Glazed Peach Creme Recipes

PEACH-GLAZED RASPBERRY AND CREAM CHEESE PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Line a 9-inch pie plate with pie crust. Press crust firmly against sides and bottom and prick with a fork. Fold excess crust under and press together to form thick edge.
• Bake in the preheated oven until light brown, 10 to 12 minutes. Remove and set aside.
• Meanwhile, combine crushed peaches, 1/2 cup water, and 1/2 cup sugar in a saucepan over medium heat. Mix cornstarch into remaining 1/4 cup water in a small bowl; add to the peach mixture and stir until boiling. Boil until thick, about 5 minutes longer. Remove from the heat, stir in lemon juice, and set aside to cool.
• Combine cream cheese and remaining 1/4 cup sugar in a medium bowl; beat with an electric mixer until smooth and creamy. Spread into the bottom of the cooled pie crust.
• Place raspberries in a large bowl. Pour cooled peach glaze over top and toss gently to coat. Pour mixture onto cream cheese layer and spread gently to fill pie. Chill in the refrigerator until pie is set, at least 4 hours.

GLAZED PEACHES

Steps:

• In a microwave-safe small bowl, combine the brown sugar, butter, water, lemon juice and nutmeg. Microwave, uncovered, on high for 15 seconds; stir. Add the peaches. Microwave 30-40 seconds longer or until the peaches are heated through. Stir in vanilla. Serve over ice cream or cake.

GLAZED PEACH CREME

Steps:

• Dissolve 1 package of jello in 1 cup boiling water and ice cream.
• Pour jello/ice cream mixture into a glass bowl or individual sherbets; chill for 1 hour.
• Meanwhile, mix together other package of jello and boiling water.
• When jello is dissolved, add 3/4 cup of cold water; set aside.
• Arrange peach slices on top of cold jello/ice cream mixture.
• Carefully spoon or pour the other jello mixture that you set aside on top of peaches.
• Refrigerate for 3 hours to set.