Categories: Appetizers | Desserts | Other
Bavarian Pie
•1 – 9" unbaked pastry crust
•8 ounces softened cream cheese
•1/4 cup sugar
•1 egg
•1/2 teaspoon vanilla
•1/3 cup sugar
•1/2 teaspoon cinnamon
•4 cups sliced peaches
•1/4 cup raspberry sauce
Beat cream cheese, 1/4 cup sugar, egg and vanilla. Pour into pastry. Mix remaining sugar and cinnamon and toss with peach slices. Arrange slices in a circular pattern on top of cream cheese mixture. Sprinkle remaining sugar on top. Bake at 450F for 10 minutes. Reduce oven temperature to 400F and continue baking for 30 minutes. Cool and drizzle raspberry sauce over top.
Fig and Peach Cake (Torta di Fichi e Pesche)
This is a Piemontese recipe, drawn from Alessandro Molinari Pradelli's Grande Libro della Cucina Italiana. You'll need:
•24 moderately ripe, white-fleshed figs
•12 white peaches
•Flour
•1/2 cup (100 g) unsalted butter
•4 tablespoons sugar
•3 yolks and two whites
•The nutmeats from 4 of the peaches, minced
•4 savoiardi, crumbled
•A shot of rum
•2 amaretti, ground
•A pinch of salt
•Butter and flour for greasing the pan.
Begin by trimming the stems from the figs, peeling the peaches, slicing them, and removing the pits. Fry the figs in the butter and drain them on absorbent paper. Dust the peach slices with sugar and fry them briefly too. Butter and flour a fairly deep 9-inch pan, and preheat your oven to 280 F (140 C). Next, whip the eggs in a bowl, and fold into them the peach slices and other ingredients except the figs. Pour the batter into the pan, push the figs into it, and bake everything for a couple of hours. Serve the cake warm or cool.
Gourmet Peach Pie
•1/2 pint whipping cream
•1 cup powdered sugar — divided
•6 ounces cream cheese — softened
•1 9-inch baked pie shell
•sliced peaches
•Glaze
•1 cup sugar
•2 tablespoons cornstarch
•1 cup mashed peaches
•1 cup water
•yellow food coloring
Whip the cream with 1/2 cup powdered sugar. Beat cream cheese with rest of powdered sugar. Fold together the whipped cream mixture and the cream cheese mixture. Spread in the cooled pie shell. Cool in the refrigerator for at least 2 hours. Cover cream mixture with sliced fresh peaches. For the glaze: Mix together the sugar, cornstarch, mashed peaches, water and about 2 drops of food coloring. Boil until clear, stirring constantly. When cool, pour over pie. Canned cherry pie filling may be substituted for the fresh peaches when they are out of season.
Overnight Peach Refrigerator Cake
•1/2 pound marshmallows
•1/2 cup orange juice
•1/2 cup ginger ale
•1 cup whipped cream
•sponge cake — or lady fingers
•6 to 8 peaches — sliced
•1/2 cup chopped crystallized ginger
Cut marshmallows in quarters, add to orange juice and stir over hot water until almost melted; cool slightly and add ginger ale. When slightly thickened fold in 3/4 cup whipped cream. Line a spring form pan with waxed paper. Arrange layer of cake or lady fingers on bottom, next a layer of 1/3 of the peaches, then layer 1/2 of the marshmallow filling; repeat until there are 3 layers of cake and 2 of filling. Chill in refrigerator overnight. Unmold; garnish with remaining peaches and whipped cream and chopped crystallized ginger. (Use fresh or canned peaches.) Makes 6 to 8 servings.
Peach Cream Pie
•2 cups vanilla wafer crumbs
•1 stick margarine — melted
•1 (14oz) can sweetened condensed milk
•1/2 cup lemon juice
•1 carton frozen peaches — (1 pint, or 2 cups)
•1 carton frozen whipped topping — (9 ounce), thawed
Make crust of 2 cups vanilla wafer crumbs and 1 stick melted margarine. Press into 9-inch pie plate and chill. Blend condensed milk and lemon juice until thick. Partially thaw frozen peaches; put them into blender and blend for a few seconds until smooth. Pour peaches into milk mixture and blend well. Fold in dessert topping with spoon and pile into crumb crust. Makes 1 (9-inch) pie.
Peach Pie with Crumb Topping
•2 pounds fresh peaches, peeled & sliced, about 4 cups
•1/2 cup brown sugar
•1 1/2 tablespoons cornstarch
•2 teaspoons lemon juice
•1/2 teaspoon ground cinnamon
•1 9-inch pie crust, baked
•Topping
•1/2 cup flour
•1/3 cup brown sugar
•1/4 cup butter, softened
•1/4 teaspoon cinnamon
•1/3 cup chopped nuts, optional
Combine the peaches with the sugar, cornstarch, lemon juice, and cinnamon. Toss lightly. Place peach mixture in the baked shell, cover with wax paper, and microwave on high for about 5 minutes, turning halfway through the cooking. Sprinkle with crumb topping and microwave on high for 4 to 5 minutes or until topping is set. Let stand until cool. Crumb Topping: Combine topping ingredients with a fork.
Peach Upside-Down Cake
•1/4 cup butter or margarine — softened
•1/2 cup brown sugar — packed
•1 1/2 cups canned peach slices — drained
•6 maraschino cherries — halved
•1/3 cup shortening
•1/2 cup sugar
•1 egg
•1 1/4 cups sifted cake flour
•1 1/2 teaspoons baking powder
•1 1/2 teaspoons salt
•1/2 teaspoon grated orange rind
•1/2 cup orange juice
Spread butter in bottom of 8-inch round cake pan and sprinkle with brown sugar. Arrange peaches and cherries on brown sugar. Cream the shortening and sugar in a bowl. Add the egg and beat well. Sift the flour, baking powder and salt together and add to creamed mixture alternately with mixture of orange rind and juice. Pour over peaches carefully. Bake at 350 degrees for 45 to 50 minutes or until cake tests done. Cool for 10 minutes. Invert over serving plate and remove cake from cake pan. Makes 6 to 8 servings.
