Peaches N Cream Lasagna Recipes

PEACHES 'N CREAM LASAGNA

Steps:

• Macerate peaches: In a large bowl, combine peaches, brown sugar, sugar and cinnamon. Toss until the peaches are evenly coated in the sugar. Refrigerate for 30 minutes.
• Make whipped cream: In a large bowl, combine heavy cream, powdered sugar and vanilla. Beat mixture with a hand mixer until stiff peaks form.
• Assemble lasagna. In a 8" square baking pan, place graham crackers in an even layer. Spread an even layer of whipped cream over the graham crackers, top with macerated peaches then sprinkle some almonds on top. Repeat three more times. Chill in refrigerated until the graham crackers have softened, about 2 hours.
• Serve cold.

PEACHES 'N' CREAM SCONES

Steps:

• For the scones: Preheat the oven to 400 degrees F. Grate the frozen butter into a bowl using a box grater. Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the peaches and toss in the flour to coat. Add the butter and toss to combine.
• Stir together the heavy cream, sour cream, egg, vanilla and almond extracts in a medium bowl. Slowly add the cream mixture to the flour mixture, and mix just until a dough comes together. (Make sure not to overwork).
• Turn the dough out onto a parchment paper-lined baking sheet and shape into a 9-inch disc, about 1 inch thick. Score the dough into 8 wedges, using a knife to cut into but not all the way through the dough. Brush the tops of the scones with cream. Bake until the scones are cooked through and golden brown on top, 20 to 25 minutes. Cut into wedges, then remove to a wire rack to cool until warm.
• Meanwhile, make the glaze: Whisk together the powdered sugar, cream, vanilla, almond extract and salt in a small bowl. Spoon the glaze over the scones before serving.

YUMMY PEACH LASAGNA

Steps:

• 1. If you're not using fresh lemon juice, use about 3 Tbsp. of lemon juice. On bread: you'll need enough slices of bread to be two layers in the baking dish. Use good, crusty, country bread. preheat oven to 350
• 2. Peel and slice peaches in thin segments and place in medium to large bowl. Add zest of lemon and lemon juice. Add 1/2 c. sugar and toss to coat all the peaches. Do not skip the lemon juice - it doesn't really impart much of a lemony flavor, but it will keep the edges of the peaches from browning and looking unappetizing. Set aside.
• 3. Take an 8x8 baking dish and figure out how many slices of bread you'll need to make two layers of bread. Toast that many slices. Butter both sides. Make a layer of double-buttered toast in the bottom of the baking dish. Sprinkle with cinnamon sugar. Make a layer of peaches on top of the toast. Use about half the peaches. Make another layer of double-buttered toast on top of the peaches. Sprinkle with cinnamon sugar. Make a layer of peaches on top of the toast. Pour over any juice.
• 4. In a small bowl, combine 1/3 c. flour, 1/4 c. sugar, brown sugar, cinnamon, salt. Cut the butter into small pieces and work the mixture together with your fingers until the mixture is well combined and looks like streusel topping you'd find on a coffee cake. Put the crumb topping as the top layer. Bake at 350°F for 1 hour. Serve warm, with ice cream.

PEACHES AND CREAM

Steps:

• Place sliced peach in a small serving dish. Sprinkle with brown sugar and spoon sour cream on top. Sprinkle with pecans.

PEACHES AND CREAM FOR 2

Steps:

• In a small saucepan, bring sugar and water to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; stir in vanilla., Place peaches in two small baking dishes. Add syrup; stir gently to coat. Bake, uncovered, at 350° for 30-35 minutes or until peaches are tender. Serve warm or chilled with cream.

PEACHES AND CREAM, LITERALLY

Steps:

• Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
• Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
• Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.