This sampling of recipes is from the slideshow “14 simple peach desserts you’ll wish to make all summer season lengthy” on eatingwell.com.
Peaches and Cream
3 massive (10-oz.) peaches, peeled and halved
2 Tbsp. water
5 Tbsp. honey, divided
2/3 cup heavy whipping cream
1/2 tsp. vanilla extract
Minimize peach halves into 1/2-inch-thick slices. Mix water and 4 tablespoons of honey in a medium saucepan. Deliver to a boil over medium-high warmth. Boil till barely thickened and syrupy, 2 to three minutes. Add the peaches and stir to coat. Return to a light-weight simmer; simmer for 1 minute. Switch the peach combination to a big heatproof bowl; let stand at room temperature for half-hour, then refrigerate till chilly, not less than 1 hour and as much as 24 hours.
Whisk cream, vanilla and the remaining 1 tablespoon honey collectively in a big bowl. Whisk vigorously till the combination is barely thickened, about 1 minute. (Alternatively, beat with an electrical mixer or stand mixer fitted with the whisk attachment, about 30 seconds.) Utilizing a slotted spoon, add the chilled peaches to the cream combination (discard any liquid from the chilled peaches) and gently stir till the peaches are fully coated.
1 cup whole-wheat flour
1 cup all-purpose flour
1/3 cup granulated sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. freshly floor nutmeg
6 Tbsp. chilly unsalted butter, reduce into 1/2-inch items
2 massive eggs
1/3 cup vanilla low-fat strained yogurt (comparable to Greek-style)
1/2 tsp. almond extract
1 medium peach, chopped (1 cup)
1 tsp. turbinado sugar
Preheat the oven to 375 levels. Line a big, rimmed baking sheet with parchment paper. Whisk whole-wheat flour, all-purpose flour, granulated sugar, baking powder, salt and nutmeg collectively in a big bowl. Utilizing a pastry blender or two forks, reduce in butter till the combination resembles coarse meal. Whisk eggs, yogurt and almond extract collectively in a small bowl. Stir the yogurt combination into the flour combination till mixed. Fold in peaches till evenly distributed. Utilizing a 2-ounce (1/4-cup) scoop, scoop 12 scones onto the ready baking sheet, spacing them about 1 inch aside. Sprinkle the tops evenly with turbinado sugar.
Bake till golden brown and a picket decide inserted within the facilities comes out clear, about 20 minutes. Let the scones cool on the pan for five minutes. Switch to a wire rack and funky barely, about 10 minutes. Serve heat or at room temperature.
Crock Pot Peach Cobbler
7 cups peeled and sliced recent peaches (about 8 medium peaches)
2 Tbsp. orange juice
2 Tbsp. cornstarch
1/2 tsp. floor cinnamon
1/4 tsp. floor ginger
1/4 tsp. floor nutmeg
3/4 cup packed mild brown sugar, divided
1 cup whole-wheat pastry flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup chilly unsalted butter, cubed
1/3 cup complete milk
1 Tbsp. granulated sugar
Frivolously grease a 6-quart sluggish cooker. Mix peaches, orange juice, cornstarch, cinnamon, ginger, nutmeg and 1/4 cup brown sugar in a big bowl. Switch to the ready sluggish cooker.
Whisk flour, baking powder, salt and the remaining 1/2 cup brown sugar in a medium bowl. Minimize chilly butter into the flour combination with a pastry cutter (or 2 knives or fingers) till the combination resembles coarse meal. Add milk and stir to mix.
Dollop massive spoonfuls of the batter evenly over the peach combination. Sprinkle the batter evenly with granulated sugar. Place a number of layers of paper towels over the sluggish cooker, permitting 1 to 2 inches to hold over the perimeters. Place the lid on the sluggish cooker, securing the paper towels in place. (They’ll assist take up moisture because the cobbler cooks.) Cook dinner on Excessive till the peaches are tender and syrupy and the topping is caramelized across the edges and cooked by means of, 2 to three hours. Flip off the sluggish cooker and take away the lid and paper towels. Let cool for quarter-hour earlier than serving. Serve heat.
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