Peach Scones
I’ve really been in the mood to make scones lately. Since I had some beautiful peaches, I decided to use them in the batter.
They worked out even better than I had hoped. I added cinnamon, nutmeg and cloves into the dough, for a little extra flavor. Nicely complimented the sweetness of the peaches.
These are wonderful for breakfast, brunch or with tea or coffee. They would also make a nice base for shortcake. I could see them with berries and whipped cream for a perfect summer dessert.
I used a 2 oz. cookie scoop and got 25 scones. You could make them bigger, just increase the baking time a couple of minutes. I also placed only one baking sheet in the oven at a time. You could put both in at once, but reverse the rack you have them on- half way through baking- so they bake more evenly. Also, if both trays are in the oven at once, increase baking time a couple of minutes.
Peach Scones
3 cups flour
½ c. sugar
1 tablespoon baking powder
1 t. cinnamon
1 t. nutmeg
Pinch of cloves
½ t. salt
10 T. cold butter (1 stick plus two tablespoons)
¾ c. half and half or milk
1 egg
1½ t. vanilla
1½ c. peeled, chopped peaches – about 3-4 peaches
Glaze:
2 c. powdered sugar
About 2-3 T. half and half
1 t. vanilla
Preheat oven to 425. Line 2 baking sheets with parchment paper, or use silicone liners. In a bowl, place the dry ingredients and stir to mix. Cut in butter to resemble coarse crumbs. Make a well in the center and stir in half and half, vanilla and egg. Stir to make a soft dough. Fold in peaches. Use ice cream scoop to make scones, placing scoops of dough onto baking sheets. Bake until browned – 14-16 minutes. Cool on a rack. Make glaze and dip tops of scones in glaze or drizzle it over them. Makes 22-25 depending on size.
Peach Tartlets -Vegan
I had friends visiting from out of town earlier this year and wanted to make them a special dessert. They are vegan. I decided to make these tarts. Making them vegan wasn’t hard at all. I just used coconut oil in the crust recipe instead of butter. The crust worked out fine, although it is very crumbly. The texture after baking is amazingly tender, but I found the dough a little harder to handle than when made with butter. I would make this crust again, even if I didn’t need a vegan version.
I used homemade peach pie filling made with peaches I had. You can use store bought pie filling, but I include the recipe at the bottom of the post. The recipe makes just over 2 cups of filling. I had crust left over.
I made 24 and used a little over half of the dough recipe. Had I rolled them out a little thinner, half a recipe would be enough.
Peach Tartlets
dough for 1 pie crust- recipe follows
About 2 cups peach pie filling, room temp or chilled – recipe follows
Preheat oven to 375 degrees. Roll out dough to 1/8-inch thick. Use a 2 1/2-inch biscuit cutter to cut out circles of dough. Place dough circles in mini muffin or tart pans. Press them in gently being careful not to tear them. Repeat with remaining dough and re-roll scraps. You’ll end up with about 24 dozen in all. If you don’t have enough pans, keep the extra dough circles under a towel or plastic wrap so they don’t dry out until you are ready to use them. Place a rounded teaspoonful of peach pie filling into each of the tartlet shells in the prepared pans. Don’t over fill. Bake for 12-15 minutes or until golden brown on top. Can be served hot, warm or at room temperature. Makes about 2 dozen.
Note: If I rolled the dough thinner I could have made more like 3 dozen.
Can be frozen. To reheat take straight from the freezer and place on a baking sheet. Bake in a preheated 325 degree oven and bake for about 20 minutes, but check after 15 minutes.
Flaky Pie Crust
2 c. flour
1 t. salt
3/4 c. coconut oil, chilled – you could use butter, lard or shortening
1 T. cider vinegar
4-5 T. cold water
Combine flour and salt in food processor and add coconut oil. Pulse until mixture resembles coarse crumbs. Toss in vinegar and water, 1 tablespoon at a time, pulsing as you add, until dough just holds together. Remove from processor and press dough together to form a ball. Chill at least 30 minutes before using. Makes enough for 2 pie crusts or up to 48 tarts.
Peach Pie Filling
3 cups diced peaches
3/4 c. sugar
3 T. water
3 T. cornstarch
2 t. cinnamon
Heat peaches and sugar in a saucepan until bubbly. Stir to prevent sticking. Combine water and cornstarch and add to the peach mixture. Heat until thickened and bubbly. Add the cinnamon, too. If the mixture is too thin, add a little more cornstarch and water. Sometimes the peaches are extra juicy.
Peach Streusel Muffins
I can’t get enough of peaches these days. I have been eating them fresh, making preserves, freezing peaches and cooking with them. This recipe is one of my favorites.
I hadn’t made them in a long time, so I decided today was the day. Now I remember why I liked them so much. Perfect crumbly texture, not too sweet, and that streusel topping.
They can be for more than breakfast, too. Split, topped with sweetened fruit and ice cream, these muffins make a great “shortcake” dessert.
While they are really great warm from the oven, these muffins are still fine the next day, or even the day after that, assuming they last that long. They freeze, well, too.
Peach Streusel Muffins
Streusel topping:
1/3 c. flour
1/3 c. brown sugar
½ t. nutmeg
4 T. cold butter
Batter:
2 c. flour
½ c. sugar
¼ c. brown sugar
1 T. baking powder
1 t. cinnamon
½ t. nutmeg
½ t. salt
½ c. cold butter- 1 stick
2 eggs
¾ c. half and half or buttermilk
1 t. vanilla
1 c. finely chopped fresh peaches, about 1 large
½ c. finely chopped pecans, optional
Heat oven to 375. Line 15 muffin tins with paper liners or grease them. Set aside. Make streusel by mixing together flour, sugar and nutmeg in a small bowl. Use your fingers, or a pastry blender, to cut the butter into the flour mixture until it resembles coarse crumbs. Set aside. Make batter: In medium bowl combine flour with sugars and other dry ingredients. Mix well. Cut in butter until mixture resembles coarse crumbs. In small bowl beat eggs and add half and half and vanilla. Stir into flour mixture and fold in until just mixed. Mixture will look lumpy. Fold in peaches and nuts, if using. Scoop batter into prepared tins, filling about ¾ full. I get more than 12 from this recipe- normally about15, but it depends on how full you fill them. Sprinkle the tops with streusel. Place muffin tins on a baking sheet and bake for 20 or until golden brown. Cool a little before serving, if you can wait.
Fresh Peach Chutney
Peaches are in season and I am loving it. Besides eating them fresh, I have been enjoying them in all sorts of dishes. Peach jam, peach ice cream, peach scones…. the list goes on.
This chutney is one more way to take advantage of peach season. Chutney is a dish that walks the line between savory and sweet. I made this batch a little spicy. The heat pairs well with the sweetness of the fruit. Feel free to adjust heat to suit your own taste.
You can serve this chutney like a relish, on the side. Or, use it like a sauce, adding to meats when cooking. Another option is to use it as a glaze, brushing it on meats while baking or grilling. A vegetarian option is brushing it on grilled portobello mushrooms or eggplant slices.
I have served chutney with a cheese board, too. Fun and easy addition to the appetizer menu.
So here is the recipe.
Fresh Peach Chutney
5 medium peaches, peeled, pitted and diced
1 medium onion, peeled and chopped fine
½ c. cider vinegar
½ c. sugar
½ c. water
2 T. honey
2 T. lemon juice
2 T. minced garlic
1 T. soy sauce, or a little more to suit your taste
½ t. red pepper flakes, or more for a spicier chutney
1 T. cornstarch
2 T. cold water
Combine all ingredients in a saucepan, except cornstarch and the 2 tablespoons of cold water, and cook over medium heat until peaches are tender and onion is translucent, about 15 minutes. Stir occasionally to avoid burning. Combine cornstarch with the cold water and stir until smooth. Slowly add to simmering chutney while stirring constantly. Mixture will thicken. Adjust seasonings, if needed. Makes about 3 cups. Will keep in fridge a couple of weeks- can be frozen.
Serve with pork or lamb. Great with duck or chicken, too. You can also serve as an appetizer with cheese and crusty bread.
Peach Liqueur
I like to think of making fruit liqueurs as just one more type of food preservation. I make jams and jelly with seasonal fruit, so why not preserve some of summer’s bounty in alcohol?
Peach liqueur is one of my favorites. Pretty simple, really. Just combine peaches with vodka (or brandy) and allow the mixture to steep. After a week or two, strain it. After straining out the fruit, I also filter the liqueur through either coffee filters or cheesecloth to get it nice and clear.
Sweetening is optional. Unsweetened, it is called a Peach Eau de vie, which translates into water of life. Got to love the French!!! Sweetened, it is a liqueur.
Poured into pretty bottles, these liqueurs can make fun gifts, too.
Peach Liqueur
10 medium sized, ripe peaches
3 c. vodka or brandy
1 c. sugar syrup – optional – recipe follows*
Peel and pit peaches reserving only the fruit. You can leave the skins on, if you prefer. Place in jar with the alcohol and steep at least a week, shaking several times. You can leave the fruit in for up to two weeks. Strain, squeezing out as much juice from the fruit as possible. Filter through cheesecloth, fine mesh strainer or coffee filters for a clearer product. Add sugar syrup, if desired, and mature 4-6 weeks. Makes 4 cups.
*Sweetening– Simple syrup is made from 1 cup of sugar and ½ cup of water. Bring to a boil, then cool. You will have 1 cup of syrup. Some recipes call for plain sugar and others for honey. Watch when you substitute honey for sugar, as it is sweeter and stronger flavored.
Peach and Blueberry Cake
This cake is the perfect summer dessert. It is moist and filled with the fruits of summer. It also travels well, so you can box it up and take it along to the park for a picnic or to a cookout.
The cake is pretty simple to make. The batter can be mixed by hand- no need for long beating times or for getting out the mixer. In the time it takes to preheat the oven, you can have the cake ready to bake.
The batter and fruit are layered in the pan, along with the cinnamon sugar.
I added a citrus/powdered sugar glaze, once the cake was cooled, but it is optional.
So here is the recipe.
Peach and Blueberry Cake
1 c. oil, I used avocado oil
4 eggs
1 t. vanilla
1/3 c. lime juice- you can use lemon, instead
3 c. flour
2 c. sugar
3 t. baking powder
¼ t. salt
2 medium peaches, peeled, pitted and sliced
1½ c. blueberries- fresh or frozen
½ c. sugar
2 t. cinnamon and set aside
Glaze:
1 c. powdered sugar
1 t. lemon zest
2 T. lime juice- or enough to make glaze of pouring consistency.
Grease a 9×13 inch pan. Preheat oven to 350-degrees. Combine oil, eggs, vanilla and juice. Stir until smooth. Set aside. In medium bowl combine flour, 2 cups of sugar, baking powder and salt. Stir to combine dry ingredients, then add the oil/egg mixture. Stir until batter is smooth. It will be thick. Place ½ of batter in prepared pan. Arrange peach slices on batter and top with the blueberries. Combine the ½ cup of sugar with the cinnamon. Sprinkle on ½ of the cinnamon mixture. Pour on remaining batter and sprinkle with remaining sugar mixture. Bake 45 minutes, or until cake tests done. Cool. Serve the cake as is, or make the citrus glaze and drizzle it over cooled cake. Serves 12.
Peach Chef Salad
When you think about cooking with peaches, don’t limit yourself to desserts and jam. Peaches can pair well with savory dishes, too. I often use peaches for glazes and sauces for meats.
In this dish, I paired peaches with traditional chef salad ingredients. I tossed the peaches in a homemade honey French dressing, then spooned them over the salad. The result was wonderful- and a great lunch or dinner option for hot weather.
You can top the salad with cheese, meats or both. I like to add some nuts, too. I topped the salad with sharp cheddar cheese and bacon. I really liked the combination of the sweet fruit with the smoky bacon. Use what you like- and what you have on hand.
A chef salad is a great way to use up leftover grilled chicken or that open package of cheese. Add extra veggies, too, if you like. It also makes a wonderful meal when you don’t want to cook. Lovely, cool meal for a hot day.
Peach Chef Salad
Honey French Dressing:
1/3 c. honey
1/4 c. white wine vinegar or cider vinegar
1 t. paprika
1 t. dry mustard
1/4 t. salt
1/2 c. olive oil
3 cups chopped peaches
Salad:
6 c. torn salad greens
12 oz. cooked chicken, turkey, ham etc, cut into strips
1 c. cubed cheese
1/2 c. cashews, optional
To make the dressing, in blender, combine first five ingredients and start running machine on high. Add oil in a slow stream until mixture becomes thickened. Pour into bowl and stir in peaches and chill, several hours if you can. When ready to serve arrange greens on one large platter or on smaller salad plates. Arrange meat and cheese on platter or plates. Spoon over the peach/dressing mixture, add cashews, then serve. Serves 4-6.
Salad topped with bacon and cheese
Peach Cheesecake Squares
I love peaches and I love cheesecake. Never thought to combine them before. Wow, what a great dessert!! With peaches in season, it seemed like the perfect time to make it.
This recipe was inspired by a post I saw about a place that makes peach cheesecakes. I decided to make a less traditional cheesecake. I used a 9×13 baking dish instead of a springform pan. I also ended up making the cheesecake in layers. Let me explain.
I baked the crust a little, then added the cheesecake layer to bake. I was trying to figure out the best way to add the peaches. I decided to put them on after the cheesecake was baked, so I cooked them while the crust and cheesecake layers were baking. The crumb topping was an afterthought. I wanted some texture and just put that together at the end.
The result was a really good dessert. Enough peaches. Light and rich at the same time. I will most definitely make it again.
So here is the recipe. Enjoy!!!
Peach Cheesecake Squares
Crust
¾ c. butter
1/3 c. brown sugar
1¼ c. flour
1 c. oatmeal, old-fashioned or quick cooking
2 t. cinnamon
¼ t. salt
Cheesecake Layer
2 (8oz.) packages cream cheese, softened
¾ c. sugar
2 T. flour
2 eggs
2 T. vanilla
2 t. cinnamon
Peach Layer
5-6 peaches, peeled, pitted and chopped, about 5 cups prepared fruit
2/3 c. sugar, or a little less
2 T. lemon juice
1 t. cinnamon
4 T. cold water
2 T. cornstarch
Crumble Topping
1½ c. rolled oats
½ c. butter
¼ c. brown sugar
3 T. flour
2 t. cinnamon
Heat oven to 350-degrees. Grease a 9×13-inch baking pan. Beat together butter and brown sugar, then stir in the rest of crust ingredients. Mixture will be crumbly. Press into bottom of prepared pan and bake 20 minutes. While crust is baking, prepare cheesecake layer. Beat cream cheese sugar and flour until fluffy. Beat in eggs one at a time. Stir in vanilla and cinnamon. Pour over crust and bake for 25 minutes, or until set. While filling is baking, prep peaches. Combine peaches with sugar, lemon juice and cinnamon in medium saucepan. Cook over medium heat until peaches are softened. Stir off and on to keep mixture from sticking. Combine cold water and cornstarch. Stir until smooth and pour into peach mixture. Mixture will thicken up. Stir until mixture returns to a simmer. Remove from heat and set aside. Prepare crumble topping. Mix all ingredients with your fingers until well blended. Place on a baking sheet and place in 350 degree oven for 15 minutes. You can do this while the cheesecake is baking, to save time. Let the cheesecake cool a few minutes. Then spoon over the peaches. Spread evenly and let it cool for 30 minutes. Spread the crumble mixture over the peaches. Cool then chill. Store covered in fridge. Serves 12. Can be frozen.
Fresh Peach Salsa
This salsa makes a great topper for grilled meats or fish. It is also fun to serve with chips. While salsa may traditionally be made with tomatoes, there are other options. The peaches give the salsa a great natural sweetness. It is so colorful.
I used really ripe peaches, which are tough to peel. To help peel them, I placed the peaches in boiling water for a minute. Then I put them in cold water. Once they were cool enough to handle, they peeled easily.
I used 5 peaches and ended up with almost 2 cups of prepared fruit. You might need more or less, depending on the size of the fruit.
You can make the salsa as spicy as you like. I added a jalapeno pepper and some hot sauce. I tasted the salsa 30 minutes after I made it and added a little more hot sauce.
Fresh Peach Salsa
4-5 ripe peaches, peeled, pitted and diced
½ c. minced sweet onion
½ c. minced sweet pepper
1 jalapeno, seeded and minced
2-3 T. chopped fresh cilantro
1t. hot sauce, or to taste
zest and juice from 1 lemon, you could use a lime instead
salt and pepper to taste, don’t be afraid to give this dish a good bit of salt
Combine all ingredients in a bowl and stir until mixed. Check seasonings. Chill for at least 30 minutes and taste again- you will likely add more seasoning. Serve over grilled meats or with chips.
Peach Ice Cream- Recipe #2
Yesterday I posted my peach ice cream recipe, using a custard ( egg ) base. Today, I thought I would post another recipe for peach ice cream, since I mentioned it in the post. In this recipe, only the peaches are cooked, to soften them up before freezing. The rest of the base is not. This recipe contains no eggs. The texture is lovely, but different from an egg-based ice cream. The color is different, too. I just thought it would be nice to give you a couple of options.
Peaches are one of those fruits that make me think summer. We had a couple of peach trees in the backyard when I was growing up. I remember one year, my dad had to prop up the branches so they wouldn’t break under the weight of all those peaches. Homemade ice cream is all about summer, too. Fruit-studded ice cream seems like the perfect dessert for a warm summer day.
When using peaches in ice cream, you don’t want to just cut up the fruit and drop it in. If you do that, the peaches will form ice crystals and become quite hard, sort of like peachy ice cubes. Nobody want that in their ice cream. Better to cook the peaches first, like I did for the peaches in this recipe. That way, when you put them in the ice cream, they get frozen, but in a softer way. True of other fruits you might add to any ice cream recipe.
Homemade Peach Ice Cream
3-4 ripe peaches
2 c. half and half
1 c. sugar, or to taste
1 T. vanilla
1 T. orange zest
Peel and dice peaches. Cook in a small amount of water and a little sugar until tender. If you don’t precook the peaches they will be icy and hard in the ice cream. Cool and drain. In bowl combine half and half and sugar and stir until sugar is dissolved. Add remaining ingredients and stir well. Place in ice cream machine and process according to manufacturer’s directions. If you don’t have an ice cream maker place mixture in a shallow pan and freeze solid. Remove from freezer and allow to soften a little at room temperature then break up into chunks and place in a mixing bowl. Beat with a mixer until smooth and return to freezer. You can also process in a food processor. Makes 1 quart.
