Peaches Cream Gratin Food

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.

BAKED PEACHES 'N CREAM

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange brown sugar, 1 teaspoon per peach, in a 9x13-inch baking dish. Top each brown sugar mound with a piece of butter and a sprinkle of cinnamon. Place a peach half, cut-side down, on top of brown sugar-butter.
• Bake in the preheated oven until peaches are soft, 15 to 20 minutes.
• Plate 2 warm peaches per serving and top with 1 scoop vanilla ice cream.

PEACHES AND CREAM FRENCH TOAST BAKE

Steps:

• Spread cream cheese thickly on 1 side of each slice of bread. Cascade the bread in 2 rows in the bottom of a baking dish.
• Combine eggs, milk, peach syrup, and vanilla extract in a bowl; whisk to combine. Pour mixture over bread. Arrange sliced peaches on top. Pour melted butter over the peaches. Cover baking dish and refrigerate for up to 8 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Sprinkle pecans on top of bread mixture just before baking. Sprinkle brown sugar on top.
• Bake in the preheated oven until edges are golden, about 45 minutes.

PEACHES 'N CREAM

Steps:

• In a small bowl, beat cream until it begins to thicken. Add vanilla; beat until soft peaks form. Arrange fruit on a platter; top with whipped cream. Sprinkle with brown sugar.

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!

4-INGREDIENT PEACHES AND CREAM PIE

Steps:

• Preheat an oven to 350 degrees F. Fit the pie crust into a 9-inch pie plate and fold and crimp the edges as desired. Lay a large piece of foil over the dough and fill with pie weights or raw rice. Bake until the dough begins to dry and set but is still very pale, about 12 minutes. Remove the weights and foil and continue to bake until the dough is golden brown, 15 to 20 minutes more. Set aside to cool completely on a rack.
• Put the cream cheese, sugar and 1/4 cup water in a large bowl. With an electric mixer, beat on medium-high until light and smooth, about 2 minutes. Pour into the cooled pie crust and smooth out into an even layer. Top with the peach slices, loosely cover with plastic wrap and refrigerate until chilled, about 2 hours or up to overnight.

PIEMONTESE PEACH GRATIN

Steps:

• Butter 6 individual gratin dishes. Preheat oven to 375 degrees and set a rack in the middle level. Toss peaches with water and extract and divide among the dishes. For the topping, melt the butter and stir in the remaining ingredients in order. Crumble the topping over the individual dishes. Bake the gratins about 30 minutes, until bubbling and the topping has colored. Cool to room temperature and serve with whipped cream or Creme Fraiche.

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.

PEACHES & CREAM GRATIN

Steps:

• Peel, slice and arrange peaches in a 6-cup baking dish (preferably an oval gratin dish), sprinkling with lemon juice as you go.
• Whip cream; spread all over peaches.
• Sprinkle with brown sugar by putting it through fine sieve.
• Cover with plastic wrap and refrigerate overnight.
• Just before serving, broil about 4" below heat for about 2 minutes or until crispy golden on top.

FRESH PEACH GRATIN WITH PECAN CRUNCH TOPPING

Steps:

• Butter a 9-inch pie plate. In a bowl combine peaches, lemon juice, sugar and cornstarch. Pour into pie plate.
• In a separate bowl combine flour and sugar. Rub in cold butter until mixture resembles a coarse meal. Add pecans and toss together. Sprinkle pecan mixture over peaches and bake until peaches are tender and topping is bubbly and golden, about 30 to 40 minutes.

GRILLED PEACHES AND CREAM

Steps:

• Preheat a grill for medium-high heat.
• Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2 to 3 more minutes, or until the filling is warm. Serve immediately.

PEACHES AND CREAM FOR 2

Steps:

• In a small saucepan, bring sugar and water to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; stir in vanilla., Place peaches in two small baking dishes. Add syrup; stir gently to coat. Bake, uncovered, at 350° for 30-35 minutes or until peaches are tender. Serve warm or chilled with cream.

PEACHES 'N' CREAM GRAHAM DESSERT

Steps:

• Line an 8x4-in. loaf pan with plastic wrap; coat with cooking spray. In a small bowl, combine the cracker crumbs, sugar and butter. Reserve 2 tablespoons for topping. Press remaining crumb mixture into prepared pan; set aside. , In a microwave-safe bowl, melt marshmallows with orange juice; stir until smooth. Cool. Whisk in confectioners' sugar until smooth. In a small bowl, beat cream until stiff peaks form. Fold into marshmallow mixture. Fold in peaches. , Pour over crust. Sprinkle with reserved crumb mixture. Cover and refrigerate overnight. Using plastic wrap, lift dessert out of pan; cut into four pieces.

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 & 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 N CREAM GELATIN DESSERT

Steps:

• Combine the crumbs, sugar and butter.
• Press in a 9x13 dish.
• In bowl, beat the cream cheese and sugar until smooth; gradually add the milk.
• Fold in the whipped topping.
• Spread over crust.
• Cut peach slices in half lengthwise; arrange over top.
• In a bowl, dissolve the gelatin in boiling water; stir in the cold water.
• Refrigerate for 1 1/2 hours or until slightly thickend.
• (I use the ice cube method and then it is only in the fridge about 5 to 10 minutes!).
• Gently spoon gelatin over peaches; refrigerate until set.
• Cut into squares.

PEACHES AND CREAM

Steps:

• In a small bowl, combine the peaches, 3 teaspoons sugar and lemon juice; set aside. Combine whipped cream, vanilla and remaining sugar; fold gently. Cut sponge cakes into small pieces; place in a bowl. Fold in peach mixture and whipped cream. Serve immediately.

PEACHES AND CREAM DELIGHT

Steps:

• Cut the cake into 1/4" slices and arrange half in the bottom of a 9x13 dish.
• In a large bowl, combine the sweetened condensed milk, water, vanilla extract, and pudding. Beat well; chill 5 minutes.
• Fold in the whipped topping and spread half the mixture over the cake.
• Arrange half the peach slices on top of the fluff.
• Repeat layers beginning with cake and ending with peaches. Chill 4 hours, covered, or until it is set. Refrigerate any leftovers and keep covered. This is better if it sits overnight to let the cake get soft.

PEACHES & CREAM GELATIN

Steps:

• Empty both packages of peach gelatin into a bowl. Stir in 2 cups of the boiling water until the gelatin is fully dissolved. Stir in 3/4 cups of the cold water and the peach schnapps or water. Refrigerate mixture until thickened. If using canned peaches, drain well. Arrange some of the peach slices in a formation in the bottom of a 9-cup mold. Reserve remaining peaches. Spoon thickened peach gelatin into the mold over te arranged peach slices. Refrigerate until gelatin is set but not firm.
• Meanwhile, in a separate bowl, sprinkle unflavored gelatin over 1/2 cup of the cold water and allow the gelatin to absorb the water. Stir in 1 1/2 cups of the boiling water until gelatin is fully dissolved. Stir in sweetened condensed milk until the mixture is smooth. Refrigerate mixture until slightly thickened. Chop up any remaining peach slices and fold into sweetened condensed milk mixture. Gently spoon into the mold over the peach gelatin layer. Refrigerate until firm. Unmold and serve.
• Makes 9 cups.