peaches and cream

Easy Peach Tarts with fresh fruit, creamy topping and flakey crust are what this time of year is all about. These little bites are perfect for a party or playful dessert.&nbsp;

Easy Peach Tarts

15-oz box (2 sheets) prepared pie pastry, or homemade

peaches

apricot jam

8-oz container créme faîche or plain Greek yogurt

sugar

pistachios (coarsely chopped)

Heat oven to 375°F. On a floured surface, roll out and cut pastry into 3 1/4-inch-diameter circles. Place on a parchment-lined baking sheet and poke each circle several times with a fork. Beat together egg and 1 tbsp water and brush over each circle; sprinkle with extra sugar. Bake until golden, 10 to 12 min; let cool.&nbsp;

Peel and cut peaches into 1/4-inch dice. Heat jam in the microwave until just hot and pass through a fine sieve. Gently toss strained jam with peaches.&nbsp;

In a bowl, stir together the&nbsp;créme faîche and sugar. Spread about a tablespoon onto each pastry round. Top with glazed peaches and sprinkle with pistachios.&nbsp;

Grilled peaches and honey whipped yogurt “cream” come together in a super simple summer dessert. With just 5 ingredients and a hot grill, this sweet treat is ready in 10 minutes!

Grilled Peaches and "Cream"

peaches,

tbsp Thrive® Oil

Greek Yogurt

tbsp honey

mint

Heat the grill or grill pan to medium heat.&nbsp;Lightly brush the cut peaches with oil.

Place the peaches cut side onto the grill. Cook about 4 minutes, just until grill marks appear, and the peaches are tender.

Remove the peach halves with tongs and transfer to a serving bowl or plate. Serve warm, topped with a dollop of whipped yogurt "cream." Add an extra drizzle of honey, chopped nuts, and mint, if desired.&nbsp;

Creamy, peachy, and oh-so-sweet dessert bars!

Peaches and Cream Cheesecake Bars

unsalted butter, softened

eggs

vanilla extract

all-purpose flour

salt

(21 oz) can peach pie filling

(8 oz) block cream cheese, softened

vanilla

milk

almond extract

Preheat oven to 350° F. Grease a 9 x 13-inch baking pan with cooking spray.

Cream together butter and sugar until light and fluffy. Add eggs and vanilla extract; beat well.

Combine flour and salt in a separate bowl. Slowly add to the wet mixture until just combined.

Take half of the batter and spread it into the bottom of the prepared pan. Set aside.

For the bars: 

Beat cream cheese and sugar together. Add vanilla and egg and beat until thoroughly combined.

Spread evenly over the pie batter layer, then spread peach pie filling over the cheesecake layer.

Drop remaining pie batter over the pie filling. (It will spread as it bakes so don't worry if it doesn’t cover all the pie filling)

Bake 30 to 35 minutes, or until the top pie crust is light golden-brown. Cool completely.

For the cheesecake layer: 

Once bars are cooled, mix together glaze ingredients and drizzle over the top. Cut into bars and serve!

For the glaze: 

This is the best peach cobbler ice cream! Smooth and creamy vanilla ice cream is swirled with peach compote, cobbler crumb pieces and salted caramel.

Peach Cobbler Ice Cream

(600 ml) heavy cream

(397 g) sweetened condensed milk

tbsp (30 ml) vanilla extract

salted caramel sauce (for assembly and serving)

tbsp (75 g) granulated white sugar

tsp vanilla extract

tbsp (84 g) unsalted butter, melted

(150 g) granulated white sugar

(180 ml) whole milk

(94 g) all-purpose flour

tsp baking powder

Add the heavy cream, sweetened condensed milk and vanilla to a large bowl. Whisk together then cover with plastic wrap.

Let the mixture chill in the fridge for at least 2 hours, or overnight.

For the Vanilla Ice Cream

Add the diced peaches, sugar and vanilla to a small pot over medium heat.

Cook the peaches, stirring frequently, until the juices have thickened, 15-20 minutes.

Remove from the heat and allow to cool completely.

For the Peach Compote

Preheat the oven to 350 degrees and spray a 9 x 15 baking sheet with non-stick spray.

Add the melted butter, sugar, vanilla and milk to a medium bowl. Whisk together.

Then add in the flour, baking powder and salt, and whisk until smooth.

Pour the batter onto the greased baking sheet. Bake for 13-15 minutes, then let cool completely.

Break up the cobbler into small pieces, then set aside.

For the Cobbler

Once the ice cream base has chilled, pour it into the mixing bowl of an ice cream machine. Churn the ice cream for 35-40 minutes or until thick and frozen, resembling soft serve ice cream.

Pour the vanilla ice cream into a large mixing bowl. Add 1/2 of the peach compote and 1/3 of the cobbler pieces to the bowl and fold into the ice cream with a rubber spatula. (Work quickly to avoid melting the ice cream.)

Pour 1/2 of the ice cream into a 9x9 pan. Drizzle about 1/4 cup of salted caramel sauce on top and sprinkle with 1/2 of the left over peach compote and 1/3 of cobbler pieces.

Add the remaining ice cream on top and repeat. (You can reserve some of the cobbler pieces for serving as well). Cover the ice cream with plastic wrap and freeze until solid, about two hours.

Serve the ice cream with left over cobbler pieces and extra salted carmel sauce!

Churn and Assemble the Ice Cream

Hi there! This looks amazing! Wondering about the peaches…do they need to be peeled or can they stay on?

Top 4 peaches and cream recipes from across the web

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Easy Peach Tarts

Grilled Peaches and "Cream"

Peaches and Cream Cheesecake Bars

Peach Cobbler Ice Cream

Top 4 peaches and cream recipes from across the web

The most viewed peaches and cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Peach Tarts

Grilled Peaches and "Cream"

Peaches and Cream Cheesecake Bars

Peach Cobbler Ice Cream

The most viewed peaches and cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine