Single Serving Peach Parfait

1 c. Hood-Crest Peach Slices (or any other Hood-Crest fruit)

1/2 c. granola

1/2 c. plain or vanilla yogurt

dash of cinnamon 

1. Spoon half the peaches into a glass bowl or mason jar (our favorite!)
2. Sprinkle half the granola over the fruit.
3.  Spoon half the yogurt over the granola.
4.  Dust with cinnamon.
5. Repeat 1-4.

To take this over the top, drizzle with Hood-Crest maple syrup!

Sunny-Side Up Pancakes

This isn't a recipe per-se, but it's one of the Loughmiller family's favorite ways to enjoy Hood-Crest Peach Halves and Maple Syrup!  It looks like a sunny-side up egg and tastes like heaven!

1.  Make your favorite pancake recipe with each pancake at least 6" in diameter. 
2.  To serve, place one pancake on each plate and top with a peach half cut-side down in the center of the pancake. 
3.  Drizzle with Hood-Crest Maple Syrup.  

Pear Melba Dumplings

2 c all-purpose flour
1-1/4 tsp salt
1/2 tsp cornstarch
2/3 c real butter
4 to 5 Tbsp cold water
12 Hood-Crest Pear halves, any syrup
6 Tbsp packed brown sugar
1/4 tsp ground cinnamon
2 Tbsp milk
1 Tbsp sugar

Ice cream, optional

1.  In a large bowl, combine flour, salt and cornstarch.
2.  Cut in shortening until mixture resembles coarse crumbs.
3.  Gradually add the water, tossing with a fork until pastry forms a ball.
4.  On a floured surface, roll into a 21-in. x 14-in. rectangle.
5.  Cut into six squares.
6.  Place two pear halves in center of each square.
7.  Pack pear centers with brown sugar; sprinkle with cinnamon.
8.  Brush edges of squares with milk; fold up corners to center and pinch to seal.
9.  Place in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with milk; sprinkle with sugar.
10.  Bake, uncovered, at 375° for 35-40 minutes or until golden brown.

Serve warm with ice cream, if desired.

Sour Cream and Pear Muffins

1/4 c real butter
1/3 c sugar
2 large eggs
2 tsp vanilla
1/2 c sour cream
4 Hood-Crest pear halves, canned in light syrup
1 3/4 c flour
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsn ginger
4 Hood-Crest pear halves, canned in light syrup, coarsely chopped

1.  Preheat oven to 350 degrees.
2.  In bowl, mix butter, sugar, eggs, and vanilla together well.
3.  In separate bowl, stir together flour, powder, soda, salt, cinnamon, and ginger. Gradually add dry ingredients to wet ingredients, mixing just until blended.  Don't over-mix!
4.  Fold in chopped pears.
5.  Coat muffin tins with non-stick cooking spray or butter, pour mixture into muffin tins, filling 2/3 full.
6.  Bake 20-30 minutes, until a toothpick or knife inserted into the center comes out clean.
7.  Remove from oven and cool on rack.