Peachs an cream dessert ?!
peaches an cream dessert ?
if it could be low fat to
thanks
Answers: does anyone have a recipe for a
peaches an cream dessert ?
if it could be low fat to
thanks
Nectarine and Peach Summer Tart
with Crème Fra?che
Servings: Makes 1 tart.
Ingredients:
8 ounces puff pastry (to fit a 10-1/2 inch tart pan)
1 pound 12 ounces nectarines and peaches
For the cream:
1/3 cup crème fra?che
1/4 cup sugar
1 large egg
1 tablespoon hazelnut powder
1 tablespoon almond powder
Preparation:
1. Preheat the oven to 400°F. Fit the puff pastry into the tart pan and refrigerate for 30 minutes.
2. Peel the peaches. Cut them and the nectarines into thin wedges. Reserve.
3. In a small bowl whisk together the cream, sugar, egg and th e nut powders. If you don't find hazelnut powder, simply substitute almond powder.
4. When the pastry is chilled, arrange the fruits in it in concentric circles, mounding any extra slices in the center. Pour the cream evenly over the fruit, and bake the tart in the middle of the oven until the cream and fruit are golden on top, about 45 minutes. Remove from the oven and remove the tart from the pastry ring. When the tart is almost cool, slip it off the tart pan onto a serving platter, and serve.
Amaretti-Stuffed Peaches
with Crème Fra?che
Servings: Makes 8 servings.
Ingredients:
1/2 stick (1/4 cup) unsalted butter, softened
1 cup coarsely crumbled amaretti (Italian almond macaroons, preferably Lazzaroni brand)
2 1/2 tablespoons all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1 large egg
8 firm-ripe small peaches (about 2 lb), halved lengthwise and pitted
Accompaniment: mascarpone cheese or crème fra?che
Preparation:
Put oven rack in middle position and preheat oven to 350°F.
Melt 2 tablespoons butter and pour into a 13- by 9-inch glass or ceramic baking dish.
Pulse 3/4 cup crumbled amaretti in a food processor until finely chopped, then add flour, sugar, salt, and remaining 2 tablespoons butter. Blend until butter is incorporated, then add egg and blend until smooth.
Scoop out just enough peach pulp from center of each peach half with a melon-ball cutter or a small spoon to create a 1-inch-deep cavity. Arrange peaches, cut sides up, in baking dish, then brush skins with melted butter from dish. Divide amaretti mixture among cavities, then sprinkle remaining 1/4 cup crumbled amaretti over filling. Bake until filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room temperature.
White Peach, Cassis, and Champagne Floats
Servings: Makes 6.
Ingredients:
6 medium-size white peaches, halved, pitted, each half cut into 4 wedges
2 pints peach ice cream
3/4 cup crème de cassis (black-currant liqueur) plus additional for drizzling
2 cups chilled brut Champagne or sparkling wine
Preparation:
Place 3 peach wedges in bottom of each of 6 tall glasses. Top with 1 scoop ice cream, then another 3 peach wedges. Add second scoop ice cream and top with 2 more peach wedges. Drizzle each with 2 tablespoons crème de cassis. Pour 1/3 cup Champagne into each glass. Top with 1 scoop ice cream, drizzle with additional crème de cassis, and serve.
hope these help. enjoy.
Peel peaches, slice in bowl, add sugar and low fat milk or cream.
try cooking your peaches in a little simple syrup. on the side, whip a little creme fraiche (availible at nice grocery stores) to a soft peak. make some flaky dough (very easy to make, look up pate brisee) and break up pieces of cooked dough and layer with the peaches and syrup. then top with the creme fraiche. mmmmmmmmmmmm
There is always the old classic Peach Melba. It was invented around 1900 by Auguste Escoffier at the Ritz Hotel in London. I don't remember in who's honor it was created though. Escoffier is consider the father of modern cookery and wrote one of the first really comprehensive cookbooks.
I gathered this recipe for the Food Network Emeril's... but like most of the Food Networks recipes it is pretty normal.
4 fresh peaches
2 cups dessert wine or white wine
2 cups water
1 cup granulated sugar
1/2 vanilla bean, split in 1/2 and seeds scraped
2 cups fresh raspberries, picked over
1 tablespoon confectioners' sugar
2 tablespoons lemon juice
Vanilla Bean Ice Cream, recipe follows, or good quality store bought vanilla, for serving
Whole fresh raspberries, for garnish
Mint sprigs, for garnish
Score the bottom of each peach with a paring knife, making an X on the bottom of each. Combine the wine, water, sugar, and vanilla bean seeds and pod in a saucepan. Add the peaches and bring to a boil over medium-high heat. Reduce the heat to a gentle simmer and cook for 5 to 10 minutes. Remove the peaches from the syrup and cool slightly.
Return the peach cooking liquid to high heat and bring to a boil. Reduce the mixture by half, about 15 minutes. Remove from the heat and set aside.
Peel the peaches and halve each peach, removing the seed. Pour 1/2 cup of the reserved liquid over the peaches and refrigerate until well chilled.
Combine the raspberries, 1/2 cup of the syrup, confectioners' sugar and lemon juice in a food processor and process until well pureed. Strain the raspberry mixture through a fine mesh sieve. Refrigerate until ready to serve.
To serve, place 1 scoop of vanilla ice cream in each bowl. Top each serving with 1 peach half and drizzle the raspberry coulis over the peach. Garnish with fresh mint sprigs and serve immediately.
Vanilla Bean Ice Cream:
3 cups heavy cream
2 cups milk
1 vanilla bean, split lengthwise
12 large egg yolks
1 cup sugar
Combine the cream and 1 cup of the milk in a large heavy saucepan. Scrape the seeds into the cream mixture and add the bean pod. Bring to a gentle boil over medium heat.
Whisk the yolks and sugar in a medium bowl. In a slow and steady stream, whisk 1 cup of the hot cream mixture into the egg mixture. Gradually whisk the egg mixture back into the saucepan. Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes. Strain through a fine-mesh sieve into a heatproof medium bowl.
Stir in the remaining 1 cup milk into the ice cream base and cover with plastic wrap, pressing the wrap against the surface of the custard to prevent a skin from forming. Refrigerate until well chilled, at least 2 hours.
Pour the chilled custard into an ice cream machine. Churn according to the manufacturer's instructions. Pack into an airtight container and freeze until ready to serve.
Peel and slice the peaches, melt some butter in a pan & saute them until they've softened a little. Put them on the ice cream while they're still warm and sprinkle a little brown sugar over them.
WARM SPICED PEACHES
Makes 4 servings
3 ripe medium peaches - peeled and sliced
2 tsp sugar
1/2 tsp ground cinnamon
1/2 tsp finely shredded orange peel
1/2 tsp pure vanilla extract
1/4 tsp ground nutmeg
Preheat oven to 350 degrees F.
In a medium bowl combine peaches, sugar cinnamon, orange peel, vanilla and nutmeg. Toss gently to combine. Divide peach mixture between four 5-inch individual quiche dishes or 10-ounce custard cups.
Bake covered for 5 to 10 minutes or until warm.
Top with whipped cream or pour a little cream over the peaches.
The Spiced Peaches without the whipped cream or cream have a 0 mg total fat content and are only 66 calories; 0 mg cholesterol, 0 mg sodium, 17 grams carbohydrates, 3 grams fiber and 1 gram protein.
Here's an easy one:
Dice 4-6 peaches finely and add a little sugar or splenda to sweeten them. Stir them up so they release a little of their juice. Pour this peach mixture over slices of angel food cake. Top with cool whip or fat free whipped topping. Easy, lowfat, and yummy!