Macadamia Peach Parfait Recipes

BROOKE'S LIGHT AND LOVELY PEACH PARFAITS

Steps:

• In a medium bowl toss the peaches with brown sugar and cinnamon.
• Place a layer of the peaches in the bottom of a parfait glass. Sprinkle the peaches with a large pinch of cookie crumbs and top with the whipped cream. Repeat with two more layers of each ingredient and garnish with an additional sprinkle of the cookie crumbs. Repeat with the remaining parfait glasses and serve immediately or chill up to 4 hours before serving.

SAVORY PEACH PARFAIT

Steps:

• Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt with 1/2 of the peaches, 1/2 of the pine nuts, and 1/2 of the balsamic glaze. Repeat layers with the remaining yogurt, peaches, pine nuts, and balsamic glaze. Top parfait with basil.

MACADAMIA PEACH PARFAIT

Steps:

• Whip together ricotta, yoghurt, vanilla extract and icing sugar till thick and fluffy.
• In a glass serving bowl or individual parfait glasses place a lyer of peaches.
• Top with some of the ricotta mix.
• Sprinkle with some of the roasted macadamias.
• Repeat making as many layers as desired, finishing with the ricotta.

LEMON PEACH PARFAITS

Steps:

• Place peach slices into a large bowl, and sprinkle with brown sugar. Stir to coat, and set aside.
• In a medium metal bowl, stir together the white sugar, flour, lemon zest and salt. Whisk in the lemon juice until the mixture is smooth. Gradually whisk in the boiling water.
• In a smaller bowl, whisk the yolks together. Gradually whisk in about 1/2 cup of the hot lemon mixture. Then whisk the yolk mixture back into the larger bowl. Set the bowl over a pan of simmering water. Cook, stirring frequently until the mixture is thick enough to coat the back of a metal spoon. Remove from the heat and whisk in the butter. Set aside.
• In each parfait glass, make a layer of pound cake cubes, about 1/2 cup. Top with about 2 tablespoons of lemon sauce, then 1/4 cup of peach slices. Repeat the layers one more time. Top with 1 tablespoon of the lemon sauce. Refrigerate for at least 1 hour to be sure it is thoroughly chilled. Top each parfait with a dollop of whipped cream before serving.

AMARETTO PEACH PARFAITS

Steps:

• In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. , Drop by heaping tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 32-38 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheets., In a large bowl, combine the peaches, sugar and 1 tablespoon Amaretto. Cover and refrigerate for at least 30 minutes. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in cream and remaining Amaretto until thickened., Crumble two-thirds of the cookies; place 2 tablespoons crushed cookies in each of 6 dessert dishes. Layer with half the peaches, Amaretto cream and remaining crushed cookies; repeat layers. Garnish with coconut and/or almonds if desired. Store leftover cookies in an airtight container.

PEACH PARFAIT

Steps:

• Pour liqueur or orange over macaroons to soften.
• Put a tablespoon of macaroons into the bottom of 2 parfait glasses.
• Add a few peach slices, then some more macaroons followed by more peaches, then add ice-cream and a rosette of whipped cream to serve.

HALVAH PARFAIT

Steps:

• In a bowl whip the sweet cream until it forms stiff peaks. In a small saucepan mix the sugar with 6 tablespoons of water and boil for 5 minutes.
• Remove from the heat and let the mixture cool.
• In the top of a double boiler, over but not in boiling water, place the syrup and add the egg yolks and Amaretto.
• Mix with a hand mixer without stopping until the mixture is thick in texture and lighter in color and begins to form a foam on the surface.
• Remove from the heat, transfer to a mixing bowl and add the halvah.
• Mix at a high speed without stopping for 15 minutes and then fold in the whipped cream, mixing gently with a plastic spatula until the mixture is even throughout.
• Transfer the mixture to a loaf pan, cover with plastic wrap or parchment paper and place in the freezer for a minimum of 6-8 hours. Serve in thick slices as a dessert.
• *Hailing from the Middle East, this confection is made from ground sesame seed and honey, sometimes with the addition of chopped dried fruit and pistachio nuts. It`s available in most supermarkets in wrapped bars, and in Jewish delicatessens in long slabs from which individual slices can be cut.

SUPER EASY PEACH PARFAIT

Steps:

• Break up angel food slices into quarters and place at bottom of bowl/glass (depending on how you want to serve it).
• Scoop frozen yogurt onto pound cake.
• Add half the can of peaches (or pineapple, or fruit cocktail, etc) to top of frozen yogurt, adding syrup from the can as well.