Peach Parfait With Salted Graham Cracker Crumble Recipes

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PEACH PARFAIT WITH SALTED GRAHAM CRACKER CRUMBLE



Peach Parfait With Salted Graham Cracker Crumble image

A habit-forming graham cracker crumble takes peaches and cream to another dimension.

Provided by Andy Baraghani

Categories     Bon Appétit     Dessert     Summer     Peach     Raspberry     Milk/Cream     Quick & Easy

Yield Serves 4

Number Of Ingredients 10

5 graham crackers, finely crushed
1/3 cup all-purpose flour
1 teaspoon kosher salt
1/4 cup plus 1 teaspoon granulated sugar
6 tablespoons unsalted butter, melted, plus 2 tablespoons room temperature
2 ripe peaches, cut into 1/3-inch wedges
2 tablespoons light brown sugar
1 tablespoon plus 1 teaspoon fresh lemon juice
1 cup fresh raspberries
1 cup heavy cream

Steps:

  • Preheat oven to 325°F. Pulse graham cracker crumbs, flour, salt, and 1/4 cup granulated sugar in a food processor until finely ground. Transfer to a medium bowl and add melted butter; mix until a few large clumps form. Spread out crumble on a rimmed baking sheet and bake, shaking once, until golden, 12-15 minutes. Let cool.
  • Meanwhile, toss peaches, brown sugar, and 1 Tbsp. lemon juice in a medium bowl. Heat remaining 2 Tbsp. butter in a large skillet over medium; cook peaches, tossing often, until sugar is dissolved and peaches are soft, about 5 minutes. Let cool slightly.
  • Mash raspberries with a spoon in a small bowl, then mix in remaining 1 tsp. granulated sugar and remaining 1 tsp. lemon juice. Let sit 5 minutes for raspberries to soften.
  • Beat cream in a medium bowl to medium-soft peaks. Divide warm peaches among bowls and top with whipped cream, raspberries, and graham cracker crumble.

SAVORY PEACH PARFAIT



Savory Peach Parfait image

Creamy yogurt parfaits make deliciously balanced breakfasts or snacks. Use this formula: 2/3 cup yogurt, 1/2 chopped fruit, 2 tablespoons crunch, 1 teaspoon drizzle, and 1 teaspoon chopped fresh herb, to make your own version.

Provided by thehungryscientist

Categories     Everyday Cooking     Special Collection Recipes     New

Time 5m

Yield 1

Number Of Ingredients 5

1 (5.3 ounce) container Greek yogurt, low fat
½ cup chopped peaches
2 tablespoons pine nuts
1 teaspoon balsamic glaze
1 teaspoon chopped fresh basil

Steps:

  • Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt with 1/2 of the peaches, 1/2 of the pine nuts, and 1/2 of the balsamic glaze. Repeat layers with the remaining yogurt, peaches, pine nuts, and balsamic glaze. Top parfait with basil.

Nutrition Facts : Calories 218 calories, Carbohydrate 13.7 g, Cholesterol 7.5 mg, Fat 11.7 g, Fiber 0.8 g, Protein 16.9 g, SaturatedFat 3.6 g, Sodium 52.1 mg, Sugar 10.5 g

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  • Preheat oven to 325°F. Pulse graham cracker crumbs, flour, salt, and 1/4 cup granulated sugar in a food processor until finely ground. Transfer to a medium bowl and add melted butter; mix until a few large clumps form. Spread out crumble on a rimmed baking sheet and bake, shaking once, until golden, 12–15 minutes. Let cool.
  • Meanwhile, toss peaches, brown sugar, and 1 Tbsp. lemon juice in a medium bowl. Heat remaining 2 Tbsp. butter in a large skillet over medium; cook peaches, tossing often, until sugar is dissolved and peaches are soft, about 5 minutes. Let cool slightly.
  • Mash raspberries with a spoon in a small bowl, then mix in remaining 1 tsp. granulated sugar and remaining 1 tsp. lemon juice. Let sit 5 minutes for raspberries to soften.
  • Beat cream in a medium bowl to medium-soft peaks. Divide warm peaches among bowls and top with whipped cream, raspberries, and graham cracker crumble.

PEACH PARFAIT WITH SALTED GRAHAM CRACKER CRUMBLE RECIPE …
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2016-07-19 Step 1. Preheat oven to 325°. Pulse graham cracker crumbs, flour, salt, and ¼ cup granulated sugar in a food processor until finely ground. …
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Servings 4
Total Time 35 mins
  • Preheat oven to 325°. Pulse graham cracker crumbs, flour, salt, and ¼ cup granulated sugar in a food processor until finely ground. Transfer to a medium bowl and add melted butter; mix until a few large clumps form. Spread out crumble on a rimmed baking sheet and bake, shaking once, until golden, 12–15 minutes. Let cool.
  • Meanwhile, toss peaches, brown sugar, and 1 Tbsp. lemon juice in a medium bowl. Heat remaining 2 Tbsp. butter in a large skillet over medium; cook peaches, tossing often, until sugar is dissolved and peaches are soft, about 5 minutes. Let cool slightly.
  • Mash raspberries with a spoon in a small bowl, then mix in remaining 1 tsp. granulated sugar and remaining 1 tsp. lemon juice. Let sit 5 minutes for raspberries to soften.
  • Beat cream in a medium bowl to medium-soft peaks. Divide warm peaches among bowls and top with whipped cream, raspberries, and graham cracker crumble.

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