Blushing Peach Dessert Recipes

BLUSHING PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F. You will need a 11 x 7-inch baking dish. You can also use a 9-inch square pan.
• Place sliced peaches, lemon juice, 1/2 cup sugar, flour and allspice/cinnamon in a large bowl; Toss with your hands so everything is well mixed.
• Place peach mixture in the baking dish.
• Roll up the crescent rolls and place evenly over peach mixture.
• Drizzle the crescents with the melted butter and sprinkle each roll with the sugar.
• Bake for 35-40 minutes or until crescents are nicely browned and peach mixture is bubbly.

BLUSHING PEACH PIE

Steps:

• 1. Heat oven to 425. Prepare pastry or use store bought. Mix peaches, sugar, flour, and candies; turn into pastry lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute
• 2. Cover edges with 2 to 3 inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake til crust is golden brown and juice begins to bubble through slits in crust, 40 to 50 minutes. Self rising flour may be used in this recipe.

BLUSHING PEACH MELBA DESSERT

Steps:

• Mix dry gelatin mix, apple juice and water in Dutch oven. Bring to boil on medium-high heat. Cook until gelatin is completely dissolved, stirring frequently.
• Add peaches; cover pan with lid. Reduce heat to medium-low; simmer 15 to 20 min. or just until peaches are tender. Remove peaches from liquid; discard liquid.
• Serve peaches warm or cover and refrigerate until ready to serve. Top with the raspberries and whipped topping.

BLUSHING PEARS

Steps:

• Mix gelatin mixes and water in Dutch oven. Bring to boil on medium-high heat; cook 2 min. or until gelatin is completely dissolved, stirring frequently.
• Add pears; partially cover pan with lid. Simmer on medium-low heat 20 min. or just until pears are tender, stirring after 10 min. Remove pears from liquid; discard pear liquid or reserve for another use. (See tip.)
• Serve topped with COOL WHIP.

BLUSHING PEACH DESSERT

Steps:

• Combine port, red currant jelly, sugar, cinnamon and 1/2 cup peach syrup from the can in a heatproof pan or dish. Heat slowly, stirring constantly, until bubbling.
• Carefully add the drained peach slices and scatter the cherries over the top; heat through and simmer for a few minutes.
• Combine brandy and bitters and pour carefully over the peaches, allow to warm for 1 min and then ignite and allow to flame, shaking gently, until all alcohol is evaporated and flames subside.
• Serve hot over scoops of ice-cream.

BLUSHING PEACH PIE

Steps:

• 1. Mix flour, salt, and Crisco with a fork or pastry blender until resembles meal consistency.
• 2. Add cold water and mix until dough forms.
• 3. Form into two equal-size patties and refrigerate for about 1/2 hour.
• 4. Roll out and form into a pie dish.
• 5. Mix filling.
• 6. Add filling to the pie dish and lay top crust over the pie. Seal by folding the top edge over the bottom edge and decorate the edge with a fork.
• 7. Bake at 375 for 40 minutes. Cool completely before cutting. Serve with ice cream or whip cream.

BLUSHING PEACH JAM

Steps:

• To peeled, pitted, and crushed peaches add 2 T.lemon juice.
• Let stand while preparing raspberries.
• Crush raspberries and add remaining 2 T. lemon juice.
• Combine peaches and raspberries with sugar in a heavy kettle.
• Mix well and bring to a boil.
• Boil hard for 1 minute.
• Remove from heat and add pectin.
• Stir well and skim off foam.
• Add the almond extract and stir well again.
• Pour into clean, hot, sterile jars.
• Process in boiling water bath for 10 minutes at altitudes up to 1000 feet sea level.

PEACH BREAKFAST SLUSH

Steps:

• In a blender, combine the peaches, orange juice concentrate and nectar; cover and process until smooth. , Pour into a freezer container; cover and freeze until firm. To serve, scoop 2/3 cup frozen mixture into a glass; add 1/3 cup soda.