PESCHE CON CREMA (PEACHES WITH CREAM)
For a fanciful holiday dessert that's guaranteed to impress, try these beautiful but easy-to-make peach-shaped cakes from Rosetta Costantino's "My Calabria" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes 24 "peaches"
Number Of Ingredients 16
Steps:
- Make the pastry cream: In a large heavy-bottomed saucepan, bring milk and lemon zest to a simmer over medium heat. Meanwhile, in a large bowl, whisk together egg yolks and sugar until thick and pale yellow; add flour and whisk until well combined.
- Remove lemon zest from milk and discard; slowly whisk hot milk into egg mixture. Return mixture to saucepan and place over medium heat; cook, stirring constantly, until cream thickens and begins to boil.
- Transfer pastry cream to a large bowl; cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Let cool completely.
- Make the dough: In a large bowl, whisk together flour and baking powder. Whisk eggs in another large bowl. Add sugar and whisk to combine. Whisk in milk, butter, and lemon zest until smooth. Gradually add flour mixture, mixing with a fork, until dough is smooth and stiff. Let dough rest for 5 minutes.
- Preheat oven to 350 degrees. Line two baking sheets with nonstick baking mats; set aside.
- Using a lightly mounded tablespoon of dough, roll the dough firmly between your palms to make a smooth round ball, about the size of a walnut. Repeat process, taking care to make sure all the balls are fairly uniform in size. Place balls on prepared baking sheets spacing about 1 inch apart; you should be able to fit 24 balls on each baking sheet. Flatten tops slightly with your fingertips.
- Transfer to oven and bake until bottoms are lightly browned, about 15 minutes; tops will remain pale. Transfer to a rack and let cool slightly.
- Assemble the peaches: While the cookies are still warm, use a small, sharp knife to cut a circle about the size of a quarter on the bottom (flat) side of each cookie, taking care not to crack the edges. Use the tip of the knife to scrape out enough crumbs to make hollow and hold about 1 teaspoon pastry cream. Set cookies aside.
- Place rum or maraschino liqueur and schnapps in a small bowl. Add enough red and yellow food coloring to create your desired shade of peach; set aside. Fill a shallow bowl with sugar; set aside.
- Fill each hollowed-out cookie with 1 teaspoon filling. Sandwich two cookies together so that the filling comes just to the edge, taking care not to crack or break. Using a pastry brush, brush "peach" with colored liquor and roll in sugar to coat. Transfer to a large airtight container and repeat process with remaining cookies, liqueur, and sugar. Cover container and transfer to refrigerator; let chill overnight.
- Just before serving, pierce each "peach" with a toothpick where the two cookies come together and insert the stem of a peach leaf. Alternatively, you can garnish cookies with decorative or chocolate leaves.
PEACHES AND CREAM
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
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 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 CREMA PALETA POPS
The classic combination of peaches and cream takes a trip south of the border in these cinnamon-spiked ice pops.
Provided by Fany Gerson
Yield 8-10 ice pops
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Toss peaches with brown sugar and cinnamon on a parchment-lined rimmed baking sheet. Roast until peaches release some juices but are still holding their shape, 10-15 minutes. Let cool.
- Meanwhile, combine milk, granulated sugar, and salt in a medium saucepan. If using vanilla bean, scrape in seeds and add pod (wait if using vanilla extract). Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture comes to a gentle boil, taking care not to scald, about 5 minutes.
- Remove from heat, then transfer milk mixture to a medium bowl. Add crema, powdered sugar, and lemon juice and whisk until smooth. Whisk in vanilla extract, if using. Let cool slightly, then discard vanilla bean pod, if needed, and chill until cold.
- Fill each ice-pop mold with crema mixture to a height of 1". Freeze until mixture begins to set, about 30 minutes. Divide peaches among molds, then evenly pour remaining crema mixture into each mold, leaving at least 1/2" from top of mold.
- Place lids over ice-pop molds, insert sticks, and freeze until ice pops are solid, at least 4 hours.
- Just before serving, dip molds briefly into hot water to release.
- Pops can be made and frozen for up to 3 months.
PEACHES AND CREAM FOR 2
I love to cook for family and friends and this is my recipe that is most often requested. A surprisingly simple summer dessert, it is heavenly warm from the oven, with fresh peaches tender and tasty.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 341 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 15mg sodium, Carbohydrate 53g carbohydrate (48g sugars, Fiber 3g fiber), Protein 2g protein.
PEACHES AND CREAM
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 2 hours. Discard the expressed liquid and put yogurt in a bowl.
- Whisk the honey and extract into the yogurt.
- Cut the peaches into wedges. Sprinkle the yogurt with a little of the cereal for texture and crunch. Serve yogurt with the peaches for dipping.
Nutrition Facts : Calories 201 calorie, Fat 2.5 grams, SaturatedFat 1 grams, Cholesterol 7 milligrams, Sodium 100 milligrams, Carbohydrate 38 grams, Fiber 1 grams, Protein 7 grams, Sugar 34 grams
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
PEACHES AND CREAM
This peaches-and-cream dessert is always refreshing. When peaches aren't in season, I use frozen fruit with great results.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 6
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.
Nutrition Facts :
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 AND CREAM
Make and share this Peaches and Cream recipe from Food.com.
Provided by taillightsinsightbb
Categories Dessert
Time 10m
Yield 2 serving(s)
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 238.1, Fat 16.6, SaturatedFat 4.7, Cholesterol 12.7, Sodium 17, Carbohydrate 22.6, Fiber 3.7, Sugar 18.2, Protein 3.6
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