UPSIDE DOWN PEACH CUP CAKE

Ingredients for base

Butter 2 ounces
Brown sugar 4 tbsp
Peach halves 6

Ingredients for cup cakes

Butter 4 ounces
Eggs 2
Caster sugar 2/3 cup
Peach essence ½ tsp
Peach puree ½ cup
Self raising flour 1 ½ cup
Baking powder ¼ tsp
Hung curd 2/3 cup
Peach juice 2 tbsp

Method

Grease well jumbo cup cake pan, melt 2 ounce butter and pour in each cup cake, sprinkle with brown sugar over each base and place a peach half on bottom of each cup cake, beat 4 ounces butter, add in 2/3 cup caster sugar with essence and eggs alternating with self raising flour. Lastly fold in baking soda, yogurt, peach juice and puree and fold in the remaining flour, mix well, spoon batter in prepared cup cake pan, bake for 25 minutes.

TRQUIZ TANGO

INGREDIENTS:
Peach: 1 cup

Ice cream: 2 scoop

Orange juice:1/2 cup

Sugar: 2 tsp

Crushed ice: 1/2 cup

Milk: 1/2 cup


METHOD:
Blend all the ingredients.

Serve chilled

Enjoy

Champagne Melon Peach Drink

Total Time: twenty minutes

Prep Time: twenty minutes

Ingredients:

one ripe cantaloupe
2-1/2 pounds frozen peaches, lightly sweetened
1/2 bottle champagne
Fresh mint

Preparation:

At serving time, fill champagne glasses 2/3 full with chilled fruit puree. Top with champagne. Garnish with a sprig of fresh mint.

Remove meat from the melon and puree in a blender with peaches. Chill this mixture well.

Yield: 12 to 16 servings

Peach Jelly Chews

Cook Time: 45 minutes

Prep Time: 15 minutes

Total Time: one hour

Ingredients:

Salad oil
two packages (one pound each) frozen unsweetened sliced peaches
About 3-3/4 cups sugar
three envelopes (two Tablespoons total) unflavored gelatin
two teaspoons grated lemon peel
one Tablespoon lemon juice

Preparation:


Oil an 8- or 9-inch square metal pan.

In a 6- to 8-quart pan, preferably 11 inches wide (see Notes), merge peaches and 1/3 cup water. Bring to a boil over high heat, stirring. Reduce heat and simmer, covered, stirring occasionally, until fruit mashes basically, ten to 12 minutes.

Whirl fruit mixture in a blender or food processor, a portion at a time, until smoothly pureed. Return to pan.

Bring to a boil over high heat, stirring often. Stir and boil five minutes. Reduce heat to medium and stir often until mixture is thick to leave a trail when the spoon is drawn across the pan bottom and juices in the trail are beginning to turn a darker gold, 25 to 35 minutes. Without delay, remove from heat.

In a bowl, mix 3-1/2 cups sugar with the gelatin. Add to fruit mixture.

On a board, coat a 10-inch square area with about 1/4 cup sugar. Invert pan to release sweet onto sugar. If it sticks, use a metal spatula, dipped in sugar, to ease from pan. With a long, sharp knife, dipped in sugar to prevent sticking, cut sweet in to 49 equal pieces (make 6 cuts lengthwise and 6 crosswise). Coat each piece with sugar.

Stir lemon peel and lemon juice in to peach mixture, then scrape mixture in to the oiled 8- or 9-inch square pan. Let sweet dry, uncovered, for 16 to 24 hours. It ought to feel firm and not sticky when touched.

Serve candies, or arrange in a container with plastic wrap between layers and seal airtight. Store up to one month at room temperature.

Yield: 49 pieces

Fresh Peach Dumplings

Prep Time: twenty minutes

Cook Time: 40 minutes

Total Time: one hour

Ingredients:

one package frozen puff pastry dough, thawed but chilled
1/3 cup granulated white sugar
1/3 cup firmly packed light brown sugar
1/4 cup all-purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup (four Tablespoons or 1/2 stick) chilled butter, cut in to cubes
two Tablespoons lemon juice
6 medium, ripe freestone peaches
one egg beaten with one teaspoon water
two Tablespoons sugar crystals
Caramel sauce (see recipe link below)

Preparation:

Line a baking sheet with Silpat baking liners or parchment paper.

Place white sugar, brown sugar, flour, cinnamon, & nutmeg in the bowl of a food processor fitted with the metal blade. Pulse one time or two times to combine. Add chilled butter cubes & pulse until mixture resembles coarse meal. Pour in to a shallow bowl.

Roll puff pastry to 1/8-inch thickness on a lightly floured surface. Cut in to six 7-inch squares. Place squares on the prepared baking sheet & refrigerate while you prepare the peaches.

Preheat oven to 375 F.

Bring a giant pot of water to a rolling boil. Carefully place whole peaches in boiling water & blanch for ten seconds. Drain & peel. Cut the peaches in half & remove the pits. Dip each half in to the lemon juice, then in to the sugar/flour mixture until coated. Distribute the remaining sugar/flour mixture evenly in to the centers of the peach halves & press them back together in to whole peaches.

Place each whole peach in the midst of a puff pastry square. Dampen the edges of the squares with water, using your finger. Bring each of the four corners of the square up over the top of the peach & press seams to seal. The peaches ought to be entirely enclosed in the puff pastry.

Brush each peach dumpling with the egg water mixture & sprinkle with the sugar crystals. Prick a few holes in the top to let steam escape. Bake in preheated oven for 40 minutes, until golden brown & peaches are soft. Let rest for twenty minutes to icy.

Place one tablespoon of caramel sauce on each of 6 serving plates. Middle the dumplings in the sauce, & drizzle with additional sauce on top.

Yield: 6 servings

Frozen Peach Yogurt

Total Time: ten minutes

Prep Time: ten minutes

Ingredients:

one bag (twenty ounces) frozen unsweetened peach slices
one container (8 ounces) plain lowfat yogurt
one cup confectioners' sugar
one Tablespoon fresh lemon juice
1/8 teaspoon almond extract

Preparation:

Let frozen peaches stand at room temperature ten minutes.

In food processor with knife blade attached, method peaches until fruit resembles finely shaved ice, occasionally scraping down side with rubber spatula.

Try it with strawberries, blueberries, or your favourite combination of flavorful frozen fruits.

With processor walking, add yogurt, confectioners' sugar, lemon juice, and almond extract. Method until mixture is smooth and creamy, occasionally scraping down side. Serve immediately.

Yield: four cups or 8 servings