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With all the peach postings you must have favorite peach recipes. Please post.
colleenmomof2
Well-known member
REC: (Copied to try) Floating Island On A Creamy Peach Sea
This looked interesting but not T&T/favorite as requested. Will try to make with MI peaches in August at this point! Colleen
Floating Island On A Creamy Peach Sea
Serves 6-8
The meringue:
• 1½ tablespoons unsalted butter, softened
• 1 cup plus 2 tablespoons sugar
• 8 egg whites, at room temperature
• ¼ teaspoon fine sea salt
• teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 cup slivered almonds, toasted and pulverized in a blender
For the Peach Crème Anglaise:
• 1½ cups milk
• 4 egg yolks
• ½ cup sugar
• Pinch of salt
• 4 medium peaches, ripened, peeled, pitted, roughly chopped and pureed (appox. 1 cup)
• 3 tablespoons Peach Brandy (optional)
Preheat the oven to 250 °F. Butter the inside of a 2-quart soufflé dish or baking dish at least 3½ inches deep. Use 2 tablespoons sugar to coat the butter, knocking out the excess.
Using a mixer on medium speed, beat egg whites until frothy. Add salt and cream of tartar, increase speed to fast and continue to beat until whites hold soft peaks. Add the remaining sugar one tablespoon at a time and beat until the whites form stiff peaks. Beat in vanilla. Using a rubber spatula, gently fold in the ground almonds.
Spoon the mixture into the prepared dish and smooth the top. It will overfill the dish ¼ inch. Do not press mixture down. Bake until the meringue has risen about ½ inch and is lightly colored, 30-40 minutes. Let cool at room temperature for 30 minutes, then refrigerated for at least an hour. It will settle.
Meanwhile prepare the Crème Anglaise by putting the milk into a medium heavy saucepan and bringing it to a simmer. In a bowl, vigorously whisk together yolks, sugar and salt until pale yellow and thick. Whisking constantly, slowly drizzle in half of the hot milk (don’t stop or you’ll curdle the eggs.) Pour the yolk mixture into the saucepan with the rest of the milk and gently cook over moderate heat, stirring constantly . When mixture starts to thicken enough to coat a wooden spoon, about 5-7 minutes, add the peach puree and cook for 3 minutes longer, continuing to stir. Add the brandy and cook one minute more. Transfer to a bowl and chill for at least an hour until serving.
When serving, run a knife around the sides of the meringue to loosen it and unmold onto a large platter or large shallow bowl. The caramelized sugar syrup that has formed will run down the sides of the meringue. Pour the peach cream around the meringue. Serve garnished with toasted sliced almonds and peaches, if you wish.
This looked interesting but not T&T/favorite as requested. Will try to make with MI peaches in August at this point! Colleen
Floating Island On A Creamy Peach Sea
Serves 6-8
The meringue:
• 1½ tablespoons unsalted butter, softened
• 1 cup plus 2 tablespoons sugar
• 8 egg whites, at room temperature
• ¼ teaspoon fine sea salt
• teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 cup slivered almonds, toasted and pulverized in a blender
For the Peach Crème Anglaise:
• 1½ cups milk
• 4 egg yolks
• ½ cup sugar
• Pinch of salt
• 4 medium peaches, ripened, peeled, pitted, roughly chopped and pureed (appox. 1 cup)
• 3 tablespoons Peach Brandy (optional)
Preheat the oven to 250 °F. Butter the inside of a 2-quart soufflé dish or baking dish at least 3½ inches deep. Use 2 tablespoons sugar to coat the butter, knocking out the excess.
Using a mixer on medium speed, beat egg whites until frothy. Add salt and cream of tartar, increase speed to fast and continue to beat until whites hold soft peaks. Add the remaining sugar one tablespoon at a time and beat until the whites form stiff peaks. Beat in vanilla. Using a rubber spatula, gently fold in the ground almonds.
Spoon the mixture into the prepared dish and smooth the top. It will overfill the dish ¼ inch. Do not press mixture down. Bake until the meringue has risen about ½ inch and is lightly colored, 30-40 minutes. Let cool at room temperature for 30 minutes, then refrigerated for at least an hour. It will settle.
Meanwhile prepare the Crème Anglaise by putting the milk into a medium heavy saucepan and bringing it to a simmer. In a bowl, vigorously whisk together yolks, sugar and salt until pale yellow and thick. Whisking constantly, slowly drizzle in half of the hot milk (don’t stop or you’ll curdle the eggs.) Pour the yolk mixture into the saucepan with the rest of the milk and gently cook over moderate heat, stirring constantly . When mixture starts to thicken enough to coat a wooden spoon, about 5-7 minutes, add the peach puree and cook for 3 minutes longer, continuing to stir. Add the brandy and cook one minute more. Transfer to a bowl and chill for at least an hour until serving.
When serving, run a knife around the sides of the meringue to loosen it and unmold onto a large platter or large shallow bowl. The caramelized sugar syrup that has formed will run down the sides of the meringue. Pour the peach cream around the meringue. Serve garnished with toasted sliced almonds and peaches, if you wish.
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I've been trying to remember an occasion when I saw a squirrel in a peach tree. I cannot. They liked
the bird seed so we bought a squirrel-proof feeder which, within a few months was conquered.
I did feed them peanuts though. Every winter morning at 10:30, my favourite guy would come around and knock on the kitchen window and I would open the door a crack and pass him one peanut, which he carefully took from my fingers. He then took home to his girl. He never asked for more (unlike the chipmunks) and in the summer he knew he would not get any. He was not greedy. Maybe it's a character thing.
Would a broad convex shield on the trunk stop them from getting up it? They would certainly drop down from another tree but if it stands alone, it might be safe.
the bird seed so we bought a squirrel-proof feeder which, within a few months was conquered.
I did feed them peanuts though. Every winter morning at 10:30, my favourite guy would come around and knock on the kitchen window and I would open the door a crack and pass him one peanut, which he carefully took from my fingers. He then took home to his girl. He never asked for more (unlike the chipmunks) and in the summer he knew he would not get any. He was not greedy. Maybe it's a character thing.
Would a broad convex shield on the trunk stop them from getting up it? They would certainly drop down from another tree but if it stands alone, it might be safe.
I feel your pain, Richard. Squirrels got all but one small peach off our tree this year. And the past 3 years they also ate Every. Single. Persimmon. while the fruit was still young and green on the tree -- months before they would ripen. We got ZERO persimmons. I'm SOOOO over the squirrels.
And don't get me started about the rats. They've been helping themselves to the majority (aka 99%) of my black mission figs, and plums too. I'm over the rats as well. Wish I'd known the critters would prevail before I planted the trees 7 years ago. Would've gone a different direction with trees.
And don't get me started about the rats. They've been helping themselves to the majority (aka 99%) of my black mission figs, and plums too. I'm over the rats as well. Wish I'd known the critters would prevail before I planted the trees 7 years ago. Would've gone a different direction with trees.
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Oh, and I tried netting the trees. It didn't work. At the tune of $45 per tree to net and a one time use at that because the netting gets destroyed as the tree branches grow, I decided I could buy a lot of fruit for the same amount of money. So this year I didn't bother netting. I'm all about sharing a bit with the critters but never thought I'd lose ALL the fruit. Sooo frustrating.
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Painful is right. AAARGH I can recall my mom telling my about gophers wiping out her grandfather's entire farm crop. She wanted me to understand why some people had no tolerance for some little beasts.
When I first started my garden I had great hopes of vegetables, but the squirrels loved corn. I planted it only that first year. The baby raccoons loved the saskatoon tree, as did the robins and that returned every year to guard it from the cedar waxwings. But there was enough for everyone.
No solution I guess. I'm so sorry about your trees. That would be heartbreaking.
When I first started my garden I had great hopes of vegetables, but the squirrels loved corn. I planted it only that first year. The baby raccoons loved the saskatoon tree, as did the robins and that returned every year to guard it from the cedar waxwings. But there was enough for everyone.
No solution I guess. I'm so sorry about your trees. That would be heartbreaking.
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This is so easy. I love peaches; they have arrived and I thought of it. Peach Kuchen
I make this in a moment when I have not thought about something more demanding. I love the fact that an entire half peach is served to each person.
Peach Kuchen 400 degrees
½ c. butter
1 ½ c. flour
1/4 t. baking powder
1/2 t. salt
2 T. brown sugar
12 peach halves
3/4 c. brown sugar
cinnamon
1 c. heavy or sour cream
2 egg yolks or 2 whole eggs
Cut together first 5 ingredients and press into large pie pan. (Dough is very powdery.)
Arrange 12 peach halves on surface of dough. Pan may not be large enough to accommodate all peaches. Sprinkle fruit with cinnamon and sugar.
Bake 15 minutes at 400.
Beat egg yolks lightly. Add cream. Pour over fruit and bake at 375 for 40 minutes.
Or preferably, leave fruit off pastry for first bake and mix cream and sugar together and pour over fruit for the second bake.
I make this in a moment when I have not thought about something more demanding. I love the fact that an entire half peach is served to each person.
Peach Kuchen 400 degrees
½ c. butter
1 ½ c. flour
1/4 t. baking powder
1/2 t. salt
2 T. brown sugar
12 peach halves
3/4 c. brown sugar
cinnamon
1 c. heavy or sour cream
2 egg yolks or 2 whole eggs
Cut together first 5 ingredients and press into large pie pan. (Dough is very powdery.)
Arrange 12 peach halves on surface of dough. Pan may not be large enough to accommodate all peaches. Sprinkle fruit with cinnamon and sugar.
Bake 15 minutes at 400.
Beat egg yolks lightly. Add cream. Pour over fruit and bake at 375 for 40 minutes.
Or preferably, leave fruit off pastry for first bake and mix cream and sugar together and pour over fruit for the second bake.
G
Guest
Guest
Must try this. Haven't had any kind of F I for years. What a clever tweak on an old favorite.
G
Guest
Guest
So many great-sounding recipes. Thank you all very much. I am keeping this thread
G
Guest
Guest
In fact I posted it in the Great Threads forum area
music-city-missy
Well-known member
Richard same here. Squirrels and critters are really killing the garden this year!
Just made a batch. This is as much for my own future edification as sharing:
1 small can chipotle in adobo = 4 T chopped chipotle plus the sauce. 1/2 the recipe amount was fine for me and my fingers are still burning.
I think the reason this freezes so well is that the peel is still intact.
I think I leave this in the fridge for 1 overnight but maybe 2, before freezing
1 small can chipotle in adobo = 4 T chopped chipotle plus the sauce. 1/2 the recipe amount was fine for me and my fingers are still burning.
I think the reason this freezes so well is that the peel is still intact.
I think I leave this in the fridge for 1 overnight but maybe 2, before freezing