Peachescreamgratin Recipes

Steps:

• Beat 1 cup heavy cream, 2 teaspoons vanilla extract and 2 teaspoons confectioners' sugar until soft peaks form. Spoon jarred peaches and some of the juice into bowls. Top with the whipped cream and blackberries.

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:

• Peel, slice and arrange peaches in a 6-cup baking dish (preferably an oval gratin dish), sprinkling with lemon juice as you go.
• Whip cream; spread all over peaches.
• Sprinkle with brown sugar by putting it through fine sieve.
• Cover with plastic wrap and refrigerate overnight.
• Just before serving, broil about 4" below heat for about 2 minutes or until crispy golden on top.

Steps:

• Place sliced peach in a small serving dish. Sprinkle with brown sugar and spoon sour cream on top. Sprinkle with pecans.

Steps:

• In a small bowl, beat cream until it begins to thicken. Add vanilla; beat until soft peaks form. Arrange fruit on a platter; top with whipped cream. Sprinkle with brown sugar.

Steps:

• Heat the oven to 350 degrees. In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, cinnamon and salt. Add the butter and toss until the crumbs are evenly moistened. Transfer the mixture to a 9-inch pie plate and press into an even layer on the bottom and up the sides of the pie plate, packing the crust lightly with the bottom of a measuring cup. Place the pie plate on a sheet pan and bake for 10 to 12 minutes, until set, then cool completely.
• In a large mixing bowl, combine the cream cheese and confectioners' sugar. Using an electric mixer, beat on low speed until combined, then raise the speed to high and whip until the mixture is smooth and creamy. Add the heavy cream and vanilla, and beat on high speed until the mixture forms stiff peaks. Scrape the filling into the cooled crust, smooth the top, and chill for at least 2 hours, or overnight, until set. (Cover with plastic wrap if chilling the pie overnight.)
• Meanwhile, bring a large pot of water to a boil and fill a large bowl with ice water. Immerse the peaches, a few at a time, in the boiling water for 30 seconds to 1 minute, depending on the ripeness of the peaches, until their skins peel off easily with a paring knife. Using a slotted spoon, transfer the peaches to the ice bath to stop the cooking. Peel the peaches, and cut into slices, placing the slices in a colander set over a bowl to drain any excess juices.
• Just before you plan to serve the pie, spoon the peaches onto the filling, covering the entire surface of the pie. Serve immediately or refrigerate for up to 1 hour before serving.

Steps:

• Place the peaches in four 8-oz. ramekins or custard cups. Top with butterscotch topping and granola. Microwave, uncovered, on high for 2-3 minutes or until bubbly. Top with ice cream.

Steps:

• Preheat oven to 375° and grease the base of a 10-inch springform pan.
• Beat 1 egg in 1-1/2 quart bowl with mixer on high for 4 minutes until it forms a thick yellow foam.
• On low speed, mix in 1/3 cup of sugar until smooth.
• Add 1/4 tsp vanilla, 1/4 cup flour, baking powder, salt and water; mix until fully blended.
• Pour into pan; roll until level.
• Bake for 16-18 minutes on lowest rack, then let it cool to room temperature.
• Reduce heat to 325°.
• On high, mix cream cheese, sugar, eggs and flour.
• Add remaining vanilla, sour cream and peach liqueur/juice and mix on medium speed until smooth.
• Carefully fold in sliced peaches evenly and then pour cheesecake filling onto cooled spongecake base.
• Bake for 70 minutes on low rack. Turn oven off, leaving oven door ajar. Leave in oven for 40 minutes.
• Chill and top with whipped cream.

Steps:

• Stir together flour, pudding mix and baking powder.
• Combine egg, milk and melted butter.
• Add to dry ingredients.
• Mix well.
• Spread into a greased 8 x 8 x 2 inch pan.
• Drain peaches.
• Save 1/3 cup liquid.
• Sprinkle peaches on batter.
• Beat together cream cheese, 1/2 cup sugar and 1/3 cup peach liquid.
• Pour over peaches in pan.
• Combine 1 T.
• Sugar, 1/2 teaspoon cinnamon and sprinkle over all.
• Bake at 350* for 45 minutes.
• Cool.

Steps:

• In a small saucepan, bring sugar and water to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; stir in vanilla., Place peaches in two small baking dishes. Add syrup; stir gently to coat. Bake, uncovered, at 350° for 30-35 minutes or until peaches are tender. Serve warm or chilled with cream.

Steps:

• Heat grill to medium-high. Cut peaches in half; remove pits. Brush cut sides with oil. Place cut-sides down on grill. Grill 3 to 4 minutes until grill marks appear. Brush tops with oil, turn over and move to indirect heat. Grill about 10 minutes longer until warm and tender.
• Serve warm peach halves topped with ice cream.

Steps:

• Place sliced peach in a small serving dish.
• Sprinkle with brown sugar and spoon sour cream on top.
• Sprinkle with pecans.

Steps:

• Put all ingredients in a blender with 12 ice cubes.
• Blend till creamy.
• Add sugar only if the peaches aren`t sweet enough.
• Enjoy!

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.