Peaches and Cream With Raspberries |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is made with frozen yogurt and a roasted peach sauce. The sauce can be stored in the refrigerator, but should be served at room temperature. If using frozen raspberries, they should be thawed. Ingredients:
2 lbs peaches, peeled pitted and cut into quarters (about 6) |
1/4 cup light brown sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon nutmeg, freshly grated |
1/8 teaspoon salt |
1/2 cup water |
3 tablespoons orange-flavored liqueur, such as grand marnier |
3 cups vanilla frozen yogurt |
1/2 pint raspberries |
Directions:
1. Preheat oven to 350 degrees F.
2. Arrange peaches, cut sides up, in a single layer, in an 8 x 11 inch baking dish.
3. Sprinkle with sugar, cinnamon, nutmeg, and salt; add water, then cover tightly with aluminum foil.
4. Bake for 30 minutes, remove foil and bake an additional 10 minutes or until the liquid in the dish is syrupy.
5. Let cool 15 minutes, then transfer peaches and syrup to a blender and process until smooth; add 2 tablespoons of the liqueur and blend (taste and add remaining liqueur if needed).
6. Divide frozen yogurt equally among serving bowls.
7. Top each with 1/4 cup of the sauce, and top with raspberries; serve immediately.
8. NOTE: To easily peel the peaches, blanch for 30 to 60 seconds in boiling water, rinse with cold water and skins will peel off easily.
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