Peaches Supreme Recipes

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.

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.

PEACHES SUPREME

Steps:

• In small bowl, combine cream cheese and apricot preserves; blend well.
• Stir in pineapple.
• Slice a small portion from the base of each peach half so that the fruit sits flat; reserve peach slices.
• Arrange peach halves on serving plates.
• Spoon ¼ of pineapple mixture into each peach half; sprinkle with pecans.
• Garnish each with reserved peach slices and mint leaves.

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.

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.

PEACHES SUPREME

Steps:

• Wash and drain the peaches.
• Bring 2 quarts of water to a boil in a large saucepan. Place the peaches in a wire basket, and dip them into the boiling water (or use a slotted spoon). Allow the peaches to stay in the pot for 2 minutes. Remove the basket, plunge the peaches inot a pan or sink of ice water, then drain.
• When the peaches are cool enough to handle, slip off the outer skins, cut in half and remove the pits. Place the peach halves in a colander and rinse quickly. Set peaches aside to drain while preparing the pickling solution.
• In a medium saucepan, bring the raspberries, sugar, wine vinegar, and nutmeg to a boil. Allow the mixture to bubble for 2--3 minutes. Lower the heat while packing the peaches, but remember to keep the liquid very hot.
• Gently spoon the peaches into hot, sterilized canning jars (with an optional cleaned and blanched peach seed). Pour the hot raspberry liquid over the fruit, leaving 1/2 inch head space.
• Release the air bubbles. Clean the rims of the jars.
• Add the lids (follow manufacturer's instructions) and rings and tighten only fingertip tight.
• Process in a hot-water bath for 25 minutes. Remove and set aside to cool in a draft-free area before storing.