Liz Bushong joins us for a great recipe. Find more recipes on www.FoodLion.com
Peach Parfait Yield: 8 -2 ounce servings
1 -1/4 cup apricot nectar, divided
1-(3 ounce) package lemon flavored gelatin
1-(16 ounce) can unsweetened peaches halves, drained
1-(16 ounce) can unsweetened apricot halves, drained
¾ cup sour cream
2 cups heavy whipped cream, whipped
8 fresh mint leaves for garnish
In microwave proof bowl, add 1 cup apricot juice. Microwave for 3 minutes. Add gelatin, stir until
dissolved, add remaining apricot nectar.
Place mixture into blender, add peach and apricot halves. Process to blend. Add sour cream and
process gently. Spoon or pour mixture into 8 – 2" x 2" square containers or container of choice.
Whip cream and place in pastry bag fitted with tip 1 M. Pipe cream on parfaits garnish with mint leaves.
Serve it up Sassy with Cream Wafers filled with lemon curd.
Cream Wafers Yield: 5 dozen
1 cup butter, softened, no substitutes
1/3 cup whipping cream, chilled
2 cups all purpose flour
Granulated sugar for dipping
Creamy filling for center
Mix thoroughly butter, cream and flour. Cover and chill for one hour.
Heat oven to 375 F. Prepare baking sheet with parchment paper. Set aside.
Roll chilled dough to 1/8-inch thickness on floured surface. Cut 1 to 1 ½ inch rounds using cookie
cutter. Place cookie rounds in granulated sugar. Toss to coat both sides. Place on baking sheets.
Using a fork, prick tops of cookies creating a button type pattern.
Bake 7-9 minutes do not brown. Cool before sandwiching together.
Sandwich cookies together with creamy filling such as lemon or lime curd, frosting, whip cream.
Tickets go on sale Friday at 10 a.m. for the Blue Ridge Music Festival.