Peachescreamgratin Recipes

PIEMONTESE PEACH GRATIN

Steps:

• Butter 6 individual gratin dishes. Preheat oven to 375 degrees and set a rack in the middle level. Toss peaches with water and extract and divide among the dishes. For the topping, melt the butter and stir in the remaining ingredients in order. Crumble the topping over the individual dishes. Bake the gratins about 30 minutes, until bubbling and the topping has colored. Cool to room temperature and serve with whipped cream or Creme Fraiche.

PEACHES AND CREAM PIE

Steps:

• Preheat oven to 425° F.
• In a large bowl, toss the peaches with the filling white sugar and flour. Stir in the sour cream. Spoon filling into unbaked pie shell, then place pie shell on a baking sheet.
• In a medium bowl, stir together the topping ingredients (except butter). Stir in melted butter with a fork until you have evenly moistened crumbs, with just a few larger pieces. Scatter topping over pie filling.
• Bake in 425oven for 15 minutes, then reduce heat to 350and bake a further 35 minutes, or until set and golden. (*Note - check the pie after 25-30 minutes in to the 350bake time and cover loosely with aluminum foil if topping is golden enough at that point.) Allow to cool to room temperature. You can refrigerate and serve cooled as well.

GRILLED PEACHES AND CREAM

Steps:

• Preheat grill over medium-high heat.
• Cut peaches in half and remove the stone. Brush with oil and sprinkle with salt. Place on the hot grill. (If you don't have a grill use a hot saute pan.) Cook until soft but not falling apart, approximately 3 minutes on both sides. Set aside to rest.
• In a small bowl mix the mascarpone, cream cheese and powdered sugar together until it reaches a smooth consistency. Use a little hot water to loosen, if mixture remains stiff.
• To finish place 2 halves of the grilled peaches onto a plate. Top with cheese mixture and drizzle with raspberry sauce. Garnish with fresh chopped mint.

EASY PEACH CREAM PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange peaches in crust. In a small bowl, whisk eggs, sugar, flour and salt. Whisk in cream and vanilla until blended; pour over peaches. , Bake until center is almost set, 40-50 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Serve warm; or, for firmer pie, chill before serving. Refrigerate leftovers.

GRILLED PEACHES WITH SWEETENED SOUR CREAM

Steps:

• Prepare Grilled Peaches; set aside. In a small bowl, whisk together sour cream and 1 tablespoon light-brown sugar.
• Spoon mixture over peaches; sprinkle with crushed amaretti cookies.

PEACHES & CREAM GRATIN

Steps:

• Peel, slice and arrange peaches in a 6-cup baking dish (preferably an oval gratin dish), sprinkling with lemon juice as you go.
• Whip cream; spread all over peaches.
• Sprinkle with brown sugar by putting it through fine sieve.
• Cover with plastic wrap and refrigerate overnight.
• Just before serving, broil about 4" below heat for about 2 minutes or until crispy golden on top.