peach

I’m a pretty big fan of Giada on Food Network. She makes this incredible Pineapple Semifreddo that literally melts in your mouth. Every time I make it for friends and family it is devoured quickly. So, why not modify the recipe a smidgen, and make it with peaches instead? My thoughts exactly. By the way this is a huge dessert success for the kiddos too and pretty simple to make.

Ingredients:

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
3 egg whites

1/2 cup simple syrup, recipe follows
1 (15-ounce) can diced peaches, drained, and mashed
1 cup crushed gingersnap cookies, for sprinkling

Simple Syrup:

1/4 cup water

1/2 cup sugar

1. Spray a 9 1/4 by 5 1/4 by 3-inch (6-cup) metal bread ban lightly with nonstick spray. Line the pan with plastic wrap with enough plastic wrap extending over the sides to cover the top after the pan has been filled.

2. In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside until step 5.

3. In another medium bowl, whip egg whites until foamy. With the mixer still on, slowly add the simple syrup. Continue beating on high speed until the mixture is glossy and doubles in volume, about 3 to 5 minutes.

4. Since crushed peaches in a can is not something you find anywhere you need to mash a 15oz can of diced peaches. Place diced peaches into a strainer and smash the peaches with a masher.

5. Using a rubber spatula, fold the peaches into the egg whites. Then fold the whipped cream into the egg white mixture.

6. Gently pour the mixture into the bread pan. Fold over the plastic wrap (cling wrap) to cover and freeze for 8 hours (or up to 1 month).

7. To serve; unfold the plastic wrap and invert the semifreddo onto a cutting board. Remove the plastic wrap and cut the semifreddo into one inch thick slices. Place on individual serving plates and top each slice with the crushed ginger cookies.

Simple Syrup:

In a small pot, combine water and sugar over medium heat. Bring to a boil, reduce heat and let simmer for 5 minutes, until the sugar has dissolved fully. Take the pan off heat and cool the syrup (makes 1/2 cup). Any extra cooled syrup can be saved in an airtight container.

And here is the final tasty product:

Visit: FoodNetwork to get Giada’s Pineapple Semifreddo recipe (the only differences are; instead of crushed pineapple I replaced it with mashed peaches and I used ginger snap cookies instead of amaretti cookies).

Delicious peaches and cream scones with a sprinkle of chopped pecans.

When you have dreams and aspirations of owning your own tearoom you just can’t help but dive into so many scone recipes. There were so many to choose from so why not start with the first word in my business name; Peach.

I have baked many scones in the past few months and I have come to the conclusion that most scone recipes seem a bit dry and not as flavorful as I would like. After searching and modifying so many times I concocted the perfect mixture. So get ready for your mouth to water and your taste buds to tingle; this is one delicious scone recipe.

Ingredients:

Scones

2 and 1/4 cups flour (sifted)

⅓ cup packed brown sugar

1 tbsp baking powder

½ tsp salt

1 stick of butter (frozen and grated)

1 egg

¼ cup heavy cream

¼ cup peach greek yogurt

2 tsp vanilla extract

½ cup diced/mashed peaches

½ tsp cinnamon

¼ tsp nutmeg

Glaze/Topping

½ cup powdered sugar

2 tbsp vanilla extract

1-3 tbsp heavy whipping cream
Optional: ⅓ cup chopped pecans

Instructions:

Preheat oven to 400 degrees
Line a baking sheet with parchment paper or spray tray with nonstick cooking spray.

3. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg and salt. I recommend sifting the flour.

4. Using a cheese grater (large holes) grate one stick of butter and blend until the mixture resembles coarse crumbs.

5. In a small bowl, whisk together the egg, heavy cream, yogurt and vanilla extract.

6. Pour the wet ingredients over the dry ingredients and mix until just combined.

7. Gently fold in the diced peaches (pat with a dry paper towel first).

8. Pat the dough out into a rectangular shape (like a flat log) that is about 1 inch thick. Cut into 6 – 8 equal wedges (use a pizza cutter)

9. Arrange the wedges on your baking sheet or scone pan. Using a basting brush, brush some heavy whipping cream over the tops of the scones.

10. Bake scones for 12 – 14 minutes or until light golden brown.

11.Remove from the oven and allow to cool while you mix the glaze.

12. To make the glaze, add the powdered sugar and vanilla to a small bowl.

13. Add the heavy whipping cream slowly (one tbsp at a time) until the mixture is easily pour-able but not runny. Drizzle the glaze over the scones.

14. Crush a handful of pecans and sprinkle over the scones. (I let my kids take turns using the chopper for this step – they love it).

I strongly recommend using a cheese grater to cut the frozen butter. It is so much easier. Here is the one I used. I do get compensation if you click on this link and order. Cuisinart CTG-00-BG Boxed Grater

Peach Semifreddo

Mouthwatering Peaches and Cream Scones

Delicious peaches and cream scones with a sprinkle of chopped pecans.