Peach Lassi Sorbet

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If you have extra peaches (or somewhat disappointing peaches, or even store-bought frozen peaches), and if you love sorbet, then this is the recipe for you.

 

Peach Lassi Sorbet
From Bon Appetit

Yield: 4 servings

  • 4 cups peaches, peeled, chopped, and frozen (about 4 medium peaches)
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons vodka
  • 1/4 teaspoon salt
  • 1/4 cup honey

 

  1. Process all the ingredients in a food processor or blender until smooth.  (I recommend using a food processor unless you have a powerful blender.)
  2. Pour peach mixture into a loaf pan or plastic container and press a sheet of parchment paper on top, pressing directly onto surface.
  3. Freeze until sorbet is firm, about 6 hours.
  4. Scoop into bowls to serve.
  5. Sorbet can be made 3 days ahead and stored in freezer.  If necessary, thaw in refrigerator for up to 30 minutes before serving.
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Peach-Raspberry Ice Cream Cake

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Ridiculously hot summer weather + peach season = peach-raspberry ice cream cake!  You’ll even have quite a bit of the delicate, fruity no-churn ice cream left over after you assemble the cake.

Original recipe

 

Peach-Raspberry Ice Cream Cake
Adapted from New York Times

Yield: 9″ x 4″ cake

For the cake:

  • 3/4 cup gluten-free OR all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 2 tablespoons milk

For ice cream:

  • 3 cups of ripe peaches OR nectarines, finely chopped (2-3 peaches OR nectarines; no need to peel them)
  • 2 tablespoons granulated sugar
  • ½ cup raspberry jam
  • ½ cup evaporated milk
  • Pinch of salt
  • 2 cups heavy cream

 

Macerate fruit:

  1. In a small bowl, combine chopped peaches OR nectarines and 2 tablespoons sugar. Let macerate for at least 1 hour while you bake the cake.

Bake the cake:

  1. Preheat oven to 350ºF.  Line a 9″ x 13″ baking pan with aluminum foil and grease it well.
  2. In a large bowl, with an electric mixer on medium, beat together butter and sugar until light and fluffy, about 3 minutes.
  3. Scrape down sides of bowl, then beat in vanilla extract and eggs.
  4. Beat in baking powder and salt.
  5. With the mixer on low, beat in half the flour, followed by the milk, and then the remaining flour.
  6. Transfer batter to pan and spread it into a thin, even layer.
  7. Bake until cake is golden brown and springs back when pressed lightly, 10-12 minutes.
  8. Let cool in pan on a rack for 10 minutes.
  9. Run a small thin knife or spatula around the cake, then carefully lift out the aluminum foil with the cake still on it.  Place on wire rack to cool completely.  (The gluten-free cake is fragile, so you want to handle it as little as possible.)

Make the ice cream:

  1. In a large bowl, combine jam, evaporated milk, salt, and macerated fruit, plus any juices.
  2. In another large bowl, whip cream to stiff peaks (do not overbeat).
  3. Gently fold cream into fruit mixture.

Assemble the cake:

  1. Line a 9″ x 5″ loaf pan with plastic wrap, leaving a 6-inch overhang on each side.
  2. Cut cooled cake into thirds, making three rectangles 9″ x 4 1/3″ each. (You want a 1/4-inch border of space around each cake layer once it’s in the loaf pan; depending on the shape of your pan, you may need to trim cake.)
  3. Add 1 1/3 cups of the cream mixture to pan and smooth into an even layer.
  4. Run a thin knife under the first third of the cake to loosen it, and carefully transfer it into the pan.  The gluten-free cake is fragile, but don’t worry if it breaks, because the ice cream will hold everything together.
  5. Press down slightly on cake layer so cream comes up and around the sides of it evenly.
  6. Spread half of the jam or preserves on the cake layer.
  7. Add another 1 1/3 cups of the cream; a cake layer, pressing down slightly so cream comes up and around sides; and remaining jam or preserves.
  8. Add another 1 1/3 cups cream, then top with final cake layer, pressing down slightly so cream comes up and around sides.
  9. Use plastic overhang to wrap cake up tightly. Freeze in the pan until firm, at least 8 hours.
  10. You’ll have some cream left over, which you can freeze in a separate container.
  11. To serve the cake, remove from freezer, unwrap, and invert onto a serving plate.  Let stand at room temperature for 5-10 minutes before slicing.

Peach Cheesecake

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This is a style of cheesecake that I grew up eating.  It has a moist cake base studded with peach chunks, and the cream cheese layer is light and fluffy and even slightly caramelized.

 

Peach Cheesecake
Adapted from a family recipe

Yield: 8″ x 8″ pan

  • 3/4 cup gluten-free OR all-purpose flour
  • 1 (3-oz) package Jello Cook ‘n Serve vanilla pudding mix
  • 1 teaspoon baking powder
  • 1 egg
  • 1/2 cup milk
  • 3 tablespoons butter, melted
  • 1 (16-oz) can peach chunks in heavy syrup
  • 8 oz cream cheese, at room temperature
  • 1/2 cup sugar

 

  1. Preheat oven to 350ºF.  Grease the bottom and sides of an 8″ x 8″ baking pan.
  2. In a large bowl, mix together egg, milk, and butter.
  3. Add flour, pudding mix, and baking powder.  Mix well.
  4. Pour batter into pan, spreading evenly across the bottom.
  5. Drain peach chunks, reserving the syrup, and scatter chunks evenly across batter.  They will sink in, but that is expected.
  6. In a clean bowl, beat together cream cheese, 1/3 cup of the reserved syrup, and sugar.  Spread evenly across the mixture in the pan.
  7. Bake for 55-65 minutes if gluten-free, 45 minutes if not.  In the gluten-free version, the top of the cream cheese layer will caramelize but the inside will still look wet and bubbling.  It will solidify as it cools.
  8. Cool cake completely and cut into squares.  Refrigerate any leftovers.

Baked Honey Cinnamon Peaches

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We made these back in the summer when we had a surfeit of peaches and decided to make a Roman-inspired dessert.  They were very tasty and simple, and relatively healthy (at least compared to a pound cake).

The original recipe is here:

Original Skinny Fork recipe

Baked Honey Cinnamon Peaches
From The Skinny Fork

2 large, ripe peaches
2 tablespoons butter
1/2 teaspoon cinnamon
2 tablespoons honey

  1. Preheat oven to 350ºF.  Line a baking pan with aluminum foil.
  2. Cut peaches in half and remove the stone.
  3. On top of each peach half, place 1/2 tablespoon butter, a pinch of cinnamon, and 1/2 tablespoon honey.  (The amounts really don’t need to be that precise.)
  4. Bake for 20-30 minutes, or until the peaches are golden brown and soft.