PRALINE PEACH PARFAITS
Make a yummy crunchy cereal mix to layer inbetween yogurt and fruit for super parfaits.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In 10-inch nonstick skillet, melt butter over low heat. Stir in sugar. Add pecans; cook 3 to 4 minutes, stirring frequently, until golden brown and sugar is dissolved. Remove from heat. Stir in cereal.
- Into each of 4 parfait glasses, spoon 1/4 cup cereal mixture, 2 tablespoons yogurt, 1/3 cup peaches, 1/4 cup cereal mixture, 2 tablespoons yogurt and remaining cereal mixture. Top with remaining peaches. Serve immediately.
Nutrition Facts : Calories 310, Carbohydrate 39 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 5 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Parfait, Sodium 120 mg, Sugar 25 g, TransFat 0 g
PRALINE PEACH PANCAKES
From Betty's Soul Food Collection ... Peach yogurt, brown sugar and pecans create the wow in yummy pancakes with a matching syrup.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until hot; keep warm.
- Heat griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary (or spray with cooking spray before heating).
- In large bowl, stir all pancake ingredients until blended. Pour batter by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.
Nutrition Facts : Calories 170, Carbohydrate 30 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Pancake, Sodium 200 mg, Sugar 12 g, TransFat 0 g
BRANDIED PEACH PARFAITS
Categories Dessert Kid-Friendly Quick & Easy Peach Brandy Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cut a shallow X in bottom of each peach with a sharp paring knife and blanch in a 3-quart saucepan of boiling water 10 seconds. Transfer peaches with a slotted spoon to a bowl of ice and cold water and let stand until cool enough to handle. Peel peaches, then halve lengthwise and pit. Cut peaches into 1-inch pieces, then toss with lemon juice and 2 tablespoons brandy in a bowl.
- Cook sugar in a dry 9- to 10-inch heavy skillet over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling skillet, until deep golden. Carefully add peach mixture (caramel will harden and steam vigorously) and cook, stirring frequently, until caramel is dissolved and peaches are tender, about 5 minutes. Transfer to a bowl and cool to room temperature, stirring occasionally, then stir in remaining tablespoon brandy.
- Spoon 2 tablespoons peach mixture into each glass, then top with a small scoop of ice cream. Repeat with another layer of peaches and ice cream and spoon remaining peaches on top. Serve immediately.
PEACH PRALINE BOMBES WITH PEACH SYRUP
Categories Milk/Cream Blender Ice Cream Machine Egg Fruit Nut Dessert Frozen Dessert Peach Almond Summer Chill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- Make peach custard for ice cream:
- Slice peaches 1/4 inch thick, then toss with 1/4 cup sugar and lemon juice in a bowl. Let stand 30 minutes.
- While peaches are standing, bring cream just to a boil in a heavy saucepan. Whisk together yolks, remaining 1/2 cup sugar, and salt in a bowl, then add cream in a slow stream, whisking. Pour into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until it coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour through a very fine sieve into a clean bowl and cool, stirring occasionally.
- Purée peaches in batches in a blender until very smooth and force through very fine sieve into custard, pressing hard on and discarding solids. Whisk in extracts and chill, covered, until cold, 2 to 3 hours. (Do not chill longer than 3 hours or custard will discolor.)
- Make praline while custard chills:
- Lightly butter a small baking sheet or a sheet of foil.
- Bring sugar and water to a boil in a small heavy saucepan, stirring until sugar is dissolved. Boil syrup without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns a golden caramel. Remove from heat and stir in almonds. Pour praline onto baking sheet and cool completely.
- Break praline into pieces and pulse in a food processor until finely ground with some small pieces remaining.
- Freeze ice cream:
- Freeze peach custard in ice cream maker, then transfer to a bowl and keep in freezer while assembling bombes.
- Assemble bombes:
- Beat cream in a bowl with an electric mixer until it just holds stiff peaks, then fold in vanilla and crushed praline.
- Spoon about 1/2 cup ice cream into 1 paper cup and spread it evenly over bottom and about two-thirds of the way up side of cup, forming a well. Spoon a rounded 1/4 cup praline filling into well and top with another 1/4 cup ice cream, spreading evenly to cover filling. Cover cup tightly with foil and put in freezer. Make 5 more bombes in same manner. Freeze bombes at least 8 hours and up to 2 days.
- Make peach syrup:
- Chop peaches, then bring to a boil with sugar in a 3- to 4-quart saucepan over moderate heat, covered, stirring occasionally until sugar is dissolved. Reduce heat and simmer, covered, until peaches are very soft and have given off liquid, about 15 minutes. Pour peaches and syrup through a fine sieve into a bowl, pressing on and discarding solids. Stir in lemon juice and cool syrup. Chill, covered, until cold.
- To serve, carefully tear off each paper cup. Invert bombes onto plates and halve each with a sharp knife. Let stand about 5 minutes to soften slightly, then drizzle about 2 tablespoons peach syrup around each serving.
PRALINE PARFAITS
"The recipe for this sweet, nutty ice cream sauce comes from a famous New Orleans restaurant," reports Cindy Stephenson of Houston, Texas. "When we entertain, I top each pretty parfait with whipped cream and a pecan half."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings (about 2-1/2 cups).
Number Of Ingredients 5
Steps:
- In a saucepan, combine the corn syrup, sugar and water; bring to a boil, stirring constantly. Remove from the heat; stir in pecans. Cool completely. Spoon half of the ice cream into four parfait glasses or dishes. Top each with 2 tablespoons sauce. Repeat layers. Refrigerate leftover sauce.
Nutrition Facts :
PRALINE PARFAITS
Make and share this Praline Parfaits recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Add first 3 ingredients to a saucepan; bring to a boil, stirring constantly.
- Remove saucepan from the heat; stir in pecans.
- Cool completely.
- Spoon half of the ice cream into 4 parfait dishes.
- Top each with 2 tablespoons sauce.
- Repeat layers; top with whipped cream and serve immediately.
Nutrition Facts : Calories 796.7, Fat 31.5, SaturatedFat 9, Cholesterol 47.5, Sodium 263.9, Carbohydrate 134.6, Fiber 3.4, Sugar 71.2, Protein 6.3
NANA'S PEACH PARFAIT PIE
This peach parfait pie has always been a family favorite and is great on a warm summer day!
Provided by Brian Henke
Categories Desserts Pies No-Bake Pie Recipes
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spread oats on a cookie sheet.
- Toast in the preheated oven for 5 minutes. Add almonds to the oats and continue to toast for 5 minutes more. Remove from the oven and transfer to a bowl.
- Stir brown sugar and melted butter into the oat mixture. Press mixture onto the bottom and sides of a 9-inch pie pan. Chill while preparing filling.
- Bring orange juice to a boil in a saucepan. Remove from heat. Sprinkle in gelatin slowly while stirring with a whisk until fully dissolved. Add ice cream and stir until melted and mixture is smooth. Fold in peaches and add almond extract. Pour into the chilled crust. Chill for at least 3 hours before serving.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 34.2 g, Cholesterol 34.9 mg, Fat 15.5 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 7.5 g, Sodium 89.3 mg, Sugar 24.9 g
SAVORY PEACH PARFAIT
Creamy yogurt parfaits make deliciously balanced breakfasts or snacks. Use this formula: 2/3 cup yogurt, 1/2 chopped fruit, 2 tablespoons crunch, 1 teaspoon drizzle, and 1 teaspoon chopped fresh herb, to make your own version.
Provided by thehungryscientist
Categories Everyday Cooking Special Collection Recipes New
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt with 1/2 of the peaches, 1/2 of the pine nuts, and 1/2 of the balsamic glaze. Repeat layers with the remaining yogurt, peaches, pine nuts, and balsamic glaze. Top parfait with basil.
Nutrition Facts : Calories 218 calories, Carbohydrate 13.7 g, Cholesterol 7.5 mg, Fat 11.7 g, Fiber 0.8 g, Protein 16.9 g, SaturatedFat 3.6 g, Sodium 52.1 mg, Sugar 10.5 g
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Servings 6Calories 170 per servingTotal Time 8 hrs 10 mins
- Combine first 3 ingredients in a microwave-safe bowl. Microwave at HIGH 30 seconds. Let cool slightly. Stir in pecans.
- Spoon 1 cup yogurt evenly into 6 (6-ounce) parfait glasses. Top evenly with half of crushed wafers and half of syrup mixture. Repeat layers with remaining yogurt, crushed wafers, and syrup mixture. Freeze at least 1 hour or until firm.
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