Peaches And Pistachios Yogurt Cup Recipes

Steps:

• Remove 1 tablespoon yogurt from yogurt container. Stir in 1 tablespoon of the diced peaches and 2 teaspoons of the pistachio nuts.
• Top with remaining peaches and pistachios nuts.

Steps:

• Remove 1 tablespoon yogurt from yogurt container. Stir in 1 tablespoon of the diced peaches and 2 teaspoons of the pistachio nuts. Top with the remaining peaches and pistachios. Enjoy!

Steps:

• In a small saucepan, combine diced peaches and sugar. Bring to a simmer over medium heat and cook for 15 minutes until thickened - set aside to cool completely. In a large bowl, whisk yogurts and transfer to an ice cream maker. Mix according to the manufacturer's suggestions, until thick and frosty (about 10-12 minutes). Add peach mixture to the machine and continue to churn for an additional 5-10 minutes, until thick. Enjoy immediately, or for more a scoopable yogurt, transfer to a freezer-safe container and allow to harden in the freezer for one hour. Store in the freezer for up to one week.

Steps:

• Make the peaches: Place the water, sugar, and vanilla bean in a medium saucepan. Stir over medium heat until the sugar has dissolved. Once the sugar has dissolved, remove the vanilla bean and scrape the inside of the bean into the liquid. Add as many peaches to the pan as it will hold without piling or crowding, and poach over a low simmer for about 8 minutes or until the fruit is soft. Remove the peaches and finish poaching the remainder of the fruits. When done, place the peaches in a glass baking dish, cut side down. Pour the vanilla syrup over the peaches, and refrigerate until chilled, for up to 8 hours.
• For the yogurt: Place the water and sugar in a small saucepan, stir and simmer until sugar is dissolved. Add the mint leaves and simmer for 2 minutes, remove from heat, cover and let stand for 5 minutes. Strain and chill the syrup.
• In a bowl, whip the syrup and cream with a hand-held mixer until stiff. In another bowl, whip the yogurt until smooth and fold it into the cream mixture.
• To serve the peaches: Place 2 peach halves in a shallow bowl, and dollop with some of the minted yogurt cream. Garnish with fresh mint sprigs and raspberries.

Steps:

• Purée all ingredients with 1/8 teaspoon salt in a blender until smooth. Pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.

Steps:

• Heat oven to 350 degrees.
• Coarse chop pistachios and biscuits.
• Put into a bowl and mix into a paste with the almonds, sugar, cinnamon, egg yolk, and orange blossom water or rose water.
• Fill the cavity of each peach generously with this mixture, and arrange the fruit closely in a medium size baking dish.
• SYRUP:.
• Dissolve the honey in 300ml water over a gentle heat, add cinnamon sticks, orange strips and boil for 5-6 minutes until slightly thickened.
• Stir in orange blossom water or rose water and pour around the peaches.
• Bake 15 minutes or until the peaches look soft without falling apart, basting occasionally.
• Serve with yoghurt or fromage frais.

Steps:

• Remove 1 tablespoon yogurt from yogurt container. Stir in 1 tablespoon of the diced peaches and 2 teaspoons of the pistachio nuts. Top with the remaining peaches and pistachios. Enjoy!

Steps:

• Cut peaches in halves remove pit, and place face down on BBQ. Grill for 4-5min on each side, until soft.
• While grilling, combine yogurt and 4 tablespoons honey - mix well.
• Remove from grill, add 1 tablespoon yogurt mixture to top of peach, drizzle with honey and sprinkle with cinnamon. Repeat for all remaining slices.
• Enjoy!

Steps:

• Frozen Yogurt:
• Whisk cream, yogurt, milk, honey, lemon juice, and salt in a large bowl. Process in an ice cream maker according to manufacturer's instructions.
• Transfer frozen yogurt to an airtight container or a shallow baking pan; cover and freeze until firm, at least 2 hours.
• Do ahead: Frozen yogurt can be made 1 week ahead. Keep frozen.
• Peaches and assembly:
• Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a large bowl of ice water and let cool. Carefully peel peaches, reserving skins.
• Bring lemon verbena, Cocchi Americano, sugar, reserved peach skins, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat and simmer until mixture has thickened slightly and looks syrupy, 10-12 minutes.
• Add peaches, cover saucepan, reduce heat, and gently poach fruit until the tip of a paring knife easily slides through flesh, 12-15 minutes. (Very ripe fruit will take less time to cook.) Using a slotted spoon, transfer peaches to a plate and let cool. Cut into wedges.
• Meanwhile, return poaching liquid to a boil and cook until reduced by half, 15-20 minutes. Let cool, then discard solids.
• Scoop frozen yogurt into small glasses or bowls and serve topped with peaches, some reduced poaching syrup, and pistachios.
• Do ahead: Peaches can be poached 3 days ahead. Cover and chill in poaching liquid. Bring peaches to room temperature and reduce poaching liquid just before using.