Food Lion Kitchen: Peach Parfait - WSLS 10 NBC in Roanoke/Lynchburg Va

Food Lion Kitchen: Peach Parfait

Liz Bushong joins us for a great recipe.  Find more recipes on

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.


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