PEACHES 'N' CREAM PIZZA
"With a crispy crust, this sweet pizza is topped with almond-flavored cream cheese and a tantalizing peach-pie filling," writes Linda Patrick of Houston, Texas. "I get rave reviews every time I serve it."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- Separate crescent dough into eight triangles. Press onto a greased 12-in. pizza pan; seal seams. Bake at 375° for 8-10 minutes or until edges are golden. Cool slightly on a wire rack. , In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. Top with pie filling. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over peaches. Top with almonds. Bake for 20-25 minutes or until golden brown. Cool. Cut into wedges. Refrigerate leftovers.
Nutrition Facts : Calories 227 calories, Fat 12g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 183mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
BAKED PEACHES 'N CREAM
These baked peaches taste like pie, minus the guilt of eating one! Of course all pie is even better with ice cream.Perfect way to make those summer peaches disappear.
Provided by prttimecook
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 25m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 17 g, Cholesterol 24.5 mg, Fat 8.1 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 5.1 g, Sodium 63.3 mg, Sugar 16.3 g
PEACHES 'N' CREAM CHEESECAKE RECIPE BY TASTY
Delight friends and loved ones this summer with this beautiful Peaches 'n' Cream Cheesecake recipe. It may take a bit of time, but it's relatively easy to prep and it is definitely worth the wow factor!
Provided by Katie Aubin
Categories Desserts
Time 7h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Grease and line the sides of a 9-inch (20 cm) round springform pan with parchment paper.
- Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined.
- Transfer the cookie crumb mixture to the springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
- Add 2-3 quartered peaches (depending on size) to a food processor. Blend until smooth. Strain through a fine-mesh sieve.
- In a small bowl, combine ½ cup (120 ml) cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
- In a large bowl, beat the cream cheese, 1¼ cups (250 G) sugar, the vanilla, and lemon juice together with an electric hand mixer until combined.
- Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy.
- Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
- Mix 1 cup (255 G) of the strained peach puree and orange food coloring, if desired, into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes.
- In a small bowl, combine the remaining ½ cup (120 ML) cold water with the remaining 2 packages of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
- Combine the gelatin mixture, hot water, and the remaining ⅔ cup (135 G) sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top. Set aside.
- Starting from the outside and working inward, arrange the sliced peaches over the peach cheesecake layer in a circular pattern with the curved sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled.
- Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the peaches up to the rim of the pan. Chill in the refrigerator for at least 6 hours, or overnight.
- Release the springform and remove the parchment, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 542 calories, Carbohydrate 35 grams, Fat 41 grams, Fiber 1 gram, Protein 7 grams, Sugar 26 grams
PEACHES AND CREAM, LITERALLY
The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 3h20m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 g
PEACHES AND CREAM SHEET PAN DESSERT PIZZA
Use store-bought pizza dough and frozen peaches to create a dessert that's quick enough to make even on a weeknight. Macerated peaches (or whatever seasonal fruit you fancy!), a tangy-sweet cream spread and candied nuts take it to the next level.
Provided by Food Network
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
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 AND CREAM PIZZA
Make and share this Peaches and Cream Pizza recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Separate crescent dough into eight triangles.
- Press onto a greased 12 inch pizza pan; seal seams.
- Bake at 375 degrees for 8 - 10 minutes or until edges are golden.
- Cool slightly on a wire rack.
- In a small mixing bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust.
- Top with pie filling.
- In a small bowl, combine flour and brown sugar; cut in butter until crumbly.
- Sprinkle over peaches.
- Top with almonds.
- Bake for 20-25 minutes or until golden brown.
- Cool. Refrigerate leftovers.
Nutrition Facts : Calories 240.6, Fat 12.7, SaturatedFat 6.4, Cholesterol 37.9, Sodium 181.4, Carbohydrate 27.9, Fiber 1.3, Sugar 13.8, Protein 4.6
THE DEFINITIVE PEACHES AND CREAM
There are many foods that define summer: corn on cob, root beer floats, watermelon, berries, heirloom tomatoes, fresh basil...! However I was surprised there were no recipes posted on this site for simple peaches and cream! Here's a quick dessert/snack/breakfast item sure to please young and old alike. No extra sugar was added in order to take advantage of and to appreciate the natural sweetness of the peaches. I like to use doughnut peaches (also known as 'saucer' and 'UFO' peaches) but any variety will work. If the skin really bothers you, go ahead and peel the peach-I understand. Nectarines are really delicious prepared this way, too!
Provided by COOKGIRl
Categories Breakfast
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 3
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!
Nutrition Facts : Calories 256.6, Fat 17.3, SaturatedFat 10.4, Cholesterol 61.6, Sodium 17.1, Carbohydrate 26.1, Fiber 3.9, Sugar 21.9, Protein 3.3
PEACHES 'N' CREAM POKE 'BOX' CAKE RECIPE BY TASTY
Here's what you need: white cake batter, peaches, sweetened condensed milk, heavy cream, whipped cream, peaches
Provided by Katie Aubin
Categories Desserts
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F (180°C).
- Grease a 9x13-inch (23x33cm) baking dish with nonstick spray. Pour the white cake batter into the baking dish.
- Bake for 25 minutes, or until the center is cooked through.
- In a medium bowl, whisk together the peaches, condensed milk, and heavy cream. Use the whisk to break up the peaches.
- Remove cake from oven and let cool for 30 minutes or until room temperature.
- Once the cake is cool, use the rounded end of a wooden spoon to poke 6 rows of 5 holes in the cake. Tip: Clean off the end of the wooden spoon after every other hole to prevent making cracks in the cake.
- Pour the peach mixture over the cake and use a spatula to spread it, filling all of the holes. Some of the mixture will stay on top of the cake. Chill in the fridge for 1 hour.
- Remove the cake from the fridge and use a spatula to cover the cake in whipped cream. Then, arrange the peach slices on top in 5 rows of 11 slices.
- Pairs well with Chardonnay.
- Enjoy!
Nutrition Facts : Calories 249 calories, Carbohydrate 47 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, Sugar 33 grams
PEACHES 'N CREAM
For moms and daughters who want to bond in the kitchen, start with seasonal fruit and cream to plate up in simple, refreshing ways. -Dorit Ritter-Haddad, Livingston, New Jersey
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 336 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 29mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 3g fiber), Protein 3g protein.
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