peach melba pie

prep time:  tbd
cook time:  tbd
servings:  tbd

crust ingredients:
1 stick + 1 tablespoon butter
1/3 cup ice water
1 1/2 teaspoon vinegar
1 1/2 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups flour
cream - for brushing crust
coarse sugar - for finishing crust

filling ingredients:
2 1/4 pounds peaches
2 tablespoons brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon lemon zest

crust steps:
1.  cut the butter into 1/2-inch cubes and place in the freezer.  in bowl, put the water and sir in the vinegar, sugar and salt until dissolved, and place in the freezer to chill.

2.  measure the flour into a chilled bowl.  remove the butter from the freezer and, using a pastry cutter, cut into the flour until the mixture resembles a coarse meal.  use your hands to break up any large pieces of butter.

3.  sprinkle the flour and butter with the water and vinegar, a little at a time, tossing the mixture at first and then pressing together with a spatula, until the dough just comes together.  pat the dough into a disk, wrap with plastic, and chill for at least 1 hour in the fridge.

4.  use a rolling pin to roll out the dough and then fit it into a buttered pie plate.  trim the excess edge of the dough so that the overhang barely touches the counter.  save the trimmings, and form them into a square or rectangular disc.  wrap both the bottom shell and the disc of scraps with plastic wrap and chill for at least 30 minutes.

5.  roll out the disc of scraps into a rectangular shape and then cut strips of lattice for the top crust.  shill the strips on a sheet pan in the refrigerator or freezer until ready to use.

filling steps:
1.  slice the peaches in half, then remove the pits and slice into 1/4-inch wedges.  mix in the sugar, salt, cinnamon and zest, and then add in the cornstarch.  mix gently until the cornstarch is fully incorporated.  preheat the oven to 400 degrees.  pour the filling into the shell.

2.  weave the strips of chilled lattice over the top of the filling.  trim the overhang of the lattice strips, and roll the edge of the bottom crust tightly up around the pie.  press the outer crust between two knuckles of one hand and the thumb of the other to flute.  brush all the exposed crust with cream, and sprinkle liberally with coarse sugar and dash of salt.  if the pastry has gotten a bit warm from fluting and waving the lattice, place it directly into the freezer for 10 - 15 minutes.  bake the pie on a sheet pan lined with parchment for 15 minutes.  then reduce the heat to 350 degrees and bake for an additional 45 - 50 minutes, or until the crust is golden brown and the filling is bubbling.

three babes bakeshop via apartment 34, july 2013

peach melba trifle

prep time:  15 minutes
refrigerate:   4 hours
servings:  12

ingredients:
1 12-ounce can evaporated milk
1 package instant vanilla pudding mix
2 cups heavy cream
5 tablespoons orange juice
1 prepared angel food cake (10-ounces) - cut into bite-size pieces (6 cups)
1 29-ounce can peach halves
1/2 cup seedless raspberry preserves
1/2 cup sliced almonds - toasted

steps:
1.  in large bowl, combine evaporated milk and 1 1/2 cups water.  add pudding mix, beat until blended.  chill 5 minutes.

2.  whip cream to stiff peaks.  fold whipped cream and 1 tablespoon of orange juice into pudding mixture.

3.  place 4 cups cake cubes into 16-cup trifle dish or bowl.  sprinkle with 2 tablespoon of the orange juice.  drain and slice peaches; place half over the cake.  top with 1/4 cup of the preserves and half of the pudding mixture.  sprinkle with a few almonds.  repeat layering.  garnish to with remaining nuts.  cover and refrigerate at least 4 hours.

note:  for easier drizzling, place preserves in a squeeze bottle or small plastic bag with a corner snipped off.

- family circle

pesche imbottite alla mandorla: almond stuffed peaches

prep time:  tbd
cook time:  10 - 15 minutes
servings:  6

ingredients:
1 30-ounce can cling peach halves - drained
1/2 cup shopped almonds
1/4 cup sugar
1 tablespoon cherry liqueur
1 teaspoon grated lemon rind
1/2 cup white wine

steps:
1.  place peaches, but side up, in an 8-inch baking dish.

2.  mix almonds, sugar, liqueur and lemon rind.  fill peach cavities with mixture

3.  pour in wine.  back at 350 degrees for about 10 - 15 minutes.  chill.

- from the works itialian cooking class ever (but the recipes are good)

frozen almond-cream desserts

prep time/cook time:  30 mintues + freezing 
servings:  12

ingredients:

almond cream:
3/4 cup ground almonds
1 tablespoon butter - melted
1 envelope unflavored gelatin
1/4 cup cold water
12 ounces cream cheese
1/3 cup sugar
3/4 cup milk
1/4 teaspoon almond extract

sauce:
3 cups sliced peeled peaches
2 tablespoons sugar
1/8 teaspoon salt

steps:
1.  in a small bowl, combine almonds and butter.  press onto the bottom of 12 paper or foil-lined muffin cups.  cover and freeze for 10 minutes.

2.  meanwhile, in a small saucepan sprinkle gelatin over cold water, let stand for 1 minute.  cook over low heat, stirring until gelatin is completely dissolved.  set aside.

3.  in a small mixing bowl, beat cream cheese and sugar until smooth.  gradually beat in milk and extract.  stir in gelatin mixture.  spoon into muffin cups; freeze until firm.

4.  remove desserts from freezer 10 minutes before serving.  place the sauce ingredients in a blender or food processor, cover and process until pureed.  spoon onto dessert plates.  peell liners off desserts, invert onto peach sauce.

- light & tasty, june/july 2006

golden champagne bellini cupcakes

prep time:  tbd
cook time:  18 minutes
servings:  24 cupcakes

cake ingredients:
1 box duncan hines white cake mix
1 cup sweet champagne
1/4 cup peach nectar
1/3 cup vegetable oil
3 egg whites

frosting ingredients:
1/2 cup softened butter
4  cups powder sugar
1/4 cup champagne
1 ounce peach nectar

cake steps:
1.  heat oven to 350 degrees and prepare cupcake pans with cupcake liners.

2.  combine cake mix, champagne, peach nectar, oil and egg whites in a large bowl.

3.  mix on medium until few lumps remain.

4.  divide batter into 24 cupcake cups.  back for 18 minutes or until toothpick inserted in the center comes out clean.

5.  allow cupcakes to cool before frosting.

frosting steps:
1.  beat butter until smooth, then add sugar and mix until combined.

2.  add champagne and nectar slowly until desired frosting consistency is reached

3.  pipe frosting onto cupcakes

- submitted by melinda dilwicius to the duncan hines red carpet challenge 2010