Recipes for Delicious Peach Desserts: Elegant Peach-Filled Torte and Fresh Peach Melbas
Peaches have always been one of my favorite fruits. And to me the juicier the better. As a kid, I loved peaches from my grandparents trees even though my mother hated them dripping down my arms and off my elbows! I am a grandmother of seven now and I still love peaches today. Here are a couple of my favorite peach recipes. Elegant Peach-Filled Torte and Fresh Peach Melbas.
ELEGANT PEACH-FILLED TORTE
3 cups cake flour, sifted
2 cups firmly packed brown sugar
1/2 tsp salt
1 cup shortening
1 egg, beaten
1 cup buttermilk
1 tsp baking soda
1/2 cup finely chopped pecans
Preheat oven to 350 degrees. Grease two 9-inch Round Cake pans with shortening; set aside.
Combine the flour, brown sugar, and salt. Add the shortening to the flour mixture and blend until crumbly. Set aside 1 cup of the mixture.
Combine the egg, buttermilk, and baking soda. Add the blended egg mixture to the remaining flour mixture; stir well. Pour mixture evenly into the prepared pans. Add the pecans to the reserved crumb mixture and sprinkle evenly over the tops of the two pans. Bake at 350 degrees for 25 to 30 minutes until a wooden toothpick inserted in the center comes out clean.
Creamy Peach Filling:
1 cup whipping cream, whipped
1 tbsp lemon juice
1/2 cup mashed peaches
2 tbsp sugar
Combine all ingredients and place between the two torte layers. Garnish with sliced peaches and serve immediately.
MY FAVORITE FRESH PEACH MELBAS
1 pkg (10-oz) frozen red raspberries in syrup, thawed
1/4 cup sugar
2 tbsp water
2 ripe peaches, halved
1 pint peach sorbet
1/2 pint raspberry sorbet
fresh red raspberries for garnish, if desired
In a blender, puree the package of raspberries. Scrape through a fine sieve into a bowl to remove the seeds.
In a small Nonstick Skillet, combine the sugar and water and heat over medium heat. When the sugar is dissolved and mixture starts to boil, add peaches, cut side down. Continue to boil until sugar mixture starts to caramelize and turn brown, about 5 to 6 minutes, swirling the pan occasionally. Remove from heat; carefully turn the peaches over and spoon the caramel mixture from the skillet over the cut sides.
Place a scoop of peach sorbet into each of 4 Dessert Bowls. Nestle a peach half, cut side up, onto the sorbet. Place a mini-scoop of raspberry sorbet in the center of the peach halves. Garnish with fresh raspberries, if desired.
Enjoy!
About the Author
For more yummy dessert recipes visit Linda's blog at http://ladybugssweettreats.blogspot.com
How do you make popcorn balls?
I've been trying to make healthy popcorn balls. After 2 attempts, I either suck at kitchen stuff or the directions aren't clear! The recipe says to melt 2 tbsp butter and half of a 10oz bag of mini marshmallows together. Then add half a bag of popcorn. So I do that, and then all it says is "Makes 6 popcorn balls". UMM.. okay.. like HOW? I let it cool a bit, then I wear gloves sprayed with nonstick spray and try forming them into a ball. It doesn't hold together, and it's VERY gloppy. Okay, they're not balls, they're glops - I can deal. I set them on a tray to dry, harden, whatever... but later they are still gooey and just not popcorn ballish. What am I doing wrong, or maybe I'm just not giving them ENOUGH time? How long does it take for them to harden up and stick together as a "ball"?
Here is a never fail recipe for Popcorn Balls. You will love it!
POPCORN BALLS
6 qts. popped popcorn, lightly salted
1/2 cup margarine
1 lb. bag marshmallows
Place popped corn in a large bowl. Set aside. Melt margarine in a large microwave safe bowl; add marshmallows and stir well until coated with the margarine. Heat in microwave for one minute on high, stir and repeat, heating 30 seconds at a time until marshmallows are almost melted. Then stir by hand until marshmallows are completely melted and mixture is smooth. Pour over popcorn, stirring gently until well mixed and all popcorn is coated and stretchy threads form. Wet hands with water (dry hands slightly, just touch your hands on a clean towel) and form popcorn into desired size balls. Wash and rewet your hands for every 2-3 balls. Place balls on waxed paper to dry (3-4 hours). Wrap balls in plastic wrap. NOTE: To color the popcorn balls, add food coloring to the smooth marshmallow mixture. Mix well to distribute color evenly.
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