I'm looking for dessert recipes that include peaches please...?

Answer 1

ROASTED PEACHES AND BLUEBERRIES WITH VANILLA CAKE


Serves 10 to 12

Ingredients

6 large ripe peaches, pitted and sliced
6 cups blueberries
1 1/2 cups sugar
Juice of 1 lemon
1/2 vanilla bean
8 tablespoons butter in small pieces
2 large eggs
1 teaspoon vanilla extract
1 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
Whipped clabbered or heavy cream, for garnish
Mint sprigs, for garnish


Instructions:

Preheat oven to 500 degrees. In a bowl, place the peaches, blueberries, 1 cup of the sugar and the lemon juice; toss to coat well. Pour all but 2 cups of the fruit into a 9-by-13-inch baking dish. Cover reserved fruit, and refrigerate.
Scrape seeds from vanilla bean, and reserve. Bury the vanilla pod in the fruit in the baking dish, and arrange 4 tablespoons of the butter pieces on top. Bake for 30 minutes, stirring after about 15 minutes. Let cool on a rack; discard vanilla pod.
Lower oven temperature to 350 degrees. Grease and flour a 9-inch round cake pan. In the bowl of an electric mixer fitted with the paddle attachment, cream remaining sugar and butter until very smooth. Beat in the eggs, vanilla extract and vanilla seeds. In a small bowl, combine flour, baking powder and salt. On low speed, add flour mixture to the batter in three stages, alternating with the milk. Pour batter into the prepared pan, and bake for 25 minutes, until a tester inserted into middle comes out clean. Let cool, then unmold cake.
With a long serrated knife, carefully slice the cake horizontally into three layers. Line a clean 9-inch cake pan with plastic wrap, leaving plenty of wrap overhanging. Place bottom layer of cake in pan, cut side up. Using a slotted spoon, layer half of the cooled fruit over cake. Top with middle layer of cake, and spoon on remaining fruit; reserve fruit juices. Cover
with the top cake layer, cut side down. Press gently on the cake, and cover with the overhanging plastic wrap. Chill cake for at least 8 hours, preferably overnight.
When ready to serve, unmold cake and garnish each slice with a generous drizzle of the reserved fruit juices, the reserved raw fruit juices, the reserved raw fruit and a dollop of whipped cream. Top with mint sprigs

Answer 2

Peach Melba
1/4 cup caster sugar
1 vanilla pod, split lingthways
3 large peaches

For the sauce
2 2/3 cups fresh or frozen raspberries
1 tbls lemon juice
2-3 tbsp caster suger
2-3 tbsp raspberry liqueur (optional)
vanilla ice cream, to serve
mint leaves and fresh respberries, to decorate (optional)

In a saucepan large enough to hold the peach halves in a single layer, combine 4 cups of water with the sugar and vanilla pod. Bring to rhe boil over a medium heat, stirring occasionally to kissolve the sugar.
Cut the peaches in half and twist the halves to separate them. Using a small teaspoon, remove the peach stones. Add the peach halves to the poaching syrup, cut-sides down, adding more water, if needed, to cover the fruit. Press a piece of grease- proof paper against the surface, reduce the heat to medium-low, then cover and simmer for 12-15 minutes until tender- the time will depend on the ripeness of the fruit. Remove the pan from the heat and leave the peaches to cool in the syrup.
Remove the peaches from the syrup and peel off the skins. Place on several thicknesses of kitchen paper to drain (reserve the syrup for another use), then cover and chill.
Put the raspberries, lemon juice and sugar in a blender of food processor fitted with the metal blade. Process for 1 minute, scraping down the sides once. Press through a fine sieve into a small bowl, then stir in the raspberry liqueur, if suing, and put in the fridge to chill.
To serve, place a peach half, cut-side up, on a dessert plate, fill with a scoop of vanilla ice cream and spoon the raspberry sauce over the ice cream. Decorate with mint leaves and a few fresh respberries, if using.

Answer 3

FAST & EASY PEACH DESSERT (CAKE)This is one of my family's favortie desserts. Mine, too, because it tastes so-o-o-o good & is so-o-o-o easy to make!!!

1 lg. can of peaches
1 lemon cake mix, dry
12 pats of butter

Drain large can of peaches—SAVE JUICE. Evenly distribute peaches into bottom of a 9x13” pan. Spread dry lemon cake mix on top of peaches. Drop butter pats on top of mix. Pour reserved peach juice over all. Bake at 375º until lightly brown on top. Sweet, but very good!

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PEACH-TOPPED COFFEE CAKE

1/4 c. butter
1/2 c. granulated sugar
1 egg
1 tsp. vanilla
1 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 c. milk
1/3 c. sifted flour
1 can (16 ounces) peach slices, thoroughly drained
1/4 c. firmly packed brown sugar
1/4 tsp. ground cinnamon
2 T. butter
1/4 c. chopped nuts

Preheat oven to 350ºF. In mixing bowl, cream the butter & granulated sugar together. Beat in the egg & vanilla. Combine the 1 c. flour, baking powder, salt, & 1/2 tsp. cinnamon. Stir into the creamed mixture alternately with milk. Spread batter evenly in a greased & floured 9x9 x2” baking pan. Cut large peach slices in half lengthwise. Arrange peaches atop batter. Combine the 1/3 c. flour, brown sugar, & 1/4 tsp. cinnamon. Cut in the 2 T. butter till mixture resembles coarse crumbs. Stir in the nuts. Sprinkle mixture over fruit. Bake about 30 to 35 minutes or till done. 9 servings.

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PEACH CREAM PIE

1/2 to 3/4 c. sugar
1/3 c. butter
1/3 c. flour
1 egg
1 tsp. vanilla extract
3 c. fresh peaches
9” single crust pie shell, unbaked

Preheat oven to 350ºF. Pit, skin, & slice the fresh peaches (fresh peaches are best, but you can use canned). Place peaches in the unbaked pie shell. Cream together the sugar & butter or margarine. Add the egg, flour, & vanilla, & mix well. Spread this mixture over the top of the peaches. Bake for 1 hour. Makes 8 servings.

Answer 4

The easiest.. is strawberry flavored jello with peaches.

Answer 5

here you go
INGREDIENTS:
2 1/2 cups all-purpose flour
3 tablespoons white sugar
1 teaspoon salt
1 cup shortening
1 egg
1/4 cup cold water

3 pounds fresh peaches - peeled, pitted, and sliced
1/4 cup lemon juice
3/4 cup orange juice
1/2 cup butter
2 cups white sugar
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon cornstarch

1 tablespoon white sugar
1 tablespoon butter, melted

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Answer 6

http://southernfood.about.com/od/peachcakes/