peach dessert ideas?

Question

ok so i want to make a dessert involving peaches preferable a dessert with a peache sthat isint cut up ( like maybe one that the peaches is ct is ahlf depitted and filled with something) well if anyone has any ideas I would really aprrihate it

Answer 1

Hi !!!
Here you go...ENJOY!!!

Baked Stuffed Peaches

Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4

Ingredients:
4 firm, but ripe, peaches
8 vanilla wafer cookies, crushed
1 egg, lightly beaten
1/4 cup chopped walnuts
2 tablespoons light brown sugar
1/2 teaspoon vanilla extract

Directions:

- Preheat oven to 350 degrees F.
- Cut peaches in half from stem to root end, then twist gently to free fruit from pit. Gently twist pit from peach half and discard. Arrange peach halves, cut sides up, in a lightly buttered, shallow 1 1/2-quart baking dish.
- In a medium bowl, mix together vanilla wafer crumbs, egg, walnuts, brown sugar and vanilla. Mound about 2 teaspoons cookie mixture in each peach cavity. (When baked, cookie filling resembles a peach pit.)
- Bake 15-20 minutes, or until topping is cooked through and lightly browned and peaches are soft but not mushy and still hold their shape. Serve warm or at room temperature.

-----------AND...

Peaches Supreme

by Rocky Mountain Lodge & Cabins

2 oz. cream cheese, softened
2 large peaches or nectarines, halved, pitted
2 tsp. apricot preserves
1 Tbsp chopped pecans
1 (8 oz) can pineapple tidbits in their own juice, drained
Fresh mint leaves, for garnish

1. In small bowl, combine cream cheese and apricot preserves; blend well. Stir in pineapple.
2. Slice a small portion from the base of each peach half so that the fruit sits flat; reserve peach slices. Arrange peach halves on serving plates. Spoon ¼ of pineapple mixture into each peach half; sprinkle with pecans. Garnish each with reserved peach slices and mint leaves.
Serves 4

------------AND, LASTLY...

Fresh Peaches Stuffed With Macaroons
(Pesche Ripiene)

What You Need:

6 firm but ripe peaches
2 tablespoons sugar
5 stale macaroons, crushed in a blender or wrapped in a towel and crushed with a rolling pin (1 cup crumbs)
4 tablespoons unsalted butter
2 egg yolks

How To Cook:

1. Preheat the oven to 375°. Blanch the peaches, 2 at a time, in boiling water for about 20 seconds.
2. Lift them out with a slotted spoon, plunge them into cold water and peel off the skins with a small sharp knife
3. Cut the peaches in half, and remove the pits. Scoop enough peach pulp out of each half to make a deep space in the center.
4. Add this pulp to the crushed macaroons, then stir in the sugar, butter and egg yolks.
5. Stuff the peach halves with the macaroon mixture.
6. Arrange the peach halves side by side in a buttered 8-by-10-inch baking dish or on an ovenproof platter, and bake them for about 25 minutes, or until they are just tender.
7. Baste with sugar syrup from the pan during baking. Serve hot or cold.

Serving Size: 6

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

bake a peach cake, buy using a yellow cake mix and instead of water use peach juice or even orange juice as a substitue. Let cake cool. While cake is baking cut up 5 or so peaches into small pieces add about 1 cup brown sugar, some cream if you like for thickening and about 5 table spoon butter and some peach juice. Cook over medium heat until peaches are soft and serve over a slice of your cake.

Answer 4

Cut them in half, de-pit, and grill them cut side down until the peaches start to caramelize and brown. Lay cut side up on a plate or in a bowl and put in a scoop of (real) vanilla ice cream...this is soooo easy and delicious! The peaches get this wonderful caramelization to them from the grill - goes great with the vanilla!

Answer 5

RAW Peach Cobbler/Pie crust 1 cup raw nuts (mix cashews, almonds, peanuts and or walnuts) 1 tbspn olive oil pinch celtic sea salt blend in a food processor and mix in the oil and salt. put in a pan and dehydrate or dry in the sun for a few hours until dry. if its not completely dry, try refrigerating it or if you really must, lightly bake at a low temp if you dont have a dehydrator filling 3-5 peaches (depending on preference) 1 apple if preferred 1 tblspn flax oil pinch salt cinammon 1 tspn honey grind up the peaches in a food processor and the apple, separately. mix in a bowl together and add the oil, honey, salt, cinammon. When the crust or bottom is dry or partially dry add the filling to the top eat and enjoy!!

Answer 6

Slice them in half and grill them. They will get some pretty grill marks but won't lose the taste. Or maybe pack some brown sugar in the middle of them and pop them in the oven for a few minutes until they get soft.. yummy!!! Good luck and enjoy!!!

Answer 7

Broiled Peach Halves with Vanilla and Black Peppercorns

A lighter but intensely flavored offering, this dish can be served with or without ice cream and a plain cookie or slice of cake. It is sweet but not too sweet and a little piquant, so it can also serve as an accompaniment to a main course like roast chicken.

Ingredients
8 peaches, pitted, halved, but not peeled
1 tablespoon butter, softened

Glaze:
¾ cup no-sugar-added peach or peach-apple juice
3 tablespoons honey
1 tablespoon vanilla extract
1 tablespoon whole black peppercorns
3 tablespoons dark rum (optional)
2 tablespoon peach liqueur (optional)
2 tablespoons coarse sugar, such as turbinado
Vanilla ice cream (optional)

Instructions:

1. Preheat oven to 425F. Toss peach halves with softened butter, and butter a shallow baking dish, or 2 smaller dishes, large enough to accommodate the peaches without squeezing them in (a little air space around them is desirable). Place peaches, hollow side up, in the dish(es). Bake, uncovered, for 15 minutes.

2. Meanwhile, in a medium saucepan, combine all glaze ingredients and bring to a hard boil. Let cook 5 to 7 minutes or until slightly reduced and syrupy. (If you’re omitting the brandy and peach liqueur, make up the difference with extra juice).
Remove peaches from oven, and raise oven temperature to broil. Strain peppercorns from glaze. Pour glaze over peaches and sprinkle a little turbinado over each peach half.

3. Broil peaches for 3 to 5 minutes, watching closely, until sugar melts and caramelizes. Serve a bit of the glaze over each peach half; if accompanying with ice cream, drizzle glaze over the ice cream.

Serves 4 as dessert; 8 as side dish.


Recipes with peach halves

Peach cake

Ingredients:

1 can of 1kg of peach halves, a pound cake, 1 teaspoon vanilla, 500gr fresh milik, instant cream topping, cherries.

Preparation:

Squash the peach halves. Dew the half of the pound cake with milk and place them on the pan, cover it with the liquidized peaches. Make another layer with the other half of the pound cake and peaches, and cover them with the cream topping. Put it in the fridge for at least two hours. Garnish with fresh fruits like cherries.


Little tarts with peaches

Ingredients:

2 little tarts, 1 can of ½ kilo drained peach slices, ice cream toppong, cherries.

Preparation:

Fill the little tarts with pastry cream. Cut the peaches in rounded pieces. Place them on the little tarts, and cover them with the cream topping. Garnish with cherries. Put it in the fridge for 2 hours.

Enjoy.

Answer 8

Make a peach flan or cheese cake.

Answer 9

Salad
Jely