BRANDIED PEACH PARFAITS
Categories Dessert Kid-Friendly Quick & Easy Peach Brandy Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cut a shallow X in bottom of each peach with a sharp paring knife and blanch in a 3-quart saucepan of boiling water 10 seconds. Transfer peaches with a slotted spoon to a bowl of ice and cold water and let stand until cool enough to handle. Peel peaches, then halve lengthwise and pit. Cut peaches into 1-inch pieces, then toss with lemon juice and 2 tablespoons brandy in a bowl.
- Cook sugar in a dry 9- to 10-inch heavy skillet over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling skillet, until deep golden. Carefully add peach mixture (caramel will harden and steam vigorously) and cook, stirring frequently, until caramel is dissolved and peaches are tender, about 5 minutes. Transfer to a bowl and cool to room temperature, stirring occasionally, then stir in remaining tablespoon brandy.
- Spoon 2 tablespoons peach mixture into each glass, then top with a small scoop of ice cream. Repeat with another layer of peaches and ice cream and spoon remaining peaches on top. Serve immediately.
MACADAMIA PEACH PARFAIT
Make and share this Macadamia Peach Parfait recipe from Food.com.
Provided by katew
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Whip together ricotta, yoghurt, vanilla extract and icing sugar till thick and fluffy.
- In a glass serving bowl or individual parfait glasses place a lyer of peaches.
- Top with some of the ricotta mix.
- Sprinkle with some of the roasted macadamias.
- Repeat making as many layers as desired, finishing with the ricotta.
PEACH PARFAIT PIE
Betsy Furin from Rockville, Maryland writes, "This recipe came from an old 'Cooking with the Skins' cookbook. The recipes in it were send in by players' and coaches' wives from our beloved Washington Redskins pro football team. I make this pie when our local peaches are in season."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 327 calories, Fat 14g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 136mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
AMARETTO PEACH PARFAITS
This beautiful peach dessert makes the kind of impression a cook dreams about. Making the meringues a day ahead speeds up the prep time considerably. -Connie McDowell, Greenwood, Delaware
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings plus about 1 dozen leftover cookies.
Number Of Ingredients 11
Steps:
- In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. , Drop by heaping tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 32-38 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheets., In a large bowl, combine the peaches, sugar and 1 tablespoon Amaretto. Cover and refrigerate for at least 30 minutes. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in cream and remaining Amaretto until thickened., Crumble two-thirds of the cookies; place 2 tablespoons crushed cookies in each of 6 dessert dishes. Layer with half the peaches, Amaretto cream and remaining crushed cookies; repeat layers. Garnish with coconut and/or almonds if desired. Store leftover cookies in an airtight container.
Nutrition Facts : Calories 644 calories, Fat 36g fat (22g saturated fat), Cholesterol 129mg cholesterol, Sodium 112mg sodium, Carbohydrate 72g carbohydrate (66g sugars, Fiber 2g fiber), Protein 6g protein.
TART TROPICAL PARFAIT
Creamy yogurt parfaits make deliciously balanced breakfasts or snacks. Use this simple formula: 2/3 cup yogurt, 1/2 chopped fruit, 2 tablespoons crunch, 1 teaspoon drizzle, and 1 teaspoon chopped fresh herb to make your own version.
Provided by thehungryscientist
Categories Everyday Cooking Special Collection Recipes New
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt with 1/2 of the kiwi, 1/2 of the macadamia nuts, 1/2 of the agave. Repeat layers with the remaining yogurt, kiwi, nuts, and agave. Top parfait with mint.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 36.6 g, Cholesterol 8.8 mg, Fat 13.3 g, Fiber 4.4 g, Protein 14.7 g, SaturatedFat 2.1 g, Sodium 74.2 mg, Sugar 27.9 g
SAVORY PEACH PARFAIT
Creamy yogurt parfaits make deliciously balanced breakfasts or snacks. Use this formula: 2/3 cup yogurt, 1/2 chopped fruit, 2 tablespoons crunch, 1 teaspoon drizzle, and 1 teaspoon chopped fresh herb, to make your own version.
Provided by thehungryscientist
Categories Everyday Cooking Special Collection Recipes New
Time 5m
Yield 1
Number Of Ingredients 5
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.
Nutrition Facts : Calories 218 calories, Carbohydrate 13.7 g, Cholesterol 7.5 mg, Fat 11.7 g, Fiber 0.8 g, Protein 16.9 g, SaturatedFat 3.6 g, Sodium 52.1 mg, Sugar 10.5 g
BRUNCH PEACH PARFAIT
Make and share this Brunch Peach Parfait recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 11m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large saucepan of water to a boil. Add peaches and cook 30-60 seconds, until skins loosen. Drain and rinse under cool water.
- Peel peaches, halve and remove pits. Cut into 1/2 inch dice.
- Place peaches in a bowl and toss with honey and lemon juice.
- In 2 parfait glasses, place half of the fruit, then half the yogurt. Repeat, ending with the yogurt.
- Crumble graham crackers and combine with cinnamon. Sprinkle over the top of the yogurt.
Nutrition Facts : Calories 153.9, Fat 4.9, SaturatedFat 2.7, Cholesterol 15.9, Sodium 98.9, Carbohydrate 23.6, Fiber 1.7, Sugar 19, Protein 5.7
NANA'S PEACH PARFAIT PIE
This peach parfait pie has always been a family favorite and is great on a warm summer day!
Provided by Brian Henke
Categories Desserts Pies No-Bake Pie Recipes
Time 3h30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 34.2 g, Cholesterol 34.9 mg, Fat 15.5 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 7.5 g, Sodium 89.3 mg, Sugar 24.9 g
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5/5 (4)Estimated Reading Time 2 minsServings 4Total Time 35 mins
- Preheat oven to 325°. Pulse graham cracker crumbs, flour, salt, and ¼ cup granulated sugar in a food processor until finely ground. Transfer to a medium bowl and add melted butter; mix until a few large clumps form. Spread out crumble on a rimmed baking sheet and bake, shaking once, until golden, 12–15 minutes. Let cool.
- Meanwhile, toss peaches, brown sugar, and 1 Tbsp. lemon juice in a medium bowl. Heat remaining 2 Tbsp. butter in a large skillet over medium; cook peaches, tossing often, until sugar is dissolved and peaches are soft, about 5 minutes. Let cool slightly.
- Mash raspberries with a spoon in a small bowl, then mix in remaining 1 tsp. granulated sugar and remaining 1 tsp. lemon juice. Let sit 5 minutes for raspberries to soften.
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