Trisha Yearwood's Mini Georgia Peach Cheesecakes | Trisha's Southern Kitchen | Food Network
Trisha uses a gingersnap crust to give her simple, no-bake cheesecake an extra-spicy kick and then adds a decadent, bourbon-peach topping!
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.
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Mini Georgia Peach Cheesecakes
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Easy
Total: 1 hr 30 min (includes setting time)
Active: 30 min
Yield: 6 servings
Ingredients
1/4 cup gingersnap crumbs
1/4 cup pecan meal (finely ground pecans)
2 tablespoons salted butter
One 8-ounce block cream cheese, at room temperature
One 8-ounce tub mascarpone, at room temperature
1/4 cup sour cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Pinch kosher salt
1 tablespoon dark brown sugar
Pinch ground ginger
Pinch ground cinnamon
2 peaches, chopped (about 2 cups)
2 teaspoons bourbon
1 teaspoon lemon juice
Directions
Whisk together the ground gingersnaps and pecans in a small mixing bowl. Melt 1 tablespoon of the butter and stir into the mixture until combined. Place 1 tablespoon of the crumb mixture into the bottom of each of six 4-ounce jars. Press into an even, compact layer. Set aside.
To make the filling, place the cream cheese, mascarpone, sour cream, confectioners' sugar, vanilla and salt in the bowl of an electric mixer fitted with the beater attachment. Whip just until smooth, about 1 minute. Drop 3 tablespoons of filling into each jar. Give each jar a few gentle taps against the counter to even out the filling. Secure the lids on top of the jars and refrigerate to set for at least 1 hour.
To make the Georgia peach topping, place a large nonstick skillet over medium heat. Add the remaining tablespoon butter and heat until melted. Stir in the brown sugar, ginger and cinnamon. Cook until the sugar dissolves, about 2 minutes. Add the peaches and stir to coat. Add the bourbon and lemon juice. Cook, stirring occasionally, until the peaches are slightly softened, about 3 minutes more. Set aside to cool.
Remove the lids from the cheesecake jars. Dollop 1 tablespoon of peach compote on top of each cheesecake. Serve immediately or secure the lids and refrigerate until ready to serve.
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Trisha Yearwood's Mini Georgia Peach Cheesecakes | Trisha's Southern Kitchen | Food Network
Georgia Peach Pie || Treat Yourself
Nothin' shouts Georgia more than Peach Pie. ???? (Don't get your panties in a bunch, it's tied with sweet tea & pimento cheese).
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Peach Pie
This delicious peach pie recipe packed with fresh peaches in a flakey butter crust is a summer classic and perfect with a scoop of ice cream. You'll love the big flavor, foolproof method, and crisp (not soggy) crust.
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Easy Peach Recipe / Peach ???? Mousse
Easy Peach Recipe / Peach ???? Mousse
For a easy Peach Recipe have made a refreshing Peach Mousse using only a few ingredients, such a easy dessert recipe that anyone can whip up in no time at all. Wonderful peach flavor in each bite.
Hope you enjoy and thanks for watching ❤
You are invited to LIKE, SUBSCRIBE & HIT NOTIFICATION ???? for new upcoming videos.
1 can ( 398 ML ) peach halves in juice or syrup
1 tbsp gelatin + 3 tbsp cold water
1/4 cup hot water
1 cup whipping cream
1-3 tbsp icing sugar or to your personal preference
1/2 tsp vanilla extract
1 can ( 398ml ) peach slices for decoration
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SWEET PEACH TOPPING!! GREAT FOR SUMMER DESSERTS!!
It's peach season! In my neck of the woods we are being blessed with the southern bounty known as sweet peaches! July always brings them but they are fleeting. Only around for about a month to six weeks we need to use them when we have them and enjoy the sweet delicious fruit we love. Today I am making a sweet peach topping that can be prepared in advance and used in many different ways. This is a great way to enjoy natures gift of summer!
Stone fruits are one of my personal favorites! Peaches being at the top, followed by it's cousins, nectarines, plums, apricots, pluots and cherries. We love these in our home and enjoy them when we can during the summer. When peaches come into the stores and the produce stands and the pick your own orchards open their gates, its time to think about how we enjoy everything from smoothies, to cobblers, to pies and cakes and even roast pork and lets not forget simply eating a juicy peach out of hand. Nothing compares.
This sweet peach topping is really more than a topping. It is very similar to the peaches from a cobbler but not as thick as that of a pie filling. This can easily be used for a quick shortcake, a crisp, as a filling for a hand pie or as a way to float a scoop of vanilla ice cream for a makeshift peach melba. No matter how you love it, this is going to make peach desserts a breeze!
This starts with fresh peaches. I used ten medium sized fresh peaches. I peeled them and sliced them. In total I have about ten cups. I add sugar, orange juice and corn starch. Placed over medium heat and cook until the juices have thickened and are no longer milky looking and the fruit is semi soft. Remove from heat and allow to cool then place in an airtight container and store in the fridge for up to a week. It probably won't last that long.
This topping has a nice thickened sauce, but not too thick. It is perfect for draping over a shortcake or pound cake slice using as a vehicle for peach melba or making a quick peach crisp. You can even use this as a pie filling for a lattice topped peach pie or, if you dice the peaches a little more you can make some delicious hand pies using refrigerator pie crust. There are so many possibilities here!
I would like to mention, because I know someone will ask, this recipe is not appropriate for canning due to the corn starch. If you would like to make peach pie filling for canning then I suggest that you research safety tested canning recipes that will be available on the website for the National Center for Home Food Preservation or the Agricultural extension offices for either the University of Georgia or the University of Washington state. Additionally you can refer to the Ball Blue Book or the Ball Complete Book of Home Canning for more information. Be aware that in order to make the thickened filling you will need to get clear jel in the cook form, not in the instant form that I use for things like stabilizing whipped cream. Just know that this particular recipe I have shared today cannot be canned safely either water bath or pressurized.
I hope you give this sweet peach topping a try sometime soon and I hope you love it!
Look for more videos coming soon using this topping in some different and delicious ways!
Happy Eating!
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Peach Crostata
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