Showing posts with label fresh peaches. Show all posts
Showing posts with label fresh peaches. Show all posts

Friday, September 2, 2022

No Churn Fresh Peach Ice Cream

My two favorite fruits are blueberries and peaches. When the fresh peaches come in at local farms, I come home with bags of them. But, as often happens, my eyes are bigger than my stomach, and I can’t possibly eat them before they go bad. Yes, I have frozen them in the past, but this year I was really feeling like ice cream. As I mentioned a week or so ago, when it comes to ice cream, I can take it or leave it, but lately I’ve wanted to take it.

 Today I made a delicious, simple, no-churn peach ice cream. It is absolute heaven. The freshness of the peaches really comes through, making each bite taste like the bounty of summer. I enjoyed mine in a cone, but if you feel inclined, put yours in a bowl and top it with fresh peaches and a drizzle of raspberry syrup. Enjoy summer’s delicious bounty while you still can.

No Churn Fresh Peach Ice Cream

From Eagle Brand

 2 c. heavy cream, whipped

1 14-oz. can sweetened condensed milk

1 T. vanilla extract

1 c. pureed peaches (2 medium peaches)

Food coloring

Combine sweetened condensed milk and vanilla in large bowl; stir in 1 cup pureed fruit and food coloring (if desired). Fold in whipped heavy cream. Pour into 9” x 5” loaf pan or a 2-quart freezer container; cover. Freeze 6 hours or until firm.

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Friday, August 20, 2021

Peach Crumble

This post contains affiliate links.

One of the best parts of summer is fresh produce. Peaches are one of my favorite fruits, and I cannot get enough of them. Is it just me, or do they seem better than ever this year? When I’m not eating them out of hand, I’m cooking and baking with them. I rustled up this peach crumble last night, and it was magnificent! The next day I had some for breakfast, reasoning that fruit and oats make a more than adequate breakfast. Am I wrong?

Peach Crumble

Filling

2 lbs. fresh peaches
1 T. flour
½ c. sugar
2 T. freshly squeezed lemon juice
¼ t. lemon zest
½ t. cinnamon
¼ t.
allspice

Topping

1 c.
rolled oats (not quick oats)
1 c. flour
1 c.
dark brown sugar (loosely packed)
½ t. baking powder
1 t. cinnamon
½ c. butter, melted
Pinch of salt

Preheat oven to 350° F. Peel peaches* and cut into thick slices. Place peaches in a medium bowl. Sprinkle with flour, sugar, and cinnamon, and toss. Add lemon juice and zest, and toss again until well coated. Spread peach mixture evenly in the bottom of a
1.5 quart baking dish.

Place topping ingredients in a medium bowl. Mix until clumps form, and mixture has the appearance of wet sand. Scatter topping over peaches, crumbling with fingers as you go. Bake for 40 to 45 minutes or until golden brown. Allow to stand 10 to 15 minutes before serving with a scoop of ice cream or a dollop of whipped cream.

*To peel peaches: Submerge peaches in boiling water, return water to the boil, and blanch for 1-2 minutes. Remove to a bowl of ice water to flash cool. The skins will rub right off.


Friday, August 18, 2017

Alycia's Peach Daiquiri


Today's recipe is another one from Alycia of Inspirational Sloppy Joe fame. I was going to hold off on this one, not wanting to put two of them from Alycia so close together lest she think I'm stalking her, but peach season is coming to an end, and you need to try this before it's over. It's been a long time since I've made myself a cocktail, but yesterday I decided it was high time. I don't treat myself as often as I should, and, in fact, I have pretty much been eating out of the freezer the past couple of weeks, so felt I deserved a little treat.

This is easy to put together, and I counted it as a serving of fruit on the daily nutrition pyramid, because it calls for an entire peach. Can you imagine another cocktail that's as good for you as this one? Not only is it good for you, but it is also absolutely delicious. The recipe, without alteration it fabulous, but, in the name of full disclosure, I changed it up a tiny bit using a handful of ice cubes made from pineapple juice. I imagine this would be delicious with any type of fruit juice-based ice cube, but do know that it is fine on its own.  I just happen to have an obsession with making ice cubes out of pretty much anything in liquid form.

Okay, run out and get yourself some fresh peaches and prepare to be treated to a luscious cocktail.
Alycia's Peach Daiquiri
Makes one ample portion…unless you're a lush

2 ounces Malibu rum
3 ounces sweet and sour mix
1 whole peach, pitted
Splash Grenadine
Ice (see above regarding my choice here)

Toss all into a blender, or bullet blender, and blend until the ice is crushed and incorporated; serve immediately. Double, triple, quadruple, go crazy. You're going to love this one.

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Saturday, August 1, 2015

Streusel-Topped Fresh Peach Muffins



What a year for peaches this has turned out to be. Despite the heavy, Monsoon-type rains we had during the month of June that turned my geraniums spindly and petunias leggy, the local peach crop seems to be thriving. So much so that, according to the major grower in the area, this is the best crop they have had in 175 years! Well, this is just peachy with me. I know, terrible pun, but I have been running absolutely amok making peach recipes. Many I have already shared with you. The most recent was this easy and incredible Peach Pepper Preserves. I've also made Peach Cobbler and Peach Melba Preserves.

Yesterday I had a serious hankering for muffins, so made fresh peach muffins from a yellowing recipe that I found crumpled in the back of my recipe box. They smelled like absolute heaven baking, and look at how gorgeous they are!  They are best when served warm (microwave them for 30 seconds each if serving them after they have cooled) with a tiny bit of butter allowed to melt into the peachy goodness.

The recipe calls for one cup of chopped peaches. I really had no idea what that meant. I cut mine into rather large, half-inch cubes, in which case I only used one large peach. Mr. O-P didn't care for the rate of peach dispersal so suggested they be cut smaller next time. In doing so I feel I'd be treading a slippery slope. Chopped too fine and they'd make the dough too moist. Use your own judgment, experiment, see what appeals to you. Personally, I liked my own method just fine.
 Streusel-Topped Fresh Peach Muffins

1 extra large egg
1 cup whole milk
1/4 cup butter, melted
2/3 cup granulated sugar
1/4 teaspoon cinnamon
1 tsp. freshly squeezed lemon juice
1/4 teaspoon vanilla
2 cups all-purpose flour
1 tablespoon baking powder
1 cup unpeeled, diced peaches

Streusel Topping:
1/3 cup butter
¾ cup flour
1/3 cup firmly packed brown sugar
1 teaspoon cinnamon
½ cup chopped walnuts

Make the streusel topping first: In the work bowl of a food processor, pulse together the butter, flour, sugar and cinnamon until crumbly. Add walnuts and pulse once or twice to blend.  Set aside.

Preheat oven to 425ºF. Place rack in center of oven.

Grease one 6-count jumbo muffin tin, or one 12-count regular muffin tin; set aside.

In a large mixing bowl, whisk egg and milk together until combined. Whisk in butter, sugar, salt, cinnamon, lemon juice, and vanilla. In a separate, smaller bowl, whisk together flour and baking powder. Add flour to milk mixture, stirring just until blended. Do not over mix. Fold in peaches.

Fill wells of muffins tins (I use an ice cream scoop to do so) 2/3 full. Sprinkle the top of each muffin with an ample amount of streusel. Bake for 20-25 minutes if using a 12-count muffin tin, 25-30 minutes if using a jumbo muffin tin. Near the end of baking, check the tops to make sure that the streusel doesn't burn. Cover with foil if it appears threatening to do so.

These do not keep, so eat within 48 hours or freeze.
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