Make the peach puree: Pit the peaches, cut into
To make peach puree, add peaches and simple syrup to a blender; blend together until smooth (taste and add more simple syrup if not sweet enough).
To a cocktail shaker filled with ice, add 2 ounces peach puree, vodka, peach schnapps, and lemon juice.
Shake moderately; strain into a chilled martini glass.
br>Add the milk, cream, peach puree and vanilla. Whisk until combined
To make peach puree, use 6 to 8 medium peaches with skins on, put through blender, or 3 (15 ounce) cans of peaches, drained. Preheat oven to 325\u00b0.
Cream sugar and shortening.
Add eggs and mix well.
Add peach puree, dry ingredients and almond flavoring. Add nuts and mix thoroughly.
Pour into 2 (9 x 5-inch) greased loaf pans.
Bake at 325\u00b0 for 50 to 60 minutes.
In a medium saucepan, combine cornstarch and sugar.
Blend in peach puree, water and lemon juice.
Bring to a boil, stirring constantly.
Boil until thickened and clear.
Remove from heat and set aside to cool.
Beat together cream cheese and powdered sugar until smooth.
Spread cream cheese mixture evenly in bottom of pie shell.
Spoon peaches on top.
Pour cooled puree mix over all. Chill before serving.
bring to a simmer. Stir peach puree, ginger, cinnamon, and vanilla extract
Cream sugar and shortening together.
Add eggs; mix thoroughly.
Add peach puree and dry ingredients; mix thoroughly. Add vanilla and nuts; stir until blended.
Pour into 2 loaf pans (5 x 9-inch) that have been well-greased and floured.
Bake at 325\u00b0 for 1 hour.
Let bread cool a few minutes before removing from pan.
Stir 6 to 8 peaches in blender until pureed.
In mixer bowl, cream together sugar and shortening.
Add dry ingredients and peach puree; mix thoroughly.
Add vanilla and nuts; stir until well blended.
Have oven preheated to 325\u00b0 and 2 loaf pans well-greased and floured.
Divide batter equally between 2 pans. Bake at 325\u00b0 for about 50 minutes to 1 hour.
Let bread cool in pans for a bit before removing.
Makes 2 loaves.
In the top of a double boiler or a in a stainless steel bowl set over a pan of simmering water, whisk the egg yolks and sugar together until warm to the touch.
Add the peach puree and salt.
Whisking constantly, continue cookig until the custard thickens slightly.
Remove from heat and add the cream, vanilla, and chopped peaches.
Chill in the refrigerator, then freeze in an ice cream machine according to manufacturer's directions.
Cream sugar and shortening.
Add eggs and mix well.
Add peach puree (can use baby food peaches) and dry ingredients. Mix well.
o egg mixture, alternating with peach yogurt until incorporated. Transfer to
Pour peach puree into a champagne flute, then add champagne.
The peach puree can either be made from ripe fresh peaches that have been peeled, or you can use a commercial peach puree.
eds.
Alternatively, you can puree raspberries in a food processor
e cake.
Make Caramel Peach Sauce:.
Peel peaches.
Blend peach, lemon juice, and sugar in a blender until smooth; measure 1 ounce of puree. Reserve remaining puree for another use.
Fill a pint glass with ice; add peach puree, lime juice, vodka, triple sec, cranberry juice, and simple syrup. Cover and shake. Strain drink into a martini glass.
Note: to make fresh peach puree, blend together the flesh of 2 ripe, peeled peaches with about 3/4 oz simple syrup (made with 1 part sugar-1part water).
Combine the vodka, peach schnapps, peach puree, and light cream in a cocktail shaker filled with ice.
Shake moderately; strain into a chilled martini glass.
baking sheet.
Place peach halves cut side down, on
ntil well blended.
Add peach puree.
Heat again only enough
o the consistency of a puree. Bake ham in a dutch
r food processor bowl place peach slices.
Cover and blend