Peach Jam is a favorite of mine, but only if I make it myself. So often, commercial jams, preserves and jellies are too sweet and stiff to actually taste the fruit. This Peach Jam does not contain pectin and is soft set. While it is thick enough to sit on a scone, toast or biscuit, it also makes a great topping for ice cream.
Some fruits, especially cranberries have enough pectin themselves that they will set up rather stiffly. Not so much with ripe peaches. Cutting back on the sugar allows the flavor the of peaches to come through and adding a bit of amaretto is a background flavor that enhances the peaches as does a bit of almond extract in a pie. Continue reading
Georgia Peaches showed up early in my market and our local peaches aren’t far behind. For me, there is nothing like fresh peaches. I use them in everything from soup to pizza including a very special drink.
There are two types of peaches. Freestone and Clingstone. The terms refer to the stones of the peaches. If the peach is of the clingstone variety, the flesh of the peach is very hard to separate from the stone. The freestone peaches are my favorite as they separate cleanly and easily. However, telling which are which is difficult since they aren’t usually marked. However, if they say, “freestone’, those are the easiest to work with. My favorite peach is Red Haven but any ripe peach will due. Continue reading
The original recipe for the Roasted Peaches with Amaretti Crisp came from “Bon Appetit” and, of course, I had to dink with it a bit. This topping is so versatile it can be used over other fruit, ice cream or anywhere you want a bit of sweet crunch.
The cookies are readily available in Italian stores (think The Hill in St. Louis) and are great on there own. Low in calories too! If you are a purist, see my recipe for Amaretti Cookies.
Peeling the peaches for the Roasted Peaches with Amaretti Crisp can be a chore, but if the peaches are ripe, as they should be, the simple trick of popping them into boiling water for a couple of minutes, makes removing the skins a snap. Cut an X in the bottom of the peach skin before dunking it. Leave it in until you can feel the skins loose. Run it under cold water as soon as it is done and just slip the skin off. Continue reading
It’s amazing how quickly the time is going by. It’s TV time again (Tuesday, the 4th, Great Day St. Louis on KMOV) and this recipe takes advantage of the amazing peaches we have had this year by using them in this really easy Peach Pecan Quick Bread.
This recipe is from the whisk and a bowl series of quick breads. You basically just have to whisk together the dry ingredients and separately whisk together the wet ingredients, then combine them.
This Peach Pecan Quick Bread requires a bit more since you have to skin the peaches. I find the easiest way to do this is to drop them in boiling water for 1 to 3 minutes if the peaches are ripe. Remove from the water with a slotted spoon and immediately place them in cold water to stop the cooking. The skins will just slide right off. Remove the pit and you’re ready to go. Continue reading