CCSC Recipes

South Cakalacky Peach Pie Parfait

 

July, 2010

 

3 1/2 cups sliced peeled fresh peaches
1/2 cup sugar
1 (3 ounce) package lemon gelatin
1/2 cup cold water
2 cups vanilla ice cream, softened
1 (9 inch) deep-dish pastry shell, baked
1 cup heavy whipping cream, whipped

Place peaches in a bowl; sprinkle with sugar. Let stand for 15 minutes. Drain, reserving juice in a 1-cup measuring cup. Set peaches aside.

Add enough water to the juice to measure 1 cup; pour into a small saucepan. Bring to a boil. Remove from the heat.

Stir in gelatin until dissolved; add cold water. Gradually add the ice cream, 1/2 cup at a time, stirring after each addition until blended. Cover and refrigerate for 60-75 minutes or until slightly thickened, stirring occasionally (mixture may separate).

Drain peaches again; discard juice. Fold gelatin mixture into peaches. Transfer to pastry shell. Cover and refrigerate for 3 hours or until firm. Just before serving, garnish with whipped cream.

 

 

 

---