Peaches N Cream Pizza Recipes

Steps:

• Separate crescent dough into eight triangles. Press onto a greased 12-in. pizza pan; seal seams. Bake at 375° for 8-10 minutes or until edges are golden. Cool slightly on a wire rack. , In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. Top with pie filling. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over peaches. Top with almonds. Bake for 20-25 minutes or until golden brown. Cool. Cut into wedges. Refrigerate leftovers.

Steps:

• Preheat an oven to 350 degrees F. Fit the pie crust into a 9-inch pie plate and fold and crimp the edges as desired. Lay a large piece of foil over the dough and fill with pie weights or raw rice. Bake until the dough begins to dry and set but is still very pale, about 12 minutes. Remove the weights and foil and continue to bake until the dough is golden brown, 15 to 20 minutes more. Set aside to cool completely on a rack.
• Put the cream cheese, sugar and 1/4 cup water in a large bowl. With an electric mixer, beat on medium-high until light and smooth, about 2 minutes. Pour into the cooled pie crust and smooth out into an even layer. Top with the peach slices, loosely cover with plastic wrap and refrigerate until chilled, about 2 hours or up to overnight.

Steps:

• Grease and line the sides of a 9-inch (20 cm) round springform pan with parchment paper.
• Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined.
• Transfer the cookie crumb mixture to the springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
• Add 2-3 quartered peaches (depending on size) to a food processor. Blend until smooth. Strain through a fine-mesh sieve.
• In a small bowl, combine ½ cup (120 ml) cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
• In a large bowl, beat the cream cheese, 1¼ cups (250 G) sugar, the vanilla, and lemon juice together with an electric hand mixer until combined.
• Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy.
• Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
• Mix 1 cup (255 G) of the strained peach puree and orange food coloring, if desired, into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes.
• In a small bowl, combine the remaining ½ cup (120 ML) cold water with the remaining 2 packages of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
• Combine the gelatin mixture, hot water, and the remaining ⅔ cup (135 G) sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top. Set aside.
• Starting from the outside and working inward, arrange the sliced peaches over the peach cheesecake layer in a circular pattern with the curved sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled.
• Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the peaches up to the rim of the pan. Chill in the refrigerator for at least 6 hours, or overnight.
• Release the springform and remove the parchment, then slice and serve.
• Enjoy!

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Drain peaches and reserve the syrup; set aside.
• Combine flour, pudding mix, margarine, egg, and milk; beat well. Pour into a greased 8 or 9 inch pie pan. Arrange drained peaches on top of mixture, just to edges.
• Cream together softened cream cheese, sugar, and 3 tablespoons reserved peach syrup. Spoon mixture carefully on top of peaches, just to edges. Sprinkle sugar and cinnamon on top.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Do not over bake.

Steps:

• Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the sugar, flour, tapioca and salt. Set aside 2 tablespoons cream. Combine remaining cream with vanilla; add to the sugar mixture. Add peaches; toss to coat. Let stand for 15 minutes., Pour peach mixture into crust. Roll out the remaining pastry; make a lattice top crust. Seal and flute edges. Brush with reserved cream; sprinkle with additional sugar., Bake at 400° for 50-55 minutes or until golden brown and bubbly (cover edges with foil during the last 30 minutes to prevent overbrowning if necessary). Cool on a wire rack. Store in the refrigerator.

Steps:

• Preheat oven to 350 degrees.
• Mix flour, baking powder, salt, pudding, egg, and milk.
• Pour into greased 10-inch pie plate.
• Layer drained peach slices on top of batter.
• Mix together cream cheese, sugar, and peach juice and spread over peach slices.
• Mix together the 1 Tablespoon of sugar and 1/2 teaspoon of cinnamon and sprinkle over top.
• Bake for 30-35 minutes or until browned.

Steps:

• Preheat the oven to 350°F (180°C).
• Grease a 9x13-inch (23x33cm) baking dish with nonstick spray. Pour the white cake batter into the baking dish.
• Bake for 25 minutes, or until the center is cooked through.
• In a medium bowl, whisk together the peaches, condensed milk, and heavy cream. Use the whisk to break up the peaches.
• Remove cake from oven and let cool for 30 minutes or until room temperature.
• Once the cake is cool, use the rounded end of a wooden spoon to poke 6 rows of 5 holes in the cake. Tip: Clean off the end of the wooden spoon after every other hole to prevent making cracks in the cake.
• Pour the peach mixture over the cake and use a spatula to spread it, filling all of the holes. Some of the mixture will stay on top of the cake. Chill in the fridge for 1 hour.
• Remove the cake from the fridge and use a spatula to cover the cake in whipped cream. Then, arrange the peach slices on top in 5 rows of 11 slices.
• Pairs well with Chardonnay.
• Enjoy!

Steps:

• Preheat the oven to 450 degrees F.
• Combine the peaches, 1/2 cup brown sugar, 1/4 teaspoon salt, cinnamon and lemon zest in a medium bowl and let sit to macerate until the peaches are soft and juice has collected in the bowl, about 30 minutes.
• Meanwhile, lightly dust a work surface with flour and roll out the pizza dough on a half-sheet pan (18-by-13-inches) into a 12-inch round. Brush with the melted butter and sprinkle with the remaining 1/2 cup brown sugar. Bake until the crust is golden brown, about 10 minutes. Brush the hot crust with the apricot jam. Transfer to a serving platter or cutting board to cool completely, about 30 minutes.
• Meanwhile, beat the heavy cream, confectioners' sugar, sour cream, vanilla and remaining 1/4 teaspoon salt in a large bowl with a handheld electric mixer on medium-high speed until thick and soft peaks form, 3 to 4 minutes. Use a small offset spatula to spread the cream on top of the jam leaving a 1-inch border. Use a slotted spoon to spoon the peaches on top of the cream, reserving the liquid in the bowl so it does not make the crust soggy. Sprinkle with the candied nuts.
• To serve, slice the dessert pizza with a pizza wheel. Drizzle each slice with some of the reserved juice from the peaches.

Steps:

• Separate crescent dough into eight triangles.
• Press onto a greased 12 inch pizza pan; seal seams.
• Bake at 375 degrees for 8 - 10 minutes or until edges are golden.
• Cool slightly on a wire rack.
• In a small mixing bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust.
• Top with pie filling.
• In a small bowl, combine flour and brown sugar; cut in butter until crumbly.
• Sprinkle over peaches.
• Top with almonds.
• Bake for 20-25 minutes or until golden brown.
• Cool. Refrigerate leftovers.