PEACH AND RASPBERRY CRISP
Steps:
- Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
- Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
- Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.
RASPBERRY PEACH DELIGHT
"This light dessert is a snap to make using prepared angel food cake," says Alice Reed of Penfield, New York. "I sometimes layer it in a glass trifle bowl and top it with fresh raspberries for an elegant party dish."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Arrange cake cubes in a 13-in. x 9-in. dish. , In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake. Arrange peaches over gelatin. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over peaches. Top with whipped topping. Cover and refrigerate for at least 2 hours before cutting.
Nutrition Facts : Calories 133 calories, Fat 2g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 260mg sodium, Carbohydrate 24g carbohydrate, Fiber 0 fiber), Protein 3g protein.
PEACH-RASPBERRY ICE CREAM CAKE
Adults swoon and children squeal at the prospect of ice cream cake. This from-scratch version, with layers of peach-studded ice cream, raspberries and tender butter cake, will delight both those contingents. The ice cream here does not require an ice cream maker; it's made by folding freshly whipped cream into a mixture of chopped peaches, peach preserves and evaporated milk. It is deliberately less sweet than other no-churn ice cream recipes you'll see, to avoid overwhelming the delicate peach flavor. But if you prefer, you can use store-bought ice cream in place of the cream mixture here. Omit the evaporated milk and heavy cream; instead, combine the chopped peaches with the peach preserves and salt, then fold into two pints of softened good-quality vanilla ice cream. It will be richer, but a little messier to assemble.
Provided by Samantha Seneviratne
Categories cakes, ice creams and sorbets, dessert
Time 9h
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment paper. Butter the parchment.
- Macerate fruit: In a small bowl, combine chopped peaches and 1 tablespoon sugar. In another bowl, combine mashed raspberries with 1 tablespoon sugar. Let both macerate for at least 1 hour while you bake the cake.
- Prepare cake: In a medium bowl, whisk together flour, baking powder and salt.
- In a large bowl, with an electric mixer on medium, beat together butter and 1/2 cup sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla extract and the whole egg. Scrape down sides of bowl again, then beat in egg yolk. With the mixer on low, beat in half the flour mixture, followed by the milk, and then the remaining flour mixture.
- Transfer batter to pan and spread it into a thin, even layer. Bake until cake is golden brown and springs back when pressed lightly, 10 to 12 minutes. Let cool in pan on a rack for 10 minutes. Run a small thin knife or spatula around the cake, then carefully turn out onto rack to cool completely. Discard parchment.
- Prepare ice cream: In a large bowl, combine preserves, evaporated milk, salt and macerated peaches, plus any juices. In another large bowl, whip cream to stiff peaks (do not overbeat). Gently fold cream into peach mixture.
- Assemble ice cream cake: Line a 9- by-5-inch loaf pan with plastic wrap, leaving a 6-inch overhang on each side.
- Cut cooled cake into thirds, making three rectangles 9 by 4 1/3 inches each. (You want a 1/4-inch border of space around each cake layer once it's in the loaf pan; depending on the shape of your pan, you may need to trim cake.)
- Add a third of the cream mixture (about 1 1/3 cups) to pan and smooth into an even layer. Top with one cake layer, pressing down slightly so cream comes up and around sides of cake evenly. Drain mashed raspberries, then spread half the fruit onto cake. Repeat process a second time, adding another third of the cream; a cake layer, pressing down slightly so cream comes up and around sides; and remaining raspberries. Add remaining cream, then top with final cake layer, pressing down slightly so cream comes up and around sides. Use plastic overhang to wrap cake up tightly. Freeze until firm, at least 8 hours.
- To serve, toss sliced peach with 1/2 cup raspberries and 1 tablespoon sugar and let macerate until a bit juicy, about 10 minutes. Remove cake from freezer, unwrap, and lift out of pan. Invert onto a serving plate and let stand at room temperature for 5 to 10 minutes. Top with peach-raspberry mixture.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 18 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 161 milligrams, Sugar 23 grams, TransFat 0 grams
RASPBERRY PEACH CRUMBLE
This is a showstopper, perfect for summer. Serve with vanilla ice cream to make it a perfect dessert. Use frozen fruit, if the fresh is not in season.
Provided by MCBEALE11
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 small ramekins.
- In a bowl, mix the raspberries, peaches, lemon juice, 1/3 cup white sugar, and 1 pinch cinnamon.
- In a separate bowl, mix the oats, butter, brown sugar, 1/4 cup white sugar, vanilla, salt, and 1 pinch cinnamon.
- Fill the prepared ramekins with equal amounts of the raspberry and peach mixture, and top with equal amounts of the oats mixture. Arrange the ramekins on a baking sheet.
- Bake 35 minutes in the preheated oven, until crisp and golden brown. Cool 10 minutes before serving.
Nutrition Facts : Calories 327 calories, Carbohydrate 44.3 g, Cholesterol 40.7 mg, Fat 16.5 g, Fiber 5.1 g, Protein 2.5 g, SaturatedFat 9.9 g, Sodium 394.3 mg, Sugar 31.1 g
PEACH-RASPBERRY GREEK YOGURT ICEBOX CAKE
Stir raspberry syrup (composed of freshly mashed berries and sugar) into Greek yogurt to form a whipped cream base that's pleasantly tangy and refreshing. Combined with peach slices and graham crackers, it becomes a lightly sweet icebox cake that epitomizes summer. Add double layers of graham crackers to keep it sturdy.
Provided by Cooking Channel
Categories dessert
Time 6h5m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Line a 9-by-5-inch loaf pan with plastic wrap, leaving at least a 2-inch overhang on all sides. Peel 2 of the peaches with a sharp paring knife or vegetable peeler (a serrated peeler works great). Cut each peach in half and remove the pit. Slice into 1/4-inch thick wedges and set aside.
- Combine the yogurt, cream, 3 tablespoons of the sugar, vanilla and a pinch of salt in a large bowl and beat with an electric mixer until thick, about 2 minutes.
- Combine 1/2 cup of the raspberries and the remaining 2 teaspoons sugar in a small bowl. Mash together with a fork until the berries form a thick sauce. Lightly stir the raspberry sauce into the yogurt cream.
- Spread 1 cup of the yogurt cream in the bottom of the prepared loaf pan. Place a double layer of graham crackers on top; break some of the crackers into smaller pieces to cover any gaps. Next, arrange all the peach slices on top in a single layer. Top with another cup of yogurt cream, a double layer of graham crackers, and 1 cup of raspberries. Cover the raspberries with the remaining yogurt cream, followed by a single layer of graham crackers.
- Cover the loaf pan with plastic wrap and refrigerate for at least 6 hours and up to 12 hours to allow the crackers to soften and the yogurt cream to set.
- When ready to serve, unwrap the plastic wrap and invert the loaf pan onto a platter. Remove the pan and the plastic wrap. Peel, pit and slice the remaining peach. Decorate the top of the cake with the peach slices and the remaining 1/2 cup raspberries. Cut into slices with a serrated knife.
NO-CHURN PEACH AND RASPBERRY ICE CREAM
No ice cream machine? No problem with this no-churn alternative! Fresh peaches and raspberries are mixed together with a creamy, light base to create this decadent Summer treat which you will absolutely fall in love with! The hardest part is waiting for it to freeze!
Provided by anniesnomsblog
Categories Ice Cream
Time 8h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place the heavy cream into a large bowl or the bowl of your stand mixer and whisk on a medium speed until soft peak. (You want the cream to just hold shape for 5 seconds when you pull the whisk out).
- Add in the condensed milk and vanilla extract and mix on slow until combined. Taste and if required, add 1tbsp light brown sugar.
- Add in the raspberries and peaches and fold in by hand, just until they're all covered, don't be tempted to over mix.
- Pour into a 2lb loaf tin, cover with cling film and place in the freezer for 6-8 hours, until frozen through.
- Ice cream will keep, covered, in the freezer for 1 month.
Nutrition Facts : Calories 390.7, Fat 26.8, SaturatedFat 16.6, Cholesterol 99.5, Sodium 89.8, Carbohydrate 34.1, Fiber 1.3, Sugar 31.1, Protein 5.8
PEACH-RASPBERRY CRISP
This peach-raspberry crisp is a wonderful summer dessert that everyone raves about! Serve with a scoop of vanilla bean ice cream.
Provided by Chef Austin
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h10m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x10-inch glass baking dish.
- Bring a stockpot full of water to a rapid boil. Plunge peaches gently into the boiling water for 30 to 45 seconds. Remove with a slotted spoon and place into a bowl of ice water. Peel peaches, cut each into 8 wedges, and place in a large mixing bowl.
- Add 1/4 cup white sugar, 1/4 cup brown sugar, 2 tablespoons flour, cinnamon, and orange zest to the bowl with the peaches. Mix well to coat. Fold in raspberries. Let sit for 5 to 7 minutes.
- Meanwhile, combine 1 cup flour, remaining 1/2 cup white sugar, remaining 1/2 cup brown sugar, oats, butter, and salt in the bowl of a stand mixer. Mix topping until well combined into pea-sized crumbs.
- Pour fruit mixture into the prepared baking dish. Cover fruit evenly with crumble topping. Place the baking dish on a cookie sheet.
- Bake in the preheated oven until topping is golden brown and fruit juices are bubbling, about 1 hour.
- Remove crisp from the oven and let cool, 45 minutes to 1 hour, before serving.
Nutrition Facts : Calories 399.3 calories, Carbohydrate 54.9 g, Cholesterol 49.8 mg, Fat 19.5 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 12 g, Sodium 69.3 mg, Sugar 37.1 g
MERINGUE-TOPPED RASPBERRY AND PEACH ICE CREAM CAKE
Categories Cake Dairy Egg Dessert Broil Raspberry Peach Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 15
Steps:
- For crust:
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 23/4-inch-high sides. Blend crumbs and sugar in processor. Add melted butter; process until crumbs are evenly moistened. Press crumb mixture over bottom and up sides of pan. Bake crust until slightly crisp, about 12 minutes. Cool crust completely, then freeze 15 minutes.
- For filling:
- Microwave peach ice cream on low in three 10-second intervals until slightly softened. Drop ice cream by large spoonfuls over bottom of crust; spread over crust. Place pan in freezer 15 minutes. Microwave raspberry sorbet on low in three 10-second intervals until slightly softened. Spoon sorbet in large dollops atop peach ice cream, then spread in even layer. Return pan to freezer 15 minutes. Repeat procedure with vanilla ice cream. Freeze until filling is firm, about 4 hours.
- For meringue:
- Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar and beat until stiff and glossy, about 5 minutes. Beat in vanilla. Spoon meringue atop cake, mounding in center and spreading completely to edge of pan. Using rubber spatula or knife, swirl meringue decoratively, creating pointy tips. Freeze 2 hours. (Can be made 2 days ahead. Cover and keep frozen.)
- Preheat broiler. Broil cake just until meringue begins to turn light golden, about 2 minutes. Carefully remove pan sides. Place cake on platter. Serve within 10 minutes with Raspberry-Peach Compote.
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- 1 Lightly spray a 21cm x 11cm loaf tin with oil and line with cling wrap, allowing wrap to overhang on the long sides of the tin.
- 2 Lightly score the base of each peach with a cross. Bring a large saucepan of water to the boil. Add peaches; simmer gently for 2 minutes. Remove peaches with a slotted spoon and transfer to a large bowl of iced water to cool. Once cool, carefully remove the peach skin with a small sharp knife and discard. Cut peaches into chunks and discard stone.
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