Peachy Lemon Dessert Pots

When the warm weather hits I tend to favor lighter desserts starring fruits like peaches and berries.  This recipe, somewhat of a soufflé, is the perfect example of an easily put together dessert that is delicious and not too heavy for a hot night.  (Just forget that the recipe calls for a stick of butter!) You could replace the peach preserves with whatever kind of preserves you prefer or lemon curd if you’d like to make these 100% lemon but I like the peaches to cut the intense lemon flavor.    I added whipped cream on top because it makes everything better.  DSC_0676

And remember: “The only thing that will make a souffle fall is if it knows you’re afraid of it.” James Beard

What to buy (makes 6 servings):

  • ⅓ cup peach preserves
  • 8 tablespoons unsalted butter, softened
  • ⅔ cup sugar
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 2 eggs
  • finely grated zest and juice of 1 lemon
  • whipped cream, for garnish

What to do:

  • preheat the oven to 350 degrees and spray/grease the ramekins
  • add 1 tablespoon of peach preserves to the bottom of each ramekin
  • in a blender or food processor, mix butter, sugar, flour, baking powder, eggs, lemon juice and zest
  • add lemon batter to the ramekins on top of the peach preserves, filling three-quarters of the
  • place on a thick oven tray and bake for about 20 minutes or until the tops have risen and are beginning to turn a golden brown
  • serve warm with whipped cream






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