Beaches And Cream Recipes

Steps:

• Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
• Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
• Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

Steps:

• Place sliced peach in a small serving dish. Sprinkle with brown sugar and spoon sour cream on top. Sprinkle with pecans.

Steps:

• In a small bowl, combine the peaches, 3 teaspoons sugar and lemon juice; set aside. Combine whipped cream, vanilla and remaining sugar; fold gently. Cut sponge cakes into small pieces; place in a bowl. Fold in peach mixture and whipped cream. Serve immediately.

Steps:

• Beat 1 cup heavy cream, 2 teaspoons vanilla extract and 2 teaspoons confectioners' sugar until soft peaks form. Spoon jarred peaches and some of the juice into bowls. Top with the whipped cream and blackberries.

Steps:

• Grease and flour an angel food cake pan.
• Preheat oven to 325 degrees.
• In a small pot over low heat, melt candy bars with ½ cup of butter. Cream sugar with remaining ½ cup of butter of butter until light. Add candy and blend well. Add egg yolks, one at a time, mixing well after each. Dissolve baking soda in buttermilk and add alternately with flour to candy mixture, ending with flour. Beat egg whites to stiff peaks and fold into candy mixture and chopped pecans.
• Bake for 1 hour, 10 minutes
• Cool and frost with melted semi-sweet chocolate
• Enjoy!