No-COOK FRESH PEACH DESSERTS
This post is a continuation of my post on fresh fruit desserts July 28, 2022. I’m writing it because it’s a large, delicious subject to cover in one posting, but also because stone fruits are so specific only to this time of year, they deserve a closer look. The beauty of these recipes is that most will accept the bruised, end of crop items, without the usual need for cooking.
Unlike most other fruits now, stone fruits, plums, apricots, especially nectarines and peaches are available only in season. Although delicious in baked goods, their season is summer and the prospect of dealing with them raw has more appeal than working with a hot oven. Besides, it’s a shame not to savor their freshness while you can.
Here are 12 dessert recipes, from a family weeknight parfait to a company wowing cheesecake, which let you do just that. And you’ll notice there’s a repetition of ingredients that allows for choices without extra shopping. If you want to see more recipes see postings for Aug. 13, 2017, Aug16, 2018, Sept. 3, 2020, Aug.26, 2021.
First a few tips: Nectarines can be substituted in any peach recipe. I like them because I find their taste a bit more definite and they don’t need peeling. Peaches must be peeled for recipes. It’s quite simple, just as is done with tomatoes. Place in boiling water for about 1 min., remove and peel back skin, then allow to cool before pitting and slicing.
You’ll also notice that almond extract and Medjool dates are listed several times. The extract is always optional and is considered the best choice to enhance the flavor of peaches. Medjool dates are fresh, rather than dried, with soft skins and caramel-flavored flesh. Blended with peaches they add body and sweetness while enhancing rather than altering flavor.
So stay cool and enjoy!
RECIPES
RAW PEACH CHEESECAKE*: Yield a 6 inch cake-A creamy, dairy-free peach cheesecake lined with fresh peaches over a raw crust From unconventionalbaker.com/recipes/raw-peach-cheesecake-gluten-free-dairy-free-refined-sugar-free/
*Make sure all ingredients are at room temp. Ingredients can be doubled for a 9 inch cake
Crust:
1 cup almonds
6 soft and pitted Medjool dates (see Tips)
1 Tbs. coconut oil, softened or liquid
1 Tbs. maple syrup or agave, brown rice syrup, etc.
1 medium peach peeled and sliced
Filling:
1½ cups raw cashews, pre-soaked and strained (see Tips)
2 medium peaches, rough chopped
6 Tbs. fresh squeezed lemon juice
6 Tbs. maple syrup or agave, brown rice syrup, etc.
5 Tbs. coconut oil, liquefied or very soft
½ tsp vanilla extract}
¼ tsp. salt
Swirl:
1 medium peach, rough chopped
1–2 Tbs. of the cheesecake filling
1–2 fresh strawberries for color
1 Tbs. lemon juice
Place all crust ingredients, except for the peach, into a food processor and process into a crumble that sticks together when pinched. Transfer the mixture into a 6″ spring form pan and press in to form a crust {can be a flat crust or push the mixture up the sides a little to create a thinner and taller crust effect). Line the bottom of the crust with sliced peaches and set aside.
Place all filling ingredients into a high power blender and blend until completely smooth, pausing every so often to scrape down the sides and continue blending until smooth}. Pour this mixture into the pan on top of the crust. Leave about 2 Tsp. of it in the blender for the next step. Smooth out the top a little and set aside.
Place all swirl ingredients into the blender and blend until smooth. Carefully pour this mixture over the cake. Smooth out the top gently. Then use a spoon or a wooden skewer and gently swirl the mixture in a little to create a subtle swirl pattern. Sprinkle with desired toppings if using, cover and place in the freezer to set for 5-6 hours or overnight. Transfer the cake to the fridge about an hour before serving or just let it thaw out a little on the counter.
Tips
1) If your dates aren’t very soft, especially if not using medjool then presoak them in warm water for a bit to soften them up. If in a hurry, place in a glass bowl and cover them with boiled water and let sit for 10-15 mins. Then strain.
2) Cashews are best presoaked overnight {healthiest} or at least a few hours. If in a hurry though, place them in a glass bowl, cover with boiled water and let sit for about 15 mins then strain and rinse
PEACH PIZZA: serves 8-10
To make the crust: mix 1 ½ cups flour, ½ cup sugar, cut in 2/3 cup shortening, add 3 to 4 Tbs. ICE water to form dough. If buying; purchase a roll of sugar cookie dough, not pie dough. Roll dough to fit a 12 9nch pizza pan, prick several times with a fork and bake at 350 degrees for 10 to 12 min. until lightly browned, or as directions on cookie package state. Cool completely in pan.
1 ½ -2 lb. peaches, peeled and sliced-depending on size of fruit, smaller ones require more
2-3 peeled sliced kiwi—optional
½ lb. seedless red grapes halved
½ jar of clear jelly, apple, current-not grape
2 Tbs. water*
Decoratively arrange raw fruit over the crust. The amount you will need depends on the chosen fruit, roughly about 1 ½ lbs. Tuck kiwi slices randomly in among the peaches and place grapes casually over top. Make glaze from jelly, melted with water over low heat. *For a thicker glaze dissolve ¼ tsp. cornstarch in 1 Tbs. water per ½ cup jelly, which is the amount I use for one of these. Boil until clear and spoon over the fruit. Chill until completely set. Serve in wedges and optionally pass whipped cream, or ice cream.
SHORTCAKE: Per portion
1 peach per portion-sliced
Sugar
Whipped topping
Almond extract-optional
1 recipe buttermilk drop biscuits, sponge cake shells or slices of pound or angel food cake(See post June 16, 2022)
Sprinkle the fruit with sugar and a drop of almond extract if using. Let stand until glossy and moist. Chill. Build dessert as for any shortcake in layers starting with pastry, fruit and topping.
PEACH FILLED CUPS and TARTS: Prepare the fruit as directed for Shortcakes above. For serving suggestions see the options in the post for June 16, 2022.
PEACH MOUSSE: Serves 3-4-From-natashaskitchen.com/peach-mousse-recipe/
Mousse Ingredients
1 lb. ripe peaches, peeled, diced about 3 cups
2 Tbs. fresh lemon juice
1/4 cup cold water
1 Tbs. unflavored gelatin
1/3 cup granulated sugar
1 cup heavy whipping cream
Peel and dice peaches (you should have 3 cups diced), blend, with 2 Tbs. lemon juice to keep from discoloring, until pureed. Keep puree in the blender until ready to use.
Pour ¼ cup cold water in a small sauce pan and sprinkle with 1 Tbs. plain gelatin. Let sit 5 minutes to soften then stir in 1/3 cup sugar and place over medium heat, stirring just until sugar has dissolved-about 1 to 2 min. then remove from heat.
Add gelatin mixture to the fruit puree and blend until well combined. Cover with lid and chill in refrigerator until mixture begins to thicken (2 hours).
Once puree starts to thicken, beat 1 cup heavy whipping cream until stiff peaks form. Fold whipped cream into fruit mixture, mixing until smooth. Divide evenly between 6 ramekins or serving glasses and refrigerate until set.
Garnish/ Peach Topping:
1 ripe peach, peeled and thinly sliced
1 Tbs. fresh lemon juice
2 Tbs. granulated sugar
in a small saucepan, combine sliced peach, 2 tablespoons sugar and 1 Tbs. lemon juice. Place over med heat and stir to dissolve sugar. Bring to a boil over medium-high heat and simmer 2 minutes. Remove from heat and cool completely before spooning it over mousse. Garnish with fresh mint if desired.
FRESH PEACH COBBLER: Serves 4- From oneingredientshef.com/peach-cobbler/
4 ripe peaches, peeled and sliced
6 Medjool dates
3 Tbs. cold water
1/3 cup nuts-any type
pinch EACH salt and cinnamon
¼ cup chopped, toasted walnuts for topping
About 1 pt. yogurt, preferably Greek, flavor optional
Process the 1/3 cup of nuts, 3 dates and salt to a smooth, even texture. Press mixture into the bottom and slightly up sides of 3-4 serving dishes or ramekins. Chill or freeze to harden.
Process the remaining dates, 1 peach and the water into a smooth creamy texture. Place this mixture in a bowl with the remaining peaches and toss to coat well.
Layer half the peaches on the crust in the dishes, cover with about ¾ of the yogurt, layer remaining peaches on top of yogurt and top each dish with a dab of yogurt. Sprinkle walnuts over.
QUICK PEACH MELBA: Serves 4– From Food Tips and Cooking Tips by David Joachim Classic Peach Melba is half a peach, topped with a scoop of ice cream with meringues(see post May 16, 2019) on either side and Melba Sauce spooned over. The sauce recipe is below but it is available in the Gourmet section of most markets.
4 very ripe peeled peach halves
1 Tbs. sugar
½ tsp. vanilla
2 tsp. brandy
½ pt. raspberries
1tsp. honey
2 Tbs. raspberry liqueur (framboise)
Marinate the peach halves in the sugar, vanilla and brandy for 5min.then place on dessert plates with a 1 scoop ice cream and the marinating juice. Mash or blend berries with honey and liqueur and spoon around the peaches and ice cream. Serve at once.
MELBA SAUCE: Yield 2 cups above date
2 cups raspberries
½ cup confectioners’ sugar
1 Tbs. lemon juice
¼ cup apple juice
Puree all ingredients, strain id a smooth finish is desired. Keep excess chilled. This sauce is available in store
SKINNY PEACH PARFAIT: Per serving
1 peach, peeled and cut in quarters
Ground cinnamon
1 scoop ice cream, yogurt or pudding
1 Tbs. Melba Sauce (optional)
Sprinkle the fruit lightly with cinnamon and microwave about 30 sec. Arrange fruit lengthwise as flower petals in a dessert dish. Fill center with ice cream etc. and garnish with a sprinkle of cinnamon or Melba Sauce.
PEACH BELLINIS: Serves 8
2 ripe peaches-peeled
1 orange-juiced
1 lemon-juiced
1 cup crushed ice
(1) 750 mi. bottle of champagne, sparkling white wine or flavored seltzer water-well chilled
Blend peaches, juices and ice to a puree. Optionally strain into a pitcher or simply pour. Add fluid and stir gently. Serve in thin wine glasses.
PEACH ICE CREAM SODA: Per portion
Use peach puree above to replace syrup in recipe
20 oz. glass
3 Tbs. flavored syrup or + to taste
2 scoops of ice cream
Chilled club soda, flavored or plain seltzer water (Not sparkling mineral water) or other carbonated drink, cola, ginger ale or other pale soda pop.
Pour the syrup into the bottom of the glass; add about of 1 oz. soda and 1 scoop of ice cream. Stir gently around the sides of the ice cream lifting the syrup up around the scoop. Slowly add more soda to fill the glass ¾, mixing the contents gently as you pour. Add the other scoop of ice cream, and fill the glass with the soda water, creating bubbles.
AMERICAN TRIFLE: Serves 8
Note: the flavor of the pudding mix can be changed to taste Coconut, Lemon etc.*, as can the type of fruit preserve**. For example the trifle could be blueberry-strawberry or peach. Experiment and have fun!
(2) 4 serving packages of Vanilla instant pudding-pie filling*
1 ½ cups milk ( note reduced amount from that stated on box)
10 oz. pound cake –available at the Dollar Store
10 oz. jar of raspberry preserves**
3-4 whole fruit –sliced or more as needed
¼ cup sherry, brandy, other complimentary liquor, or orange juice
1 cup sweetened whipped cream –optional garnish
¼ cup extra slices and/or a few mint leaves for garnish
Mix pudding with milk for pie filling as directed on package. Arrange 1/3rd of the cake in a single layer to completely cover the bottom of a deep glass bowl or large compote dish (clear glass is best) Spread with 1/3rd the preserves, sprinkle with 1/3rd the liquor or juice, spread with 1/3rd the fruit slices and top with 1/3rd the pudding. Repeat layers twice ending with pudding, Top with whipped cream if using and garnish with a few slices and/or mint. Chill for up to 1 day.
NOTE: If the trifle is to be kept for any time adding 2 thinly sliced bananas to layer under the fruit protects the cake from becoming too moist and falling apart or 3 bananas can be used alone
