good peach desserts?!?

Question

hi everyones, does anyone know any good easy peachy desserts i can make?!!! i've bought like a ton of peaches and dont knw what to do with them. i've already made peach pie.i need something other thatn that.
thx

Answer 1

INGREDIENTS
1 (29 ounce) can sliced peaches, with juice
1 (18.25 ounce) package yellow cake mix
1/2 cup margarine
1 cup white sugar
1 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Pour canned peaches into a 9x13 inch baking pan; make sure juices cover peaches, if not add a small amount of water to just cover fruit. Mix peaches with 1/2 cup of the sugar and sprinkle cinnamon to taste into mixture.
Sprinkle dry cake mix evenly over top of peach mixture. Poke holes into cake mix to allow juice through. Cut stick of margarine into small pats, placing randomly over the top. Sprinkle with the remaining 1/2 cup of sugar and a light dusting of cinnamon.
Bake in preheated oven for 25 to 30 minutes, or until the juice mixture is bubbly and the top of the cake mix topping is crusty and golden brown.

Answer 2

Peaches baked in Pastry Pronounced: boor dehn / ah / lah / pehsh INGREDIENTS: 4 peaches, firm to the touch, peeled 1-2/3 cup flour pinch of salt 1 stick cold unsalted butter, diced 2 teaspoons sugar 2-3 Tablespoons of ice water 4 teaspoons peach, red currant or raspberry preserves cream or beaten egg for glazing PREPARATION: 1. Put the flour and salt in a the bowl of a food processor fitted with the metal blade. Add the butter and pulse until the mixture resembles bread crumbs. 2. Add the sugar and pulse to combine. Then add the water, to make a soft but not sticky, dough. Remove, cover and chill for 30 minutes. Preheat oven to 350°F. 3. Divide the dough into 4 pieces. On a floured surface, roll each piece into a square, large enough to enclose the peach. 4. Cut each peach in half and remove the pit. "Glue" them back together, using a teaspoonful of the preserves. 5. Set a peach in the center of each square. Dampen the edges of the pastry and fold around the apples to make a pyramid, sealing the edges well. 6. Brush lightly with cream or egg and place on a buttered baking sheet. 7. Bake for about 305-45 minutes, depending on the ripeness of the peaches. Cover with foil if pastry begins to get too brown. To serve: Serve warm from the oven.

Answer 3

Peach Melba

Ingredients
Poached Peaches
6 ripe peaches (stems trimmed)
1 vanilla pod
250ml water
250ml white wine or sparkling white wine
200g caster sugar
Raspberry Sauce
200g raspberries
100ml poaching syrup
To Serve
vanilla ice-cream
6 mint leaves
Method
Poached Peaches: Place the water, white wine, sugar and vanilla pod in a saucepan, stir it until the sugar has dissolved. Slowly bring it to the boil then reduce it to a simmer, leave it to cook for 10 minutes. Place the peaches in the syrup and cook them gently for 15 minutes until they are soft but still hold their form. Remove them from the liquid and allow them to cool slightly then peel them. Refrigerate the peaches with a little poaching liquid over them until ready to serve. Set aside 100ml of the poaching syrup for the raspberry sauce and place the rest in a well sealed container in the refrigerator for future use. The syrup will last a couple of weeks in the refrigerator or freeze it for 3 months.
Raspberry Sauce: Puree the raspberries with the reserved poaching syrup. Strain the sauce through a fine sieve and set aside until ready to use.
To Serve: Place the poached peach in the centre of each plate and place a mint leaf where the stem was. Place 2 scoops of vanilla ice-cream besides the each peach. Drizzle a little of the raspberry puree around each plate and serve.

Answer 4

CREAMY PEACH DESSERT

2 cups graham cracker crumbs
1/2 cup butter, reduced-calorie
2 packages gelatin
1 package aid mix, lemonade, sugar-free
2 cups boiling water
1 quart ice milk
2 cups fresh peaches, sliced

Melt butter over low heat. Add graham cracker crumbs. Mix well.
Press mixture on bottom and sides of 9 x 13-inch pan that has been sprayed with vegetable spray.

Dissolve gelatin in boiling water. Add lemonade mix to gelatin and water. Fold in ice milk. Add peaches.

Pour over graham cracker crust. Chill 4 hours or overnight.

Serving Size: 16.

Answer 5

Make peach freezer jam using Sure-Jell! I box for 1 pint of prepared fruit.


Peach Ice Cream

1 quart very soft peaches
2 cups sugar
1 tsp. pure vanilla
1 tsp. almond extract,
2 quarts cold, rich cream

Place peaches and next 3 ingredients in a large bowl. Cover with a tee towel, and set aside for an hour or so. Be sure to keep some pieces in small chunks.

When ready to freeze add cream, mix thoroughly, and freeze in your freezer.
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PEACH PIE

Enough pastry for double-crust 9” pie
3/4 cup sugar
3 Tbsp. cornstarch
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cinnamon
3 tablespoons whipping cream, divided
1 tablespoon lemon juice
1/2 tsp almond extract
7 cups sliced peeled peaches (about 7 medium)
1 Tbsp. whipping cream
1 Tbsp. sugar.

Line a 9-in. pie plate with bottom pastry, trim even with edge of plate. Set aside. In a bowl, combine 3/4 cup sugar, cornstarch, nutmeg, ginger and cinnamon; stir in 3 tablespoons cream, lemon juice and extract. Add the peaches; toss gently. Pour into pie crust.

Top pie with remaining pastry, adding decorative cut-outs as desired. Brush top pastry with 1 Tbsp. whipping cream and sprinkle with remaining sugar.

Cover edges loosely with foil. Bake at 400ºF for 40 minutes; Remove foil; bake 8-12 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.

--Taste of Home
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Peach Cream Tart

Crust:
1 1/4 cups all-purpose flour
1/2 cup (1 stick) butter, softened
2 tablespoons sour cream

Filling:
About 6 medium peaches, peeled and sliced*, or 1 (28-ounce) can and 1 (16-ounce) can sliced peaches in light syrup, well drained
3 large egg yolks
3/4 cup sour cream
3/4 cup sugar
1/4 cup all-purpose flour

Glaze:
1/2 cup peach preserves or jelly, warmed
1 tablespoon frozen lemonade concentrate

Preheat the oven the 375º F.

To make the crust, place the flour, butter, and sour cream in food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.

Lower the oven temperature to 350º F.

To make the filling, if using fresh peaches, peel and thickly slice the peaches. Arrange the fresh or canned peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will draw up during cooking. Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches.

Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark.

Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan. To make the glaze, combine the preserves or jelly and lemonade. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled.

*Cook's Note: If using fresh peaches, sprinkle with a little lemon juice after slicing.

--Paula Dean

Answer 6

Sprinkle peach halves with cinnamon, spray with Pam then grill. Top with Dannon vanilla creme yogurt (light side) or ice cream for yummy endings.

Answer 7

Bottle some for the future.
There are also some ideas at the site below that may help you.

Answer 8

Grilled Peach Sundaes with Blackberry Sauce
Serving Size : 4

Vegetable oil (for oiling grill)
2/3 cup Blackberry Jam
1/3 cup orange juice
4 firm-ripe peaches or nectarines
2 cups French Vanilla Ice Cream

Prepare barbecue grill and preheat for direct, medium-high heat (the charcoal or gas flame is directly under the cooking area, and you can hold your hand just above grill level only 3 to 4 seconds; click here for details). For charcoal grill: Before you put the grill over the hot coals, brush it with a light coat of oil. For gas grill: When hot, brush grill with a light coat of oil.

While grill heats, in a small bowl, mix jam and orange juice. Halve and pit fruit; if pit can't be removed easily, use a paring knife to cut around pit to remove.

Lay peach or nectarine halves cut side down on lightly oiled grill (close lid if using gas) and cook until cut edges are beginning to brown, 2 to 4 minutes.Turn peaches over with tongs. Spoon about 1 tbsp. of the jam mixture into the
hollow of each half and continue cooking until fruit is hot, 3 to 5 minutes longer.

Spoon a scoop of ice cream into each of 4 dessert bowls and, with tongs, set peach halves in each bowl. Drizzle fruit equally with remaining jam mixture and serve immediately.

Helpful Tips: This recipe calls for peaches that are slightly firm, rather than at their peak of ripeness. Grilling them will caramelize the sugars and ensure that they taste sweet.

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Peach and Yogurt Soup
Serving Size : 4

2 pounds peaches -- ripe, peeled
1 1/2 cups peach yogurt
2 tablespoons port wine -- Tawny Port
1/3 cup Johannisberg Riesling
1/4 teaspoon ground ginger
pinch nutmeg -- freshly grated
fresh mint leaves -- for garnish

Cut the peeled peaches in half and remove the pits. Cut the peaches into small cubes. Cover and refrigerate 1/4 cup of the cubed peaches for garnish.

In a food processor, puree the remaining cubed peaches until smooth.

Pour the peach puree into a bowl and stir in the yogurt, port, Riesling, ginger and nutmeg. Whisk to blend well. Cover and refrigerate until well chilled, at least 4 hours.

Ladle the soup into chilled bowls and garnish with the reserved cubed peaches and mint leaves. Serve immediately.

Serving Tip: This soup is particularly good as a first course for a light outdoor luncheon. You could also serve it as a refreshing finale to a warm-weather dinner.

NOTES : Any variety of peach or nectarine works for this soup. To peel fuzzy peaches with ease, blanch them first. Fill a large saucepan three-fourths full of water and bring it to a boil. Using a sharp knife, score an X in the blossom end of each peach. Immerse 2 or 3 peaches in the boiling water and leave for 15 to 30 seconds, just until the skin begins to wrinkle. Using tongs or a slotted spoon, transfer the peaches to a large bowl of ice water to cool completely, then peel away the skins. Repeat until all the peaches are peeled.

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Peach Salad
Serving Size : 24

1 1/2 cups extra virgin olive oil
3/4 cup balsamic vinegar
3 Tbsps. shallot or onion, minced
2 1/4 tsps. salt
3/4 tsp. freshly-ground black pepper
45 oz. canned, sliced cling peaches in light syrup, drained
3 lbs. baby spring greens or mesclun salad mix
4 1/2 lbs. fresh baby mozzarella balls, drained (or fresh mozzarella cheese, cut into small chunks)
1 1/2 cups fresh basil leaves, sliced and packed
1 1/2 cups pine nuts, toasted

FOR THE DRESSING: In a medium bowl, combine oil, vinegar, shallots or onions, salt and pepper. Mix well until blended; set aside. Cut peach slices into bite-sized pieces; set aside.
FOR EACH SERVING: place portioned peaches, greens, mozzarella cheese, basil and pine nuts in mixing bowl. Add portioned dressing and toss well. Arrange on serving plate; garnish with additional freshly-ground pepper, if desired.

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Peachy Oven Pancake
Serving Size : 4

PANCAKE
2 teaspoons margarine or butter
1 1/4 cups Hungry Jack Buttermilk Pancake & Waffle Mix (Just Add Water)
3/4 cup water
2 tablespoons sugar
1 egg
1 can (15 1/4 ounces) sliced peaches, well drained, coarsely chopped

TOPPING
1 cup sliced strawberries
2 (3 1/2-ounce) containers vanilla pudding

1. Heat oven to 375°F. Generously grease 9-inch pie pan with margarine. In medium bowl, combine all remaining pancake ingredients except peaches; beat with wire whisk or low speed on electric mixer until smooth. Fold in peaches. Pour batter into greased pie pan.

2. Bake at 375°F for 22 to 30 minutes or until golden brown and center springs back when touched lightly.

3. To serve, run knife around edge of pancake to loosen. Top pancake with strawberries. Spoon pudding over fruit. Cut into wedges to serve.

TIP: If desired, use favorite fresh or canned fruits, drained, in place of strawberries.