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|Caramel Crisp||Cherry Tart||Chicken with Oranges||Clafouti||Cobbler||Gratin||Kebabs||Upside-Down Cake||Peach Mustard|
|Plum Cobbler||White Nectarine Sorbet||White Peach Divine||White Peaches with Raspberry Sauce|
|Caramel Crisp||Peach Caramel Crisp
You'll need a 9-inch oven-proof short-sided baking dish.
1/2 cup sugar
1/2 cup sugar
Butter small cookie sheet. Stir sugar and water in heavy saucepan over low heat until dissolved. Increase heat and boil without stirring until sugar turns a dark golden color. Mix in almonds. Immediately pour mixture onto greased cookie sheet. Allow to cool completely. Crack into pieces and grind fine in a food processor.
NOTE: You can prepare the praline ahead; store in an airtight container and refrigerate up to two weeks. This recipe makes more praline than required for one dish, so you can store it and make another crisp weeks later. Make a double recipe and keep enough praline on hand for spur of the moment baking!
Set the oven for 375°. Combine 1/2 cup praline and flour in food processor. Add cold butter and pulse on and off until mixture is crumbly. Set aside.
In a heavy saucepan, stir sugar and water in heavy saucepan over low heat until dissolved. Increase heat and boil without stirring until sugar turns a dark golden color. BE CAREFUL: IT'S HOT! Pour caramel into the baking dish, turning dish to coat bottom and sides with caramel. Allow to harden.
Sprinkle cornstarch over peaches, tossing gently to coat. Arrange peaches over hardened caramel; distribute topping evenly over peaches. Bake about 40 minutes, until caramel bubbles and topping browns. Serve warm with vanilla ice cream. Serves six.
|Cherry Tart||Peach and Cherry Tart with Almond Paste
Preheat oven to 375.
1 cup almond paste
Into a pie plate, fit a pastry for a single-crust pie (either frozen or your own). Spread the almond filling into the bottom.
4 ripe peach halves
Brush with 2 T melted butter. Sprinkle with a little almond extract and about 2 T sugar. Bake about 1 hour until golden and tender.
NOTE: Try other fruit combinations! Apricots and blackberries, or nectarines and blueberries, or...
|Chicken with Oranges||Orange-Spiced Chicken
Preheat oven to 350°
Prepare 10 5-oz. chicken breasts: bone, skin, and cut them in half.
Combine in a pie tin:
1/2 cup flour
Coat the chicken with the flour mixture and bake for about ten minutes until almost done.
Combine in a large skillet:
1 cup orange juice
Bring ingredients almost to a boil. Add chicken and cook over medium heat until chicken is done, about 10 minutes. Serve over rice. Serves ten.
|Peach Clafouti||Peach Clafouti
Preheat oven to 350°.
Butter a shallow ceramic baking dish, or a 9-inch tart pan.
Combine in a mixing bowl:
1 cup milk
Beat until foamy.
Pour 1/4 inch of batter into the buttered dish. Bake 2 minutes until just barely set.
10 medium peaches, skinned, pitted, halved, cut side down in the dish and pour the remaining batter over them.
Bake 30-35 minutes until custard is puffed and brown. Dust with powdered sugar. Serve warm.
|Cobbler||Grandma's Peach Cobbler
450° to start
Have an 8"- or 9"-square pan ready, ungreased. Combine in a mixing bowl:
1 cup flour
Cut in: 2 T shortening
Set aside. In a non-corrosive saucepan, combine:
2-3 cups sliced peaches
Bring to a boil. While the fruit heats up, stir into the dry ingredients:
1/2 cup milk
Pour the batter into the pan, and pour the boiling fruit over it. Bake ten minutes at 450°, then decrease heat to 350° and cook about another 15 minutes. Serve warm (or eat cold for breakfast).
|Peach and Nectarine Gratin||Peach-Nectarine Gratin with Sugared Almond Topping
Preheat oven to 425.
Butter a 9-inch pie plate with 2 T butter. Sprinkle with 2 T sugar.
Peel, pit, and halve 6-8 peaches and nectarines. Place fruit cut side down in the butter and sugar.
For the batter, mix together:
Pour the batter over the fruit.
For the topping, mix together:
Sprinkle the topping over the fruit and the batter, and then dot with 1 T butter.
Bake 15 minutes. Serve warm.
|Chicken Kebabs||Caribbean Chicken Kabobs
Hors d'oeuvres for 8
Soak 16-20 skewers in cold water 30 minutes before assembling (to prevent them from scorching).
Skewer in this order: chicken peach lime peach onion chicken. Smush all ingredients together at one end of the skewer and lay skewers in a shallow pan.
Combine marinade ingredients in a bowl till thoroughly blended, then pour over skewers. Refrigerate four hours. Grill or broil 3-4 minutes each side, serve immediately.
|Upside-Down Cake||Peach Upside-down Cake
Preheat oven to 375
1 1/2 pounds firm just-ripe yellow peaches (about 3-4)
For cake batter:
Stir together and set aside:
1 1/2 cups all-purpose flour
1 stick unsalted butter, softened
2 large eggs
1/2 cup sour cream (or plain yogurt)
Gradually add flour mixture until just combined.
1/2 a peach, peeled and chopped fine (try to include the juice)
To prepare the topping, peel and quarter the peaches. In an ovenproof 10" skillet, melt the butter over low heat and stir in the sugar till dissolved. Place the peach quarters on their tummies in the butter and sugar, and let the mixture cook over very low heat until the sugar darkens and the peaches are soft, about 30 minutes.
While the topping cooks, prepare the cake.
When the peaches are ready and the cake batter is mixed, take the skillet off the heat and spoon the batter over the peaches, leaving a half-inch border uncovered around the edges (the cake will expand to cover the whole top). Bake at 375 for about 30 minutes or until the cake tests done.
Cool 10 minutes, run a knife around the rim to loosen, then carefully invert onto a plate. Serve warm with vanilla ice cream.
Notes and Variations:
For a little extra kick, add chopped candied ginger to the cake batter.
Add coarsely chopped nuts (walnuts, almonds) to the topping as it cooks.
In other seasons, this cake is great with apples instead of peaches. Use grated apple in the batter, too. You can even make this cake with canned pineapple slices!
Try different flavorings in the cake, like orange rind instead of ginger, and/or flavored yogurt instead of sour cream.
When baking, this cake may overflow. You might want to put a pan or a piece of aluminum foil underneath to catch the drips.
|Peach Mustard||Peach Mustard
2 ripe yellow peaches, Lady in Red, Begorra, or Faye Elberta for preference
1/4 cup ground mustard
1/2 cup white vinegar
Peel and cut the peaches into large dice. If you need to grind the whole mustard seed, clean out your coffee grinder and pulse the seed two or three times until some is cracked and some is still whole.
In a stainless steel or non-stick-coated pan, stir together all the ingredients. Bring to a boil, being careful not to scorch the sugar. Stir it down and simmer, covered, stirring occasionally, over low heat until the peaches are very soft, about 1 hour. If the mixture seems too runny, simmer without the cover for ten minutes or so to evaporate some of the liquid.
Pulse the mixture in a food processor until it is thick but not quite smooth. Let cool. Store in an airtight container in the refrigerator for up to three weeks.
Note: Don't store it in plastic -- use a glass jar or a ceramic bowl. The plastic will take on the scent of the mustard and become virtually unuseable for anything else.
Makes about 1 cup. Use as a base for a vinaigrette, as a sandwich spread, or as a marinade. Or just eat it out of a dish with a pretzel, or a spoon.
Note: You can follow standard canning practices to preseve this mustard and make it shelf-stable.
Credit due to ChronicleBooks for publishing the progenitor of this recipe.
|Nectarine Cheesecake||Cheesecake Tart with Nectarines
NOTE: Make this the day before you want to serve it!
Preheat oven to 350. Butter a 9-inch springform pan.
Make the crust:
In a food processor, blend:
6 graham crackers (5x2 1/2 inch crackers)
Press the crust into the bottom of the springform pan and about 3/4 of the way up the sides. Bake 10-15 minutes until crisp, and allow to cool completely.
Make the filling:
In an electric mixer, beat until smooth:
1 1/2 cups mascarpone cheese, at room temp
Add, one at a time:
2 large eggs
1 T lemon juice
Pour the filling into the cooled crust and bake 30-35 minutes until golden. Cool completely in pan, remove pan and chill tart overnight.
Right before serving:
Slice 2 pounds of nectarines into a bowl and toss with about 2 T sugar. Let stand a few minutes to let the sugar dissolve, then pile the nectarines on the tart and serve immediately.
|Nectarine Chutney||Nectarine Chutney
Heat to boiling in a large saucepan:
2 1/2 cups packed light brown sugar
Reduce heat and simmer about 10 minutes.
Coarsely chop in a food processor and transfer to a large bowl:
1 pound nectarines, pitted
Repeat the process for each of the following separately and add to the same bowl:
2 lemons, quartered and seeded
Add to the bowl and toss to mix:
3/4 cup golden raisins
Add the nectarine mix to the syrup. Simmer, stirring occasionally, until thick, about 30 minutes. Store in clean jars. Keeps in the refrigerator for months. Serve with roasted meats, like pork or lamb, or as an appetizer with cream cheese and smoked chicken.
|Nectarine Ice Cream||Nectarine Ice Cream
For those of us without an ice cream freezer, this concoction comes close to providing that fresh ice cream taste.
1 pound ripe nectarines, peeled and cut into 1/2 inch wedges
Arrange the nectarine wedges on a baking sheet and freeze until solid, several hours or overnight.
Put the frozen nectarines in a food processor with the sugar and process until the mixture looks like snow.
With the machine running, add the vanilla and cream, stopping as needed to scrape down the sides of the container. Taste and add more sugar if needed. Process until smooth and creamy. Serve immediately.
NOTE: For a different taste, try almond extract instead of vanilla. Or, add a little lemon zest.
|Nectarine Salsa||Nectarine Salsa
Combine all ingredients in a glass bowl:
4 nectarines, peeled and diced
Serve over grilled chicken breasts or as a dip for chips.
|Nectarine Tart||Nectarine Tart
NOTE: Allow at least four hours for it to cool, or be prepared to serve it crumbly!
Combine in a bowl and set aside:
about three pounds sliced nectarines, yellow or white
In another bowl, combine:
1 1/2 cup flour
10 T unsalted butter, cut in pieces.
Thoroughly stir in:
1 large egg
Press dough evenly into a 9- or 10-inch springform pan. Make sure to put some dough up the sides, too.Bake at 350° for about 1 1/2 hours; poke down the bubbly bits once or twice as it bakes.Allow to cool at least four hours; take off the springform rim; serve with ice cream or whipped cream.
Other Stone Fruit Varieties
|Plum Cobbler||Mixed Plum Cobbler with Dumplings
Preheat oven to 400, and place rack in lower third of oven.
Mix together in a saucepan:
1/2 cup sugar
Cook over moderate heat until thickened, about 5 minutes. Remove from heat.
1 teaspoon grated orange zest
Pour into an 8-inch square pan.
Sift together in large bowl:
1 cup flour
1/3 cups oats
5 T unsalted butter
1/2 cup milk
to make a soft dough. Spoon over the fruit. Sprinkle cinnamon and sugar over top. Bake 25 minutes till golden and bubbling. Serve warm.
|White Nectarine Sorbet||White Nectarine Sorbet
Combine in a food processor or blender:
5 cups diced white nectarines (about 8-10 medium nectarines)
Whirl until smooth. Add:
1/2 cup sugar
Freeze in an ice cream freezer OR freeze in a shallow pan, stirring and scraping frequently as the liquid freezes.
Serve with cookies.
|White Peach Divine||White Peach Divine
2 large skinned, sliced white peaches
In a small bowl combine:
1 cup mascarpone cheese
Pipe or spoon the creamy mixture into individual dessert cups, and divvy the fruit over each. Serve with biscotti. Serves four.
|White Peaches with Raspberry Sauce||White Peaches with Raspberry and White Chocolate Sauces
Easy to make and assemble, this dessert is also delicious.
Push through a fine sieve:
1 package (12-ounces) frozen raspberries, thawed
White chocolate sauce:
In a small saucepan over low heat, combine until melted:
1/3 cup heavy cream
Remove from heat and stir in:
1 teaspoon vanilla
Whisk until smooth and set aside.
Peel and halve:
6 white peaches
Place a puddle of white chocolate sauce on a dessert plate. Place two peach halves cut side up in the sauce on the plate. Put a small scoop of vanilla ice cream in each peach cup. Drizzle the raspberry sauce over the ice cream. Garnish with mint.