Life is Truly Peachy
Here are some tips for choosing peaches and some quick-hit recipes.
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Here are some peachy tips to remember:
- Avoid peaches with green on them.
- Do not store unripe peaches in the refrigerator. Peaches that have been stored too long at cold temperatures will turn brown or mushy from the inside out. A cold injury damages the ripening capability.
- Choose fruit that smells fragrant and gives to gentle pressure.
- Although you don't have to peel peaches in recipes, most people like to remove the skin. If it doesn't come off easily, make a small crisscross with a knife on the end of the peach, boil for 30 seconds, remove the peach with tongs and put it in a bowl of ice water. The peel should slip off.
Plum Creek Peach Crisp
1-1/4 cups flour
1/2 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter, chilled and cut into pieces
2 tsp. finely grated orange zest
1/4 tsp. plus a pinch of salt, divided
12 to 14 plums, pitted and cut into 1/2-inch wedges (about 6 cups)
4 medium peaches, peeled, pitted and cut into 1/2-inch wedges (about 2 1/2 cups)
1/2 cup sugar
2 Tbsp. quick-cooking tapioca
1 tbsp. fresh lemon juice
vanilla ice cream
In food processor, combine flour, brown sugar, butter pieces, orange zest and 1/4 tsp. salt.
Pulse until mixture forms small clumps. (It may be prepared a day in advance. Cover and chill.)
In a large bowl, combine plums, peaches, sugar, tapioca, lemon juice and a pinch of salt. Let stand for at least 30 minutes and up to two hours, stirring occasionally.
Preheat oven to 350 degrees. Grease an 11-by-7-by-2-inch pan or a 2-quart baking pan.
Spoon plum mixture into a prepared dish and top with flour mixture. Bake until fruit is tender and topping is brown and crisp, approximately 45 to 60 minutes. Cool slightly and spoon into deep serving bowls.
Serve with vanilla ice cream or frozen yogurt, if desired.
Yield: 10 to 12 servings
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