What to look for when picking peaches
Published 1:38 pm Friday, June 12, 2020
1 of 3
Peach Melba Trifle
Peach Cobbler Dump Cake
Buttemilk Peach Ice Cream
|
Getting your Trinity Audio player ready...
|
BY SARAH FARMER
Taste of Home Kitchens
When I get to a farmers market, I make a beeline for the peaches because, hey, nothing’s better than the ripe, chin-drippin’ fruit. On the other hand, nothing’s more disappointing than a tough, tasteless one. Follow these tips for selecting peaches, and you’ll be heading home with a plump, juicy haul.
Choose the right type. There are many varieties of peaches, but sellers usually sort them by two things: the flesh color and the way the stone sticks to the fruit.
The pits of freestone peaches fall freely from the fruit, which makes them popular for eating fresh, baking, canning or freezing. Clingstones are the opposite and, for this reason, often reserved for commercial use. Then there’s nectarines, my fave! Smooth skin means they don’t need to be peeled for recipes. And lastly, flat peaches, with white flesh and removable pits, are squat and sweet.
Be sure to buy the beauts from June through August. At-peak peaches are sweet-smelling and somewhat firm.
Some recipes we suggest you try this peach season are:
SOUTHERN PEACH UPSIDE DOWN CAKE
INGREDIENTS
2 cups sliced peeled peaches or frozen unsweetened sliced peaches, thawed
2 tablespoons bourbon, optional
1/4 cup butter
1/2 cup packed brown sugar
BATTER:
1/2 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk
DIRECTIONS
Preheat oven to 350°. If desired, combine peaches and bourbon; let stand 10 minutes.
Meanwhile, place 1/4 cup butter in a 10-in. cast-iron or other ovenproof skillet; heat in oven until butter is melted, 5-7 minutes. Sprinkle brown sugar evenly over butter. Arrange peach slices over brown sugar.
For batter, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined. Spread batter evenly over peaches.
Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 5 minutes before inverting onto a serving plate. Serve warm.
BUTTERMILK PEACH ICE CREAM
INGREDIENTS
2 pounds ripe peaches (about 7 medium), peeled and quartered
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch salt
2 cups buttermilk
1 cup heavy whipping cream
DIRECTIONS
Place peaches in a food processor; process until smooth. Add sugars, lemon juice, vanilla and salt; process until blended.
In a large bowl, mix buttermilk and cream. Stir in peach mixture. Refrigerate, covered, 1 hour or until cold.
Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer’s directions, refrigerating any remaining mixture to process later. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Let ice cream stand at room temperature 10 minutes before serving.
PEACH COBBLER DUMP CAKE
INGREDIENTS
2 cans (15 ounces each) sliced peaches in extra-light syrup
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 package yellow cake mix (regular size)
3/4 cup sliced almonds
1/2 cup cold butter
DIRECTIONS
Preheat oven to 350°. Pour 1 can of peaches into a greased 13×9-in. baking dish. Drain remaining can of peaches and add to baking dish; sprinkle with brown sugar and cinnamon. Sprinkle with cake mix and almonds.
Cut butter into very thin slices; arrange over top, spacing evenly. Bake until golden brown and fruit is bubbly, 35-40 minutes. Serve warm.
PEACH MELBA TRIFLE
INGREDIENTS
2 packages (12 ounces each) frozen unsweetened raspberries, thawed
1 tablespoon cornstarch
1-1/2 cups fat-free peach yogurt
1/8 teaspoon almond extract
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
2 prepared angel food cakes (8 to 10 ounces each), cut into 1-inch cubes (about 8 cups)
4 small peaches, peeled and sliced (about 2 cups)
DIRECTIONS
In a large saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Strain seeds; cover and refrigerate.
In a large bowl, mix yogurt and extract; fold in whipped topping. In a 4-qt. bowl, layer half of the cake cubes, yogurt mixture and peaches. Repeat layers. Refrigerate, covered, at least 3 hours before serving. Serve with raspberry sauce.
