Tag: peaches

Peach and Apricot Pie

Describing food isn’t as easy as it seems. The English language is super limited when it comes to words that convey the sensations of taste and the nuances of flavor. The vague delicious pretty much covers it all. There’s also delectable, luscious, scrumptious, and toothsome, but they don’t exactly roll off the tongue, and they definitely don’t tell us anything at all useful or concrete.

Maybe I’ve been commenting on too many food blogs lately, but I’m fresh out of words to describe this peach and apricot pie. I’m officially giving up awesome, amazing and incredible for the day. I never use yummy, tasty, or mmmmmmmmmmm. Drool and mouthwatering are not only overused, but kind of gross.

I guess I could dance around the issue and talk about the beautiful range of yellows and oranges you get when you mix peaches and apricots, and how the colors magically intensify when you cook them.

I can talk about the messy, oversized crumbs on this tart and the way the butter and brown sugar fuse into a kind of molten butterscotch the oven. And how the glossy juice bubbling out from underneath those chunky crumbs will just about overflow the walls of the tart pan when you pull it out of the oven.

I might mention that the crust rolls out fluidly, and provides just enough support to this tart without overshadowing the fruit. But beyond that, I really can’t help you. You may just have to get some peaches and apricots and try it out for yourself.

I didn’t weigh out my fruit, I just counted the pits when I was finished. But the amount is flexible. You want enough fruit to fill your tart pan; it can be a thin or a thick layer. Definitely put foil under the pan to catch any juice overflow.
Peach and Apricot Pie
oven to 375F
1 tart crust recipe
approximately 5 peaches and 6 apricots
2 Tbsp flour
1 Tbsp sugar
1 tsp almond extract
a squeeze of lemon juice
for the crumb topping:
1/2 cup chopped walnuts
3/4 cup flour
3/4 cup brown sugar
6 Tbsp unsalted butter, melted

Peel the peaches and slice them. Slice the apricots without peeling. Toss them with the lemon juice, sugar, flour and almond extract. Set aside.
Line a 9″ tart pan with the crust. Put the crust in the freezer while you make the topping.
To make the topping, mix the flour, brown sugar, and walnuts with the melted butter. Mix it first with a spoon, and then toss with your fingers until you get big chunky crumbs. There should be no dry flour.
Spread the fruit out in an even layer over the crust. Sprinkle the topping over the fruit.
Bake for about 45 minutes, until the crumbs are golden and the juice is bubbling.
Let cool a bit before cutting.

I guess ultimately you have to use the tools you’re given and make the best of it. This tart is really, well, delicious. I think you know what I mean 🙂

One year ago today—

Lemon Artichoke Hummus

Jack Daniel’s Peach Pie Bars

I’m going to say something a little bit controversial now, so cover your ears if you think the only way to eat summer fruit is right out of your hand, with the juice dripping down your chin, yada yada, Call me crazy but I actually think fruit like peaches, apricots, plums and strawberries are even better after they’ve done a stint in the oven. I’m not saying they need added sugar or anything, but I do think their flavor is so much more intense and delicious after they’re baked.

Whatever your feelings on the subject, don’t miss these bars. You’ve got Jack Daniel’s marinated peaches, a buttery shortbread crust, and another dose of Jack Daniel’s in the glaze. Let’s just say there’s room for both pleasures, shall we?

Jack Daniel’s Peach Pie Bars
oven to 350F
3 large ripe but still firm peaches, peeled and thinly sliced
3 Tbsp Jack Daniel’s whiskey
1 tsp cornstarch
2 sticks (1/2 lb) unsalted butter at room temperature
2/3 cup sugar
1/2 tsp salt
1 tsp vanilla paste (or extract)
2 cups all purpose flour
for the glaze
1/2 cup confectioner’s sugar
Jack Daniel’s whiskey to thin

Mix the whiskey with the cornstarch in a small glass, and pour over the sliced peaches. Stir to coat and let sit while you make the crust.
Cream the butter and sugar together. Add the salt and vanilla.
Mix in the flour just until combined, the mixture will be crumbly.
Butter or line a 9×9 or 8×8 square baking pan with parchment paper. I like to leave the ends of the paper overhanging the edges so I can use it as a ‘sling’ to make it easier to remove the bars for cleaner cutting later.
Press 2/3 of the dough evenly on the bottom of the pan.
Spread out the peaches evenly over the bottom crust.
Using your fingertips, crumble the remaining dough over the top. The peaches will show through.
Bake for about 45 minutes until the crust is beginning to turn golden.
Cool before cutting or glazing.
To make the glaze: stir together the confectioner’s sugar and enough whiskey to make a drizzle-able consistency. Using a small spoon, drizzle the glaze over the cooled squares.

Notes: Feel free to substitute another spirit like Amaretto, Southern Comfort, or brandy for the whiskey. These bars were inspired by a recipe I saw on Dessert for Two.

The whiskey is subtle, but there, if you know what I mean. These are great. I hope you try them!

One year ago today—

Rustic Pluot Tart

Piedmontese Stuffed Peaches – Yet another food blog – Gordon Ramsay’s version

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These stuffed peaches are a traditional Piedmontese recipe that combines the sweetness of peaches with the intense flavor of amaretti and cocoa. This is my version with peaches in syrup.

Piedmontese stuffed peaches are a typical dessert of the gastronomic tradition of Piedmont, born in the countryside where peaches were a very common fruit. This simple but tasty recipe combines easily available ingredients, such as this tasty seasonal fruit, amaretti biscuits and almonds, creating a dessert with a unique flavour.

For the Piedmontese stuffed peaches recipe, yellow peaches or nectarines are usually used. Yellow peaches have firm, juicy flesh that holds its shape well during cooking, while nectarines, which are a fuzzless variety of peaches, offer a similar texture with smooth skin. These types of peaches are ideal because they do not fall apart easily during cooking and absorb the flavors of the filling well.

The variations

Authentic variations may include adding dark chocolate to the filling or flavors such as vanilla and cinnamon. In some versions, peaches are cooked in their own syrup to intensify the flavor and sweetness of the filling. In others, they are nuanced with wine.

Some modern variations include the addition of dry biscuits instead of amaretti or the use of walnuts instead of almonds. Another interesting alternative that I like to experiment with is the use of apricots, which offer a pleasant variation in taste and size… to eat in one bite!

I like to crumble a macaroon on the cooked stuffed peaches before serving and decorate with mint leaves for a contrast in color and texture. And if you also want to add a temperature contrast, you can serve them hot with a scoop of cream ice cream!

Stuffed peaches all year round

Stuffed peaches can be made at any time of the year thanks to the use of peaches in syrup*, which not only allow you to have a pantry ingredient always available, but they also reduce cooking times while maintaining the original taste.

By using peaches in syrup, in fact, the dessert is ready in a few minutes, without giving up the tradition and authentic flavor of the Piedmontese recipe.

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