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McPhersonSentinel - McPherson, KS
  • Dessert recipe: Peaches and Cream Torte

  • Peaches and Cream Torte
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  • Ingredients
    * 2 cups graham cracker crumbs
    * 1/3 cup packed brown sugar
    * 1/2 cup butter, melted
    * FILLING:
    * 1 can (29 ounces) sliced peaches
    * 1-1/4 cups sugar, divided
    * 2 tablespoons cornstarch
    * 1 package (8 ounces) cream cheese, softened
    * 2 cups heavy whipping cream
     
    Directions
     
    * In a small bowl, combine graham cracker crumbs and brown sugar; stir in butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
    * Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
    * Drain peaches, reserving syrup in a 2-cup measuring cup. Add enough water to measure 1-1/2 cups. In a large saucepan, combine 1/4 cup sugar and cornstarch; stir in syrup mixture until smooth. Add peaches. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool to room temperature, stirring occasionally.
    * Meanwhile, in a large bowl, beat cream cheese and remaining sugar until smooth. In a small bowl, beat cream until stiff peaks form; fold into cream cheese mixture.
    * Spread half of the cream cheese mixture over crust. Top with half of the peach mixture; repeat layers. Sprinkle with reserved crumb mixture. Cover and refrigerate for 8 hours or overnight. Remove sides of pan before slicing. Yield: 12 servings.
     
     
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