crumbled (see recipe) Slice nectarines into a large bowl. Add berries. Add sugar and extract, if used, and mix well. Allow fruits to stand 10 to 15 minutes to develop juices. Stir in biscotti crumbs. Divide the fruits among 6 serving dishes.= Makes 6
How To make Nectarines and Raspberries with Biscotti Crumbs(June)'s Videos
No Bake Creamy Peach Pie - Around the Kitchen Table
With fresh peaches in season what could be better than a *Creamy Peach Pie?* Well how about a *No Bake Cream Peach Pie?*
With summer in full force and the *Dog Days of Summer* in the near future, turning on the oven to bake is not high on my list to do!
But I want to take advantage of all those delicious ripe juicy peaches and that means its time to make one of my ice box cream cheese pies!
There will be a few minutes of heat on the stove top but if you can bear it, I promise the results will be well worth it! Join +Susan Serra and me for this weeks *Around the Kitchen Table* on Monday July 21st at 3 PM ET to learn how to make this delectible dessert!
*No Bake Creamy Peach Pie* *Ingredients* 8 oz Mascarpone Cheese 8 oz Cream Cheese ¾ Cup Confectioners Sugar ½ cup Heavy Whipping Cream 1 teaspoon Vanilla Extract Zest of one lemon finely grated 6 peaches, pitted, peeled and sliced ¼ cup Peach Preserves (or orange marmalade) 1 premade graham cracker pie shell
*Instructions* In the bowl of your stand mixer, blend the mascarpone, cream cheese andconfectioners' sugar until smooth and creamy. Add the lemon zest and vanilla extract and mix well. In another bowl, whip the heavy cream until soft peaks appear and fold it into the mascarpone mixture. Spread the mixture into the pie crust. Top with the peach slices. In a small saucepan or microwave heat the peach preserves and brush the peaches with the liquefied peach preserves, this adds a nice glaze to the dessert. Refrigerate the pie at least 1 hour or overnight before serving.