Ok, Ok, so this Caramelized Peach Tart isn’t the best cutting tart I’ve ever made. But it sure is one of the best tasting. How can you miss with pastry cream, caramelized peaches and a brown sugar make ahead crumble with almond paste. Continue reading
Peaches are one of, if not, my favorite fruits. I get excited when I see early Georgia Peaches in the market and I’m disappointed when I see the last of the local peaches leave. I haven’t found a way I don’t like them. Sweet or savory, baked or unbaked, folded into ice creams or just plain, they are my fruit of choice. Continue reading
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