Peach Caramel Parfait

Easy and delicious! Layers of crisp gingersnaps, peaches, ice cream and gooey caramel.

Ingredients

3/4 cup                     Coarsely broken gingersnap cookies (175 ml)
4                                Peaches, pitted and sliced
1 cup                        Vanilla ice cream (250 ml)
1/3 cup                     Butterscotch syrup (75 ml)
1/4 cup                     Chopped pecans (50 ml)
Fresh mint sprigs

Instructions

1. Layer gingersnaps, peach slices, ice cream, syrup and nuts in four parfait glasses; repeat.
2. Top with extra peach slices and fresh mint.

Makes 4 servings.

Frozen Peach Yogurt

So refreshing and so simple to make you can let the youngsters help. Be sure that the prepared peaches are frozen solid and the yogurt mixture is well chilled. It can be eaten as soon as it's made, but flavour will develop if placed in a freezer for an hour or more. Best served within 24 hours.

Ingredients

3 cups                           Peeled, sliced peaches (750 ml)
3/4 cup                          Granulated sugar (175 ml)
1 tablespoon                Lemon juice
1 tablespoon                Cornstarch
1 cup                             Plain yogurt (250 ml)

Instructions

1. Mix peaches with 1/2 cup (125 ml) of sugar and lemon juice. Spread in single layer in large shallow dish (or use two large glass pie plates). Freeze until solid.
2. In small saucepan, combine remaining sugar with corn starch, gradually blend in yogurt. Bring to boiling point, stirring constantly. Reduce heat to medium and cook, stirring, until thickened and smooth. Continue cooking over low heat for two minutes.
3. Cool and refrigerate until well chilled.
4. When peaches are solidly frozen, place in food processor until smooth.
5. Add chilled yogurt mixture; process until thick and smooth.
6. Serve immediately or transfer to container with tightly fitting lid and store in freezer.

Make about 3 cups (750 ml)

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Peach Souffle   

Ingredients

1 1/2 cups                         Chopped peaches
3 tablespoons                   Honey
1 tablespoon                     Lemon juice
1/2 teaspoon                    Grated nutmeg
5                                         Egg whites
1/8 teaspoon                    Ground cinnamon

Instructions

1. In a food processor or a blender, puree the peaches.
2. In a 1-quart saucepan, combine the puree and honey. Cook over low heat, stirring often, 20 minutes, or until thickened. Add the lemon juice and nutmeg. Cool the mixture to lukewarm.
3. In a large bowl, beat the whites until stiff peaks form. Gently whisk one-third of the whites into the peach mixture. Then fold the peach mixture into the remaining whites.
4. Spoon the mixture into an ungreased 1 1/2-quart souffle dish. Sprinkle with cinnamon.
5. Place the dish in a pan of hot water. Bake at 300 degrees F for 1 hour, or until firm to touch and browned. Do not open the oven door until near the end of the required baking time, or the souffle may fall. Serve immediately.

Serves 6

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Peach Fritters

Ingredients

2 cups                              All-purpose flour
2 teaspoons                    Baking powder
2 teaspoons                    Salt
3                                       Eggs -- slightly beaten
2/3 cup                             Milk
2 tablespoons                 Vegetable oil
2 1/2 cups                        Peaches -- diced
                                         Sugar and cinnamon

Instructions

1. In large bowl combine all ingredients, except peaches.
2. Fold peaches into batter.
3. Drop by teaspoon into hot fat (375 degrees) for 2 to 3 minutes.
4. Mix sugar and cinnamon and roll fritters in mixture until coated. Serve while warm is best.

Makes 2 1/2 dozen.

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Peach Chocolate Cups   

Ingredients

300g                          Dark chocolate, melted
6                                 Peaches, peeled, depitted and roughly chopped
1                                 Large lime, juiced
2/3 cup                      Natural yogurt (160ml)
1 teaspoon               Gelatine
2 teaspoon               Cold water
4                                 Mint sprigs, for garnishing

Instructions

1. Lightly brush 4 x 10cm individual tart tins with oil.
2. Spoon 2 tablespoons melted chocolate into the bottom of each. Using a pastry brush, spread chocolate evenly around the base and sides of the tin.
3. Allow to set in the refrigerator. Brush with extra chocolate if the cases are too thin. When solid, lift from tins carefully so as not to break the edges.
4. Puree peaches, lime juice and yogurt in a food processor.
5. Softened gelatine in cold water. Stir over a bowl of hot water until dissolved. Whisk into peach mixture.
6. Spoon into individual chocolate cases. Chill for at least 2 hours before serving. Garnish with mint leaves.

Serves 4 

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Peach Mousse

Ingredients

2                              Peaches, ripe
1 tablespoon             Lemon juice
1 cup (125 ml)            Cream, chilled
2                                    Egg whites
1/4 cup (60 g)              Sugar
                                    Almond or orange liquer (optional)
                                    Amaretti biscuits, for garnishing

Instructions

1. Dip peaches in boiling water for 30 seconds. Remove, plunge into cold water and then carefully peel. Slice peaches. Puree in food processor with lemon juice and liquer.
2. Beat the cream until stiff. Chill. Beat egg whites until stiff peaks form, gradually adding the sugar until glossy.
3. Fold the whipped cream and meringue mixtures into the peach puree.
4. Spoon mousse into custard cups or glasses. Freeze 1 hour then transfer to refrigerator for 2 hours. Serve chilled but not hard, garnish with Amaretti.