PEACHES AND CREAM PIE
This Peaches and Cream Pie is made with a flaky and buttery pie shell, filled with an almond flavored mascarpone whipped cream, along with macerated juicy fresh peaches. True to its name, this peach pie is bursting with peaches and cream, a perfect summer dessert that will leave your guests smacking their lips asking for second.
Provided by Trang
Time 1h5m
Number Of Ingredients 16
Steps:
- Peel and slice peaches into thin wedges or cut into bite size cubes. Toss peaches with sugar, salt, lemon juice and almond extract in a large bowl, cover and refrigerate until needed.
- Add flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
- Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay, but no smaller than a pea.
- Turn the food processor to "on" position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to get the flour at the bottom to mix up.
- Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
- Take pie dough out of the fridge and roll into a circle about 2" larger than your pie dish. Use extra flour to keep the dough from sticking to the counter and roller.
- Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side.
- Trim some of the excess dough if necessary to create an even edge, but leave enough to fold under and flute the edge.
- Cover the prepared pie dough with plastic wrap and freeze for 10 - 15 minutes.
- Preheat the oven to 425°F.
- Take the frozen pie crust out of the freezer and poke holes with a fork on the bottom and side.
- Line the frozen pie crust with parchment paper, large enough to cover the crust completely, including the edges.
- Add pie weights or dry bean on top of the parchment paper, enough to fill to the top.
- Bake pie crust for 20 minutes.
- Remove pie weights or bean, and bake for another 10 - 13 minutes until golden brown.
- Remove from the oven and let cool completely on a wire rack, about 2 hours.
- In the stand mixer bowl, beat the heavy whipping cream with half of the sugar, and the extracts to stiff peak.
- In a small bowl, beat the softened mascarpone cheese with the remaining sugar until smooth with a hand whisk.
- Add cheese mixture into the whipped cream, and set the mixer on "stir" or fold by hand using a spatula until thoroughly mixed. Cover and refrigerate until needed.
- Spoon half of the cream mixture into the cooled crust; level out the top. Then spoon about a third of the peaches on top of the cream using a slotted spoon. Add the rest of the cream on top of the peach layer and add the rest of the peaches on top.
- Drizzle the juice over the top or reserve the juice to drizzle over pie when served.
- Keep refrigerated.
Nutrition Facts : ServingSize 237 g, Calories 443 kcal
BAKED PEACHES
Baked Peaches are DELICIOUS and EASY! Fresh peaches with maple syrup, brown sugar and cinnamon, baked until warm and tender. Add ice cream or caramel or enjoy them just as they are!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Lightly coat a 9x9-inch or similarly sized baking dish that's large enough to hold the peach halves in a single layer with nonstick spray. Pick a dish that's sized to where your peaches fit comfortably side by side, but there isn't too much excess room around them. Arrange peaches cut-side up in the dish.
- In a medium mixing bowl, stir together the oil, maple syrup, brandy, coconut sugar, vanilla, cinnamon, and salt. Spoon the mixture over the peaches, filling the center and letting it run over the sides.
- Bake peaches, uncovered, until the peaches are cooked through and fork-tender, about 30 minutes. Serve warm, topped with vanilla ice cream, Greek yogurt, or a pour of heavy cream, as desired.
Nutrition Facts : ServingSize 1 peach half, Calories 104 kcal, Carbohydrate 14 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Fiber 1 g, Sugar 12 g
ROASTED PEACHES WITH CINNAMON MASCARPONE
This easy roasted peaches recipe will have you swooning all season long! Give these honey glazed peaches a quick broil and top with a lightened-up cinnamon mascarpone for a nice creamy texture, almonds give a pop of crunch, and one last honey drizzle sweetens the deal.
Provided by Michele Sidorenkov, RDN
Categories Dessert
Time 15m
Number Of Ingredients 7
Steps:
- Position baking rack to the top of the oven for broiling. Preheat oven to Broil (500ºF).
- Place peaches cut side up on a foil lined baking sheet. Drizzle honey on each peach half so it's evenly coated and broil for 7 minutes (See Note 1). The peaches are ready when browning appears on the top and the peach is soft through the center when poked with a fork.
- While peaches broil, mix together 1/2 teaspoon of honey, Greek yogurt, mascarpone cheese, and cinnamon in a small bowl.
- Let peaches cool at room temperature for about 15 minutes, then top each peach half with a dollop of the cinnamon mascarpone mix, chopped almonds, pinch of salt, and a final honey drizzle.
Nutrition Facts : ServingSize 1/2 Peach with Toppings, Calories 135 calories, Sugar 10 g, Sodium 80 mg, Fat 7 g, SaturatedFat 1 g, UnsaturatedFat 6 g, TransFat 0 g, Carbohydrate 14 g, Fiber 2 g, Protein 7 g, Cholesterol 5 mg
RED WINE POACHED PEARS WITH MASCARPONE FILLING
Provided by Michael Chiarello : Food Network
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to fill them.
- Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole.
- Whisk together mascarpone cheese, heavy cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears.
- Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.
GRILLED PEACHES WITH MASCARPONE CHEESE
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Lightly brush the grill pan or rack with oil. Place the peaches on the grill pan and do not move the peaches, otherwise you will not have those great grill marks. It takes about 2 to 3 minutes per side to get those grill marks. Grill the peaches until the grill marks are formed, slightly softened and heated through, about 5 to 6 minutes total.
- Meanwhile, stir the sugar, brandy, and lemon juice in a medium bowl to blend. Set the brandy mixture aside.
- As the peaches are ready, remove them from the grill and place them in a shallow baking dish. Top them with the brandy mixture, and toss to coat. Set aside for 15 minutes and allow to marinate, tossing occasionally.
- Meanwhile, stir the mascarpone and vanilla in a small bowl to blend.
- Divide the grilled peach mixture equally among 6 coupe dishes. Pour the wine over the peaches. Dollop the mascarpone mixture atop the peaches, and serve.
POACHED PEACHES WITH CREAM CHEESE FILLING
Chocolate chips and confectioners' sugar add to the natural sweetness of these perfectly poached peaches. -Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the water, sugar, vanilla and cinnamon; add peaches. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until peaches are tender. Remove peaches with a slotted spoon; cool to room temperature. Discard cooking liquid. Halve, pit and peel peaches; refrigerate until chilled., In a small bowl, beat the cream cheese, confectioners' sugar, chocolate chips and orange juice until blended. Pipe or spoon into peach halves. Sprinkle with additional cinnamon.
Nutrition Facts : Calories 135 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 91mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON SPICED PEACHES (1 PT)
I came across this recipe in a Weight Watcher's cookbook while looking for a shrimp recipe. It sounded so good I immediately decided that it would be a side dish for tonight! Really fast, easy, and tasty. The kids loved it. For peach nectar I drained a can of peaches in their own juice and used the juice for this recipe. (And then packed the canned peaches for lunches!)
Provided by ladypit
Categories Fruit
Time 15m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Mix all the ingredients in a medium sized pan, stirring well.
- Put the top on the pan and turn the heat to medium. Let it cook for 10 minutes or until the peaches are tender.
- 1/4 cup of the mixture is 1 WW point.
Nutrition Facts : Calories 151, Fat 0.2, Sodium 10.3, Carbohydrate 38.9, Fiber 2.3, Sugar 34, Protein 0.7
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