My mouth is watering - Recipe "Baltimore Peach Cake"

It looks too good to pass up ~ I'm going to Shneff Farms this weekend to pick peaches

they are famous here in AZ for their peaches and this recipe couldn't have come at a better time. Thank you.

Dianne

 
Peach season

The stores here are advertising "Georgia Peaches". Are peaches really ripe in Georgia now? I have a friend in SC (which rasies more peaches than Georgia, apparently) that says peaches aren't really ripe there until the beginning of July.

One just never knows with the way food is shipped and produce picked green these days.

I had a major disagreement at a farmer's market here a couple years ago with this guy who had a truck load of tomatoes in late May, supposedly vine ripened on his farm, which he insisted was "local." Having grown up on a farm in the very southern part of Ohio, I knew that local tomatoes did not ripen until July. The local paper where I grew up always runs a picture of the person with the "first ripe tomato" which usually hits around July 4th.

So my question is, what are the peach seasons (the time when you buy the peach, it is already ripe, you bite into it, and the juice runs down your chin--not the green rocks that Mar mentions above) for different states?

It's late July here for my tree.

 
I was wondering the same thing when I saw Georgia. My peach tree is on the same schedule

as yours and I couldn't imagine one 2 months ahead.

I'm finding that I don't believe much of anything on labels anymore. This huge looming world hunger situation may change the way we market food anyway. We'll see.

 
Yes, I bought lovely Georgia peaches at at a fruit stand Saturday. Last year at this time, bought

them roadside in GA. They don't keep long, need to be used quickly. It seems to me they bruise more easily than California peaches. The fragrance permeated the air at the fruit stand.

 
Rec: Peach & Blueberry Crisp with Spiced-Pecan Topping...how I used some of them. Recipe inside,

but I linked it also. The recipe is from the July issue. It's delicious.

Fine Cooking tip
Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.

Peach & Blueberry Crisp with Spiced-Pecan Topping
by Nicole Rees

Unlike most recipes for fruit crisp, which feed a large crowd, this one, baked in a 9-inch pan, is perfect for smaller households or gatherings.Serves six.

2 oz. (4 Tbs.) unsalted butter, softened; more for the pan
3 oz. (2/3 cup) all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. table salt
2/3 cup coarsely chopped pecans
3 cups (about 1 lb.) room-temperature blueberries, washed and drained on paper towels
3 medium peaches (about 1 lb.), halved, pitted, and sliced 1/2 inch thick
1/4 cup granulated sugar
3 Tbs. cornstarch
1/4 tsp. freshly ground nutmeg

Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter a 9-inch square metal or ceramic baking pan.

In a small bowl, combine the flour, brown sugar, cinnamon, and 1/8 tsp. of the salt. With your fingers, work the butter into the flour mixture until the mixture readily clumps together when pressed. Mix in the pecans.

In a large bowl, toss the blueberries and peaches. In a small bowl, combine the granulated sugar with the cornstarch, nutmeg, and the remaining 1/8 tsp. salt and toss this mixture with the fruit.

Spread the fruit into the prepared baking pan. Pressing the streusel into small lumps, sprinkle it over the fruit. Bake until the fruit is bubbling in the center and the topping is crisp and well browned, 45 to 50 minutes. Cool slightly and serve warm.

serving suggestions:
I love this crisp served with vanilla-bean ice cream.

http://www.taunton.com/finecooking/recipes/peach-blueberry-crisp-pecan-topping.aspx?nterms=50034,52654

 
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