PEACH AND BLACKBERRY PARFAIT WITH RASPBERRY COULIS
As simple as this is to prepare, you will find this dessert elegant enough to serve at a special dinner party. For Raspberry Sauce see recipe I posted Recipe #59967 . Blueberries can easily be substituted for the blackberries, if desired. Cook time reflects time to chill.
Provided by Bev I Am
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Alternate three layers of peaches, Raspberry Coulis (**Note: Recipe #59967 ), blackberries, and liqueur (if using) in 4 glass parfait dishes or large wine goblets.
- Serve at room temperature, or cover and refrigerate for at least 1 hour and serve chilled.
RASPBERRY PARFAIT
It's a thrill to serve this one up, but making it is almost more fun! You layer three elements - whipped cream, pound cake and raspberry sauce - in a wineglass to make one delicate and slick looking dessert. Driving your spoon through all those tempting layers and pulling out a mouthful of sweetness is just about as much as a date can take. My favorite part of making the dessert is using the wineglass to cut out the cake circles. It takes me back to the days of pressing out Play-Doh cookies at preschool. Admit it, those were some good times! Anyway, the size of your wineglass is important: one that's much narrower at the top than at the middle won't work well because you'll wind up with cake circles that don't fill out the body of the glass. So choose a glass with pretty straight sides.
Provided by Dave Lieberman
Categories dessert
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together jam and water, set aside.
- Cut the pound cake into thin slices about 1/8-inch thick. Take one of the wine glasses that you will use to serve the dessert in and cut out a circle from each slice of cake by pressing the rim of the glass into the cake. When you're done, wash the glass.
- In a large mixing bowl, whip the heavy cream with a whisk or electric mixer until it just begins to hold soft peaks when you pull the beaters out. Sprinkle in the sugar and continue beating to soft peaks.
- Drop a couple of large spoonfuls of the cream into 2 wine glasses then press in a cake round followed by a thin layer of raspberry sauce. Repeat until you've almost filled the glass. End with a layer of cake, then cream and then drizzled berry sauce over the top.
PEACH AND BLACKBERRY COBBLER
A delicious recipe filled with sweet and juicy peaches and blackberries. It's perfect for any occasion; once you make this you will be asked for it again and again.
Provided by bakerchic12321
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix peaches, blackberries, 1/4 cup sugar, cinnamon, and lemon juice in a bowl.
- Pour butter into a 9x13-inch glass baking dish and evenly coat the bottom and sides. Whisk flour, 1 cup sugar, baking powder, and salt in a bowl; mix in milk, stirring just to moisten dry ingredients. Pour batter into prepared baking dish and distribute fruit mixture evenly over the batter.
- Bake in the preheated oven until cobbler is golden brown, about 45 minutes.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 36 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 5.1 g, Sodium 243.1 mg, Sugar 25 g
BLUEBERRY PEACH PARFAITS
"We have peach trees and blueberry bushes, so combining those fresh fruits with a thick old-fashioned custard sauce is an extraordinary summer treat," relates field editor Suzanne McKinley, Lyons, Georgia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate until chilled., In six parfait glasses, layer 2 rounded tablespoons of custard, two to three peach slices and 2 tablespoons blueberries; repeat layers. Top with whipped cream.
Nutrition Facts : Calories 192 calories, Fat 5g fat (2g saturated fat), Cholesterol 82mg cholesterol, Sodium 160mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
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.
RASPBERRY AND PEACH PARFAIT CAKE
Categories Cake Milk/Cream Food Processor Mixer Berry Chocolate Fruit Nut Dessert Bake Freeze/Chill Fourth of July Backyard BBQ Frozen Dessert Raspberry Peach Summer Party Double Boiler Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 21
Steps:
- For parfait cake:
- Spray 9-inch springform pan with 3-inch-high sides with nonstick spray. Finely grind macaroons, almonds, and lemon peel in processor. Press half of mixture over bottom of prepared pan.
- Puree peaches in processor. Transfer puree to heavy deep-sided saucepan and bring to simmer over medium heat. Cook until reduced to 1 cup, stirring often, about 10 minutes (color of puree will darken slightly). Transfer to bowl and chill until cool, about 15 minutes.
- Puree raspberries in processor. Strain through sieve set over medium bowl, pressing to extract as much fruit as possible. Chill puree.
- Whisk 1/4 cup cream, egg yolks, sugar, corn syrup, and butter in large metal bowl to combine. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until parfait base thickens and thermometer inserted into base registers 160°F, about 8 minutes.
- Remove bowl from over water. Using electric mixer, beat parfait base until billowy and completely cool, about 8 minutes. Divide between 2 medium bowls (about 1 cup parfait base in each bowl). Beat remaining 2 1/4 cups cream in large bowl until medium peaks form. Fold cool peach puree and schnapps into 1 parfait base, then fold in half of whipped cream. Spread peach parfait in prepared pan. Sprinkle remaining macaroon mixture over. Place in freezer.
- Fold 1 cup of raspberry puree (reserve remaining puree for another use) into parfait base in second bowl. Fold in remaining whipped cream. Spread parfait over macaroon mixture in pan. Cover; freeze at least 8 hours and up to 2 days.
- For decoration:
- Fold 30x7-inch strip aluminum foil lengthwise in half to form 30x3 1/2-inch strip.
- Microwave white chocolate in glass bowl for 10-second intervals until chocolate just begins to melt; stir until smooth. Pour into small resealable plastic bag. Cut tip off 1 corner of bag. Pipe white chocolate over foil strip in lacy design. Let stand until chocolate sets, about 10 minutes.
- Using heated knife, cut around parfait cake to loosen; remove pan sides. Holding foil strip upright and parallel to bottom of cake, place 1 end against cake, white chocolate side in. Gently press strip completely around cake like a fence, leaving overhang. Freeze 10 minutes. Starting at overhang, carefully peel off foil. Trim off chocolate overhang. Cover; return cake to freezer for up to 12 hours.
- For compote and topping:
- Combine all ingredients except raspberries in large bowl; let compote stand at least 15 minutes and up to 1 hour, stirring occasionally. Arrange raspberries atop cake. Cut cake into wedges. Serve with compote.
- Market tip:
- Lindt and Perugina white chocolate gave the best results in our test kitchen.
PEACH AND RASPBERRY CLAFOUTI
Clafouti is a custard-like dessert made with fresh fruit and batter in a baking dish. It is so wonderful to serve during the summer when the fruit is ripe.-Anne Castle Ellen Grinsfelder, Logan, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Layer peaches and raspberries in a shallow greased 5-cup baking dish; dot with butter. , In a food processor, cover and process almonds with flour until ground. Add cream, 1/3 cup sugar, eggs, port, salt; blend, scraping sides as necessary. , Pour custard slowly over fruit. Sprinkle with 2 tablespoons sugar. Bake at 400° for 30-40 minutes until top is golden and custard set. Cool on a wire rack for 20 minutes. Serve warm with whipped cream. Garnish with raspberries and mint.
Nutrition Facts :
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