Is there anything more gorgeous than a round, plump, ripe, juicy peach? As a child I would bite into the fruit and let the juice drip down my chin as I savored each sweet bite. Fruit stands are laden with blueberries and my summer sweetheart, the peach. Here are a few of my favorite recipes with links to their original site. Please take time and do some additional poking around at each site as they have more recipes, articles and information to offer.
Chef Michael Chiarello is one of my favorite’s to turn to for recipes that are unique and loaded with flavor. You can find many of his recipes on his site NapaStyle, along with inspiring design style’s and fabulous kitchen gadgetry.
Peach and Boysenberry Cobbler Serves 6 – 8
For the Fruit Mixture
- 6 large, ripe peaches, peeled, pitted and cut into 1/4-inch slices (about 5 cups)
- 3 tablespoons quick-cooking tapioca
- 5 tablespoons granulated sugar
- Pinch salt
- 1 1/2 cups boysenberries or raspberries
- 2 tablespoons balsamic vinegar
For the pastry and toppings:
- 3 cups all-purpose flor plus more for dusting work surface
- 1/2 teaspoon salt
- 4 tablespoons firmly packed light or dark brown sugar
- 2 teaspoons baking powder
- 3/4 stick (6 tablespoons) cold unsalted butter, broken or cut into small pieces
- 1 3/4 cp plus 1 tablespoon heavy cream
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- In a large bowl, combine peaches, tapioca, granulated sugar, and salt. Gently mix in berries and 2 tablespoons vinegar. Taste for balance and add more vinegar, if desired. Spoon mixture into an 8 x 8-inch ovenproof baking dish.
- Combine flour, salt, 3 tablespoons brown sugar, and baking powder in a mixing bowl. Cut in butter until mixture forms balls the size of large peas. This can be done with the paddle attachment of a stand mixer, or with brief pulses in a food processor, or by hand with a pastry blender. Slowly mix in 3/4 cup heavy cream until just combines.
- Gather dough together into a ball and knead gently on a lightly floured board until it holds together. Roll out until 1/2 inch thick. Using a 3-inch round or star cutter, cut dough into shapes. Place them on top of peach mixture. Brush pastry with 1 tablespoon cream. Sprinkle with remaining 1 tablespoon brown sugar. Bake in the preheated oven until pastry is golden brown, about 40 minutes. Put cobbler under broiler for a few seconds to brown pastry if necessary.
- Beat remaining scant cup cream in a small bowl with a whisk or electric mixer. When it begins to foam, add 1/4 cup granulated sugar by small spoonfuls. Beat until it holds soft peaks, then beat in vanilla. Serve with cobbler.
Food and Wine is an amazing resource for recipes. The site is easy to navigate and if you have a few mins poke around a bit and print out a few more. For today’s ripe peaches post I chose an incredible peach crisp with a gingersnap crust. Using a food processor the topping can be mixed up in seconds and the recipe list is simple for this Peach-Gingersnap Crisp. Find the recipe here at FoodandWine.com
- Light brown sugar
- Lemon juice
- All purpose flour
Heading over to Martha Stewart is always a joy. The site has always been one of my favorites, but the update has increased site navigation ease even more than before and I am a fan of the new simple color scheme. This recipe is perfect for my household as we are dragging out the canning supplies and preparing ourselves for the aroma of cooking fruits and syrups. Warm Bourbon-Poached Peaches is the perfect topping for ice cream on a warm late summer evening, or pull a jar out of the pantry and enjoy in front of the fire on a cool winter night. Again, the recipe list is simple and this recipe makes five 12-ounce jars.
- 4 pounds of peaches ( about 12 )
- 2 1/2 cups sugar
- 2 vanilla beans, split and scraped, pods reserved
- 1 cup bourbon
- Bring a large pot of water to a boil. Meanwhile, prepare an ice-water bath. Cut a small X into the bottom of each peach. Boil peaches for 1 minute.
- Transfer to ice-water bath. Let cool slightly. Peel and pit peaches, and cut into 3/4-inch-thick wedges.
- Bring 4 cups water, the sugar, and vanilla seeds and pods to a boil in a large saucepan, stirring until sugar dissolves. Add peaches and bourbon. Simmer until peaches are tender but still hold their shape, 5 to 7 minutes.
- Transfer peaches to a large bowl using a slotted spoon. Cook syrup over medium heat until reduced by half, about 15 minutes. Pour over peaches. Let cool completely.
- Divide peaches among five 12-ounce sterilized jars using a slotted spoon. (Jars can be sterilized by boiling in water, submerged, for 10 minutes.) Pour syrup over tops. Add vanilla pods to jars if desired. Seal jars, and refrigerate until ready to use.
Did you think I was going to end the post without a tasty, tempting cocktail? Saveur Magazine holds my heartstrings when it comes to Whiskey, Bourbon or Cognac concoctions. This one is exceptional and features the flavor of one of the stellar stars of late summer, the gorgeous, ripe peach.
- 2 tsp peach preserves
- 1 tsp sugar
- 12 leaves fresh mint
- 3 oz. Cognac
- Add peach preserves, sugar and 1 teaspoon water in a small microwave safe bowl. Heat for about 30 seconds. Stir to dissolve sugar an allow mixture to cool.
- Muddle the mint leaves in a Collins glass, coating the inside of the glass with the mint oil, about 45 seconds. Remove about 3/4 of the mint solids and discard. Fill the glass with crushed ice. In a cocktail shaker filled with ice, combine peach syrup and cognac and shake until well chilled. Strain cognac mixture over ice in the Collins glass, gently stir.