Fancy desserts to make for dinner featuring juicy peaches

Peaches have a unique taste to them with a rosy aftertaste, that does not seamlessly blend into desserts, which is why it works only in certain desserts. Some of these constitute fancy layered desserts to cakes, starring fresh peaches. Make these fancy peach desserts, for your special guests, at your next dinner party, they are sure to love them.

1.Peach Crisp Pudding

(Serves 8)

Ingredients

For the Pudding:

•  400 gm sweetened condensed milk

•  350 ml cold water

•  100 gm pack vanilla pudding

•  450 gm heavy cream

•  300 gm digestive biscuits

Peach Filling:

•  6 to 8 large fresh peaches, peeled and sliced

•  50 gm sugar

•  38 gm brown sugar

•  2 tsp fresh lemon juice

•  2 tsp cornstarch

Crumble Topping:

•  60 gm butter

•  3 tbsp sugar

•  3 tbsp brown sugar

•  60 gm all-purpose flour

• - 1/2 tsp cinnamon

Instructions

1. Take a big bowl, pour condensed milk and water into it, and whisk vigorously, until combined. Once smooth, add the instant vanilla pudding and whisk to have a smooth liquid. Cover with a cling film, and refrigerate for 1 hour, until it firms up.
2. While the pudding chills, let’s make the filling. Take a skillet and heat it over medium heat, add the peaches, plain sugar, brown sugar, and lemon juice and cook until both the sugars begin to dissolve. Add the cornstarch and cook for 5 minutes as it thickens—no need to puree.
3. Remove from heat and let the mixture cool. You can scrape the peach mixture into a bowl and put it in the fridge to cool, to speed up the process.
4. To make the crumble topping, mix butter, brown sugar, sugar, flour, and cinnamon in a bowl until the crumbs are uniformly mixed.
5. Take heavy cream in a bowl and whip using an electric mixer at high speed. Once stiff peaks form, add the chilled pudding mixture into the bowl and mix until combined.
6. Take a wide trifle bowl, or use individual portion dessert glasses or bowl, add the pudding mixture at the bottom, then with the crushed digestive cookies, then peach filling followed by the crumb topping. Repeat with the rest of the freshly made components, to have one or more sets of the same layers.
7. The final layer will be the whipped cream pudding mixture with a sprinkling of the crumble.
8. Cover the surface of the assembled pudding trifle and refrigerate for 4-6 hours. The layers will fuse nicely and the biscuits will tenderize.

2.Peach Upside Down Cake

Ingredients

•  5 eggs

•  200 gm sugar

•  ¼ tsp vanilla extract

•  ½ tsp baking powder

•  120 gm unbleached flour

•  3 fresh peaches, thinly sliced

•  28 gm caster sugar

•  1 tbsp butter, for greasing

Instructions

1. Preheat the oven to 180°C and nicely grease a 9-inch cake pan with butter.
2. Spread the sliced peaches in a radial pattern in the greased pan.
3. Take a mixing bowl and beat eggs and sugar on high speed until soft peaks form. Add the vanilla essence next and beat until stiff peaks form.
4. Bring down the speed of the electric mixer, add the flour and baking powder, and mix until just combined, with no dry streaks visible.
5. Spread the cake batter carefully over the peaches in the cake pan.
6. Bake for 25-30 minutes. Insert a toothpick or skewer in the center of the cake, if comes out clean, your cake is ready.
7. Invert the cake on a heatproof plate and remove the cake pan.
8. After the cake is warm to the touch, sprinkle powdered sugar over the cake’s top, to coat the peaches.

3.Sweet Peach Buns

(Makes 10 buns)

Ingredients

For the Dough:

•  450 gm bread flour (or all-purpose)

•  A pinch of salt

•  240 ml whole milk, warm

•  2 ¼ tsp instant yeast

•  50 gm sugar

•  2 eggs, lightly whisked

•  115 gm butter, softened

For the Filling:

•  3 peaches, thinly sliced

•  1 tbsp vanilla

•  70 gm brown sugar, (2 tablespoons kept aside)

•  3 tbsp butter, melted

For the Sauce:

•  200 gm brown sugar

•  6 tbsp butter

•  60 ml heavy cream

•  3 tbsp light corn syrup

•  2 tbsp tahini paste (oil+roasted sesame seeds paste)

Instructions

1. Take a little milk, add the yeast to it, and let it activate for 5-10 minutes. Mix the rest of the dry ingredients in a big bowl and wait. Then add the activated yeast, butter, and eggs and mix. Add the milk slowly as the dough begins to come together. You’ll have a sticky dough at the end. Cover the surface and set aside to proof for 1 hour.
2. Take a medium bowl, and toss the sliced peaches with vanilla, and 2 tablespoons of brown sugar. Set this aside.
3. Take a saucepan, add all of the ingredients for the sauce, and whisk continuously until the sugar melts and the mixture starts to thicken. Sprinkle water on the pan’s side to keep the caramel liquid while it cooks. Remove from heat once thick and bubbly.
4. Flour a work surface, then plonk the doubled dough onto it. Use a rolling pin to make a 12x18-inch rectangle. Brush the dough with melted butter.
5. Arrange the peach slices with little gaps between each, and then sprinkle with the reserved brown sugar from the filling. Roll the dough, short side first, into a cylinder and slice, crosswise, into 10 rolls.
6. Pour half of the caramel sauce into a round or square baking pan, and carefully arrange each roll next to each other, in the sauce. Cover the pan and let the rolls rise again, for 30 minutes.
7. Preheat the oven to 190°C, remove the cover from the pan, and bake for 30-35 minutes, until the rolls are golden.
8. Remove the pan from the oven and upturn onto a hot plate. Drizzle the reserved half of the caramel sauce over the buns. Let the buns cool a little before serving.