blog postings for peaches

Peaches have been great this year—particularly the ones from Alabama (one thing the state excels in). But, my kids don’t like the fuzz on peaches, so in order to get them to eat them, they either have to be peeled, or appear in the form of a pie or cobbler. The former is easier, so usually what I opt for. Every time I peel a peach I’m amazed. The way their skins easily slip off after a quick blanch, revealing their smooth, yellow and blush colored flesh is a thing of beauty. In case you’re not familiar with this technique, you simple bring a pot of water to a boil. Drop in the peaches, and wait a minute or two. Remove the peaches from the hot water with a slotted spoon and drop into a sink full of cold, icy water. Wait 5 minutes then slip the skins off the peaches.  Then, make a pie, or eat over the sink, or admire them piled up in a bowl. Here’s a sneak peak at a fabulous peach raspberry cobbler slated for an issue next year and an easy peach crisp.

Easy Peach Crisp

To peel peaches, drop them into boiling water for about a minute. Remove to a sink full of ice water. The skins will slip off easily.

Ingredients

1/2 cup, plus 2 tablespoons, all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
4 tablespoons chilled butter, cut into small pieces
7 cups sliced peeled peaches (about 3 pounds)

Instructions

1. Preheat oven to 375F.
2. Combine 1/2 cup flour, granulated sugar and brown sugar in a bowl; cut in butter with a pastry blender or your hands until mixture resembles coarse meal.
3. Combine sliced peaches and 2 tablespoons flour in a bowl; toss gently. Spoon peach mixture into a 2-quart shallow baking dish. Sprinkle with crumb mixture. Bake 45 minutes or until browned and bubbly. Serves 6.

Nutritional Information

Per serving: 240 calories, 8g fat, 3g prot., 42g carbs., 3g fiber, 55mg sodium.

This is a great year for peaches and nectarines. The fruit is juicy and full of flavor and when you slice them, the pieces slide away from the pits almost by themselves. I’ve had to restrain myself from buying more than I can use, but invariably, I’m overstocked. That’s why, although it’s a steamy day, almost too hot to put on an apron, I’m not thinking twice about turning on the oven for a peach and nectarine crisp.

The recipe is a variation of one I make all the time and is “tinkerer-friendly.” In the fall and winter, I use it for apples and pears, and in late summer, when local blueberries are ready, I use it for berry crisps. Sometimes, I toss dried fruit —golden raisins, cranberries, whatever, with the fruit. Occasionally I spoon dollops of marmalade or jam on top of the fruit before adding the crumbs or add nuts or sweet spices to the streusel. I would like to say that it’s best when it’s warm, but the truth is, it’s good anytime. So if you happen to get up hungry in the middle of the night, grab a spoon, open the refrigerator and help yourself to some crisp.   

Peach-Nectarine Crisp with Ginger

To make the crumble, into a blender put 1/2 cup flour, 1/4 cup sugar, and 1/4 cup packed brown sugar. Pulse to combine. Add 4 tablespoons (1/2 stick) ice-cold butter cut into small pieces and process until crumbly. It’s no problem if you overprocess and end up with big clumps — separate them with your fingers as you crumble them over the fruit.

To make the fruit filling, slice about 2 1/2 pounds of peaches or nectarines or some of both (you’ll have about 8 cups) into a large bowl. Add 2 tablespoons sugar, 1 tablespoon flour and 1 tablespoon lemon juice. In a cup or small bowl, stir together 1/3 cup orange juice and 1 teaspoon grated fresh ginger and pour over fruit. Mix gently with a large spoon and turn into a 2-quart baking dish or casserole. Sprinkle the crumbs over the top and bake at 375F about 40 minutes or until the fruit is bubbly and the crumbs are golden brown. Makes at least 6 to 8 servings.