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
Ingredients:
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
Ingredients:
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.
Peach Custard
Ingredients:
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.
Peach Shortcakes
Ingredients:
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
1 egg
Whipped Topping
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
Ingredients:
6 fresh ripe peaches
1/2 cup honey
3 tablespoons lemon juice
Heavy Cream
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
Ingredients:
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.
Fresh Peach Breakfast Cake
Ingredients:
1/2 cup butter or margarine
1/2 cup sugar
1 tsp. grated orange peel
1/4 tsp. almond extract
2 eggs
3/4 cup all-purpose flour
3 ripe peaches
Topping:
1 cup sour cream
1/4 cup sugar
1 egg white
1/4 teaspoon almond extract
With mixer, beat or whirl
butter, sugar, peel and almond extract until blended. Add
eggs, one at a time, mixing well. Add flour and beat until
mixed. Spread batter into buttered, floured 9-inch cake pan
or round casserole dish with lower sides. Peel and slice the
peaches. Arrange on batter. Bake at 350 for about 25-30
minutes (until lightly browned and just beginning to pull
away from pan sides). Remove from oven. Quickly spoon
cream topping (see below) around fruit. Bake 10 minutes longer. Cool
on rack at least 30 minutes. Serve warm or cool. To serve,
sprinkle lightly with cinnamon sugar. TOPPING: Beat to
blend sour cream, sugar, egg white and extract.
About the Author
Brenda Hyde is a wife and mom to three, plus freelance writer and
editor of Old Fashioned Living.
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