The home grown peaches are here en masse - we're forgetting about our diets for a week or so -- do you have any good peach dessert recipes?
You're so lucky!
SINFULLY SCRUMPTIOUS ICE CREAM
4 cups + 3/4 cup heavy cream
3/4 cup milk
1 1/2 cups sugar
1/2 tsp salt
8 egg yoks, well bezten
4 cups mashed peaches or stawberries (I've used frozen)
Scald the 3/4 cup cream with the milk in the top of a double boiler over direct heat. Add the sugar & salt. Pour a small amount of the milk mixture into the beaten yolks. Add the yolks to the milk mixture & over simmering water cook until thickened to a custard consistency (coating the back of a spoon.) Remove from the heat & cool. Mix the mashed fruit with the remaining 4 cups cream. Blend into the cooled custard.
If using a manual freezer, fill container 3/4 full. Pack ice & rock salt around the edges, using 3 parts ice to 1 part salt. When the crank gets too hard to turn & the ingredients have solidified to a soft ice cream stage, remove the dasher & pack down the ice cream. Repack fresh ice & salt around the sides, wrap in burlap or newspaper & let stand 1 hour. Freeze in paper cartons. For an electric ice cream freezer, follow the manufacturer's directions.~~
TOO EASY PEACH COBBLER (serves 6)
6 medium peaches, peeled & sliced
5 slices white bread, crusts removed
1 to 1 1/2 cups sugar
2 TBL flour
1/2 cup butter, melted
Place peaches in an 8" square baking dish coated w/Pam. Cut each slice of bread into 5 long strips & palce evenly over fruit. In a bowl, combine sugar, flour, egg & melted butter. Pour over fruit & bread. Bake in a preheated 350Â° for 35 minutes or until golden brown. (Butter & sugar caramelize over bread strips & you won't know it's bread.)~~Food for Thought
BUTTERMILK PEACH PIE
Pie crusts for 2 crust 9" pie
1 cup sugar
2 TBL flour
1/3 cup buttermilk
2 TBL butter, mleted
1 tsp vanilla
3 cups peaches, peeled, sliced, fresh or frozen
Prepare pie crusts using a 9" deep dish pie plate. Combine sugar & flour in a large bowl; mix well. Stir in eggs, buttermilk, butter & vanilla. Add peaches, stirring well. Cover top of pie with remaining pie crust, fold edges under & flute (cut a few vent holes in top.)** Bake in a preheated 400Â° oven for 15 minutes. Reduce heat to 350Â° & bake an additional 45-50 minutes or until crust is browned.~~And Roses for the Table
**Can also cut the top crust into 1/2" wide strips & make a lattice design on the top of the pie.