Refreshing Peach Cups Recipes

GREEK PEACH CUPS

Steps:

• Heat oven to 375°F. Coat a 12-cup medium muffin pan with cooking spray.
• In small bowl, whisk together cornstarch and water.
• In medium saucepot over medium-high heat, combine peaches, cinnamon, nutmeg, mace, allspice, sugar, and honey. Add cornstarch mixture to peaches and cook about 5 minutes, or until sauce thickens and peaches are tender.
• Melt margarine in large skillet. Scrape out seeds from vanilla bean and add to margarine.
• Brush 1 sheet of phyllo with a scant teaspoon of melted margarine. Add second sheet of phyllo on top, and brush with margarine. Continue stacking phyllo, brushing with margarine between each sheet until all sheets are used. Cut into 4 strips by 3 strips to create 12 pieces. Place each piece in muffin tin and press to form muffin tin shape. Bake 8 minutes, or until golden. Cool.
• Once peach mixture and phyllo cups have cooled, scoop peaches into cups. Just before serving, top each phyllo cup with 1 tablespoon frozen yogurt.

PEACH CRISP CUPS

Steps:

• In a small bowl, combine peaches and sugar. Transfer to two greased 6-oz. baking dishes. In a small bowl, combine the oats, flour, brown sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Sprinkle with almond extract; toss. Sprinkle over peaches. , Bake, uncovered, at 375° for 30 minutes or until bubbly and golden brown.

REFRESHING PEACH CUPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 12-cup muffin tin with nonstick cooking spray.
• Roll pie dough out onto a flat, clean surface. Cut round circles of dough that are wider than the muffin tin width. Press a dough circle into each of the prepared muffin cups. Cut round circles of aluminum foil and press over the dough circles; fill each with 1 tablespoon rice.
• Place tart shells in the preheated oven. Decrease oven temperature to 400 degrees F (200 degrees C). Bake until set and golden, about 10 minutes.
• While shells are baking, pour heavy cream, sugar, and vanilla extract into a large bowl. Beat using an electric mixer with a wire whisk attachment on medium speed until bubbly and frothy. Continue to beat until mixture starts to thicken and lines can be seen from the whisk, 2 to 3 minutes.
• Increase mixer speed to medium-high until cream is billowy and doesn't droop when whisk is turned upside down, 30 seconds to 1 minute. Beat for an additional 20 seconds if not ready, making sure not to over mix or it will be curdled. Place whipped cream in the refrigerator until tart shells are ready.
• Remove tart shells from the oven. Let cool completely, 15 to 25 minutes.
• Scoop even amounts of whipped cream into each tart shell. Top with peaches. Let chill in the refrigerator for 5 to 10 minutes.

INDIVIDUAL PEACH COBBLER CUPS

Steps:

• Preheat oven to 400°.
• Unfold pie crust onto lightly floured surface.
• Cut (4) 4 1/2" circles from each crust.
• Cut the scraps into strips or small uneven shapes.
• Place 1 pastry round in the center of a muffin tin and gently press the round down to fit the pan (dough will stick up around the edges).
• Repeat with remaining 7 round circles.
• Coarsely chop peaches and place them in a medium saucepan (with 2 tablespoons of water if they are frozen) or on their own if they are fresh.
• Bring to a boil over medium heat, stirring often, then simmer on low for about 5 to 7 minutes, then drain.
• Combine 1/2 cup sugar with the flour and cinnamon in a small bowl and stir into peaches.
• Spoon 1/4 cup peach mixture into each pastry lined cup and place 3 to 4 strips of dough over the top of each.
• Press the edges of the dough inward toward the fruit.
• Place cold bits of butter evenly on top of the pastry strips and sprinkle with the remaining 1 tablespoon sugar.
• Bake for 16 to 18 minutes or until crust is golden and filling is bubbly.
• Remove from oven and let pan cool on a wire rack for 5 minutes.
• Run a knife around edges of each cobbler and lift them up from the bottoms with your knife.
• Serve warm with vanilla ice cream.

QUICK PEACH-COMPOTE DESSERT CUPS

Steps:

• Bring peaches, sugar, lemon juice, and salt to a boil in a saucepan, stirring until sugar dissolves; mash lightly with a potato masher. Skim foam and continue to cook, stirring, until thickened to the consistency of loose jam, 8 to 10 minutes.
• Transfer to a heat-proof bowl; let cool completely (you should have about 1 1/2 cups).
• To serve, whip heavy cream to soft peaks. Mix in mascarpone and beat until smooth and silken. Spoon into bowls and layer with compote and crushed cookies.