Pineapple Peach Soup Recipes
CHILLED PEACH SOUP
Here is another fun summer recipe that will certainly cool off the most discerning of palettes. My wife is not one for fancy soup, even more so chilled soup but she loves peaches so this will certainly be a recipe I make again and bring some home for her to try. I'd suggest using fresh peaches when possible, that you freeze...
Provided by Scott Anderson
Categories Soups
Time 15m
Number Of Ingredients 10
Steps:
- 1. Put peaches in small batches in blender, reserving about 1 lb. Blend until smooth and pour into a large stainless steel bowl.
- 2. Add remaining ingredients into blender in batches and blend until pureed. Remove from blender and add to peaches.
- 3. Dice remaining peaches, and stir into soup, then chill until time of service.
- 4. Top with a turn of fresh cracked black pepper.
PINEAPPLE PEACH COBBLER
DH said this was the best pie that I had ever made which actually made me feel a little miffed!! I just threw this together the other night, and he thought it was better than those pies that I have spent hours on--the nerve of the man! It is yummy, but not for the purists perhaps unless they are in a hurry--hee hee!!!!
Provided by Georgia Girl
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees.
- In a medium sized mixing bowl mix the sugar and the cornstarch together until all of the cornstarch is smoothly blended in.
- Drain the pineapple slices, reserving 1/4 cup of the juice.
- Cut the slices into 1 inch pieces.
- Add the peach pie filling, pineapple pieces and pineapple juice to the sugar and mix well.
- Place one of the pie crusts into a glass pie plate, and pour the pie filling mixture into the crust.
- Cut the second pie crust into strips and place it over the pie filling in a lattice type pattern.
- Bake at 325 degrees for 30 minutes until the pastry is golden brown.
Nutrition Facts : Calories 379.7, Fat 15.7, SaturatedFat 3.9, Sodium 244.9, Carbohydrate 58.1, Fiber 1.8, Sugar 32.4, Protein 3.3
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