Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cream Filled Peaches
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- #62567
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Poaching Syrup and Peaches
6 cups water
2 cups sugar
1 cup peach schnapps
1/4 cup honey
5 whole cloves
8 peaches*
Filling
6 ounces cream cheese, softened
2 tablespoons sour cream
2 tablespoons honey
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Sauce
1 pint fresh raspberries
2 tablespoons sugar
2 teaspoons lime juice
fresh mint leaves, for garnish
directions
* bottoms trimmed to form base, halved through stem end and pitted
For Poaching Syrup and Peaches: Bring water, sugar, schnapps, honey, cloves to simmer in saucepan and stir. Add peaches and simmer until knife-tender, 6 to 8 minutes.
Remove peaches. Let cool slightly then slip off skins. Chill peaches and syrup separately.
For Filling: Mix cream cheese, sour cream, honey, vanilla and cinnamon in bowl. Cover and refrigerate.
For Sauce: Puree berries in processor. Add sugar and juice. Pulse to blend. Pour into sieve over bowl. With spatula, gently press berries through, then discard seeds. Add enough chilled syrup to puree to equal 1/2 cup. Chill.
Spread scant 1 tablespoon of filling over cut side of each of 8 peach halves. Sandwich with remaining halves to make whole peaches.
Spoon 1 tablespoon sauce into each of your dessert bowls. Stand peach upright in each. Garnish with mint.
added by
fransisca
nutrition data
Nutritional data has not been calculated yet.
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