Just out the side entrance to the convent one steps directly into an orchard of fruit trees: peaches, nectarines and pears. Most of these trees were gifts to us back when the convent was being built, and what a gift they have been each year, providing us with beautiful fruit for eating, cooking, and preserving into different forms of gifts. Right now the peaches are at their peak, gorgeous to behold, and luscious to eat.
I have been longing to see some of them turned into a dessert. I love peach pie, peach cobbler or crumble, but my heart was set on something cool, light and summery, so I set about to make this happen. Here’s what came of my efforts which were quick and easy — just as I wanted them to be.
Summer Peaches and Cream Supreme
- Press one sheet of phyllo into 9 inch pie plate. Shape and crimp
edges to form a crust pour beans into shell and bake
according to directions on wrapper until golden brown. About 10 minutes. Remove and discard beans. Let cool completely.
- Into a medium saucepan cut up 6 peaches. Add ½ cup water, ½ cup sugar, juice of half a lemon and cook until it begins to thicken into a syrupy sauce. After 20 minutes (approx.) add zest, amaretto or extract. Let cool. Add the four remaining peaches, nicely sliced.
- Soften ice cream and spread half into cool shell. Spread a layer of peaches and syrup across this. Then spread remaining ice cream over peaches. Finally swirl remaining cool whip over entire top and freeze till serving time.
- Cut into wedges, spoon remaining peaches and sauce over each serving and sprinkle with toasted coconut.
Spring is here and we welcome it with open arms! I happened upon these whimsical, delightful pastel meringues. Immediately, Mother’s Day sprang to mind – little kisses with chewy centers and soft colors.. the perfect gift to show your mom how much you love and appreciate her.
- Preheat oven to 215 degrees F.
- Line baking sheets with parchment and set aside.
- Place egg whites, sugar and vanilla bean seeds in the bowl of an electric mixer. Whisk to combine.
- Add a couple of inches of water to a medium saucepan and heat over medium-high heat. Then place the mixing bowl on top of the saucepan to create a double-boiler.
- Heat for about 3-5 minutes or until the sugar has dissolved and mixture is warm to the touch.
- Return mixing bowl back to a stand mixer fitted with a whisk attachment. Beat on high speed until glossy stiff peaks form (about 5-7 minutes or until the bowl of the mixer is cool to the touch).
- Halfway through mixing, add in the cream of tartar and salt.
- With about 1 minute left, add in gel food coloring.
- Stop mixer and removed bowl from stand. Add in whichever “extra” ingredient you would like: dried raspberries or cranberries, pistachios, chocolate shavings and orange zest, coconut or almonds, and gently fold with a rubber spatula to combine.
- Using a small ice cream scoop, or teaspoon, place dollops of meringue on the parchment-lined baking sheets. Then sprinkle with your toppings used in the meringue: pistachios, raspberries, craisins, chocolate shavings and orange zest, almonds, or coconut.
- Bake in a preheated oven for 1- 1 1/2 hours, or until the outsides are crisp and dry and the insides are chewy.
- Serve immediately after cooling or store in an air-tight container away from any humidity.