Peach Cobbler

• Using frozen peaches for peach cobbler saves time because they are already sliced and peeled. Leave 4 cups of frozen peaches out on the counter about two hours before you start cooking to thaw. Drain, then combine the peaches with 1 cup of sugar and a 1/2 cup water in a saucepan on the stove. Bring the mixture to a boil, then reduce to a simmer for 10 minutes. Place 8 tbsp. of butter in a baking dish and place it in the oven at 350 degrees Fahrenheit to melt. In a mixing bowl, combine 1 cup of sugar and 1 1/2 cups each of flour and sugar, stirring slowly to prevent clumps. Place the mixture into the baking dish over the melted butter. Pour the sugared peaches on top sprinkle with a dash cinnamon or nutmeg. Bake the cobbler in the over for 30 to 45 minutes until the bread is golden brown. Serve with ice cream.
  
  

Grilled Peaches

• For this simple dessert, prepare a grill for medium heat. Place 16 oz. of frozen peaches on a large sheet of aluminum foil. Pour 1/4 cup honey over the peaches and sprinkle with 1 tbsp. of cinnamon and 1 tbsp. of sugar. Fold up the aluminum foil and place the pouch on the grill. Cook for five minutes on each side. Open the packet and pour the peaches into a bowl. Serve with whipped cream or ice cream.
  
  

Peach Sorbet Bellinis

• You'll need an need an ice cream maker for this dessert. Thaw and drain 4 cups of frozen peaches, then combine them with 1/4 cup sugar and 1/2 cup of water on low heat in a medium saucepan for 15 minutes, until the peaches are soft. Mix in 1/4 cup corn syrup and 1 tbsp. lemon juice. Pour the mixture into a blender and blend until the mixture is a puree. Strain the puree in mesh strainer of a bowl, then place in a freezer to chill until it gets cold, but still soft. Stir in 1 cup of sparkling white wine. Pour the sorbet into the ice cream maker to freeze according the manufacturer's instructions, then transfer to a plastic container and freeze for five hours. Fill Champagne glasses with 1/4 cup of wine each. Add three scoops of the peach sorbet to each glass and serve.
  
  

Deep-Fried Peaches

• Thaw out and drain eight skinless frozen peach halves. The peaches must be halved and not sliced for this recipe. Place a box of graham crackers in a gallon-size freezer bag and seal. Crush with a rolling pin or your hands and pour into a bowl. Add 2 lbs. of solid vegetable shortening to a large pot or deep fryer and heat to 300 degrees Fahrenheit. Fill the pits of four peach halves with ice cream, then place the other halves on top. Roll each half in the graham cracker crumbs then place into the deep fryer for 30 seconds. Remove the fried peaches then drizzle 1/3 oz. of orange liqueur over the peaches and light with a match. Let the flame die down and serve with a dollop of ice cream or whipped cream on top.