Praline Peach Parfaits Recipes

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PRALINE PEACH PANCAKES



Praline Peach Pancakes image

From Betty's Soul Food Collection ... Peach yogurt, brown sugar and pecans create the wow in yummy pancakes with a matching syrup.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 12

Number Of Ingredients 9

1/2 cup maple-flavored syrup
1/4 cup pecan pieces
1 medium peach, peeled, chopped (3/4 cup)
2 cups Bisquick Heart Smart® mix
1 cup fat-free (skim) milk
2 tablespoons pecan pieces
1 tablespoon packed brown sugar
1 egg
1 container (6 oz) Yoplait® Original peach yogurt (2/3 cup)

Steps:

  • In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until hot; keep warm.
  • Heat griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary (or spray with cooking spray before heating).
  • In large bowl, stir all pancake ingredients until blended. Pour batter by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.

Nutrition Facts : Calories 170, Carbohydrate 30 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Pancake, Sodium 200 mg, Sugar 12 g, TransFat 0 g

PRALINE PEACH PARFAITS



Praline Peach Parfaits image

Make a yummy crunchy cereal mix to layer inbetween yogurt and fruit for super parfaits.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 15m

Yield 4

Number Of Ingredients 6

1 tablespoon butter or margarine
1 tablespoon sugar
1/2 cup chopped pecans
1 1/2 cups Cinnamon Burst Cheerios™ cereal
1 cup Yoplait® 99% Fat Free harvest peach yogurt (from 2-lb container)
2 1/4 cups peeled cubed peaches (about 2 large)

Steps:

  • In 10-inch nonstick skillet, melt butter over low heat. Stir in sugar. Add pecans; cook 3 to 4 minutes, stirring frequently, until golden brown and sugar is dissolved. Remove from heat. Stir in cereal.
  • Into each of 4 parfait glasses, spoon 1/4 cup cereal mixture, 2 tablespoons yogurt, 1/3 cup peaches, 1/4 cup cereal mixture, 2 tablespoons yogurt and remaining cereal mixture. Top with remaining peaches. Serve immediately.

Nutrition Facts : Calories 310, Carbohydrate 39 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 5 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Parfait, Sodium 120 mg, Sugar 25 g, TransFat 0 g

PRALINE PARFAITS



Praline Parfaits image

"The recipe for this sweet, nutty ice cream sauce comes from a famous New Orleans restaurant," reports Cindy Stephenson of Houston, Texas. "When we entertain, I top each pretty parfait with whipped cream and a pecan half."

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 servings (about 2-1/2 cups).

Number Of Ingredients 5

1 bottle (16 ounces) dark corn syrup
1/3 cup sugar
1/3 cup water
1 cup chopped pecans
3 to 4 cups vanilla ice cream

Steps:

  • In a saucepan, combine the corn syrup, sugar and water; bring to a boil, stirring constantly. Remove from the heat; stir in pecans. Cool completely. Spoon half of the ice cream into four parfait glasses or dishes. Top each with 2 tablespoons sauce. Repeat layers. Refrigerate leftover sauce.

Nutrition Facts :

PEACH PRALINE PIE



Peach Praline Pie image

Clarice Schweitzer of Sun City, Arizona gives peach pie a delightful twist with a nutty layer beneath and atop the sliced fruit. "It's a dessert that always draws compliments!" she reports.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-8 servings.

Number Of Ingredients 9

4 cups sliced peeled ripe peaches
1 cup sugar, divided
2 tablespoons quick-cooking tapioca
1 teaspoon lemon juice
1/2 cup all-purpose flour
1/2 cup chopped pecans or walnuts
1/4 cup cold butter
1 unbaked pastry shell (9 inches)
Whipped cream or ice cream, optional

Steps:

  • In a large bowl, combine the peaches, 1/4 cup sugar, tapioca and lemon juice; let stand for 15 minutes. , In a small bowl, combine the flour, nuts and remaining sugar; cut in butter until crumbly. Sprinkle a third of the crumbs into pie shell. Add peach mixture; sprinkle with remaining crumbs. , Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 30 minutes or until the peaches are tender and topping is golden brown. Serve with whipped cream or ice cream if desired.

Nutrition Facts :

GEORGIA PEACH AND PRALINE PIE



Georgia Peach and Praline Pie image

Make and share this Georgia Peach and Praline Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h10m

Yield 1 9inch pie

Number Of Ingredients 13

1 unbaked pie shell (9-inch)
1 teaspoon all-purpose flour
1/3 cup all-purpose flour, divided
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup light corn syrup
3 eggs
3 cups fresh peach slices, chopped
1/4 cup butter, melted
1/4 cup firmly packed brown sugar
2 tablespoons butter, softened
1/2 cup coarsely chopped pecans

Steps:

  • Sprinkle 1 teaspoon flour over pie crust; set aside.
  • Add 3 tablespoons flour, sugar, salt, nutmeg, corn syrup and eggs to a mixing bowl; beat at medium speed with an electric mixer for 1 minute.
  • Fold in peaches and 1/4 cup melted butter.
  • Pour mixture into piecrust.
  • Mix together the remaining flour and brown sugar in another bowl.
  • Cut in 2 tablespoons butter using a pastry blender, until the mixture resembles coarse crumbs; add chopped pecans and stir.
  • Sprinkle crumb mixture evenly over peach filling.
  • Bake at 375° for 45-50 minutes or until center of pie is set (cover crust edges with foil after 35 minutes to prevent over browning).

PEACH PRALINE PIE



Peach Praline Pie image

Pecan praline topping to a most wonderful peach pie. Serve with sweetened whipped cream or icecream.

Provided by L DJ3309

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

6 cups ripe peaches, peeled and sliced
1 1/4 cups sugar, divided
3 tablespoons quick-cooking tapioca
1 tablespoon lemon juice
1/2 cup all-purpose flour
1/2 cup pecans, chopped
1/4 cup butter
1 unbaked 9 inch pie shell

Steps:

  • In a large bowl, combine peaches, 1/2 C sugar, tapioca, and lemon juice, mix well.
  • In a small bowl, combine flour, pecans and remaining sugar, cut in butter until crumbly.
  • Sprinkle one-third of crumbs into pie shell, cover with peaches.
  • Sprinkle remaining crumbs on top.
  • Bake in 450° oven for 10 minutes.
  • Reduce heat to 350° and bake for 45 minutes.

Nutrition Facts : Calories 415.5, Fat 16.5, SaturatedFat 5.9, Cholesterol 15.2, Sodium 173.2, Carbohydrate 66.5, Fiber 3.2, Sugar 46.4, Protein 3.8

LEMON PEACH PARFAITS



Lemon Peach Parfaits image

These parfaits not only look amazing, but they are wonderfully cool, sweet and tangy. Sliced peaches are layered with pound cake and a light lemon sauce before being chilled and topped with a dollop of sweetened whipped cream. They will make you want to have dessert first!

Provided by RRSPANGLE

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

2 (10 ounce) packages frozen sliced peaches, thawed
2 tablespoons brown sugar
¼ cup white sugar
2 tablespoons all-purpose flour
2 teaspoons grated lemon zest
¼ teaspoon salt
⅓ cup lemon juice
1 cup boiling water
2 egg yolks
2 tablespoons butter
1 (10.75 ounce) loaf prepared pound cake, cubed
1 cup sweetened whipped cream

Steps:

  • Place peach slices into a large bowl, and sprinkle with brown sugar. Stir to coat, and set aside.
  • In a medium metal bowl, stir together the white sugar, flour, lemon zest and salt. Whisk in the lemon juice until the mixture is smooth. Gradually whisk in the boiling water.
  • In a smaller bowl, whisk the yolks together. Gradually whisk in about 1/2 cup of the hot lemon mixture. Then whisk the yolk mixture back into the larger bowl. Set the bowl over a pan of simmering water. Cook, stirring frequently until the mixture is thick enough to coat the back of a metal spoon. Remove from the heat and whisk in the butter. Set aside.
  • In each parfait glass, make a layer of pound cake cubes, about 1/2 cup. Top with about 2 tablespoons of lemon sauce, then 1/4 cup of peach slices. Repeat the layers one more time. Top with 1 tablespoon of the lemon sauce. Refrigerate for at least 1 hour to be sure it is thoroughly chilled. Top each parfait with a dollop of whipped cream before serving.

Nutrition Facts : Calories 422.8 calories, Carbohydrate 64.6 g, Cholesterol 196.6 mg, Fat 17.6 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 10.1 g, Sodium 346 mg, Sugar 48.9 g

BROOKE'S LIGHT AND LOVELY PEACH PARFAITS



Brooke's Light and Lovely Peach Parfaits image

Peach parfait is a easy to make, healthy snack that is light on claories but big on tast. Will require 4 hours to set, but that is ready to eat.

Provided by The Deens

Categories     lighter     produce     seasonal     summer     sweets

Time 10m

Yield 4

Number Of Ingredients 5

4 ripe (about 2 lbs), diced peaches
4 teaspoons packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 cup (or 10 cookies) crumbled, plus additional for garnish pecan shortbread
for serving fat-free whipped topping

Steps:

  • In a medium bowl toss the peaches with brown sugar and cinnamon.
  • Place a layer of the peaches in the bottom of a parfait glass. Sprinkle the peaches with a large pinch of cookie crumbs and top with the whipped cream. Repeat with two more layers of each ingredient and garnish with an additional sprinkle of the cookie crumbs. Repeat with the remaining parfait glasses and serve immediately or chill up to 4 hours before serving.

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PEACH PARFAIT WITH PECAN PRALINE GRANOLA - KITCHEN CONCOCTIONS
peach-parfait-with-pecan-praline-granola-kitchen-concoctions image
2017-07-17 Start your day with this mouthwatering breakfast recipe, Peach Parfait with Pecan Praline Granola, using fresh, juicy peaches and homemade …
From kitchen-concoctions.com
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Estimated Reading Time 6 mins
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Total Time 30 mins
  • To make pecan praline granola, heat a large skillet over medium-high heat. Add pecans and toast, stirring occasionally until browned. Transfer toasted pecans to a large baking sheet and set aside.
  • Place the butter in the skillet and cook over medium heat, stirring constantly, until the butter begins to boil up and becomes foamy. Continue cooking and stirring until butter starts to smell nutty and turn golden or toasty brown in color, about 6-8 minutes.
  • Stir the maple syrup and brown sugar into the butter and bring to a boil. Stir in rolled oats, vanilla, salt and toasted pecans; stirring until oats and pecans are evenly coated. Cook for 5 minutes, or until oats are golden brown; stirring occasionally.
  • Remove granola from heat and transfer to the baking sheet, spreading granola into an even layer, to cool completely (granola will harden some as it cools). Store cooled granola to an airtight container for up to one week.


BUTTERSCOTCH PRALINE PARFAIT RECIPE - NYT COOKING
Place over high heat until the mixture is thick and foamy, about 3 minutes. Remove from heat and add the butter, swirling pan until butter is melted. Return to high heat, add the heavy cream …
From cooking.nytimes.com
Cuisine Southern
Category Ice Creams And Sorbets, Dessert
Servings 4
Total Time 30 mins
  • in a 5-quart saucepan, combine brown sugar and 1 1/84 cup water. Place over high heat until the mixture is thick and foamy, about 3 minutes. Remove from heat and add the butter, swirling pan until butter is melted. Return to high heat, add the heavy cream and bring to a boil. Reduce until slightly thickened, approximately 5 minutes. Pour into a stainless-steel container and refrigerate until serving.
  • preheat the oven to 350 degrees. Place pecans on a baking sheet and toast in the oven for 5 minutes. Shake nuts once or twice so they don't burn. Remove the pan and set aside. In a large saucepan, combine sugar and 1/2 cup water over high heat. When the liquid starts to turn brown, swirl the mixture occasionally. Don't take your eyes off the mixture: it will foam up and will be done in seconds. The sugar should be a mahogany color. Immediately pour over the pecans. Let praline cool completely. Invert pan and whack the bottom with something heavy. Break into chunks. (It stores better in large chunks but the dessert requires smaller ones.) Leftovers can be stored at room temperature in an airtight container.
  • To serve, warm the butterscotch in a double boiler or water bath. Fill four tall glasses with scoops of vanilla ice cream. Drop spoonfuls of butterscotch over the ice cream and speckle with pieces of praline.


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