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Peach: 4 delicious dessert
DESSERT OF MELON AND НЕКТАРИНА
Ingredients:
— 800 grams of melon;
— 400 g nectarine;
— 60 g lemon;
— 1 tbsp of vanilla sugar;
— 2 tbsp of couscous;
10 g of the mint.
Instructions:
Half the melon and cut into small cubes. Remove the pits from the nectarines. Three nectarine slice, one to keep for decoration.
In a saucepan put the melon, nectarine, lemon juice and sugar. On low heat bring to a boil and cook for approximately 8-10 minutes on medium heat so that the fruits become soft.
Not allowing to cool, use a blender to make fruit puree. Add the couscous and cover with a lid to cool and swell the couscous.
Put into a glass or bowl ready to mash. From the remnants of the melon cut beads and put on top. Nectarine cut into pieces and add to the melon. Garnish with mint leaves.
PEACH КОКТЕЙЛЬ
Ingredients:
— 2 peach;
150 ml of juice;
— 1/2 banana;
— 2 tsp of honey;
— 1 pink grapefruit.
Instructions:
For the base of the cocktail necessary to do the blank — stewed rhubarb. 200 g of rhubarb, you need 0.5 liters of water. Chop the clean stalks into large pieces, boil for no more than 2 min., let stand to cool.
Wash grapefruit and cut in half. Squeeze the juice from both halves. To pour the juice into a glass for whipping. Peaches cut into pieces and put in a glass of juice, pour the strained compote. Add honey to taste. Add pieces of frozen banana and whip.
PIE ПЕРСИКАМИ
Ingredients:
— 10 peaches;
— 1/3 Cup of flour;
— 1 Cup of sugar;
— 50 g of butter;
— for a closed pie dough (you can use the one that usually cook or find a suitable recipe on the Internet).
Instructions:
Mix the flour, sugar and butter. At the bottom of the form put the dough and spread on it a small amount of sliced peaches. Peaches to pour some oil mixture, then put more peaches. Spread alternately with the peaches and oil mixture. On top lay the strips of dough crosswise.
Bake for about 45 minutes at 180 degrees.
VEGETARIAN CHEESECAKE WITH ПЕРСИКАМИ
Ingredients:
— 180 g of butter;
— 2 tbsp of sugar;
— 5 tablespoons of flour;
— 0,5 tsp salt;
cheese "Mascarpone" (made from 1 litre of cream);
— 400 g condensed milk;
— 120 ml fresh lemon juice (3 medium lemons);
— 3 canned peach.
Instructions:
Melt the butter, add the sugar, salt and flour. Mix well. Form lay out foil. On the bottom of the form put the dough and flatten it well. Bumpers don't do. Put the dough in the oven for 30 minutes at a temperature of 170 degrees.
Condensed milk, lemon juice and cheese "Mascarpone" and mix with a mixer until smooth. To the stuffing add the peaches, cut into cubes and stir. Stuffing spread on the cooled crust and smooth the surface. Cheesecake cover with plastic wrap and refrigerate for 12-24 hours.
After the specified time, get the cheesecake out of the fridge, cover with a large flat plate and turn over (the film is not removed). Remove from the foil on the cake to put a flat plate and flip over again, remove the tape. Cheesecake sprinkle coconut flakes or grated chocolate, or carob.
Cheesecake is ready.
How to prepare cheese "Mascarpone"? 1 liter of liquid cream with a fat content of 10-15% and pour into a saucepan and put on fire. As soon as the edges of the pan will begin to form small bubbles pour in the cream citric acid, dissolved in water (0.5 tsp. of acid and 1 tablespoon of water). The fire abated and stir. Within 2-3 minutes the cream will start to storagebase. After 2 minutes take the cream in a colander, inside of which folded cheesecloth or towel. Give the whey to drain. Cheesecloth is NOT PRESSING. After 30 minutes, the cheese is ready and available for use.
published
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: www.zaloguspeha.com.ua/4-vkusneishih-persikovih-deserta/
Ingredients:
— 800 grams of melon;
— 400 g nectarine;
— 60 g lemon;
— 1 tbsp of vanilla sugar;
— 2 tbsp of couscous;
10 g of the mint.
Instructions:
Half the melon and cut into small cubes. Remove the pits from the nectarines. Three nectarine slice, one to keep for decoration.
In a saucepan put the melon, nectarine, lemon juice and sugar. On low heat bring to a boil and cook for approximately 8-10 minutes on medium heat so that the fruits become soft.
Not allowing to cool, use a blender to make fruit puree. Add the couscous and cover with a lid to cool and swell the couscous.
Put into a glass or bowl ready to mash. From the remnants of the melon cut beads and put on top. Nectarine cut into pieces and add to the melon. Garnish with mint leaves.
PEACH КОКТЕЙЛЬ
Ingredients:
— 2 peach;
150 ml of juice;
— 1/2 banana;
— 2 tsp of honey;
— 1 pink grapefruit.
Instructions:
For the base of the cocktail necessary to do the blank — stewed rhubarb. 200 g of rhubarb, you need 0.5 liters of water. Chop the clean stalks into large pieces, boil for no more than 2 min., let stand to cool.
Wash grapefruit and cut in half. Squeeze the juice from both halves. To pour the juice into a glass for whipping. Peaches cut into pieces and put in a glass of juice, pour the strained compote. Add honey to taste. Add pieces of frozen banana and whip.
PIE ПЕРСИКАМИ
Ingredients:
— 10 peaches;
— 1/3 Cup of flour;
— 1 Cup of sugar;
— 50 g of butter;
— for a closed pie dough (you can use the one that usually cook or find a suitable recipe on the Internet).
Instructions:
Mix the flour, sugar and butter. At the bottom of the form put the dough and spread on it a small amount of sliced peaches. Peaches to pour some oil mixture, then put more peaches. Spread alternately with the peaches and oil mixture. On top lay the strips of dough crosswise.
Bake for about 45 minutes at 180 degrees.
VEGETARIAN CHEESECAKE WITH ПЕРСИКАМИ
Ingredients:
— 180 g of butter;
— 2 tbsp of sugar;
— 5 tablespoons of flour;
— 0,5 tsp salt;
cheese "Mascarpone" (made from 1 litre of cream);
— 400 g condensed milk;
— 120 ml fresh lemon juice (3 medium lemons);
— 3 canned peach.
Instructions:
Melt the butter, add the sugar, salt and flour. Mix well. Form lay out foil. On the bottom of the form put the dough and flatten it well. Bumpers don't do. Put the dough in the oven for 30 minutes at a temperature of 170 degrees.
Condensed milk, lemon juice and cheese "Mascarpone" and mix with a mixer until smooth. To the stuffing add the peaches, cut into cubes and stir. Stuffing spread on the cooled crust and smooth the surface. Cheesecake cover with plastic wrap and refrigerate for 12-24 hours.
After the specified time, get the cheesecake out of the fridge, cover with a large flat plate and turn over (the film is not removed). Remove from the foil on the cake to put a flat plate and flip over again, remove the tape. Cheesecake sprinkle coconut flakes or grated chocolate, or carob.
Cheesecake is ready.
How to prepare cheese "Mascarpone"? 1 liter of liquid cream with a fat content of 10-15% and pour into a saucepan and put on fire. As soon as the edges of the pan will begin to form small bubbles pour in the cream citric acid, dissolved in water (0.5 tsp. of acid and 1 tablespoon of water). The fire abated and stir. Within 2-3 minutes the cream will start to storagebase. After 2 minutes take the cream in a colander, inside of which folded cheesecloth or towel. Give the whey to drain. Cheesecloth is NOT PRESSING. After 30 minutes, the cheese is ready and available for use.
published
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: www.zaloguspeha.com.ua/4-vkusneishih-persikovih-deserta/
