PEACHES 'N CREAM
For moms and daughters who want to bond in the kitchen, start with seasonal fruit and cream to plate up in simple, refreshing ways. -Dorit Ritter-Haddad, Livingston, New Jersey
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, beat cream until it begins to thicken. Add vanilla; beat until soft peaks form. Arrange fruit on a platter; top with whipped cream. Sprinkle with brown sugar.
Nutrition Facts : Calories 336 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 29mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 3g fiber), Protein 3g protein.
BAKED PEACHES 'N CREAM
These baked peaches taste like pie, minus the guilt of eating one! Of course all pie is even better with ice cream.Perfect way to make those summer peaches disappear.
Provided by prttimecook
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange brown sugar, 1 teaspoon per peach, in a 9x13-inch baking dish. Top each brown sugar mound with a piece of butter and a sprinkle of cinnamon. Place a peach half, cut-side down, on top of brown sugar-butter.
- Bake in the preheated oven until peaches are soft, 15 to 20 minutes.
- Plate 2 warm peaches per serving and top with 1 scoop vanilla ice cream.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 17 g, Cholesterol 24.5 mg, Fat 8.1 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 5.1 g, Sodium 63.3 mg, Sugar 16.3 g
PEACHES AND CREAM, LITERALLY
The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 3h20m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 g
PEACHES AND CREAM
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Beat 1 cup heavy cream, 2 teaspoons vanilla extract and 2 teaspoons confectioners' sugar until soft peaks form. Spoon jarred peaches and some of the juice into bowls. Top with the whipped cream and blackberries.
PEACHES N' CREAM CUPCAKES
Provided by Food Network
Time 1h
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Place 12 liners in a cupcake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, beat the sugar and butter together using an electric mixer until it looks creamy. Beat in the egg, vanilla extract and peach extract until the mixture is smooth. Add half of the flour mixture to the butter mixture and stir until almost combined. Add the buttermilk and peach puree and stir again until almost combined. Add the rest of the flour and stir until all the ingredients are mixed in.
- Fill the cupcake liners with batter using a large ice cream scoop. Bake for 18 to 20 minutes. Cool for 10 minutes before removing from the pans. Place on a wire rack and cool completely.
- For the filling: Place small saucepan on the stovetop and put on medium heat. Put the peaches and sugar in and bring to slight boil. In a separate small bowl, mix the cornstarch and 1 tablespoon water until no lumps. Add the cornstarch mixture to the pan and keep on medium-low heat for about 1 minute. Cool completely before use. (Makes about 1 1/2 cups filling.)
- For the frosting: Put the mascarpone, cream and confectioners' sugar in a stand mixer with the paddle attachment and beat on medium speed until thick, 4 to 5 minutes. (Makes about 2 cups frosting.)
- Fill the cupcakes with the peach filling and then frost with the mascarpone frosting.
PEACHES AND CREAM FOR 2
I love to cook for family and friends and this is my recipe that is most often requested. A surprisingly simple summer dessert, it is heavenly warm from the oven, with fresh peaches tender and tasty.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 341 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 15mg sodium, Carbohydrate 53g carbohydrate (48g sugars, Fiber 3g fiber), Protein 2g protein.
PEACHES 'N CREAM PIE
A wonderfully, easy pie to make that is good warm or cold, and makes its own crust!
Provided by Annette Richardson
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Drain peaches and reserve the syrup; set aside.
- Combine flour, pudding mix, margarine, egg, and milk; beat well. Pour into a greased 8 or 9 inch pie pan. Arrange drained peaches on top of mixture, just to edges.
- Cream together softened cream cheese, sugar, and 3 tablespoons reserved peach syrup. Spoon mixture carefully on top of peaches, just to edges. Sprinkle sugar and cinnamon on top.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Do not over bake.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 49.6 g, Cholesterol 66.7 mg, Fat 15.2 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 9.3 g, Sodium 214.2 mg, Sugar 37.6 g
PEACHES 'N' CREAM CHEESECAKE RECIPE BY TASTY
Delight friends and loved ones this summer with this beautiful Peaches 'n' Cream Cheesecake recipe. It may take a bit of time, but it's relatively easy to prep and it is definitely worth the wow factor!
Provided by Katie Aubin
Categories Desserts
Time 7h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Grease and line the sides of a 9-inch (20 cm) round springform pan with parchment paper.
- Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined.
- Transfer the cookie crumb mixture to the springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
- Add 2-3 quartered peaches (depending on size) to a food processor. Blend until smooth. Strain through a fine-mesh sieve.
- In a small bowl, combine ½ cup (120 ml) cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
- In a large bowl, beat the cream cheese, 1¼ cups (250 G) sugar, the vanilla, and lemon juice together with an electric hand mixer until combined.
- Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy.
- Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
- Mix 1 cup (255 G) of the strained peach puree and orange food coloring, if desired, into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes.
- In a small bowl, combine the remaining ½ cup (120 ML) cold water with the remaining 2 packages of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
- Combine the gelatin mixture, hot water, and the remaining ⅔ cup (135 G) sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top. Set aside.
- Starting from the outside and working inward, arrange the sliced peaches over the peach cheesecake layer in a circular pattern with the curved sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled.
- Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the peaches up to the rim of the pan. Chill in the refrigerator for at least 6 hours, or overnight.
- Release the springform and remove the parchment, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 542 calories, Carbohydrate 35 grams, Fat 41 grams, Fiber 1 gram, Protein 7 grams, Sugar 26 grams
PEACHES 'N' CREAM BARS
For a new spin on peach pie, try these easy-to-love bars. The mellow fruit flavor really comes through. -Hubert Scott, Cockeysville, Maryland
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Unroll dough sheet into a rectangle. Press onto bottom and slightly up sides of a greased 13x9-in. baking pan. Bake 5 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese, sugar and extract until smooth. Spread over crust. Spoon pie filling over cream cheese layer., In a small bowl, whisk flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in almonds; sprinkle over peach filling., Bake 25-28 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into bars. Store in an airtight container in the refrigerator.
Nutrition Facts :
AWARD WINNING PEACHES AND CREAM PIE
I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.
Provided by Debbi Borsick
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
- In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
- In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
- Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
Nutrition Facts : Calories 369.6 calories, Carbohydrate 53.8 g, Cholesterol 66.7 mg, Fat 15.2 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 422.2 mg, Sugar 41.5 g
PEACHES 'N' CREAM CUPS
Steps:
- In a large bowl, combine the heavy cream and sugar and whip with a hand mixer until medium peaks form. Cover with plastic and place in the refrigerator.
- In another large bowl, combine the cream cheese, peach preserves and vanilla extract and beat with a hand mixer until light and fluffy. Fold in the whipped cream.
- Divide the mixture among 4 dessert glasses and refrigerate until ready to serve. When ready to serve, garnish each with a few slices of peach and a ladyfinger cookie.
PEACHES 'N' CREAM SCONES
I love making scones, and these highlight one of my favorite summertime fruits: peaches. My secret ingredient that makes these super delicious is almond extract in the scones and the glaze.
Provided by Kardea Brown
Time 1h10m
Yield 8 scones
Number Of Ingredients 16
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.
PEACHES AND CREAM
A light, easy dessert that looks impressive!
Provided by MANDYHOOD
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Place sliced peach in a small serving dish. Sprinkle with brown sugar and spoon sour cream on top. Sprinkle with pecans.
Nutrition Facts : Calories 163 calories, Carbohydrate 14.8 g, Cholesterol 12.6 mg, Fat 11.3 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 4.2 g, Sodium 21.8 mg, Sugar 12.8 g
PEACHES AND CREAM
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 2 hours. Discard the expressed liquid and put yogurt in a bowl.
- Whisk the honey and extract into the yogurt.
- Cut the peaches into wedges. Sprinkle the yogurt with a little of the cereal for texture and crunch. Serve yogurt with the peaches for dipping.
Nutrition Facts : Calories 201 calorie, Fat 2.5 grams, SaturatedFat 1 grams, Cholesterol 7 milligrams, Sodium 100 milligrams, Carbohydrate 38 grams, Fiber 1 grams, Protein 7 grams, Sugar 34 grams
PEACHES 'N CREAM CAKE
Woman's World 8/29/00. Take a classic combo and turn it into a special dessert with a box cake and whipped topping mix.
Provided by JackieOhNo
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For frosting: At low speed beat topping mix, milk, vanilla and nutmeg until soft peaks form, about 3 minutes. Cover; refrigerate.
- For cake and filling: Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans. Combine peach slices, 1 T. sugar and 1 T. r um; let stand, stirring occasionally.
- Meanwhile, in large bowl with mixer on low speed, beat cake mix, buttermilk, butter, eggs, and 3 T. rum until moistened, 4 minutes.
- Spread batter in pans. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool on racks 10 minutes. Remove from pans; cool completely on racks.
- Meanwhile, at medium speed, beat cream cheese with remaining sugar and rum until thoroughly combined. Fold in 1/3 cup reserved frosting; refrigerate.
- Assembly: Place 1 cake layer on serving plate; spread with cream cheese mixture. Top with peach slices, reserving several for garnish.
- Top with remaining cake layer; spread top and side of cake with remaining frosting.
Nutrition Facts : Calories 449, Fat 24, SaturatedFat 13.4, Cholesterol 94.5, Sodium 441, Carbohydrate 50, Fiber 0.7, Sugar 32.9, Protein 6.7
PEACHES 'N' CREAM POKE 'BOX' CAKE RECIPE BY TASTY
Here's what you need: white cake batter, peaches, sweetened condensed milk, heavy cream, whipped cream, peaches
Provided by Katie Aubin
Categories Desserts
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F (180°C).
- Grease a 9x13-inch (23x33cm) baking dish with nonstick spray. Pour the white cake batter into the baking dish.
- Bake for 25 minutes, or until the center is cooked through.
- In a medium bowl, whisk together the peaches, condensed milk, and heavy cream. Use the whisk to break up the peaches.
- Remove cake from oven and let cool for 30 minutes or until room temperature.
- Once the cake is cool, use the rounded end of a wooden spoon to poke 6 rows of 5 holes in the cake. Tip: Clean off the end of the wooden spoon after every other hole to prevent making cracks in the cake.
- Pour the peach mixture over the cake and use a spatula to spread it, filling all of the holes. Some of the mixture will stay on top of the cake. Chill in the fridge for 1 hour.
- Remove the cake from the fridge and use a spatula to cover the cake in whipped cream. Then, arrange the peach slices on top in 5 rows of 11 slices.
- Pairs well with Chardonnay.
- Enjoy!
Nutrition Facts : Calories 249 calories, Carbohydrate 47 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, Sugar 33 grams
PEACHES 'N' CREAM CASSEROLE
This is elegant enough for a Sunday brunch, and provides a different way to enjoy your breakfast oatmeal. It can be enjoyed as is, or topped with maple syrup. Leftovers are good cold or can be reheated in an oven or microwave. From Lean and Luscious and Meatless.
Provided by Whisper
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spray an 8-inch square baking pan with nonstick cooking spray.
- In a large bowl, combine oats, peaches and sugar.
- In another bowl, combine remaining ingredients.
- Beat with a fork or wire whisk until blended.
- Add to oat mixture, mixing well.
- Place mixture in prepared pan.
- Bake, uncovered, 50 minutes.
- Serve hot.
Nutrition Facts : Calories 187.3, Fat 1.7, SaturatedFat 0.4, Cholesterol 2.5, Sodium 91.8, Carbohydrate 33.1, Fiber 2.6, Sugar 12.5, Protein 9.7
PEACHES 'N CREAM POUND CAKE
Fresh peaches and sour cream make this a wonderfully moist pound cake. Top with sweetened whipped cream and a dash of cinnamon for a real treat!
Provided by Marie
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Grease and flour a 10" tube pan.
- In large bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each.
- Add vanilla.
- In a small bowl, combine dry ingredients and add to the creamed mixture.
- Fold in sour cream and chopped peaches.
- Pour into prepared pan and bake for 1 1/4 to 1 1/2 hours or until toothpick comes out clean, when tested.
Nutrition Facts : Calories 509.1, Fat 20, SaturatedFat 11.7, Cholesterol 138.7, Sodium 302.5, Carbohydrate 76.8, Fiber 1.2, Sugar 52.7, Protein 7
PEACHES AND CREAM PIE
This recipe is inspired by the fruit and cream pies at Briermere Farms, in Riverhead, N.Y., a fruit farm and bakery on the North Fork of Long Island. Here, a press-in graham cracker crust is swapped in for the traditional pastry crust, but otherwise the recipe stays true to the signature pie, with a giant mound of fresh sliced peaches concealing a lightly sweetened whipped cream filling beneath. Cream cheese acts as a stabilizer in the whipped cream, allowing you to assemble the crust and filling in advance - but once you add the peaches, the pie is best served within the hour. Perfectionists take note: This pie is a little messy, but that's part of its charm. If you can't find ripe, juicy peaches, this recipe is equally delicious made with fresh strawberries or blueberries. The quality and ripeness of the fruit is more important than the variety.
Provided by Lidey Heuck
Categories pies and tarts, dessert
Time 2h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, cinnamon and salt. Add the butter and toss until the crumbs are evenly moistened. Transfer the mixture to a 9-inch pie plate and press into an even layer on the bottom and up the sides of the pie plate, packing the crust lightly with the bottom of a measuring cup. Place the pie plate on a sheet pan and bake for 10 to 12 minutes, until set, then cool completely.
- In a large mixing bowl, combine the cream cheese and confectioners' sugar. Using an electric mixer, beat on low speed until combined, then raise the speed to high and whip until the mixture is smooth and creamy. Add the heavy cream and vanilla, and beat on high speed until the mixture forms stiff peaks. Scrape the filling into the cooled crust, smooth the top, and chill for at least 2 hours, or overnight, until set. (Cover with plastic wrap if chilling the pie overnight.)
- Meanwhile, bring a large pot of water to a boil and fill a large bowl with ice water. Immerse the peaches, a few at a time, in the boiling water for 30 seconds to 1 minute, depending on the ripeness of the peaches, until their skins peel off easily with a paring knife. Using a slotted spoon, transfer the peaches to the ice bath to stop the cooking. Peel the peaches, and cut into slices, placing the slices in a colander set over a bowl to drain any excess juices.
- Just before you plan to serve the pie, spoon the peaches onto the filling, covering the entire surface of the pie. Serve immediately or refrigerate for up to 1 hour before serving.
HOMEMADE PEACHES 'N' CREAM ICE CREAM
ETA on Jume 12, '08: The following comment, by reviewer ChocolateMousse, is a great suggestion! --- "I have not tried it, but I think you could use the ice cream base, leave out the peaches and make butter pecan ice cream out of it." Source: Better Homes and Gardens
Provided by Nana Lee
Categories Frozen Desserts
Time 1h
Yield 1/2 cups, 14 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan combine 1-1/2 cups of the half-and-half or light cream, granulated and brown sugars, and eggs.
- Cook and stir over medium heat just until boiling; remove from heat. (Mixture will appear curdled.) Set aside.
- In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture.
- Cover and chill in the refrigerator for 2 hours.
- In a blender container or food processor bowl blend or process half of the peaches, covered, until nearly smooth.
- Coarsely chop remaining peaches and set aside.
- Stir remaining half-and-half, pureed peaches, lemon peel, lemon juice, and vanilla into chilled mixture.
- Freeze in a 4 or 5 quart ice-cream freezer according to manufacturer's directions.
- Stir in chopped peaches.
- Ripen 4 hours.
Nutrition Facts : Calories 204.9, Fat 11.4, SaturatedFat 6.9, Cholesterol 64, Sodium 78.8, Carbohydrate 23.2, Fiber 0.4, Sugar 20.5, Protein 3.6
PEACHES AND CREAM
This peaches-and-cream dessert is always refreshing. When peaches aren't in season, I use frozen fruit with great results.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the peaches, 3 teaspoons sugar and lemon juice; set aside. Combine whipped cream, vanilla and remaining sugar; fold gently. Cut sponge cakes into small pieces; place in a bowl. Fold in peach mixture and whipped cream. Serve immediately.
Nutrition Facts :
THE DEFINITIVE PEACHES AND CREAM
There are many foods that define summer: corn on cob, root beer floats, watermelon, berries, heirloom tomatoes, fresh basil...! However I was surprised there were no recipes posted on this site for simple peaches and cream! Here's a quick dessert/snack/breakfast item sure to please young and old alike. No extra sugar was added in order to take advantage of and to appreciate the natural sweetness of the peaches. I like to use doughnut peaches (also known as 'saucer' and 'UFO' peaches) but any variety will work. If the skin really bothers you, go ahead and peel the peach-I understand. Nectarines are really delicious prepared this way, too!
Provided by COOKGIRl
Categories Breakfast
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 3
Steps:
- Slice up the peaches (I don't bother with peeling them.).
- Arrange in a bowl and pour heavy cream on the top and around the edges.
- If desired, sprinkle lightly with ground cinnamon (or freshly grated nutmeg or ground cardamom).
- Take a whiff then enjoy and savor summer and its bounty!
Nutrition Facts : Calories 256.6, Fat 17.3, SaturatedFat 10.4, Cholesterol 61.6, Sodium 17.1, Carbohydrate 26.1, Fiber 3.9, Sugar 21.9, Protein 3.3
PEACHES 'N' CREAM DESSERT
"Since finding this recipe in the 1970's. I've used it several times each summer," relates field editor Margery Bryan of Royal City, Washington. "It's fabulous with the peaches grown in our area."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Whisk egg and water together; sprinkle over flour mixture and toss. Form dough into a ball; roll out on a lightly floured surface to a 13-in. x 9-in. rectangle. Place in an ungreased 13-in. x 9-in. baking dish. , For filling, combine sugar and flour; toss with the peaches. Pour into the crust. Pour cream over peaches; sprinkle with cinnamon. Bake at 425° for 20 minutes. Reduce heat to 350°; bake 25 minutes longer or until peaches are tender. Let stand for 25 minutes before serving. Refrigerate any leftovers.
Nutrition Facts : Calories 355 calories, Fat 20g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 210mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
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