Peach Redcurrant Sour Cream Ring Recipes

PEACH & REDCURRANT SOUR CREAM RING

Steps:

• Heat oven to 190C/fan 170C/gas 5 and butter a non-stick 23cm ring tin. Arrange the peaches, cut side up, in the base if the tin, then randomly spoon in the peach conserve and scatter over the redcurrants.
• To make the cake, beat together the flour, baking powder, butter, sugar, eggs, vanilla and milk until well mixed, then stir in the sour cream. Spoon the mixture into the cake tin, then level the surface.
• Bake for 35-40 mins until the cake is well risen, golden, and springs back when lightly pressed. Cool for a few mins, then carefully turn out onto a plate. You can serve warm with cream as a dessert or cold as a cake.

PEAR CAKE WITH SOUR CREAM TOPPING

Steps:

• Preheat oven to 350°. Cream butter and sugar until fluffy. Add eggs and lemon zest; mix well. In another bowl, combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Spread batter into a greased 13x9-in. or 3-qt. baking dish. Slice pear halves; arrange slices in rows on top of batter. Mix topping ingredients until smooth; spread over pears. Bake until a toothpick inserted in center comes out clean, 30-35 minutes.

SOUR CREAM PEACH PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a medium bowl, stir together the sour cream, white sugar, 1/3 cup flour and almond extract until smooth. Sprinkle 1 tablespoon of flour over the pie crust to prevent it from getting soggy. Alternate layers of peaches and the sour cream mixture, beginning with a layer of peaches and ending with a layer of sour cream.
• Bake for 20 minutes in the preheated oven. Reduce the heat to 350 degrees F (175 degrees C). Continue baking for an additional 35 minutes. Remove the pie from the oven and sprinkle brown sugar over the top. Set the oven to Broil, and broil for 2 to 3 minutes, until caramelized.

SOUR CREAM PEACH KUCHEN

Steps:

• In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish. , Arrange peaches over crust. Combine cinnamon and remaining sugar; sprinkle over peaches. Bake at 400° for 15 minutes., Meanwhile, in a small bowl, combine egg yolks and sour cream. Spread evenly over peaches. Combine sugar and cinnamon; sprinkle over top. , Bake 30-35 minutes longer or until set. Serve warm or cold. Store leftovers in the refrigerator.

PEACH PIE WITH SOUR CREAM

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter a 9-inch pie dish.
• Place 1 1/4 cups flour, butter, salt, and 2 tablespoons sour cream in a food processor; pulse until mixture comes together in a large ball. Press dough into prepared pie dish to form a crust.
• Bake in preheated hoven until golden brown, about 10 minutes. Remove pie crust from oven.
• Reduce oven heat to 350 degrees F (175 degrees C). Arrange peach slices in pie crust.
• Lightly beat egg yolks in a large bowl. Add in sugar, 1/3 cup sour cream, and 2 tablespoons flour; stir until well-mixed. Pour egg mixture over peaches. Cover pie with aluminum foil.
• Bake in preheated oven for 50 minutes; remove foil. Continue baking until peach filling is set, about 15 minutes more.

PEACH SOUR CREAM PIE

Steps:

• Blend sour cream, orange juice, brown sugar, salt and egg yolks.
• Sprinkle pie shell with 1 Tbsp flour.
• Pour in peaches and sprinkle with remaining flour.
• Pour sour cream mixture over peaches.
• Bake 425F for 15 minutes, then 350F for 30 minutes.

SOUR CREAM CUSTARD TART WITH PEACHES, APRICOTS, OR NECTARINES

Steps:

• Making the custard.
• Preheat the oven to 350 degrees[F].
• Adjust rack to upper third of oven and place a heavy baking sheet on the rack.
• Place all custard ingredients in a food processor or blender.
• Process until well combined.
• (To mix by hand: In a large bowl, whisk together the egg with the orange zest, orange liqueur, and orange juice. Mix in sour cream, sugar, and sifted flour until the mixture is well blended. Break up any lumps of flour with your fingers.) The custard can be made up to three days in advance and refrigerated.
• Arranging the Fruit.
• For peaches or nectarine: Do not peel.
• Cut the fruit into sixths.
• Starting at the outside edge of the tart, lay slices on their sides, touching each other, in two concentric circles on the bottom of the baked tart shell.
• Arrange the few remaining pieces, skin side up, in the center to fill in the gaps.
• For apricots: Do not peel.
• Cut the apricots into fourths.
• Arrange the slices in their sides, nestled together, in three concentric circles on the bottom of the baked tart shell.
• Place 2 or 3 slices in the center to fill in the gaps.
• Filling and baking the tart: Place the custard mixture in a heatproof bowl and stir it over gently simmering water until it is just warm to the touch.
• Pour approximately 2 cups of sour cream custard mixture into the tart shell.
• The tops of the fruit slices will be poking up through the custard.
• Place the tart in the oven on the heated baking sheet and bake for 40-45 minutes.
• During baking, the custard will set from the outside edge toward the center of the tart.
• Watch carefully during the last 8 minutes or so of baking, jiggling the baking sheet occasionally, so that you can remove the tart from the oven as soon as the custard has set.
• (Fruit with a high water content may give off a lot of juice when cooked, which will make the center part of the tart appear very loose. Don't think that it means that the custard hasn't set; these juices will be absorbed back into the tart as it) Cool completely.
• Slip a cardboard round underneath and remove the flan ring.
• Serve at room temperature, with Vanilla Sauce flavored with orange liqueur, or Apricot Sauce.