peach dessert recipes

Fresh Peach Sorbet

Fresh Peach Sorbet

This is an easy and refreshing dessert. Perfect for summer. It has a thick, creamy texture and deep peach flavor. Even better- no cooking and no ice cream machine required. You will need a food processor, though. After I made the sorbet, I realized that I love it and don’t make it enough. I seem to freeze lots of strawberries and blueberries, but don’t freeze many peaches. That is changing. I will most definitely be freezing more peaches.

There are two steps to this recipe and you will need to allow freezing time. Actual prep time is pretty minimal. I have made this before and added vanilla of cinnamon. I didn’t this time, but feel free to play with flavors. Here is the recipe. Enjoy!!

Creamy Peach Sorbet

6 ripe peaces

2/3 c. sugar , or to taste – you can use honey or other sweeteners of your choice.

Peel peaches and remove the pits. You don’t need to remove every last bit of peel. Throw away the pits or plant them. Dice the peaches. Combine peaches with sugar and stir together. Freeze in shallow pan. Remove peaches from freezer and allow to soften enough to break into chunks. This should only take a couple of minutes. Place in processor and blend until very smooth. Serve immediately or return to freezer until ready to serve. Makes about 1 quart.

Note: When it works out perfectly, the peach sorbet looks sort of creamy. You might think there is dairy in it. Having the peach mixture as frozen as possible before putting in the processor is the secret. Only soften enough to break up, but don’t let the peach mixture get too melty. If you think your sorbet isn’t creamy enough, you can freeze it again, then process in the food processor a second time.   

Peaches and Cream Crepes

Peaches and Cream Crepes

Peaches are such a natural addition to any summer dessert. I decided to use some of my fresh peaches in crepes. Crepes are a nice dessert any time of the year. I think especially nice in summer, using fresh, seasonal fruit.

The crepes were filled with peeled, sliced peaches that had been tossed with sugar ahead of time. The sugar softens the peaches a little.  I also added some sweetened cream cheese and a little strawberry jam to the filling. We loved them.

They can be assembled ahead of time, and just kept chilled until ready to serve.  Serve as is, with a dusting of powdered sugar or even a vanilla caramel drizzle- recipe follows.

Peaches and Cream Crepes

1 recipe basic crepes- recipe follows
2-3 peaches, pitted and sliced thin
¼ c. sugar
1 t. vanilla
1 t. cinnamon
8 oz. cream cheese, softened
¼ c. powdered sugar
Strawberry jam, optional

Make a batch of basic crepes and set aside until ready to use. Place sliced peaches in a bowl with sugar, vanilla and cinnamon and stir until sugar is dissolved. Best to do this at least a couple of hours before you want to use them. This softens the peaches and allows juices to come out of the peaches. You need the juices for the cream cheese. You can do this the day before, then just finish the cream cheese and assemble.
Place cream cheese in a bowl and start beating with an electric mixer. Drain juices off the peaches and add the juice to the cream cheese. Add the powdered sugar, too. Beat until cream cheese is fluffy.

To assemble the crepes: Place a crepe on work surface. Spread with some of the cream cheese. Along one side of the crepe place a small amount of strawberry jam, like a stripe. Place several slices of peach in a row, on top of the strawberry jam. Starting on the side of the crepe with the peaches gently roll up the crepe. Repeat with remaining ingredients. You will have 12. Serve as is, or you can top with powdered sugar, peach slices, warm jam, whipped or caramel sauce – recipe follows.

Basic Crepes

3/4 c. flour
1/8 t. salt
3 eggs, beaten
2 T. melted butter
3/4 c. milk, approximately
Butter or oil for pan

Beat together flour, salt and eggs until smooth. Stir in melted butter and then stir in milk until batter consistency is that of cream. Let stand for 30 minutes before using, or can be refrigerated, covered, overnight. Beat again, just before using.
Heat 6 or 7 inch skillet. Brush with butter or oil and pour in about 2 teaspoons of batter, tipping pan to cover bottom of pan completely with batter. Cook until edges start to brown, turn over and cook until lightly browned (about 2 minutes per side.)
Crepes can be made day ahead or even frozen between sheets of waxed paper and frozen. Makes 12.

Vanilla Caramel

I made a light caramel sauce for the crepes. I just put 1/4 cup of water in a small saucepan with a cup of sugar. Boiled it all together for about 3 minutes. Removed from the heat and added a teaspoon of vanilla, 4 tablespoons of butter and a 1/4 cup of half and half. Stirred until smooth, then added a pinch of salt, for extra flavor.

Crepes with a vanilla caramel drizzle

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