Peach Supreme Recipes

PEAS SUPREME

Steps:

• Pour peas in a saucepan and cover with water. Bring water to a boil, reduce heat to medium-low, and simmer until peas are hot and tender, 5 to 7 minutes; drain.
• Cook and stir bacon in a large skillet over medium-high heat until the fat renders and the bacon is crisp, 7 to 10 minutes. Stir onion into the bacon dripping; cook and stir with the bacon until tender, 5 to 7 minutes.
• Pour cream over the bacon mixture; cook and stir until the cream thickens, about 5 minutes. Season thickened cream with monosodium glutamate, salt, and pepper. Pour sherry into the thickened cream. Add drained peas and mushrooms to the skillet; gently stir to coat.

PEACH PIE SUPREME

Steps:

• 1. In small bowl dissolve gelatin in boiling water. Stir in cold water. Refrigerate until partially set, stirring occasionally. Pour into crust. Refrigerate about 3 hours more or until set.2. In small mixing bowl beat cream cheese and powdered sugar on medium speed of electric mixer until fluffy. Gently spread over gelatin layer in crust. Refrigerate while preparing glaze.3. For glaze, in small saucepan stir together granulated sugar and cornstarch. Stir in nectar. Cook and stir over medium heat until mixture boils and thickens. Cook and stir for 1 minute more. Cool slightly.4. Arrange peaches on top of cream cheese layer. Spoon glaze over top.5. Refrigerate at least 2 hours or until set. Garnish as desired. Store in refrigerator.NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

FROSTY PEACH PIE SUPREME

Steps:

• Finely chop half of the peaches; place in a bowl. Stir in the yogurt. Fold in whipped topping. Spoon into the crust. , Cover and freeze for 4 hours or until firm. Refrigerate for 45 minutes before slicing. Top with remaining peaches.

PEACH SUPREME

Steps:

• 1. Preheat oven to 325°. Place nine peach halves, rounded-side up, in an 8 x 8 x 2-inch baking dish set aside. If any peach halves are left, reserve for another use.2. In a medium bowl, beat eggs well. Add heavy cream, 1/4 cup splenda, vanilla and salt, stirring until well blended and sugar is dissolved. Carefully pour mixture around peaches.3. In the same bowl using the back of a spoon or your fingers, mix flour, almond paste, 1/3 cup splenda and butter until well blended. Divide dough into nine portions (about 2 tablespoons each) and flatten slightly into rounds, about 2 1/2 inches in diameter. Place one on top of each peach half (edges will go into liquid). Set baking dish in a larger pan (13 x 9 x 2-inch) and place in oven. Fill larger pan with boiling water to a depth of 1 inch. Bake for 50 minutes sprinkle top with coconut. Bake 5 minutes longer or until a knife inserted in custard comes out clean. Carefully remove baking dish from water cool on a wire rack.4. Cut into squares and serve warm or at room temperature with whipped cream if desired.

JOYCE'S PEARS SUPREME

Steps:

• Layer half the drained pears into the bottom of a glass baking dish with flat sides up. Fill the hollow in each pear with 1 or 2 pinches of cocoa powder. Place remaining pears on top of the first ones with flat sides down and hold the pear halves together with toothpicks. Refrigerate pears overnight.
• Before serving, whip cream in a chilled metal bowl with an electric mixer on medium-high speed until cream is fluffy and forms soft peaks when beaters are lifted straight up, about 5 minutes. Reduce mixer speed to medium and beat pasteurized egg, confectioners' sugar, melted butter, and vanilla extract into the whipped cream to make a foamy sauce.
• Place each pear (made of 2 halves) onto a serving dish, remove toothpicks, and drizzle with sauce to serve.

PEACH SUPREME

Steps:

• Mix together and pour into 9x13 pan.
• Freeze 3 hours or longer.
• Thaw 10-15 minutes before serving.