Frozen Peach Dessert Recipes
FROZEN PEACH DESSERT
I use peaches in most every way you can think of. In this recipe, some simple and delicious ingredients like fresh peaches, sugar and cream combine in a delightful way.-Sharon W. Bickett, Chester, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a blender or food processor, process peaches until smooth. Transfer to a bowl; add sugar. Let stand for 1 hour. , In a bowl, beat cream and extract until soft peaks form. Fold into the peach mixture. Pour into a 6-cup mold or freezer-safe bowl lined with plastic wrap. Cover and freeze overnight. , Unmold onto a serving plate about 1 hour before serving. Return to the freezer. Garnish with mint and peaches if desired. Cut into wedges.
Nutrition Facts :
FROZEN PEACHES
Steps:
- Put the sugar in a saucepan with 2 cups/500 ml water. Boil 5 minutes and add the ascorbic acid.
- Slice the peaches (peeled if you prefer) into sterilized mason jars. Pour over the syrup to cover. Cook's Note: Don't fill to the top as the contents need space to expand as they freeze.
- Freeze the jars.
FROZEN PEACHES
Provided by Alton Brown
Categories dessert
Time 2h20m
Yield 1 pound frozen fruit
Number Of Ingredients 4
Steps:
- Place the sugar, Vitamin C and paprika into a 1-gallon zip-top bag, seal and shake to combine. Add the peaches and toss to coat well. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Return to the freezer.
PEACH COBBLER WITH FROZEN PEACHES
Start defrosting the peaches about 2 hours before assembling and baking the cobbler. Timing does not include defrosting and marinating of the fruit
Provided by Abby Girl
Categories Frozen Desserts
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- For the filling: Defrost peaches completely in colander. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 2 tablespoons of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish. Bake until peaches begin to bubble around edges, about 15 to 20 minutes.
- For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don't overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.
- To assemble and bake: When peaches bubble around edges, remove baking dish from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown, about 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.
Nutrition Facts : Calories 370.5, Fat 10.4, SaturatedFat 6.4, Cholesterol 27.2, Sodium 231.7, Carbohydrate 68.2, Fiber 3.3, Sugar 49, Protein 3.7
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