Simple and Fresh Peach Desserts
By Brenda Hyde
Fresh peaches are the taste of summer and autumn mingled together in mouthwatering juices. Sliced peaches with cream and sugar are the simplest of desserts, yet elegant enough to serve guests.
Be sure to avoid bruised or wrinkled peaches. They should be firm to the touch but not hard. You may store them in the refrigerator for up to a week.
Don't miss out on using fresh peaches by trying these simple and family pleasing recipes. Be sure to save out one for yourself to use with cream and sugar too.
Peach and Yogurt Smoothie
4 peeled and quartered peaches
8 ounces vanilla yogurt
1/2 cup milk
1 rounded tablespoon brown sugar
dash ground nutmeg
Blend in blender while added ice cubes one at a time until thick and smooth. Serves 4.
Layered Fruit and Yogurt
6 cups fresh peaches, strawberries and raspberries
2 cups plain yogurt
6 tablespoons packed light-brown sugar
Wash and dry fruit, then slice. Place a layer of fruit in a glass bowl. Spread one-third of yogurt evenly over fruit. Sprinkle with one-third of the sugar. Repeat layer twice more. Cover and chill for at least one hour or overnight. 6 servings.
2 cups fresh sliced peaches
1 tablespoon lemon juice
1 tablespoon powdered sugar
1/4 cup margarine, softened
1 cup milk
3 egg whites
3/4 cup baking mix
1 tablespoon vanilla
Heat oven to 375 degrees. Grease 8x8x2 inch square pan. Place peaches in pan and sprinkle with lemon juice then sugar; set aside. Mix remaining ingredients until well blended in a medium sized bowl. Pour over peaches. Bake 40-45 minutes until edges are light golden brown and toothpick comes out clean. Serve warm. Serves 6-8.
7 large ripe peaches
3/4 cup plus 2 tablespoons granulated sugar
3 cups flour
1 1/2 tsp. baking soda
3/4 tsp. cream of tartar
1/2 tsp. salt
2 cups sour cream
Pit and dice 1 large peach and set aside. Pit and thinly slice remaining peaches. In a large bowl toss with 1/2 cup sugar; let stand. Heat oven to 400 degrees. Lightly coat 2 baking sheets with oil or spray.
Sift together flour, soda, cream of tartar, salt and 1/4 cup sugar into large bowl. Beat together sour cream and egg in medium bowl; stir in diced peach. Stir this mixture into flour mixture until just blended. Knead about 6 times in bowl if necessary to blend. Drop batter by 1/2 cups in 12 mounds onto baking sheets, spacing 2-3 inches apart. Sprinkle tops with remaining sugar.
Bake in 400 degree oven 12-15 minutes until golden and a toothpick comes out clean. Cool slightly.
To serve, split warm shortcakes in half. Place bottom of biscuit on plate; top with 1/3 cup peach mixture. Top with whipped cream. Place other biscuit on cream, top with more whipped cream. Garnish with a peach slice. Serves 12.
Baked Fresh Peaches
6 fresh ripe peaches
1/2 cup honey
3 tablespoons lemon juice
Preheat oven to 350 degrees. Wash, peel and pit peaches. Cut in half and arrange in a 2 quart casserole. Combine honey and lemon juice with 1 cup water. Pour over peaches. Bake, covered, 30 minutes, or until tender. Serve with cream poured over. 6 servings.
Poached Fresh Peaches
1/4 cup apricot preserves
1 tsp. grated orange peel
3 tablespoons sugar
4 fresh ripe peaches, peeled, halved and pitted
In a medium saucepan, combine preserves, peel and sugar with 1/2 cup water. Cook, stirring, over low heat, until mixture is like a syrup and falls in heavy drop from the spoon-about 5 minutes. Add peaches to syrup. Simmer, uncovered, about 10 minutes or until tender. Refrigerate several hours until well chilled and serve with syrup.
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