Peaches and Cream With Raspberries
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
6
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
- Preheat oven to 350 degrees F.
- Arrange peaches, cut sides up, in a single layer, in an 8 x 11 inch baking dish.
- Sprinkle with sugar, cinnamon, nutmeg, and salt; add water, then cover tightly with aluminum foil.
- Bake for 30 minutes, remove foil and bake an additional 10 minutes or until the liquid in the dish is syrupy.
- 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).
- Divide frozen yogurt equally among serving bowls.
- Top each with 1/4 cup of the sauce, and top with raspberries; serve immediately.
- 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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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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