Peach Bavarian Recipes

PEACH BAVARIAN

Steps:

• Drain peaches, reserving 2/3 C syrup.
• Chop peaches into small pieces and set aside.
• In a pot on the stove, dissolve gelatin and sugar in boiling water.
• Stir in reserved syrup.
• Chill until slightly thickened.
• Stir extract into cool whip and gently fold into gelatin mixture.
• Fold in peaches.
• Pour into a 6 C mold coated with pam (I use mayo to coat my dish) Chill until set.
• Unmold and garnish with additional peaches if desired.
• I make this in a pretty glass bowl and that works also.

PEACH BAVARIAN

Steps:

• In a small saucepan combine 1/4 c sugar and gelatin.
• Stir in 1/2 cup cold water.
• Cook and stir over medium heat till sugar and gelatin are dissolved.
• Remove from heat.
• In a blender container or food processor bowl place peach slices.
• Cover and blend or process til peaches are nearly smooth.
• Stir peach puree into gelatin mizture.
• Gradually stir gelatin mixture into yogurt till combined.
• Chill about 40 minutes or till mixture is the consistency of corn syrup, stirring occasionally.
• Remove from refrigerator IN a small mixer bowl immediately beat egg whites till soft peaks form (tips curl over).
• Gradually add 2 T sugar, beating till stiff peaks form (tips stand straight).
• Whip cream till soft peaks form.
• WHEN the gelatin mixture is partially set (consistency of unbeaten egg whites), fold in the beaten egg whites and whipped cream.
• Chill about 20 minutes or till mixture mounds when spooned.
• Pile mixture into 8 dessert dishes and chill in the refrigerator 4 hours or till firm.

PEACH BAVARIAN

Steps:

• Drain peaches, reserving 2/3 cup juice.
• Chop peaches into small pieces, set aside.
• In a bowl, dissolve gelatin and sugar in the boiling water.
• Stir in reserved syrup.
• Chill until slighty thickened.
• Stir extract into whipped topping; gently fold into gelatin mixture.
• Fold in peaches.
• Pour into oiled 6-cup mold.
• Chill overnight.
• Unmold.