Here are a few delicious peach recipes you should definitely try this summer.
- 2 cups of flour
- 1 cup of sugar
- 1 packet of vanilla sugar
- 1 packet of baking powder
- sprinkle of salt
- 2 dl/one cup of yoghurt
- 2 eggs
- 1 dl/half a cup of sunflower oil
- 6 medium peaches
Wash the peaches, dry them, and halve them.
Mix the flour, sugar, vanilla sugar, and baking powder first, then add the eggs and yoghurt in smaller portions while stirring. Lastly, mix the oil into the dough.
Set the oven to 180°C. Line a baking tray with some baking sheet, pour the dough in and make sure it is even. Add the peaches, with the outer side facing up.
Bake for about 45 minutes, then do the needle test to make sure it is evenly baked everywhere.
- 1 kg peach
- 1 tbsp sugar
- 1 packet of vanilla sugar
- 2 dl cooking cream
- 1 packet of vanilla pudding powder
- roughly 5 dl water
Wash the peaches, get the seeds out, and cut them into bigger chunks. Put them in a pot with just enough water to cover them, and start cooking.
Add the sugar – feel free to add more if you like a sweeter taste or if your peaches are not very ripe yet. As soon as it is cooked, blend it with a hand blender.
Mix the pudding powder with the cooking cream until smooth. Pour it into the soup and bring it to a boil. Once it has cooled down, put it in the fridge. Eat it while cold, and decorate it with some more slices of peach and mint leaves if you want.
- 350 g peach
- half a lemon’s peel
- 2.5 tbsp sugar
- 100 ml dry white wine
- 200 g mascarpone
- 200 g greek yoghurt
- 200 g whipped cream
- 2 packets of vanilla sugar
Wash the peaches, dry them, get the seeds out, then chop them up into cubes. Cook them for about 5 minutes with the sugar, lemon peel, and wine, then let it cool.
Mix the mascarpone with the yoghurt and vanilla sugar until smooth. Whip the cream until it has a hard foamy consistency, then add it to the mascarpone mixture as well.
Put some mascarpone into a glass, put the peaches onto it, then add another layer of mascarpone. It should be enough for about 4 glasses of this easy but tasty dessert. Keep it in the fridge until consumption.
- 45 dkg frozen peaches
- 45 dkg frozen sour cherries
- 300 g low-fat yoghurt
- 8 pcs sweetener
- 4 dl low-fat milk
- 1 tbsp almond flakes (optional)
Put the yoghurt and frozen peaches into the blender, along with four sweetener tablets, which have been crushed to a powder beforehand. Add 2 dl of milk and blend on high until it reaches a dense, crushed ice-like consistency. Scoop it out into one half of a container.
Do the exact same steps with the sour cherries, and scoop it into the other half of the container. Put it into the freezer for about 1-2 hours. You can add some almond flakes as decoration before eating. Enjoy!
Source: Daily News Hungary