Categories: Appetizers | Pies & Cakes | Other
Country Peach Cobbler
•2 to 2 1/2 c. sugar
•1/3 c. cornstarch
•8 c. sliced, fresh peaches
•1/2 tsp. almond extract
•1/4 c. melted butter
•PASTRY:
•2 c. flour
•2 tbsp. sugar
•Pinch of salt
•1/2 c. shortening
•4 tbsp. ice water
•1/2 c. melted butter
•1/4 c. sugar
Filling: Combine sugar and cornstarch and toss with peaches. Add the almond extract and the melted butter; set aside.
Pastry: Combine the flour, sugar, and salt in a mixing bowl. Cut shortening into the flour until it is the consistency of cornmeal. Gradually add ice water until the dough holds its shape. Roll out on a floured board and cut into strips. Pour the peach filling mixture into the buttered 9 x 13 inch baking pan. Criss-cross dough strips over the filling and brush pastry with remaining butter. Sprinkle with sugar and bake at 400 degrees for 30 minutes or until the crust is brown.
Peach Bread Pudding
•1 can (12oz) evaporated milk, scalded
•1 2/3 cups water
•2 eggs
•1/2 cup sugar
•1/2 teaspoon nutmeg
•1/2 teaspoon vanilla
•1/2 teaspoon almond extract
•1/2 teaspoon salt
•4 slices buttered bread
•1 1/4 cups ripe peaches, sliced, sugared
Beat eggs with sugar, flavorings, and salt. Combine the milk and water; beat into the egg mixture. In a greased 1 1/2-quart casserole, layer the bread, milk mixture, and peaches until all ingredients are used. Set casserole in a pan of hot water and bake at 350 degrees for 30 to 40 minutes, or until a knife inserted in the center comes out clean.
Peach Flambé
•2 Peaches, ripe but not soft
•2-3 tbsp. Butter
•3 tbsp. Brown sugar
•Rum, dark, to taste
Take 2 ripe, but not soft peaches, cut in half, then slice in about 4 or 5 slices. Melt a few tbsp. butter over medium heat. Add 2-3 tbsp. brown sugar and stir. Add peaches. Cook until fairly warm and starting to soften (about 1 min.). Flip and allow to cook an additional 30 seconds. Add rum (light or dark; dark has more flavor) to taste, and swirl in pan a bit. Light a very long match and pass over pan. Allow flame to die down and sauce to thicken slightly, remove from heat and serve over ice cream. Makes 2-3 servings.
Peach Ice Cream
•1 cup chopped fresh peaches
•1 1/4 cups sugar
•2 tablespoons cornstarch
•1/4 teaspoon salt
•2 cups whole milk
•2 large eggs, beaten
•1 tablespoon Vanilla
•2 cups half and half
Combine the peaches with 1/4 cup of sugar and chill. Combine 1 cup of sugar with the cornstarch and salt. Blend the milk in gradually. Microwave on high (100%) for about 8 minutes or until thick, stirring two to three times. Slowly whisk the hot milk mixture into the beaten eggs. Microwave, on high (100%), about two minutes or until thick and creamy. Chill thoroughly. Add the vanilla and cream to the mixture. Stir in the peaches. Freeze in an ice cream maker (in batches if necessary) following the manufacturer's directions. Makes about 1 1/2 to 2 quarts.
Peach Melba Float
•3 peeled, sliced peaches
•1 banana, sliced
•1 pint raspberry sherbet
•ginger ale
Arrange peach slices, banana slices, and a scoop of sherbet in stemmed glasses and set in freezer to frost. Fill glasses with gingerale and serve with spoons and straws. Serves 6.
