Does anyone have any good dessert recipes using peach preserves?

I'd really like to make a nice dessert, maybe a cake or pastry of some kind, using peach preserves. Any ideas?





(If it has chocolate as well, so much the better!)Does anyone have any good dessert recipes using peach preserves?
I've made this REALLY yummy cake for some holiday parties and it's shockingly easy. What you need is one cake mix box (any flavour, I've used chocolate), one jar of jam/preserves, and either a recipe of homemade cream cheese vanilla frosting or store bought (homemade is better though). Bake the cake in 2 round layer pans as directed on the box. Then, after they cool, CAREFULLY slice each layer in half lengthwise so you're left with 4 thin slices of cake (2 from each layer). Spread the jam on 2 of the slices (cut side) and then put the tops on them, like a cake/jam sandwich. Then, put one of the ';sandwiches'; on your serving plate. Put a layer of frosting on top. Place the second ';sandwich'; layer on top of that. You might need to flatten out the first layer so your second layer doesn't slide off. Just use a bread knife and slice off the ';domed'; part that happens when baking sometimes. Then, frost the whole thing with the rest of your frosting. Let it sit out for a bit, at least while you're eating dinner, so the jam/preserves has a chance to soak into the cake and get the flavors all combined. It's SO Easy and everyone will think you're a pro!





After the frosting is on, you can also decorate it with some fresh fruit. Maybe a slice of peach on each ';slice'; section, since you're using peach preserves, but I've used raspberries and strawberries when using raspberry and strawberry jam! Enjoy :)





PS - My name is Sydney tooDoes anyone have any good dessert recipes using peach preserves?
PEACH PRESERVE CAKE





3/4 c. butter


3 egg yolks, beaten


3 egg whites, beaten


1/8 tsp. salt


1 c. peach preserves


1 c. sugar


2 c. flour


1/2 c. buttermilk


1 tsp. soda





Cream butter adding sugar while beating. Stir in well beaten egg yolks then peach preserves. Sift flour and measure. Add salt to flour. Stir soda in buttermilk; add flour and milk alternately to creamed mixture. Lightly fold in egg whites which have been stiffly beaten. Bake in 9 inch pans at 350 degrees for 25-30 minutes.





ICING:





2 c. sugar


1 c. milk


1 orange, grated


1 c. coconut


1 c. chopped nuts


1 lg. can crushed pineapple, drained





Cook sugar and milk to hard ball stage. Beat until creamy. Stir in nuts, coconut, orange and pineapple. Put cake together with icing. Sprinkle top and sides with coconut.
How about peach danish?
Peach Trifle


:


12-ounce (330 g) pound cake


4 T. (60 ml) peach preserves


1 C. (250 ml) blanched almonds, separated into halves


1 C. (250 ml) medium-dry sherry


1/4 C. (60 ml) brandy


2 C. (500 ml) heavy cream, whipped


Custard sauce (recipe below), chilled until firm


2 C. (500 ml) fresh peaches, cut into slices


OR 2-10 ounce (280 g) packages frozen peaches, defrosted and thoroughly drained


---Custard Sauce---


3 C. (750 ml) milk


4 t. (20 ml) cornstarch (cornflour)


2 T. (30 ml) sugar


2 egg yolks


1 t. (5 ml) vanilla extract


PREPARATION:


Cut 2 or 3 slices off of pound cake, coat with preserves. Place slices, jam side up, in trifle bowl. Cut the remaining cake into 1 inch (2.5cm) cubes, scatter over slices. Sprinkle with 1/2 cup (125 ml) of almonds.





Pour in sherry and brandy. Let mixture steep at room temperature for at least 30 minutes.


Set aside the 5 best peach slices. Scatter the rest over the cake. Spread custard on peaches. Gently smooth half of the whipped cream over the surface of the custard. Using a pastry bag fitted with a large rose tip, pipe the remaining whipped cream decoratively around the edge. Garnish the cream with the 5 reserved peach slices and the remaining 1/2 cup of almonds. The trifle will be at its best served at once, but it may be refrigerated for an hour or two. Serves 6 to 8.





Custard Sauce:


In a heavy saucepan, combine 1/2 cup (125 ml) of the milk and the cornstarch, and whisk until the cornstarch is dissolved. Add the remaining milk and the sugar, and cook over moderate heat, stirring, until the sauce thickens and comes to a boil. In a small bowl break up the egg yolks with a fork and stir in 4 to 6 tablespoons (60 to 90 ml) of the sauce. Then whisk the mixture back into the remaining sauce. Bring to a boil again and boil for 1 minute, stirring constantly.
make peach pudding.its great u will njoy.for the recipe go to food network.
Good Ol' Boy Pie





INGREDIENTS


1 (9 inch) deep dish pie crust


1 cup peach preserves


1 cup cooked and mashed sweet potatoes


2/3 cup evaporated milk


1/2 cup brown sugar


2 eggs, lightly beaten


1/2 teaspoon salt


1/2 teaspoon pumpkin pie spice


1/2 cup chopped pecans


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C.)


In a large bowl, combine peach preserves, sweet potato, evaporated milk, brown sugar, eggs, salt and spice. Beat until smooth. Pour into pie crust. Sprinkle the pecans around the edge of the filling.


Bake in the preheated oven for 40 minutes, or until filling is set and crust is golden brown.








Creamy Peach Coffee Cake





INGREDIENTS


2 1/4 cups all-purpose flour


3/4 cup sugar


3/4 cup cold butter


3/4 cup sour cream


1/2 teaspoon baking powder


1/2 teaspoon baking soda


1 egg


1 teaspoon almond extract


FILLING:


1 (8 ounce) package cream cheese, softened


1/4 cup sugar


1 egg


3/4 cup peach preserves


1/2 cup sliced almonds


DIRECTIONS


In a mixing bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. To the remaining crumb mixture, add the sour cream, baking powder, baking soda, egg and extract; beat until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan.


In a small mixing bowl, combine the cream cheese, sugar and egg. Spoon into prepared crust. Top with preserves. Sprinkle with reserved crumb mixture; top with almonds. Place pan on a baking sheet. Bake at 350 degrees F for 45-50 minutes or until filling is set and crust is golden brown. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of the pan to loosen; remove sides of pan. Cool for 1-1/2 hours before slicing. Store in the refrigerator.