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September 2000 Issue
Tribute to a Good Neighbor
by Victoria Smith
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Peach Souffle

  • 1 can (1 lb) sliced peaches
  • 4 eggs, separated
  • 1/2 cup of sugar
  • 3 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • Grated rind of 1 lemon
  • Whipped cream
Drain peaches, reserving syrup. Dice peaches and put in 2-quart souffle dish. Beat egg yolks until thick and lemon-colored. Gradually beat in 1/4 cup of sugar. Melt butter or margarine, and blend in flour and salt. Gradually add milk, stirring constantly. Cook, stirring until thickened. Pour mixture over egg yolks. Mix well and cool. Beat egg whites until stiff; gradually beat in remaining sugar. Fold into egg yolk mixture. Add vanilla and lemon rind. Pour onto peaches in souffle dish. Bake in pre-heated slow oven (325F) for 30 to 40 minutes. Serve with reserved syrup and whipped cream.
  • Yields: 6 servings
  • Preparation Time: about 50 minutes
 

 

Lattice Crust Peach Pie

  • 4 cups thinly sliced peaches
  • 3/4 cups sugar
  • 3 tablespoons quick-cooking tapioca
  • 1/4 teaspoon salt
  • Pastry for 2-crust, 9-inch pie, unbaked
  • 2 tablespoons butter or margarine
Combine peaches, sugar, tapioca, and salt. Turn into a 9-inch pie plate lined with pastry rolled 1/8 inch thick. Dot with butter or margarine. Roll remaining pastry into a circle, 1/8 inch thick. Cut into strips 1/2 inch wide. Arrange over pie in lattice fashion. Trim, turn under, and flute edge. Bake in pre-heated hot oven (425F) for 40 minutes, or until browned over the top.
  • Yields: 6 servings
  • Preparation Time: about an hour
 

 

Peach Ripple Ice Cream

  • 3 or 4 medium fresh peaches
  • 1 tablespoon fresh lemon juice
  • 3/4 cup sugar
  • 1 quart vanilla ice cream
  • 1/2 cup heavy cream
  • 1/4 teaspoon almond extract
Peel peaches and put through food mill, whirl in blender, or mash very fine. Mix with lemon juice and sugar, and chill for 30 minutes. Soften ice cream slightly. Whip cream until stiff, and stir in flavoring. Quickly mix peaches, whipped cream, and soft ice cream, and put back into freezer until firm.
  • Yields: 1 quart
  • Preparation Time: about 45 minutes
 

 

Spiced Peach and Blueberry Jam

  • 4 lbs fresh peaches
  • 1 quart fresh blueberries
  • 1/2 cup water
  • 5 1/2 cups sugar
  • 1/2 teaspoon salt
  • 2 cinnamon sticks
  • 1 teaspoon whole cloves
  • 1/2 teaspoon whole allspice
Peel and pit the peaches. Force through the coarse blade of food chopper. Wash and pick over berries. Combine with peaches in kettle, add water, and bring to a boil. Cover and simmer for 10 minutes, stirring occasionally. Add sugar and salt. Tie spices in a cheesecloth bag and add. Bring to a boil slowly, stirring until sugar dissolves. Boil rapidly for ten minutes, or until fruit is clear. Remove spice bag. Ladle into hot, sterilized jars, and seal.
  • Yields: Six 8-oz jars
  • Preparation Time: about an hour
 

 

Peach Crumb Pudding

  • 18 fresh peaches
  • 1 cup sugar
  • 1 1/4 cups sifted all-purpose flour
  • 1/2 cup butter or margarine
Reserve 1 peach for garnishing. Peel peaches, cut into quarters, and drop into mixture of 1/2 cup sugar and 3 tablespoons flour. Turn into baking dish (10 x 6 x 2 inches). Mix remaining sugar and flour; cut in butter or margarine to crumb consistency. Sprinkle crumbs over peaches. Bake in pre-heated moderate oven (375F) for 1 hour, or until peaches are tender and crumbs are brown. Garnish top as desired with fresh peach.
  • Yields: 8 to 10 servings
  • Preparation Time: About an hour and 20 minutes
 

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