Our peach tree has blossomed and is leafing so I thought it would be a good time to post this recipe and you will have it on hand when the peaches come in. Yeah I know it is not for awhile but why not be prepared?
- 1 cup brown sugar, packed
- 1/2 cup flour
- 3/4 cup oatmeal (not instant)
- pinch of cinnamon
- 1/2 tsp. freshly ground nutmeg
- pinch of salt
- 1/4 – 1/3 cup unsalted butter
- 3 lbs. peaches, peeled and sliced in 3/4 inch wedges
- 1/4 cup orange juice
- pure Vanilla Ice Cream
This is soooo easy. Stir together in a small bowl the flour, oatmeal, spices and salt. Add the butter and work it in with a pastry blender or your hands until small clumps form.
Toss the peaches in the orange juice to coat. In a buttered 13 x 9 inch baking dish, spread the peaches evenly. Top with the oatmeal mixture and bake for about 30-40 minutes until the peaches are tender and the topping has lightly browned.
Cool to warm and serve with the best vanilla ice cream you can find. Chapman’s or Tillamook come to mind.
YUMMMMM……
Grilled Pizza On The Barbecue
I told you I was getting everything ready for the Spring and Summer season that is just around the corner. You can, indeed, make pizza on the barbecue. In fact, we did this years ago and I think they are better than anything you put in the oven.
- 2 lbs. fresh pizza dough (store bought is good)
- Olive Oil for drizzle and brushing
- 2 tbsp. cornmeal
- 1 1/2 cups shredded mozzarella cheese
- 6-7 slices of proscuitto
- 2 fresh peaches, peeled and sliced into eighths
- 1/2 – 3/4 cup toasted pecans
- 3-4 cups baby spinach, washed and stemmed
- Balsamic/fig vinegar
- pinch of salt and pepper
Start the barbecue and heat for about 10 minutes getting the temperature up to 400 degrees. Clean and oil the grill.
Place the dough in a large bowl (oiled so the dough won’t stick) and cover with a damp towel. Let stand for about 1 hour to rise.
Brush the peaches with oil and grill for a few minutes. Set aside.
Sprinkle a cookie sheet with cornmeal and roll out the dough and set on the cornmeal. Drizzle with a little olive oil and place in the center of the barbecue. Close the lid and grill for approximately 5-6 minutes until the bottom is a golden brown.
Using tongs, turn the dough over and arrange the peaches and grill for approximately 8-10 minutes. Arrange half the cheese on the dough, add the proscuitto and pecans on top and then top with the remaining cheese. Close the lid and grill for a further 10 minutes and the cheese is melted and bubbly.
Remove and drizzle with the balsamic/fig vinegar.
Remove from the barbecue and add the baby spinach.
Now gather the family and/or friends, pour a glass of wine and enjoy! As I said yummy.
Peach and Plum Galette
Besides using a packaged pie crust (if you wish), this is made with peaches and plums . When made with both, it is truly phenomenal tasting.
You need pastry for double crust 9 inch pie (even though it is a free form dessert you should measure it out.
- 3 cups sliced red or purple plums
- 3 cups peeled and sliced peaches
- 1/2 tsp. almond flavouring
- 1/3 cup berry sugar
- 3 tbsp. flour
- 1 egg yolk
- 1 tsp milk
- 2 tbsp sugar
- 4 tbsp red currant jelly, melted
Preheat oven to 425 degrees. Roll out the pastry to about 14 inches and transfer to a parchment lined baking sheet.
In a large bowl, toss the fruit with 1/3 cup of sugar, flavouring and the flour. Place fruit on the pastry, mounding in the middle and within 2 inches of the edge. Fold the pastry up over the fruit to create a border, leaving the fruit exposed.
Sprinkle the pastry and the fruit with the 2 tbsp. of sugar. Bake in the oven for 15 minutes then reduce the temperature to 375 degrees and bake for another 30 minutes or until the fruit is tender and the pastry is a light golden brown.
Remove from oven and brush the pastry with the melted jelly. The secret here is to serve it warm and with a generous dollop of whipped cream or vanilla ice cream. Coffee anyone?
Cooked Fresh Fruit Dessert
This is summertime and the peaches are abundant and the apples will be shortly. Try it both ways and you will enjoy both of them.
- 6 apples or peaches
- 1 cup water
- 1/2 cup sugar (approximately)
- 1 tsp. pure vanilla
Peel, and slice into wEdges. Place sugar and water in a saucepan, heating to boiling .
Add fruit amd cook slowly until tender. Add the vanilla. Taste and add a touch more sugar if you require it.
Allow to cool and when ready to serve, use your prettiest dishes and add whipped cream, lighly flavoured with (peaches – almond), (apples-cinnamon).
Wanting to look like you are a slave to the stove? Just dust a little flour on your nose and sigh….loudly.
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Fresh Peach Smoothie
What a way to start the day. Fresh, ripe, juicy peaches …mmmmmm
- 8 large peaches, ripe of course, peeled and chopped
- Juice of 2 large oranges (not Seville)
- 1/2 cup honey
- 650 g of peach yogurt (whipped)
- 1/2 cup or more of whipping cream
In a blender, puree the peaches until smooth. Add the orange juice and mix really well. Add the honey and now blend completely.
Add the yogurt and mix until well blended; add the whipping cream. Whip this for about 15-20 seconds until it thickens up a bit. Pour into 6 glasses or 4 larger size glasses.
As a garnish, add a tsp of chopped peaches gently on the top. You will definitely be the Queen of the breakfast fare with this.
Peaches and Cream French Toast
Sounds like I am on a kick with breakfasts, but it is the most important meal of the day and, after operating a Bed and Breakfast for 12 years, we have so many variations. This allows you to do different versions and not depend just on the same old one you have always made.
We live in perfect area for fresh peaches (and every other fruit), it is a joy to use.
- 1/3 cup peach preserves
- 1/4 cup room temperature butter
- 3 eggs
- 3 tbsp. peach preserves
- 3 tbsp. cream
- 6 slices of french bread, 1/2 inch thick
- 4 tbsp. butter
- 2 large peaches, peeled, pitted and sliced
- toasted almonds
- pure maple syrup
For the peach butter, beat the peach preserves and butter together with a mixer until fluffy. Cover and chill.
Whisk together the eggs and peach preserves in a small bowl until blended and beat in the cream. Place the bread slices in a single layer in a 13 x 9 inch baking dish. Pour the mixture over the bread until all is covered. Cover and refrigerate overnight. The liquid should be absorbed.
Melt 2 tbsp. of butter in a frypan and add 3 bread slices and cook until lightly browned, turning once. Remove from the pan and keep warm. Repeat with the remaining butter and bread.
Serve with icing sugar and top with the sliced peaches, almonds and a drizzle of maple syrup.
To make it really attractive, using a melon baller, scoop out the peach butter and serve along side the toast.
Fresh Peach Cobbler
Peaches are Don’s favourite fruit and living here where they grow profusely is like living in paradise . Try this recipe and you will see for yourself.
This summer when peaches are ready, pull up this recipe and you can start your own love-in with them as well.
- 3 cups thinly sliced peaches
- 2-3 tbsp. dark brown sugar
- 1/3 cup orange juice
- 1 1/2 tsp. cornstarch
- large pinch of cinnamon
- 3/4 cup flour
- 3/4 cup sugar
- 1 1/2 tsp. baking powder
- pinch of salt
- 1/2 – 3/4 cups milk
- 1/2 – 3/4 cups melted butter
- Whipped cream, of course, flavoured with almond, instead of vanilla
Preheat oven to 350 degrees. Combine in a large bowl, peaches, brown sugar, orange juice, cornstarch and cinnamon.
Place the flour, sugar, baking powder and salt in another bowl and whisk to mix. Stir in the milk to make a thin batter.
Line a cookie sheet with parchment paper and set out 6 ramekins. Divide and spoon out the melted butter into each of the ramekins. Divide and pour the batter over the melted butter.
Spoon the peaches and the juices carefully over the batter and bake for 20 minutes . The batter will puff up but make sure it is cooked through. Remove from the oven and let it stand for 3-4 minutes. Put a dollop of whipped cream on top and serve.
Put the ramekin on a pretty plate before taking to the table. It will look better and the hot dishes won’t mark your table.
NOTE: It could take longer if you use the larger amounts of butter and milk. Try an extra 10 minutes if necessary.
Enjoy….it makes my mouth water just typing this up.
Peaches With Lime Dressing
Summer is just ahead and peaches are probably everyone’s favourite fruit so this might be one to save.
- 9-10 peaches, peeled and sliced
- 4 tbsp. honey
- 2 tsp. grated lime rind
- 3 tbsp. fresh lime juice
- pinch of freshly grated nutmeg
Combine all the ingredients except the peaches and whisk until well combined. Pour over the peaches, turning gently so not to bruise the fruit. Cover and refrigerate. Best if served cold on a warm summer’s day.
This is so refreshing…you can add a dollop of whipped cream if you wish.
Dream of warm summer days, light breeze, cool peaches and lime. WOW!
Peach Melba
I have had this recipe in my recipe box for 20 years and can, once again, buy peaches so readily at the fruit stands/orchards that are around us. ‘Tis the season…..
You will need:
- 4 large peaches, skins removed
- 1 cup basic sugar syrup
- 1 tsp. clear vanilla
- 1 quart best vanilla ice cream (actually, Chapman’s)
- 1 recipe Melba sauce
Cut peaches in half. Combine syrup and vanilla and boil for 5 minutes. Poach the peaches in this syrup for 10 minutes until tender. Remove from syrup, cool down and chill thoroughly.
In 8 of your prettiest dishes, place a generous scoop of ice cream. Turn the peach halves upside down and place in the center of the ice cream. Top with the Melba sauce.
Sugar Syrup
Combine 2 cups water and 2 cups sugar in a saucepan. Bring to a boil and continue boiling for about 4 minutes. Cool down and keep covered in the refrigerator.
Doesn’t have to be difficult to be and look exceptional.
Melba Sauce
- 2 cups raspberries
- 1/2 cup icing sugar
- 1 tbsp. fresh lemon jujice
- 1/4 cup apple juice
- splash of Chambourd
Put all ingredients in a blender and puree. Strain to remove all the seeds. Chill until ready to serve.
yummy-yummy
Baked Peaches 2011
This is the season for peaches and now is the time to make good use of them with an updated recipe.
You will need:
- 6 peaches, halved
- 1/4 cup melted unsalted butter
- 3-4 tbsp. dark brown sugar
- 1 tsp. cinnamon
- 1/2 block of Philadelphia cream cheese (not lite)
- 1/4 cup sugar
- 1 egg yolk
- 1 1/2 tsp. vanilla
- 1/2 cup chopped, toasted pecans
Preheat oven to 350 degrees. Line a 15 x 10 inch pan with parchment paper and set aside.
Trim a very thin slice off the bottom of each peach half (so they will stand straight). Dip each half in the butter to coat and sprinkle the cut sides with the cinnamon-sugar mixture. Set aside.
In a medium bowl, beat the cream cheese, sugar, egg yolk and vanilla untill well mixed and light and fluffy. Spoon this into each peach half centre. Sprinkle pecans on top.
Bake uncovered until lightly browned and softened. (about 25-30 minutes) Serve warm.
This is truly yummy-yummy!