Stewed Peaches with Coconut Gelato & Shortbread Cookies – Easy & Fun!
Ingredients:
6 Freestone Peaches
3 Tbsp Butter, Unsalted
2 Tbsp Brown Sugar
Pinch Kosher Salt
Pinch Black Pepper
Pinch Cinnamon
12 Shortbread Cookies
6 Scoops Coconut Gelato
Preparation:
1. Drop peaches in boiling water for 30 seconds and drop them into an ice bath immediately after. Remove the skins.
2 Cut peaches in half and remove the pit.
3. Place the cut side up in an oven proof pan.
4. Mix: butter, brown sugar, salt, pepper and cinnamon. Evenly distribute butter in center of peaches (pit area). 5. Put a 1/4 cup of water in bottom of the pan and place pan in oven at 350° for 20-25 minutes. Remove, serve warm or let cool to room temperature your choice! 6. To serve: place 2 peach halves in a shallow bowl with a scoop of coconut gelato and 2 shortbread cookies per serving.
Note: Peaches can be made ahead of time and reheated in a microwave.
Baked Peach Pudding
Ingredients:
3 cups fresh peaches, thinly sliced
2 cups milk
2 cups bread crumbs
1 cup dark brown sugar
1/4 cup unsalted butter
2 medium eggs, beaten
1/4 tsp. cinnamon
pinch of salt
ice cream
Preparation:
Preheat oven to 350ºF. Scald milk, then stir into the breadcrumbs. Add butter and mix thoroughly. Add salt, sugar, eggs and cinnamon; then stir into the breadcrumb mixture. Fold in sliced peaches. Butter a casserole dish, then pour in the mixture and bake for 55-60 minutes. Serve with ice cream.
Peach French Toast
Ingredients:
1 cup brown sugar, packed
10-12 slices French bread
1/2 cup butter
5 eggs
2 Tbsp. water
1-1/2 cups milk
16 oz. fresh, sliced peaches
3 tsp. vanilla
cinnamon to taste
Preparation:
Melt butter, add brown sugar and water and blend until smooth. Pour into sprayed 13” x 9” pan. Spread peaches over syrup. Place bread slices in a layer over peaches. Mix eggs, milk, vanilla and cinnamon and pour over bread (can be refrigerated over night at this point). Bake at 350º for 45-55 minutes. To serve, invert peach topped portions onto individual plates.
Fresh Peach Cobbler
Ingredients:
4 cups fresh peaches, sliced
1-1/4 cups flour
1 cup sugar
1/2 cup brown sugar
1/2 cup margarine
1 Tbsp. lemon juice
1 tsp. lemon peel
1/2 tsp. cinnamon
1/4 tsp. salt
Preparation:
Combine 1 cup of flour, 1/2 cup of sugar, the salt and cinnamon. Cut in margarine until the mixture resembles corn meal. Combine the sliced peaches, lemon juice, lemon peel, 1/2 cup of sugar and 1/4 cup of flour, then spoon into a greased 9” square dish. Sprinkle the flour mixture over top. Cover and bake at 400ºF for 15 minutes. Remove cover and bake for another 40 minutes.
Breakfast Smoothie
2 bananas
1- 8 oz. can crushed pineapple
1/3 cup mango
2 cut up peaches
1 cup low-fat or skim milk
Combine all ingredients in a blender until smooth.
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