Baking with peaches!

tree swallow
Posted on 08/21/2012 by decemberthirty
Peaches


My girlfriend and I went peach-picking recently, and came home with 28 pounds of gorgeous peaches. Then, of course, it was time for the mad rush to put them all to use before they went bad. Many of them were canned, frozen, or just plain eaten, but a few made their way into baked goods.



Whole wheat peach muffins

These peach muffins made a lovely breakfast, and went very well with a cup of tea.

1 cup chopped peaches
3/4 cup plus 1 tbs AP flour
3/4 cup whole wheat flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup plain yogurt
1/4 cup unsalted butter, melted
1 egg
1/2 tsp vanilla extract
a little bit of brown sugar to sprinkle on top (optional)

Toss chopped peaches with 1 tbs flour. Combine dry ingredients in a large bowl. Whisk together the yogurt, butter, egg, and vanilla, then add the wet ingredients to the dry ingredients. Fold in the peaches. Spoon into muffin cups, then sprinkle a little bit of brown sugar over the tops of the muffins (if you choose). Bake at 400 for about 20 minutes.


French peach cake with meringue

This is a French peach cake with meringue. A quirky little recipe found in The Joy of Cooking, it is basically a peach upside-down cake smothered under a cloud of egg white. I found it very sticky and QUITE hard to remove from the pan--it looked like a mess at first, but that meringue layer hides a multitude of sins, and the cake itself is rich and delicious!

Preheat oven to 425
Carefully grease an 8-inch pie pan (you can see that I used a square cake pan--perhaps part of my problem in getting the cake out of the pan!), and cover the bottom with approximately 2 cups sliced peaches.
Sprinkle the fruit with:
2/3 cup sugar
Cinnamon or nutmeg (I used a bit of both)
Grated rind and juice of 1 lemon
Dredge with:
1 tbs flour
Pour over fruit:
2 to 4 tbs melted butter
Prepare the following batter:
Sift 1 cup AP flour
Re-sift flour with 1/2 cup sugar, 1 tsp baking powder, 1/4 tsp salt
Beat and add:
2 egg yolks, 1 tbs melted butter, 1/4 milk
Beat these ingredients until blended. Cover the fruit with the batter. Bake for about 30 minutes. Turn cake out onto a platter (if you want to brown your meringue, be sure to use an oven-safe plate).
Use the whites from the two eggs you separated earlier to make a meringue, spread over cake, and briefly brown before serving.
littlelamb 22nd-Aug-2012 04:44 am (UTC)
hey you! i did that too! made some earl grey peach jam for a start. but that looks beautiful!
decemberthirty 22nd-Aug-2012 03:16 pm (UTC)
Hey! I made jam with some of my peaches too. I went with peach-cardamom, but I came across a lot of recipes involving earl grey when I was looking around for peach jam ideas--how did it turn out?
littlelamb 22nd-Aug-2012 03:20 pm (UTC)
You know, it turned out ok. The tea infusion was so weak, that halfway through, I added double the teabags and it still wasn't that flavorful. I wouldn't recommend it. The description said something like delicately floral, but I'd say that the peach really overwhelms the tea (not to mention it made it look kind of muddy/flecked with dirt).

I also got 20+ lbs of plums and nectarines and my last jam was a vanilla brandy nectarine and that one was pretty good. I was going to go with cinnamon almond nectarine next. Those flavors likely translate to peach if those sound good to you. Peach cardamom sounds good. Basically, I've just been playing with whatever sounds fun.

Edited at 2012-08-22 03:21 pm (UTC)
decemberthirty 22nd-Aug-2012 03:29 pm (UTC)
Vanilla + brandy + just about any type of stone fruit sounds like it would be fantastic. My peaches are all used up now, but maybe next time I find myself with a big mound of fruit...

I came across a recipe a while ago for peach-oolong jelly. I didn't end up trying it, but now I really wonder how it would work, since oolong is significantly lighter in flavor than earl grey...
littlelamb 22nd-Aug-2012 03:40 pm (UTC)
Yeah, in theory, I really like peach teas, but at least when I made the jam, the tea just got lost in the translation. I mean, she said the same thing, "delicately flavored." I wonder if some people are just tricking themselves into being like, "ah yes, a hiiiint of oolong!" At least in my case, pounds and pounds of fresh peaches really overwhelmed 5 teabags. I really like that blog usually, though. I admit I only made this jam once. But when I did, the tea only seemed to add color. If there was a hint of anything, it would definitely be lost if you were to spread it on anything. The person I made it with agreed and thought it just tasted like a peach jam.
mamoosh 22nd-Aug-2012 08:02 am (UTC)
We have two peach trees, so we run into this every year. We end up freezing A LOT, and we love pickled peaches, fortunately, so the Peach Bounty Problem is easily solved.

I'm going to have to try that peach upside down cake. Two of my favorite things in one!

P.S. In a blender: one cup of fresh orange juice, 1/2 cup of milk, 1/2 tsp vanilla extract, a pinch of salt, and enough frozen peach slices to make a thick smoothie. Breakfast of champions!
decemberthirty 22nd-Aug-2012 03:18 pm (UTC)
Yes, I was definitely thinking of smoothies for my frozen peaches!

I've never tried pickling peaches, and this mass of peaches has all been used up now, but it sounds very interesting. Something to keep in mind for next year!
decemberthirty 22nd-Aug-2012 03:19 pm (UTC)
Excellent! Hope you enjoy the muffins. :)
slmader 22nd-Aug-2012 09:35 am (UTC)
I'm glad to know there are others out there who can. Two weeks ago my uncle gave me the plums off his tree (17 lbs' worth). It was a mad rush putting them up before they spoiled but they will taste so good in February. =)
littlelamb 22nd-Aug-2012 03:23 pm (UTC)
yay I'm canning Italian plums right now too!
si_anenome 22nd-Aug-2012 04:04 pm (UTC)
Plums and cardamom are a great mix as well.
decemberthirty 22nd-Aug-2012 03:23 pm (UTC)
I've been slowly teaching myself to can for the past couple of years, and this summer is the first time I've really used it as a food storage tool, rather than just doing a couple jars of this or that to help myself get the hang of it. I've done sliced peaches, peach jam, blackberry jam, and crushed tomatoes, and I'm feeling very proud of myself!

And you're right--opening some of those jars in the dead of winter will be a real treat. :)
jackalopejess 23rd-Aug-2012 01:23 am (UTC)
Ha! Funny coincidence that this post appears on the community page right before my terrible recipe right above it. XD
decemberthirty 23rd-Aug-2012 11:42 am (UTC)
Yeah, I thought that was a funny coincidence too. There seems to be a little bit of a peach theme developing this week--it's almost like peaches are in season or something!

And hey, your recipe isn't terrible! Surely we've all had moments where we'd rather just throw something in a pan than bother with lots of complicated steps... :)
traumsprache 23rd-Aug-2012 03:41 am (UTC)
those both look so delicious! :) and i like anything you can bake with yogurt, i like to alter recipes for an excuse to do it
decemberthirty 23rd-Aug-2012 11:43 am (UTC)
Thanks! I like baking with yogurt too, and I actually did alter that recipe to include it. I think it originally called for sour cream or something like that... :)
nathskywalker 26th-Aug-2012 03:25 pm (UTC)
the muffins are in the oven right now. I used nectarines because that's what I had but I'm sure it's going to turn out great anyway.
decemberthirty 27th-Aug-2012 03:46 pm (UTC)
I'd imagine that nectarines would work just fine. How'd they turn out?
nathskywalker 27th-Aug-2012 03:53 pm (UTC)
I ended up making more today because my boyfriend who usually hates muffins devoured them. The second time around I didn't top them off with sugar because the boyfrIend prefers them not too sweet. They have been done for about half an hour and almost half the muffins are gone again. So I really have to thank you for this really delicious, easy recipe.
decemberthirty 27th-Aug-2012 03:54 pm (UTC)
Ha ha! That's great--a true success story. :)
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