Scripps Howard News Service
Peach recipes...
Plum Creek Peach Crisp
Ingredients:
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
Preparation:
In food processor, combine flour, brown sugar, butter pieces, orange zest and 1/4 tsp. salt.
Pulse until mixture forms small clumps. (May be prepared, to this point, a day in advance. Cover and chill.)
In large bowl, combine plums, peaches, sugar, tapioca, lemon juice, and a pinch of salt. Let stand at least 30 minutes and up to 2 hours, stirring occasionally.
Preheat oven to 350 degrees. Grease 11-by-7-by-2-inch pan or 2-quart baking pan.
Spoon plum mixture into prepared dish and top with flour mixture. Bake until fruit is tender and topping is brown and crisp, 45 to 60 minutes. Cool slightly and spoon into deep serving bowls.
Serve with vanilla ice cream or frozen yogurt, if desired.
10 to 12 servings
—Colorado Collage
Chilled Colorado Fruit Soup
Ingredients:
6 medium-size ripe peaches, peeled, pitted and sliced
1/4 cup dry white wine
6 tbsp. fresh lemon juice
2 tbsp. honey
1/4 tsp. ground cinnamon
dash of nutmeg
1 cup fresh orange juice
1 medium-size ripe cantaloupe, peeled, seeded and cut into 1/2-inch pieces
Garnish:
sprigs of fresh mint
fresh blueberries
Preparation:
In a heavy saucepan, combine peaches, wine, lemon juice, honey, cinnamon and nutmeg. Heat to a boil.
Lower heat, cover and simmer for 10 minutes. Remove from heat, cool to room temperature, and puree in blender or food processor.
In blender or food processor, puree orange juice and 3/4 of cantaloupe until smooth.
In large bowl, combine peach and cantaloupe mixtures. Chop remaining cantaloupe and stir into soup. Cover and chill.
Serve soup in chilled bowls, garnished with mint or fresh blueberries or both.
Makes 4 servings
—Creme de Colorado
Peach Bellinis
Ingredients:
4 very ripe medium peaches, peeled and sliced
1 bottle dry champagne or sparkling wine, chilled
Preparation:
In food processor or blender, puree peaches until smooth liquid is formed. Pour into large pitcher. Add champagne slowly, stirring to blend. Serve immediately.
Makes 4 to 6 servings
—Colorado Collage
