Peach-Ginger Sorbet
The recipe Peach-Ginger Sorbet can be made in roughly 45 minutes. For 29 cents per serving,
Peach Upside Down Cake
Details
- Serving Size: 8
- Weight Watchers: 14 Points
Cuisine
- dessert
Ingredients
- 6 Tbsp butter, at room temperature
- 3/4 c granulated sugar
- 1 c cake flour (or all-purpose flour), sifted
- 1 tsp baking powder
- 2 large eggs, at room temperature
- 1/2 c whole milk
- 1 tsp vanilla extract
- 1/8 tsp nutmeg
- 2-3 ripe freestone or cling-free peaches, sliced into thin wedges
- 1/2 c dark brown sugar, packed
- 1/2 c water
- Homemade whipped cream
Instructions
Aid stand mixer with flat beater attachment, cream butter and sugar for five minutes.
Then, add eggs one at a time until incorporated, then vanilla, then milk.
Grease an 8″ round pan with butter.
Lay peaches in the bottom of the pan in a spiral design.
Next, pour simple syrup over the peaches.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before inverting into serving plate.
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