Simple and Fresh Peach Desserts

Simple and Fresh Peach Desserts
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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.


Related Recipe Features

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Lemon Desserts

 

About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.

 
 

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