What to do when you've binged all you can on sweet stone fruit, yet have a bunch left over? Try a pie. This recipe takes peaches, apricots ,and amaretto and swaddles them in a sweet short pastry crust dusted with crushed amaretto cookies.
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Just the other day I thought, man, I wish that I could roll into my local coffee shop and get a piece of really excellent strudel. Since I can't, I had to make it myself.
In this free-form open faced tart, pasta frolla is layered with apricot preserves and fresh peaches.
Brandied peaches are the star of this pie, which also gets a crunchy almond crumb topping.
Using frozen peaches is a great way to get summer flavor in the heart of winter, and makes this pie easy to prepare to boot.
This Bellini jam is a perfect combination of sweet peaches and zippy champagne. Smooth with a touch of bite, it cures what ails you.
Turning over-ripe peaches and slightly tart plums come together to make the perfect end of summer pie.
I like a lot of things that old people like. Humphrey Bogart. Cardigan sweaters. Dinner at 6 p.m. Those personal wheelie shopping carts. And All Bran cereal. Still, in the morning as I fill up my bowl of twigs or buds, I've had some lingering fear that I might be missing out on my last chance to eat Double Frosted Apple Os before my body can't process the sugar. Will I end up staring at my grandchildren's heaping bowls of Sugar Smacks with envy and self-loathing?
Maybe it's because I grew up around a lot of spanikopita, but I like eating things that come in self-contained, triangular pouches of dough. After all, you never know when the house is going to burn down, and it's comforting to know that you can still take your meal on the run.
In my hunt for regional delights I've explored everything from Brown Bettys to Cobblers, but one pie-like dessert that has long intrigued me is an Appalachian treat known as a Sonker.
I'm close to making this the official Summer of the Stone Fruit. Peaches, plums, and nectarines have all been awesome, and I'll definitely want to extend their presence in my life as long as possible. Here are 5 great ways.
Rich but delicate, this cheesecake is perfect for summer, especially when it gets a double-dose of juicy peaches roasted in brown sugar and smoky Bourbon.
It's been a great season for peaches. We're eating a lot plain, but we're also maximizing their flavor in dessert. Here are 12 recipes that are worthy of your sweetest fruit.
In this pie, the bright, sweet peach notes are lifted by the zing of the crystallized ginger in the oatmeal crisp topping, causing each bite to dance on the tongue.
Because you can't possibly buy all the baby stuff you need yourself, you have a baby shower. Or rather, you have your sister throw a baby shower for you. Then she will spend weeks researching tiny versions of normal food, as if all the guests coming to the shower are babies themselves. For example, why serve normal sized peach scones when you could serve mini scones scaled down so that they would look normal sized—if they were being held by a baby?
When you get great peaches, all you want to do is not screw them up. But if you want to be more creative, or you have some less than stellar specimens (perfectly ripe but a hair too tart, or not quite as sweet as you'd like), there's no easier trip from fruit to dessert than sorbet. Especially this one, which is also kind to frozen peaches, and doesn't even make you remove the skins.
Normally, ground nuts are my go-to when it comes to adding toppings and layers to bundt cakes, but here I went with a full cup of toasted sesame seeds and freshly grated orange zest to complement the orange blossom water in the cake. As an accompaniment, gently simmered peach slices rest on the thick pieces cake.
Peach Melba is a classic dessert comprised of vanilla ice cream, fresh peaches, and raspberry sauce. It was first prepared in the late 19th century at the Savoy Hotel in London by the chef Auguste Escoffier, and it is named after the Australian singer Dame Nellie Melba. Today, Peach Melba is considered a quintessential summer dessert. To bid the season a fond farewell, I distilled its flavors into this easy, delicious jam.
Local peaches this year are truly perfection—they're juicy, sweet, and amazingly fragrant. After a disappointing showing last summer, Mother Nature is making things right, so eat up while you can. Very little beats the taste of a perfect sun-ripened peach, with the possible exception of buttery peach pie, especially when served with ice cream.
Cantaloupes are a very low acid fruit, which means that typically they are not good candidates for canning. But in this conserve they are combined with juicy fresh peaches and a healthy dose of lemon juice, which ups the acid level enough so that they can be safely preserved. Simmering the conserve for over an hour really concentrates the fruit, resulting in a deep, pure melon flavor.