Ginger Vanilla Fro Yo With Peach Compote Recipes

GINGER-VANILLA FRO YO WITH PEACH COMPOTE

Steps:

• In a bowl, whisk together yogurt, pudding, crystallized ginger, honey and vanilla until smooth. Freeze until solid, 4 to 6 hours. Remove from freezer and defrost slightly, 15 minutes. In a medium saucepan, bring to a low boil peaches, 1 tablespoon water, sugar, fresh ginger and cinnamon; reduce heat and simmer until liquid thickens and peaches soften slightly, 4 to 5 minutes. Remove from heat; let cool. In a food processor, process frozen yogurt-pudding mixture until smooth. Divide fro yo and peach compote among 6 bowls; sprinkle with cinnamon.

PEACH-BERRY COMPOTE

Steps:

• Combine orange juice and preserves or marmalade in a small saucepan.
• Add peaches and cinnamon.
• Bring to boiling; reduce heat.
• Cover and simmer for 3 to 5 minutes or till peaches are just tender.
• To serve pour warm or cool compote over yogurt.
• Sprinkle with fresh raspberries or blueberries.

GINGER-PEACH DESSERT

Steps:

• Heat oven to 350°F. Place cookies and 1/2 cup pecan pieces in food processor. Cover and process until crushed. Add butter; process until mixed. Press evenly in rectangular pan, 13x9x2 inches. Bake 8 to 10 minutes or until center is set when lightly touched. Cool completely, about 25 minutes.
• Spread frozen yogurt over cooled crust. Freeze 30 minutes.
• Spread whipped topping over frozen yogurt; sprinkle with finely chopped pecans. Freeze about 4 hours or until firm.
• To serve, let stand at room temperature 5 to 10 minutes. Cut dessert into squares. Top each square with 2 or 3 peach slices.

PEACH AND APPLE COMPOTE

Steps:

• Combine the peaches, apples, raisins, currants, apricots and cinnamon in a crock pot.
• Stir in the water, lemon juice and peel, and sugar.
• Cover and cook on low until the fruit is tender, 5 to 7 hours.
• Discard the cinnamon stick.
• Serve topped with vanilla ice cream or yogurt, if desired.