Kahlua Peaches And Cream Recipes

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.

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.

Steps:

• Put all ingredients in a coctail shaker.
• Shake.
• Serve.

Steps:

• Drain peaches, set aside.
• Drain 1 1/2 cups of syrup from the peaches into a saucepan.
• Add Kahlua, sugar, vinegar, peels and cinnamon. Bring to a boil. Reduce heat to medium and simmer 5 minutes.
• Pour over drained peaches, cool and refrigerate.

Steps:

• Pour Kahlua, Peach schnapps and cream over ice.
• Stir and enjoy!

Steps:

• Line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 2 hours. Discard the expressed liquid and put yogurt in a bowl.
• Whisk the honey and extract into the yogurt.
• Cut the peaches into wedges. Sprinkle the yogurt with a little of the cereal for texture and crunch. Serve yogurt with the peaches for dipping.

Steps:

• For the crumbs: In the bowl of a food processor, combine the amaretti crumbs, butter, salt and cinnamon and pulse until the crumb mixture resembles wet sand. Spoon the crust mixture into six 6-ounce jars, dessert cups or ramekins. Pat the crumbs down lightly.
• For the cheesecake mixture: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and 2 tablespoons of the confectioners' sugar and beat to medium peaks. Transfer to a bowl and set aside in the refrigerator.
• To the stand mixer bowl fitted with the paddle attachment, add the cream cheese and mascarpone and beat until fluffy and no lumps remain. Add the vanilla, lemon zest and remaining 4 tablespoons confectioners' sugar and beat until well combined. Gently fold the whipped cream into the mascarpone mixture.
• Divide the cheesecake evenly among the containers with a spoon or transfer the mixture to a pastry bag fitted with a large round tip and pipe in the filling. Cover and refrigerate until chilled and set, 2 to 3 hours.
• For the peach salsa: In a medium bowl, combine the diced peaches, honey and lemon juice. Stir to combine.
• Before serving, top each cheesecake cup with peach salsa and garnish with mint.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread yams into a casserole dish. Pour milk over yams and sprinkle with brown sugar. Dot yams with butter pieces. Pour coffee-flavored liqueur over the top.
• Bake in the preheated oven until heated through and bubbling, about 30 minutes.

Steps:

• Place sliced peach in a small serving dish.
• Sprinkle with brown sugar and spoon sour cream on top.
• Sprinkle with pecans.

Steps:

• Preheat oven to 200C (180C for fan assisted).
• Line a muffin tin with 12 liners.
• Sift dry ingredients into a large bowl, using the back of a spoon to push the light muscovado sugar through a sieve.
• Combine eggs, Kahlua, cream, and vanilla in a medium sized bowl, and mix with a fork. Try to avoid thickening the cream.
• Melt the butter in the microwave.
• Add all wet ingredients to the dry, and fold together with a large metal spoon until just moistened.
• Spoon into prepared muffin cups.
• Spoon 1/2T of double cream over the muffins, then sprinkle with demerara sugar.
• Bake for 20-23 minutes until the tops spring back gently when pressed.
• Cool on a wire rack.

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.