Enjoy Peach Season This Summer

Tuesday, May 16, 2017 | 1:41 am

It’s peach season, and there is nothing better than fresh, juicy peaches picked up at the Farmer’s Market – you can use them in cakes, drinks and salads – here are 3 the most delicious (and super easy) peach recipes for this spring and summer!

1. The Best Peach Pie

Good, ripe, and room-temperature peaches are the key to this recipe (or substitute nectarines). Make sure the peaches are ripe and a little soft to the touch, but not too ripe. If you buy them when they are hard, ripen them for a 2 to 3 days in a brown paper bag (throw in a banana for extra power). Five average sized peaches are usually enough for the recipe, but buying one or two extra is good insurance in case a peach goes bad.

● 9” unbaked pie shell
● 4 to 6 perfectly ripe peaches
● 1 cup sugar
● 3 tablespoons cornstarch
● Pinch of kosher salt
● 1 cup heavy cream
● 1 teaspoon vanilla

Directions:

Prepare a pie crust in a 9″ pie pan. Prepare a large pot of boiling water. Drop one peach into the pot so that the water fully covers it, and boil for 2 minutes. Remove the peach from the water with a fork, and drop in the next peach. As the second peach boils, use a sharp knife to remove the thin skin of the peach (it should peel off in large sheets with your fingers). Repeat until all peaches are peeled. Cut each peach in half, remove the pit, and then cut it in half again to make quarters. Place the peach pieces into the pie shell.

In a medium bowl, mix together 1 cup sugar, 3 tablespoons cornstarch, and a pinch of kosher salt. Pour in 1 cup heavy cream and 1 teaspoon vanilla, and mix well until smooth. Pour the custard over the peaches.

Bake the pie for 15 minutes at 450°F, then turn down the oven to 325°F and bake 30 to 35 minutes longer. (If still runny, bake 5 to 10 minutes more, watching so that it does not burn. Place an old baking sheet or tin foil below the pie pan in case the liquid boils over.) Once finished, remove the pie from the oven and cool on a rack for about 1 hour. Then refrigerate for several hours or overnight to thicken the custard. When ready to serve, cut into pieces and serve ice-cold.

2. Peach, Heirloom Tomato and Burrata Salad

Make sure to store the peaches and tomatoes at room temperature, and that they are perfectly ripe when serving. Burrata is a little pricey, but completely worth the splurge for a special taste treat.

● 2 ripe peaches
● 2 large ripe heirloom tomatoes
● ½ cup multicolored cherry tomatoes
● 2 4-ounce balls goat cheese
● 10 leaves basil
● 2 tablespoons salted peanuts (crushed)
● Kosher or sea salt

Directions:

Slice the peaches and tomatoes and arrange them on plates. Sprinkle with kosher or sea salt. Tear the goat cheese into pieces, taking care with the creamy filling. Arrange on top of the tomato slices, then top with torn basil leaves.
Crush the peanuts (using a rolling pin) and sprinkle on top.

3. Watermelon and Peach Fruit Cake

● 1 small watermelon (for a 6 to 8-inch cake)
● 2-3 peaches, thinly sliced
● 1 cup fresh blueberries

Directions:

There really isn’t much of a recipe. The size of your cake depends on the size of your watermelon. Cut four 3/4 to 1-inch layers and run a knife just on the inside of the rind. Stack the layers on top of each other and trim up the edges to make sure they are the same size.

In between the layers are thinly sliced peaches. Plunge a skewer through it all so the layers hold together and sprinkle with fresh blueberries.

The Victory Park Farmer’s Market takes place every Saturday from 8:30am-1pm at the 2900 block of North Sierra Madre Boulevard. Call (626) 449-0179 or visit www.pasadenafarmersmarket.org/index.html for more information.

 

 

 

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