Peaches N Cream Cooler 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.

PEACHES 'N' CREAM COOLER

Steps:

• In a blender, combine the first nine ingredients; cover and process until smooth.
• Add sparkling water; cover and process until blended.
• Pour into glasses; serve immediately.

PEACHES 'N' CREAM COBBLER

Steps:

• Position rack in the center of the oven and preheat to 400°.
• Meanwhile, in a large bowl, combine the peaches, 1/4 cup sugar and 2 tbsp flour, toss well.
• In another large bowl, whisk together the remaining 1 1/2 cups flour, cornmeal, 1/3 cup sugar, lemon zest, baking powder, baking soda and salt.
• Set aside 1 tbsp butter to soften @ room temperature. Rinse your hands with cold water and dry them (this is to keep them cool when you grate the butter).
• Grate the rest of the stick of butter on the large holes of a box grater; toss with the flour mixture, refridgerate.
• Use the reserved 1 tbsp butter to grease a shallow 9"x13" baking dish. Transfer the peach mixture to the dish, cover snugly with foil and bake for 20 minutes.
• About 5 minutes before the baking time is up, drizzle 1 1/4 cups heavy cream into the flou-butter mixture and stir lightly with a fork until just combined.
• Uncover the peaches & distribute the biscuit mixture on top in clumps, covering as evenly as you can. Bake until the top is nicely golden and the peaches are bubbling, 20 to 25 minutes. Let cool for at least 30 minutes before serving.
• While the cobbler cools, whip the remaining 1 1/4 cups cream and 4 teaspoons sugar until barely stiff; refridgerate until ready to serve. Spoon the slightly warm cobbler onto plates and dollop the whipped cream on top.

HOMEMADE PEACHES 'N' CREAM ICE CREAM

Steps:

• In a large saucepan combine 1-1/2 cups of the half-and-half or light cream, granulated and brown sugars, and eggs.
• Cook and stir over medium heat just until boiling; remove from heat. (Mixture will appear curdled.) Set aside.
• In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture.
• Cover and chill in the refrigerator for 2 hours.
• In a blender container or food processor bowl blend or process half of the peaches, covered, until nearly smooth.
• Coarsely chop remaining peaches and set aside.
• Stir remaining half-and-half, pureed peaches, lemon peel, lemon juice, and vanilla into chilled mixture.
• Freeze in a 4 or 5 quart ice-cream freezer according to manufacturer's directions.
• Stir in chopped peaches.
• Ripen 4 hours.