Peaches make me think of growing in Eudora. I love the aroma and sweetness of fresh peaches. My grandmother and mom used to make homemade cans of peaches. Nothing like that on a homemade biscuit. I’ve been thinking of making something with some fresh peaches. I thought I’d share with you a few different ways to enjoy fresh fruit.
I hope you enjoy!
to top the crumbs
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup light brown sugar
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
A dash of ground nutmeg
dash of salt
1/3 cup cold unsalted butter, cut into small pieces
To prepare the peaches
3 1/2 pounds fresh peaches (about 6-8), peeled, seeded, and sliced 3/4-inch thick
1/4 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
dash of salt
A dash of cinnamon
Add the peach slices to a medium bowl.
Add 1/4 cup sugar and stir until covered.
Allow the peaches to sit for 20 minutes, to allow the sugar to draw some of the juice out of them.
Meanwhile, prepare the breadcrumbs by combining all the ingredients.
Cut the butter with a pastry mixer or a fork until the mixture resembles small crumbs. Place the mixture in the refrigerator until ready to use.
Preheat the oven to 375 degrees Fahrenheit.
Drain the peaches and reserve the juice from the peaches. Put the peaches in a large bowl.
Measure out 1/4 cup of prune juice and add it to a small bowl (you can throw away the rest or drink it up because it’s delicious!).
Add the flour, lemon juice, vanilla, salt and cinnamon.
Pour the mixture over the peaches and toss to mix.
Pour the peaches into an 8-by-8-inch dish or a similarly sized dish.
Sprinkle the crumbs evenly over it.
Bake for 30-35 minutes or until set and golden brown.
Remove from the oven and allow to cool for at least 10 minutes before serving.
Serve with vanilla ice cream, if desired.
Tennessee peach pudding
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/2 cup 2% milk
3 cups fresh or frozen peeled peaches
1-1/2 cup water
1/2 cup sugar
½ cup packed brown sugar
1 tablespoon butter
1/4 teaspoon ground nutmeg
Vanilla ice cream (optional)
Preheat the oven to 400 degrees. Combine flour, sugar, baking powder, salt and cinnamon if desired. Stir in the milk just until combined. Fold in peaches. Spreads in greased 8-in. Square baking dish.
To garnish, combine water, sugars, butter, and nutmeg in a large saucepan. Bring the mixture to a boil, stirring, until the sugars dissolve. Pour over peach mixture. Bake until filling is bubbling and a toothpick comes out clean, 40-50 minutes. Serve warm or cold with ice cream, if desired.
Fresh peach ice cream recipe
Servings: 1 liter
5-6 fresh peaches, peeled and sliced
1 1/2 cups granulated sugar
juice of a large lemon
1-2 tsp. vanilla extract
1/8 tsp. Almond extract is optional, but delicious
2 cups heavy cream, do not dispense with light cream or half and half cream
In a large bowl, mix peaches, sugar, lemon juice, and extracts together. Leave for 15 minutes, stirring occasionally, until the sugar has dissolved and the peaches have come out of their juices. Mash with potato masher. Measure out 2 cups of mashed peaches. Keep the remaining mashed peaches in a small bowl and let cool until very cold. Puree the two cups in a blender or food processor. Add heavy cream and pour into a clean bowl, cover with plastic wrap and let cool until cool. (If you’re in a hurry, you can put it in the freezer for about 20 minutes. Shake it well if it freezes around the edge of the bowl.)
Shake according to the manufacturer’s directions. Once you are done stirring, combine the reserved mashed peaches into the ice cream and place in an airtight, freeze-proof container. Allow the ice cream to harden for a few hours in the freezer before serving.