Peach crop especially sweet this year: what to do with them
We love peaches a bushel and a peck.
The summer sweeties have been kissed with plenty of sunshine this year, and now is the time to enjoy them.
Here are some ideas:
Peach Potpie Makes 8 servings
Unbleached all-purpose flour, for dusting
1 sheet puff pastry, thawed but still cold
1⁄4 cup light-brown sugar
2 tablespoons cornstarch
1⁄2 teaspoon kosher salt
1 3⁄4 pounds ripe peaches (about 5), cut into 1⁄2-inch wedges
1 tbsp bourbon, optional
1 tsp pure vanilla extract
1 large egg
Coarse sanding sugar
Vanilla ice cream, for serving
Prep time: 30 minutes; total time: 75 minutes
Preheat oven to 350 F with racks in top and bottom thirds, and a foil-lined rimmed baking sheet on bottom of oven to catch drips.
On a lightly floured sheet of parchment, unfold pastry; roll out to a 10- to 12-inch square. Centre an 9- to 10-inch cake pan upside down on pastry; trace a circle around it with a paring knife. Remove pan; remove and discard excess pastry. Transfer parchment with pastry circle to a baking sheet. Create a crosshatch pattern by scoring lines, two inches apart, horizontally and vertically on pastry (do not cut through dough). Refrigerate five to 10 minutes.
In a large bowl, whisk together brown sugar, cornstarch and salt. Add peaches and toss to coat. Stir in bourbon and vanilla. Transfer mixture to a 9-inch pie dish. Cover with parchmentlined foil; bake on lower rack 20 minutes.
Whisk egg with 1 teaspoon water. Brush over the pastry circle; sprinkle with sanding or turbinado sugar. Place baking sheet with pastry on top rack of oven.
Bake until pastry is puffed and golden while fruit in dish is bubbling, about 35 to 40 minutes. (If pastry is browning too quickly, tent with foil.)
Remove from oven; uncover fruit. Carefully place pastry circle on top of fruit and bake 10 minutes more. Let cool 15 minutes; serve with ice cream.
Adapted from marthastewart.com. Peach Lassi Sorbet with Crushed Blackberries Makes 4 servings
4 medium peaches, peeled, chopped, frozen (about 4 cups) or use frozen peaches
1⁄2 cup plain whole-milk Greek yogurt
2 tablespoons vodka
1⁄4 teaspoon kosher salt
1⁄4 cup plus
2 tbsp honey
6 ounces fresh blackberries, halved
2 tsp fresh lemon juice
Prep time: 20 minutes; total time: 30 minutes plus six hours of freezing time
In a food processor or blender, place the peaches, yogurt, vodka, salt and ¼ cup honey and process until smooth. Pour peach mixture into a loaf pan (a metal pan will conduct cold more efficiently than tempered glass) and place a piece of parchment paper on top, pressing directly onto surface. Freeze until sorbet is firm, about six hours.
About 30 minutes before serving, place half the blackberries in a small bowl and lightly crush using a fork. Add lemon juice, remaining berries and remaining 2 tablespoons of honey and let sit, tossing occasionally, until berries have released some of their juices, about 20 minutes.
Scoop sorbet into bowls and top with macerated blackberries.
Broiled Honey-Thyme Peaches with Balsamic Glaze Makes 8 servings
4 tablespoons salted butter, melted
4 peaches, washed, halved and pitted
1⁄4 cup honey
1⁄4 teaspoon freshly ground black pepper
1 tsp fresh thyme leaves
1 pint vanilla ice cream
1-2 tbsp balsamic glaze or aged balsamic vinegar
Prep time: 15 minutes; total time: 30 minutes
Position a rack in the middle of the oven and turn the broiler to high.
Butter a broiler-safe, 9-by-13inch baking dish. Place peach halves cut side down in the dish. Broil until browned in spots, about three minutes, watching carefully to keep them from burning. Turn each peach over and drizzle with the melted butter and the honey. Sprinkle with the black pepper. Broil until browned and bubbling, about four to five more minutes. Remove from the oven and sprinkle with the thyme.
If serving as a dessert, scoop ice cream into bowl. Divide the peaches and the pan juices over the ice cream. Drizzle with balsamic glaze and serve.
You can also serve this as a side dish to grilled pork, chicken or fish minus without the ice cream.
Adapted from “Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines (William Morrow, $29.99). Grilled Peach Caprese Makes 6 servings
3 peaches, cut into 1⁄4-inch-thick slices
8 ounce baguette, sliced 1⁄4-inch on the diagonal
Oil for brushing on peaches and bread
3 favourite vine-ripe tomatoes, sliced about 1⁄4-inch thick
6 ounces fresh mozzarella, sliced and halved again
Fresh basil, torn into bite size pieces
Olive oil
Balsamic vinegar or balsamic glaze
Sea salt and fresh ground pepper
Prep time: 25 minutes; total time: 45 minutes
Preheat the grill to about medium. Brush peaches and bread slices with olive oil. Grill peaches until they just begin to soften and have nice grill marks. Grill the bread slices the same way.
Arrange grilled peach slices, alternating with tomato and mozzarella slices. Add basil and drizzle with olive oil and balsamic vinegar.
Season with a few good pinches of sea salt and freshly ground black pepper.