Peach And Pecan Brown Sugar Parfait Recipe 485

Steps:

• Stir together the Greek yogurt with honey and vanilla bean paste, to taste. In a small glass, layer some of the cubed peaches with some of the brown sugar and pecans. Top with the yogurt, then repeat the layering of peaches, pecans and brown sugar.

Steps:

• In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. , Drop by heaping tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 32-38 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheets., In a large bowl, combine the peaches, sugar and 1 tablespoon Amaretto. Cover and refrigerate for at least 30 minutes. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in cream and remaining Amaretto until thickened., Crumble two-thirds of the cookies; place 2 tablespoons crushed cookies in each of 6 dessert dishes. Layer with half the peaches, Amaretto cream and remaining crushed cookies; repeat layers. Garnish with coconut and/or almonds if desired. Store leftover cookies in an airtight container.

Steps:

• Heat sugar in a dry heavy medium skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt. Stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
• Remove from heat and immediately add water (mixture will bubble up and steam), then cook over medium heat, stirring, until any solids are dissolved and mixture is smooth, about 2 minutes.
• Remove from heat and add butter, swirling skillet until incorporated.
• Serve peaches and ice cream with warm caramel sauce.