Wednesday, 01 September 2010

• Peach Month Recipes for August

                                       
  
  August is Peach Month, thanks to the wealth of peach fruits harvested during the month. During August, peaches are at their sweetest taste and lowest price.

   

  Closely related to almonds, peaches are rumored in China to cause long life, perhaps because of their low-calorie count, potassium and Vitamin C. You will usually see two varieties in your grocery store, white-fleshed and yellow-fleshed. White-fleshed peaches are usually sweet with little acidity, while yellow-fleshed peaches typically have an acidic tang plus sweetness.

  Delicious eaten all by themselves (but you might want to eat them over a sink, as they’re pretty juicy), peaches are also wonderful when sliced and drizzled with cream or frozen and blended into refreshing peach slushies. You could also make a quick peach milkshake by blending vanilla ice cream, two peeled, sliced peaches and a little milk.

  Georgia is known as the Peach State, for producing 130 million peaches per year, in 40 varieties, though South Carolina leads the country in peach production. Whether you live in Georgia or not, if you find yourself with a few or dozens of peaches on hand, whip up one or all of the recipes below, designed to make peaches, a delicious stone fruit, shine.

  Peach Ice Cream (AllRecipes.com)

  
   

  Ingredients:

  6 eggs, beaten

  3 1/2 cups white sugar

  10 fresh peaches, pitted and chopped

  4 cups heavy cream

  2 cups half-and-half cream

  2 teaspoons vanilla extract

  3/4 teaspoon salt

  Directions:

  In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.

  Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.

  Peach Cobbler (FoodNetwork.com)

  
   

  Ingredients:

  4 cups peeled, sliced peaches

  2 cups sugar, divided

  1/2 cup water

  8 tablespoons butter

  1 1/2 cups self-rising flour

  1 1/2 cups milk

  Ground cinnamon, optional

  Directions:

  Preheat oven to 350 degrees F. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put the butter in a 3-quart baking dish and place in oven to melt.

  Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

  To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

  Peach Crisp (AllRecipes.com)

  Ingredients:

  1/2 cup quick cooking oats

  1/2 cup honey-sweetened granola

  3 tablespoons all-purpose flour

  1/2 cup packed brown sugar

  1/4 cup butter

  5 cups fresh peaches - peeled, pitted and sliced

  1 tablespoon all-purpose flour

  1 teaspoon ground cinnamon

  1/2 teaspoon ground nutmeg

  1/4 teaspoon ground allspice (optional)

  1/4 cup chopped pecans (optional)

  Directions:

  Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine the oats, granola, 3 tablespoons flour, and brown sugar. Cut in the 1/4 cup butter until crumbly.

  Place peach slices in an 8-inch square baking dish. Sprinkle with remaining 1 tablespoon flour. Scatter the oat mixture over the peaches. Sprinkle top with cinnamon, nutmeg, allspice, and pecans. Bake in preheated oven for 30 minutes, or until golden brown.

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