Super Easy Peach Parfait Recipes

BROOKE'S LIGHT AND LOVELY PEACH PARFAITS

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.

SAVORY PEACH PARFAIT

Steps:

• Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt with 1/2 of the peaches, 1/2 of the pine nuts, and 1/2 of the balsamic glaze. Repeat layers with the remaining yogurt, peaches, pine nuts, and balsamic glaze. Top parfait with basil.

NANA'S PEACH PARFAIT PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spread oats on a cookie sheet.
• Toast in the preheated oven for 5 minutes. Add almonds to the oats and continue to toast for 5 minutes more. Remove from the oven and transfer to a bowl.
• Stir brown sugar and melted butter into the oat mixture. Press mixture onto the bottom and sides of a 9-inch pie pan. Chill while preparing filling.
• Bring orange juice to a boil in a saucepan. Remove from heat. Sprinkle in gelatin slowly while stirring with a whisk until fully dissolved. Add ice cream and stir until melted and mixture is smooth. Fold in peaches and add almond extract. Pour into the chilled crust. Chill for at least 3 hours before serving.

PEACH PARFAIT PIE

Steps:

• Place peaches in a bowl; sprinkle with sugar. Let stand for 15 minutes. Drain, reserving juice in a 1-cup measuring cup. Set peaches aside., Add enough water to the juice to measure 1 cup; pour into a small saucepan. Bring to a boil. Remove from the heat. , Stir in gelatin until dissolved; add cold water. Gradually add the ice cream, 1/2 cup at a time, stirring after each addition until blended. Cover and refrigerate for 60-75 minutes or until slightly thickened, stirring occasionally (mixture may separate)., Drain peaches again; discard juice. Fold gelatin mixture into peaches. Transfer to pastry shell. Cover and refrigerate for 3 hours or until firm. Just before serving, garnish with whipped cream.

SUPER EASY PEACH PARFAIT

Steps:

• Break up angel food slices into quarters and place at bottom of bowl/glass (depending on how you want to serve it).
• Scoop frozen yogurt onto pound cake.
• Add half the can of peaches (or pineapple, or fruit cocktail, etc) to top of frozen yogurt, adding syrup from the can as well.

LEMON PEACH PARFAITS

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.

PEACH PARFAIT

Steps:

• Pour liqueur or orange over macaroons to soften.
• Put a tablespoon of macaroons into the bottom of 2 parfait glasses.
• Add a few peach slices, then some more macaroons followed by more peaches, then add ice-cream and a rosette of whipped cream to serve.