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Summer may be almost over but her wonders continue to delight. Proof is on the vine, lush with ripe red tomatoes, purple eggplant and colorful bell peppers in all colors. Right now though, I'm most delighted with fresh peaches, sweet and juicy. Get some quick before their season is over. I love them as is and use them in my favorite baked good recipes. And to prolong the delight, I put some "by" to enjoy all winter long.
Canning may be one way to preserve the bounty, but freezing is my preferred method. For one, the process is easier, and secondly, the peaches retain more of their just-picked flavor.
The first step is peeling all those beautiful peaches. When peeling in bulk, make life easier by giving the peaches a quick blanch. Just bring a pot of water to a boil and gently place a few peaches in the water for about a minute. Remove the peaches with a slotted spoon and immediately plunge the peaches into a bowl of ice water for 20 to 30 seconds to stop the cooking process (continue to add ice to the water.) The peel should pull off easily with a paring knife. Halve or slice, as desired.
To keep the peaches from turning brown while exposed to the air during prep, place in a solution of Fruit Fresh or 1/4 cup bottled lemon juice and 4 cups water. When all the peaches are ready, drain well and pack into freezer containers or freezer bags. Seal, label and freeze. Tip: If you prefer loose-pack fruit, lay drained peach halves or slices in a single layer on waxed or parchment paper-lined baking sheets and place in the freezer. Package when frozen. Frozen peaches will keep for up to 18 months, ready anytime for your favorite recipes, or mine.
Crumb-Topped Sour Cream Peach Pie
1(9-inch) unbaked pie shell
Filling:
3/4 cup sugar
2 T. flour
1/4 tsp. salt
1 cup sour cream
1 egg, lightly beaten
1/2 tsp. vanilla
2 cups sliced fresh peaches, or frozen
Crumb Topping:
1/3 cup sugar
1/3 cup flour
1/4 cup butter, room temperature
1 tsp. cinnamon
Directions: Combine sugar, flour and salt; beat in sour cream, beaten egg and vanilla. Stir in peaches. Pour into the pie shell. Bake in preheated 400-degree F. oven 12 minutes. Reduce heat to 350-degrees F. and bake 30 minutes longer. Remove pie from oven and increase temperature back to 400-degrees F.
Stir together topping ingredients with fork or pastry blender until crumbly. Sprinkle over pie. Return pie to oven and continue to bake 10 minutes longer. Serves 6 to 8.
Peachy Bread Pudding with Peach Caramel Sauce
Caramel Sauce:
1 1/4 cup sugar
1/4 cup water
2 large peaches, skin and pits removed
1/2 cup heavy cream
2 T. butter
1/2 tsp. coarse salt
Pudding:
12 slices white bread
3 large peaches, skin removed, pitted and sliced
1 stick butter, melted
4 eggs
1/3 cup sugar
1/4 tsp. salt
1/2 tsp. vanilla
2 cups heavy cream
Directions: Prepare Sauce up to 1 week ahead -- in a heavy saucepan or saute pan over medium-high heat dissolve the sugar in the water and bring to boil. Brush the sides of the pan down with a pastry brush dipped in water to dissolve any sugar crystals that may form.
While the sugar is cooking, place the peaches and cream in a blender. Puree till smooth. Strain any lumps through a fine mesh sieve.
When sugar turns medium amber brown, carefully pour in half of the peach puree (the mixture will bubble furiously so using oven mitts during this step is recommended.) When the bubbling calms, add the remaining peach puree, butter and salt. The mixture will begin bubbling again. Stir constantly with a wooden spoon and allow to boil till combined and smooth. Remove from heat. Cool. Store in an airtight container in the refrigerator.
For bread pudding cut bread into 1-inch cubes. Place in a large bowl with the sliced peaches and toss together. Place mixture in a 9×9-inch baking dish or 8 individual ramekins, packing lightly. Drizzle the butter evenly over the mixture.
In another bowl whisk together the eggs, sugar, salt, vanilla and heavy cream till smooth. Pour evenly over bread cubes in pan or ramekins, allowing the bread mixture to soak up the liquid before adding more. Drizzle some peach caramel sauce over top. Let sit for 15 minutes.
Meanwhile, preheat oven to 350-degrees F. Prepare a water bath by filling a larger baking pan with 1-inch of hot water and place in the oven as it preheats. When oven is up to temperature, place the pudding in the water, carefully sliding out the oven rack to do so. Push rack back into oven and bake about 40 minutes for a 9×9-inch pan or 25 to 30 minutes for ramekins, or till cooked and slightly golden brown. Serve warm with vanilla ice cream and more peach caramel sauce drizzled on top.
Peach Almond Pound Cake
1 cup butter, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup commercial sour cream
1 cup mashed peaches
1 tsp. vanilla extract
1 tsp. almond extract
Directions: In mixing bowl cream butter; gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating after each addition.
Combine flour, soda and salt in a medium bowl. In a separate bowl combine sour cream and peach puree.
Add flour mixture to creamed mixture alternately with peach mixture, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extract.
Pour batter into two greased and floured 9x5x3-inch loaf pans. Bake at 350-degrees F. for 1 hour and 5 minutes or until a wooden pick inserted into the center comes out clean. Cool in pans 10 to 15 minutes then remove from pans and let cool completely. Makes 2 loaves.