Peach Kuchen
120 mins (prep 30, cooking 90)
7 ingredients
10-12 servings
This recipe comes from a junior league cookbook, Above and Beyond Parsley. It is simply delicious and easy. I always serve mine with vanilla bean ice cream. Tip for an easy way to peel the peaches - blanch them in boiling water for about 30 seconds, then immediately place them in icy cold water and slip the skins right off!

Categories:  low-protein , fruit , european , pitted-fruits , german , <-4-hours , peaches , low-in... , low-sodium , time-to-make , dessert ,
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Serving Size (53.3 g)
Servings 10
Amount per Serving
Calories 167.51 Calories from Fat 14.4
% Daily Value *
Total Fat 1.6g 24.61%
Saturated Fat 0.79g 39.66%
Trans Fat 0.0 %
Cholesterol 3.8mg 12.65%
Sodium 125.87mg 52.45%
Total Carbohydrate 37.38g 124.6%
Dietary Fiber 1.93 g 77.04%
Sugars 23.71 g %
Protein 2.76g 55.15%
Vitamin A 37.19IU% Vitamin C 0.1mg%
Calcium 21.72mg% Iron 0.67mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cold unsalted butter, large egg yolks, ripe peaches