Happy Labor Day and Happy September to all Examiner readers! I hope you're able to take the day off from work today and enjoy some down time. Now that it is September, it won't be long before that much-loved summer fruit, peaches, will go into hiding until next summer. Of course, we can always buy them in the stores canned and frozen, but there's nothing quite like a fresh, sweet peach during the summer.
Before all the peaches completely disappear, let's use some in a dessert that's both creamy and crunchy called "Peach Delight". This is a dessert that has a crunchy crust layer that's much like shortbread and also has pecans, which adds to the flavor. It's topped with the creamy layer, which is a mixture of cream cheese, confectioner's sugar and whipped topping. That's topped with a layer of peaches and finally, a peach glaze. It's a pretty dessert and really good eating! For a variation, try it with strawberries and it's equally as good.
You'll see that when the peaches go on the creamy layer in the photos, I arranged the peaches in rows. You don't have to do that but I've found this to be pretty and eye-catching. You could, if you wanted to, dice the peaches and place them on the creamy layer instead of slicing them. This is also true if you use strawberries instead of peaches.
This makes a large dessert, so if you're planning to entertain, this would be perfect! It also needs to be made ahead to allow time for the topping to set up, which helps you in having it finished so you can do other things. So, give this a try while you can still get some peaches!
Last year, I shared a recipe for a peach dessert that anyone can make, which uses canned peaches. If you missed it, here's the link so you can get a copy of it:
Enjoy your Labor Day and it would be a good day to make this creamy, crunchy treat!
- 2 cups all-purpose flour
- 2 sticks butter, melted
- 1 cup chopped pecans
Mix these ingredients and press in a 9x13 inch pan. Bake at 350 degrees for about 25 minutes. Set aside to cool.
- 1 (8 oz.) pkg. cream cheese, softened
- 3 cups confectioner's sugar
- 12 oz. carton whipped topping
Cream together the cream cheese and confectioner's sugar. Add the whipped topping and mix until smooth. Spread over cooled crust.
Fruit and glaze layer:
- 4 cups sliced or diced peaches
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 cup cold water
- 1 (3 oz.) peach gelatin
Arrange peaches over the cream cheese layer. Combine sugar, cornstarch and gelatin. Gradually add the cold water. Cook over medium heat until mixture thickens. Let cool slightly and pour over peaches. Cover and chill at least 5-6 hours before servings. Yield: about 12-16 servings.