4 inch of edge. Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours. Arrange peach slices in center of cake and serve.
PEACHES AND CREAM
A light, easy dessert that looks impressive!
Provided by MANDYHOOD
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Place sliced peach in a small serving dish. Sprinkle with brown sugar and spoon sour cream on top. Sprinkle with pecans.
Nutrition Facts : Calories 163 calories, Carbohydrate 14.8 g, Cholesterol 12.6 mg, Fat 11.3 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 4.2 g, Sodium 21.8 mg, Sugar 12.8 g
GINGERSNAP PEACH CRISP
Make and share this Gingersnap Peach Crisp recipe from Food.com.
Provided by jmelyn
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Drain fruit; arrange in greased 8x8 inch baking dish Mix together gingersnaps asnd butter.
- Stir in nuts.
- Sprinkle evenly over peaches.
- Bake at 350 for 15-20 minutes.
- Serve warm with vanilla ice cream, frozen yogurt or whipped cream.
- You can also divide the dessert among 6 8-ounce baking cups.
- Bake at 350 for 10 minutes.
PEACH CHEESECAKE WITH GINGERSNAP CRUST
This recipe comes from Bon Appetit. I've yet to make this cheesecake but one reviewer stated that she used 9 oz of gingersnaps....12 would have worked just as well to get the crust up the sides of the pan. After an 1 hour of baking, the middle was not set so she turned off the oven and allowed the cheesecake to cool, which worked perfectly. I can't wait to make it and I hope those who do enjoy it.
Provided by dojemi
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Grind gingersnaps in processor to coarse crumbs.
- Add butter and blend until evenly moistened.
- Press crumbs over bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Bake crust until beginning to brown, about 8 minutes.
- Cool on rack.
- Reduce oven temperature to 325°F
- Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan.
- Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes.
- Cool compote.
- Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth.
- Beat in eggs 1 at a time.
- Mix in sour cream and vanilla.
- Spoon half of cheese mixture (about 3 cups) into crust.
- Spoon peach compote over by tablespoonfuls, spacing apart.
- Top with remaining cheese mixture.
- Place large piece of foil on oven rack.
- Place pan with cheesecake on foil.
- Bake until puffed, set in center, and beginning to brown, about 1 hour.
- Place hot cheesecake on rack; cool 5 minutes.
- Run small sharp knife around pan sides to loosen.
- Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can be made 2 days ahead.
- Cover; keep chilled.)
- For glaze:.
- Combine preserves and lemon juice in heavy small saucepan.
- Stir over medium heat until glaze comes to simmer.
- Strain into small bowl.
- Release pan sides; place cheesecake on platter.
- Spread glaze over top of cheesecake to within 1/4 inch of edge.
- Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours.
- Arrange peach slices in center of cake and serve.
Nutrition Facts : Calories 543.8, Fat 35.4, SaturatedFat 21.2, Cholesterol 168, Sodium 352.4, Carbohydrate 49.1, Fiber 1, Sugar 35.4, Protein 9.3
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