Pesche Con Crema Peaches With Cream Recipes

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PESCHE CON CREMA (PEACHES WITH CREAM)



Pesche Con Crema (Peaches with Cream) image

For a fanciful holiday dessert that's guaranteed to impress, try these beautiful but easy-to-make peach-shaped cakes from Rosetta Costantino's "My Calabria" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes 24 "peaches"

Number Of Ingredients 16

2 cups whole milk
Zest of 1 lemon, removed in large strips with a vegetable peeler
4 large egg yolks
3/4 cup sugar
1/4 cup unbleached all-purpose flour
3 3/4 cups all-purpose flour
1 tablespoon baking powder
3 large eggs
3/4 cup sugar
3/4 cup milk
1/2 cup (1 stick) unsalted butter, melted and cooled
Grated zest of 1 lemon
1/2 cup light rum or 6 tablespoons Italian maraschino liqueur plus 2 tablespoons peach schnapps
Red and yellow food coloring
1 cup sugar, or more as needed for coating
Fresh peach leaves or decorative sugar or chocolate leaves

Steps:

  • Make the pastry cream: In a large heavy-bottomed saucepan, bring milk and lemon zest to a simmer over medium heat. Meanwhile, in a large bowl, whisk together egg yolks and sugar until thick and pale yellow; add flour and whisk until well combined.
  • Remove lemon zest from milk and discard; slowly whisk hot milk into egg mixture. Return mixture to saucepan and place over medium heat; cook, stirring constantly, until cream thickens and begins to boil.
  • Transfer pastry cream to a large bowl; cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Let cool completely.
  • Make the dough: In a large bowl, whisk together flour and baking powder. Whisk eggs in another large bowl. Add sugar and whisk to combine. Whisk in milk, butter, and lemon zest until smooth. Gradually add flour mixture, mixing with a fork, until dough is smooth and stiff. Let dough rest for 5 minutes.
  • Preheat oven to 350 degrees. Line two baking sheets with nonstick baking mats; set aside.
  • Using a lightly mounded tablespoon of dough, roll the dough firmly between your palms to make a smooth round ball, about the size of a walnut. Repeat process, taking care to make sure all the balls are fairly uniform in size. Place balls on prepared baking sheets spacing about 1 inch apart; you should be able to fit 24 balls on each baking sheet. Flatten tops slightly with your fingertips.
  • Transfer to oven and bake until bottoms are lightly browned, about 15 minutes; tops will remain pale. Transfer to a rack and let cool slightly.
  • Assemble the peaches: While the cookies are still warm, use a small, sharp knife to cut a circle about the size of a quarter on the bottom (flat) side of each cookie, taking care not to crack the edges. Use the tip of the knife to scrape out enough crumbs to make hollow and hold about 1 teaspoon pastry cream. Set cookies aside.
  • Place rum or maraschino liqueur and schnapps in a small bowl. Add enough red and yellow food coloring to create your desired shade of peach; set aside. Fill a shallow bowl with sugar; set aside.
  • Fill each hollowed-out cookie with 1 teaspoon filling. Sandwich two cookies together so that the filling comes just to the edge, taking care not to crack or break. Using a pastry brush, brush "peach" with colored liquor and roll in sugar to coat. Transfer to a large airtight container and repeat process with remaining cookies, liqueur, and sugar. Cover container and transfer to refrigerator; let chill overnight.
  • Just before serving, pierce each "peach" with a toothpick where the two cookies come together and insert the stem of a peach leaf. Alternatively, you can garnish cookies with decorative or chocolate leaves.

PEACHES AND CREAM



Peaches and Cream image

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 AND CREAM



Peaches and Cream image

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

1 large fresh peach - peeled, pitted and sliced
1 teaspoon brown sugar
2 tablespoons sour cream
1 tablespoon chopped pecans

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, LITERALLY



Peaches and Cream, Literally image

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

4 fresh peaches, or as needed
⅓ cup white sugar, or to taste
¼ cup water
1 ½ cups heavy cream

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 CREMA PALETA POPS



Peaches and Crema Paleta Pops image

The classic combination of peaches and cream takes a trip south of the border in these cinnamon-spiked ice pops.

Provided by Fany Gerson

Yield 8-10 ice pops

Number Of Ingredients 10

4 ripe medium peaches (about 1 1/2 pounds), pitted, cut into 1/2" cubes
1 tablespoon dark brown sugar
1 teaspoon ground cinnamon
1 cup whole milk
1/4 cup granulated sugar
1/8 teaspoon kosher salt
1/2 vanilla bean, split lengthwise, or 1/2 teaspoon vanilla extract
3/4 cup crema (Mexican salted cream) or sour cream
3 tablespoons powdered sugar
1 teaspoon fresh lemon juice

Steps:

  • Preheat oven to 400°F. Toss peaches with brown sugar and cinnamon on a parchment-lined rimmed baking sheet. Roast until peaches release some juices but are still holding their shape, 10-15 minutes. Let cool.
  • Meanwhile, combine milk, granulated sugar, and salt in a medium saucepan. If using vanilla bean, scrape in seeds and add pod (wait if using vanilla extract). Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture comes to a gentle boil, taking care not to scald, about 5 minutes.
  • Remove from heat, then transfer milk mixture to a medium bowl. Add crema, powdered sugar, and lemon juice and whisk until smooth. Whisk in vanilla extract, if using. Let cool slightly, then discard vanilla bean pod, if needed, and chill until cold.
  • Fill each ice-pop mold with crema mixture to a height of 1". Freeze until mixture begins to set, about 30 minutes. Divide peaches among molds, then evenly pour remaining crema mixture into each mold, leaving at least 1/2" from top of mold.
  • Place lids over ice-pop molds, insert sticks, and freeze until ice pops are solid, at least 4 hours.
  • Just before serving, dip molds briefly into hot water to release.
  • Pops can be made and frozen for up to 3 months.

PEACHES AND CREAM



Peaches and Cream image

Make and share this Peaches and Cream recipe from Food.com.

Provided by taillightsinsightbb

Categories     Dessert

Time 10m

Yield 2 serving(s)

Number Of Ingredients 4

2 large fresh peaches, peeled, pitted and sliced
2 teaspoons brown sugar
1/4 cup sour cream
2 tablespoons chopped pecans

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 238.1, Fat 16.6, SaturatedFat 4.7, Cholesterol 12.7, Sodium 17, Carbohydrate 22.6, Fiber 3.7, Sugar 18.2, Protein 3.6

FRESH PEACHES WITH CINNAMON CREME FRAICHE



Fresh Peaches with Cinnamon Creme Fraiche image

Use the ripest freestone peaches you can find for this Fresh Peaches with Cinnamon Creme Fraiche dessert. For easier peeling, drop the peaches into boiling water for 15 seconds, then plunge into ice water to cool.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

1/2 cup creme fraiche (see Note)
2 tablespoons sugar
1 tablespoon cinnamon
4 peaches, peeled
Mint sprigs, for garnish

Steps:

  • Combine creme fraiche, sugar, and cinnamon. Divide evenly among four plates. Cut the peaches in half and arrange on top. Garnish with mint sprigs.

THE DEFINITIVE PEACHES AND CREAM



The Definitive Peaches and Cream image

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

2 small doughnut peaches, unpeeled and sliced (*NO* canned peaches!)
3 tablespoons heavy cream (approximately-don't drown the peaches) or 3 tablespoons half-and-half (approximately-don't drown the peaches)
ground cinnamon, to garnish (or cardamom or freshly grated nutmeg)

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 AND CREAM



Peaches and Cream image

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

1-3/4 cups sliced peeled fresh or frozen peaches, thawed
5 teaspoons sugar, divided
1 teaspoon lemon juice
1/2 cup heavy whipping cream, whipped
1/4 to 1/2 teaspoon vanilla extract
2 individual round sponge cakes

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 :

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Top Asked Questions

What is a Pesche con crema?
Even though I thought they were traditional Russian and Ukrainian cookies, it seems that Italians have their own version of these Peach Cookies as well and they call them Pesche Con Crema (Peaches with Cream). In Slavic culture, you will see them at weddings, birthdays, baby showers and any other kinds of celebrations.
What are some of the best peach-shaped desserts?
For a fanciful holiday dessert that's guaranteed to impress, try these beautiful but easy-to-make peach-shaped cakes from Rosetta Costantino 's "My Calabria" cookbook. Rosetta Costantino makes charming peach-shaped Italian cakes filled with pastry cream.
How do you make peach colored cookies?
Put sprinkling sugar into a bowl. Fill 2 bowls or cups with 1 cup of water each. Add red food coloring to one cup, and yellow/peach/orange food coloring to the other. Stir, to make sure the food coloring dissolves. Quickly dip each cookie, into the yellow ‘cup’ and then only half of the cookie into the red cup, to make them resemble a peach.
What goes well with peach mascarpone cream?
When soaked in white wine, lemon zest and thyme, the peaches develop a beautiful depth of flavour, cleverly complementing the lightness and simplicity of mascarpone cream.

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