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Peach Recipes
#2
Grilled Peaches with Sweetened
Sour Cream
4 peaches, halved and pitted
2 T. melted unsalted butter
1/2 C. sour cream
1 T. light brown sugar
1 C. crushed amaretti cookies
Heat a grill to medium-low. Brush both sides of the peaches with butter.
Place peaches on grill and cook until charred and
softened, 4-5 minutes per side. Set aside.
In a small bowl, whisk together the sour cream and brown sugar.
Spoon mixture over peaches and sprinkle with
crushed cookies. Serves 4.
Peach Ice Cream
1 egg
1 C. (1/2 pint) dairy sour cream
1 C. (1/2 pint) whipping cream
1 C, sugar
2 T. fresh lemon juice
1/2 tsp. pure vanilla extract
2 C. diced fresh peaches (about 4 or 5)
Turn freezer control to coldest setting. Beat egg in a large bowl. Blend
in remaining ingredients. Pour into a 9 in. square baking dish or 2
ice trays and freeze. When ice crystals begin to form, turn into a large
bowl and beat with electric mixer to consistency of soft mush. Return
to dish or trays and freeze. Repeat 2 or 3 times for best texture. Makes
6-8 servings.
Crunchy Peach Pie Crumb topping:
3/4 C. finely crushed vanilla wafers (about 20)
1/2 C. chopped almonds
3 T. melted butter
*mix above ingredients and set asideFilling:
2 Eggs
1 T. fresh lemon juice
1/4 C. sugar
3 to 4 lbs. peaches, peeled, pitted and cut into slicesPastry:
1,1/4 C. all-purpose flour
1/4 tsp. salt
1/3 C. shortening
3 to 4 T. cold water
To make pastry: In a bowl, stir together flour and salt. Cut in shortening
till pieces are the size of small peas.
Sprinkle 1 T. of water over part of the mixture; gently toss with a
fork. Push to side of bowl. Repeat till all is moistened. Form dough
into a ball.
On a lightly floured surface, flatten dough with hands. roll dough from
center to edges, forming a circle about 12 in. in diameter.
Place dough into 9 in. pie plate and trim around edges.
Line the bottom of a pastry-lined pie plate with a double thickness
of foil. Bake in a 450º oven for 5 minutes. Remove foil and bake
for 5 minutes more.
Beat together eggs and lemon juice; stir in sugar. Fold fruit into egg
mixture. Transfer fruit mixture to the partially baked pastry shell.
Sprinkle with wafer
topping. Cover edge with foil. Reduce oven temperature
to 375º. Bake for 20 minutes. Remove foil; bake for 15-20 minutes
more or till set. Cool on a wire rack. Serve warm with whipped topping
or ice cream. To store, cover and chill.
Serves 8.
With remaining dough, roll out and cut into leaf or star shapes. Sprinkle
with cinnamon and sugar and bake in oven until golden. Makes a great
treat while waiting for your dessert to finish cooking.
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Brown Sugar & Molasses Peach
Cobbler
1/4 C. unsalted butter
1,1/2 C. all-purpose flour
1 C. firmly packed brown sugar
1 T. baking powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
1,1/2 C. milk
1/3 C. dark molasses
2 eggs, beaten
2 tsp. pure vanilla extract
1 C. chopped pecans
6-8 ripe peaches, peeled and sliced
Preheat oven to 350º. Put the butter in an 8 by 12 in. baking dish
and place in the oven to melt.
In a large bowl, stir together the flour, brown sugar, baking powder,
salt and cinnamon. In a bowl, whisk together the milk, molasses, eggs
and vanilla. Stir the milk mixture into the flour mixture until well
blended. Stir in the pecans. Remove the hot baking dish containing
the melted butter from the oven and pour the batter into it. Evenly
spoon the sliced peaches with any juices over the batter.
Return the dish to oven and bake until the batter is browned and has
risen around the fruit, 40-45 min. Transfer to a rack to cool for 30
minutes, then serve warm directly from the dish.
Peach Melba
Slice pound cake into 8 slices and place in individual sherbet dishes.
Peel fresh peaches and place on top of cake. Pour raspberry syrup over
fruit and top with slivered almonds.
Peach-Apricot Cobbler
Bake @ 400°
Filling:
1/2 C. sugar 1 T. butter
2 T. cornstarch 1/2 t. ground cinnamon
2 lbs. peeled, sliced peaches 1/4 t. ground nutmeg
12 oz. peeled, sliced apricots 1/2 C. orange juice
Topping:
1/2 C. flour 1/4 t. salt
1/2 C. sugar 2 T. butter, softened
3/4 t. baking powder 1 large egg
Garnish:
1/2 C. heavy cream
2 T. honey at room temperature
1/2 t. ground cinnamon
In a medium saucepan, mix together sugar, cornstarch and orange juice.
Cook over medium heat, stirring constantly, until mixture boils and
thickens ( 2 min.). Remove from heat.
Stir in butter, cinnamon and nutmeg. Add peaches
and apricots. Spoon fruit mixture into a 1, 1/2 qt.
casserole dish.For topping: Mix together flour, sugar, baking powder,
salt, butter and egg. Spoon topping over fruit mixture.
Bake cobbler until topping is lightly golden, 30 min. Transfer dish
to a wire rack to cool slightly.Garnish: beat together cream, honey
and cinnamon at medium speed until soft peaks form.
Spiced Peach & Raspberry Sauce
1,3/4 lb. peaches, peeled, halved, pitted & sliced
1 T. fresh lemon juice
1/4 C. peach preserves, melted
1/4 C. sugar
1/2 tsp. ground cardamom
2,1/2 pints fresh raspberries
Toss peaches with lemon juice in medium bowl. Add preserves, sugar and
cardamom and toss. Let stand 10 minutes to allow flavors to blend. Add
raspberries and toss gently. (Can be made 4 hours ahead; Cover and refrigerate.)
Serve over any type of dessert, hot or cold, in a parfait or on your
morning oatmeal.
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