PEACHES & CREAM BRAID
I've prepared this lots of times. It is not too sweet is great with coffee for a dessert or even breakfast or brunch. It looks like a lot of work, but is really easy to prepare if you can get over the wordy instructions. Source: Pampered Chef
Provided by Munchkin Mama
Categories Breakfast
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375ºF. Unroll 1 package of the crescent dough; do not separate. Arrange longest sides of dough across width of a rectangle stone. Repeat with remaining package of dough. Using a baker's roller, roll dough to seal seams. On longest sides of baking stone, cut dough into strips 1 1/2 inches wide and 3 inches deep. (There will be 6 inches of uncut dough down center for filling.)
- In a bowl, combine cream cheese and powdered sugar; whisk until smooth. Separate egg (set aside yolk for later use); add egg white to cream cheese mixture, whisking until smooth. Spread cream cheese mixture evenly down center of dough. In a bowl, combine peaches and spice blend; toss gently using. Spoon peaches evenly over cream cheese mixture.
- To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form braid. Tuck ends up to seal at end of braid. Combine reserved egg yolk with water; brush egg mixture over dough. Chop almonds; sprinkle over dough.
- Bake 25-28 minutes or until deep golden brown. Remove to a cooling rack. Sprinkle lightly with powdered sugar if desired. Serve warm.
Nutrition Facts : Calories 234.1, Fat 10.2, SaturatedFat 4.9, Cholesterol 57.3, Sodium 274.7, Carbohydrate 30.1, Fiber 2.4, Sugar 10.6, Protein 6
BRANDY BAKED PEACHES
Peaches are cut into halves, topped with a brandy-cinnamon sauce, and baked for 30 minutes. Place peaches on individual serving dishes, top with ice cream, and drizzle with sauce for a light summer dessert.
Provided by Wilemon
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a baking dish with cooking spray.
- Arrange peaches cut-side up in the prepared baking dish.
- Put butter in a saucepan over medium-low heat, add almonds, and heat together until butter melts, about 2 minutes. Stir honey, brown sugar, and cinnamon into the melted butter; bring to a simmer and add brandy and salt. Stir to dissolve the salt, remove saucepan from heat, and add vanilla extract; pour the mixture over the peaches.
- Bake peaches in preheated oven until the peaches are cooked through, about 30 minutes.
Nutrition Facts : Calories 182.4 calories, Carbohydrate 24.4 g, Cholesterol 20.3 mg, Fat 8.2 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 4.9 g, Sodium 85.6 mg, Sugar 23.6 g
PESCHE CON CREMA (PEACHES WITH CREAM)
For a fanciful holiday dessert that's guaranteed to impress, try these beautiful but easy-to-make peach-shaped cakes from Rosetta Costantino's "My Calabria" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes 24 "peaches"
Number Of Ingredients 16
Steps:
- Make the pastry cream: In a large heavy-bottomed saucepan, bring milk and lemon zest to a simmer over medium heat. Meanwhile, in a large bowl, whisk together egg yolks and sugar until thick and pale yellow; add flour and whisk until well combined.
- Remove lemon zest from milk and discard; slowly whisk hot milk into egg mixture. Return mixture to saucepan and place over medium heat; cook, stirring constantly, until cream thickens and begins to boil.
- Transfer pastry cream to a large bowl; cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Let cool completely.
- Make the dough: In a large bowl, whisk together flour and baking powder. Whisk eggs in another large bowl. Add sugar and whisk to combine. Whisk in milk, butter, and lemon zest until smooth. Gradually add flour mixture, mixing with a fork, until dough is smooth and stiff. Let dough rest for 5 minutes.
- Preheat oven to 350 degrees. Line two baking sheets with nonstick baking mats; set aside.
- Using a lightly mounded tablespoon of dough, roll the dough firmly between your palms to make a smooth round ball, about the size of a walnut. Repeat process, taking care to make sure all the balls are fairly uniform in size. Place balls on prepared baking sheets spacing about 1 inch apart; you should be able to fit 24 balls on each baking sheet. Flatten tops slightly with your fingertips.
- Transfer to oven and bake until bottoms are lightly browned, about 15 minutes; tops will remain pale. Transfer to a rack and let cool slightly.
- Assemble the peaches: While the cookies are still warm, use a small, sharp knife to cut a circle about the size of a quarter on the bottom (flat) side of each cookie, taking care not to crack the edges. Use the tip of the knife to scrape out enough crumbs to make hollow and hold about 1 teaspoon pastry cream. Set cookies aside.
- Place rum or maraschino liqueur and schnapps in a small bowl. Add enough red and yellow food coloring to create your desired shade of peach; set aside. Fill a shallow bowl with sugar; set aside.
- Fill each hollowed-out cookie with 1 teaspoon filling. Sandwich two cookies together so that the filling comes just to the edge, taking care not to crack or break. Using a pastry brush, brush "peach" with colored liquor and roll in sugar to coat. Transfer to a large airtight container and repeat process with remaining cookies, liqueur, and sugar. Cover container and transfer to refrigerator; let chill overnight.
- Just before serving, pierce each "peach" with a toothpick where the two cookies come together and insert the stem of a peach leaf. Alternatively, you can garnish cookies with decorative or chocolate leaves.
AWARD WINNING PEACHES AND CREAM PIE
I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.
Provided by Debbi Borsick
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
- In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
- In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
- Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
Nutrition Facts : Calories 369.6 calories, Carbohydrate 53.8 g, Cholesterol 66.7 mg, Fat 15.2 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 422.2 mg, Sugar 41.5 g
PEACHES AND CREAM, LITERALLY
The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 3h20m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 g
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