ISO: Best Peach Dessert

[Leanne]

I went to south GA last weekend & got a box full of fresh peaches. Now I want to use them. I eat them plain, but am looking for a good dessert. Any peach dessert will do - not even necessarily light. I do have a fondness for crips, cobblers, and ice creams. But whatever is your favorite peach dessert - I'm willing to look at!
Thanks,
Leanne

[Linda in MO]

Individual Toffee, Pecan, and Peach Crisps from Bon Apetit! Fantastic!
http://community.cookinglight.com/showthread.php?s=&threadid=27573&highlight=toffee+peach

[Leanne]

Looks yummy. I don't have enough ramekins though - can I do it in one large pan instead?

[dobo]

I've been making this for years and years as we used to have our own peach trees. Everytime I've made it, I amazed at how beautiful it looks....just like in a magazine, but it's, oh, so easy.

My Easy Peach Cobbler

6 c sliced fresh peaches
3/4 c sugar
1/2 c butter or margarine
1 tsp baking powder
1 c flour
1/2 tsp salt
1/2 c milk
1/2 tsp vanilla

Sauce:

3/4 c sugar
1 heaping tsp cornstarch
1/4 c COLD water
3/4 c BOILING water

Place peaches in a lightly greased 13x9 baking dish; set aside.
Cream butter; add 3/4 c sugar and beat well. Add flour, baking powder and salt; mix well. Add milk and vanilla. Batter will be thick....instead of pouring it over peaches, I spoon big spoonfuls over all peaches and, using a spatula, carefully spread it over peaches, but not all the way to the edges.

Then make sauce. Combine 3/4 c sugar with 3/4 c boiling water. Mix cornstarch with 1/4 c cold water and stir until dissolved. Add to hot sugar water. Pour gently OR ladle over batter. Sprinkle cinnamon over top. Bake at 375 degrees for 45-50 minutes.

Can be served warm or cold. We like it warm with scoop of vanilla ice cream.

This is so much easier than having to make and roll out dough. I think you'll love it.

[Linda in MO]

Originally posted by Leanne
Looks yummy. I don't have enough ramekins though - can I do it in one large pan instead?

Yes, I just baked the whole thing in a large oval corningware dish instead of using ramekins.

[keg64]

I loved the "peach of a bread" posted recently. Maybe not the dessert you're looking for but if you have tons of peaches...

[KristinK]

I haven't tried these, so I certainly can't call them the "best," and they're not really a dessert either - but these muffins from the King Arthur newsletter do look yummy...

http://www.kingarthurflour.com/offer-y.jpg

Peachy Keen Muffins

Moist and tender, these muffins are a wonderful vehicle for your fresh peach or apricot (or raspberry) preserves.

6 tablespoons unsalted butter
1 cup (7 ounces) sugar
½ to ¾ teaspoon peach flavor (optional)
1 teaspoon vanilla
heaping ½ teaspoon salt
1 tablespoon baking powder
2 large eggs
2 cups (8½ ounces) King Arthur Unbleached All-Purpose Flour
½ cup (4 ounces) milk
1½ cups (about 3 medium peaches) finely diced peaches*, unskinned
honey-roasted sliced almonds or coarse white sugar (optional)

*Note: Pulsing the pitted peaches briefly in a food processor works well.

In a large mixing bowl, cream together the butter, sugar, flavors, salt, and baking powder, then add the eggs one at a time, beating till smooth. Stir 1 cup of the flour into the batter, then the milk, then the remaining flour. Stir in the diced peaches.

Heap the batter into the lightly greased cups of a 12-cup standard muffin pan. Sprinkle the top of each with some honey-roasted sliced almonds (you can find these in the produce section of the supermarket in some areas of the country) or coarse white sugar, if desired. Bake the muffins in a preheated 375°F oven for 30 minutes, or until they’re a light, golden brown. Remove them from the oven, and after 5 minutes tip them sideways in the pan to cool.

Yield: 12 muffins.

www.BakingCircle.com
July 22, 2003

[sharris315]

I bought peaches today for the Peach of a Bread recipe...but, that cobbler looks soooo tempting--close to what Mom used to make--maybe I'll change my mind...Thanks for posting,dobo. Shar

[dobo]

Sure thing...let me know what you think of it. We love it!

[Anne]

Peach triffle? Layer shredded sponge cake, peaches, whipped topping. You could drizzle ammareto or frangelica over the cake layers.

[Leanne]

Thanks everyone - I have to say that I might have to travel back to south GA for more peaches. I think I have enough to make at least 2 of these recipes. They all look fabulous. I also saw those peachy cheesecake squares which look good too!

[Shirley Panek]

I made the Blueberry-Peach Galettes (cover recipe from Sept. '01), over the weekend and got rave reviews!

In fact, we just stopped at the farmer's market yesterday and picked up some more peaches and blueberries so I can make some more! :)

editing to add the recipe and link with reviews (http://recipe.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=226696) :

http://i.timeinc.net/cooking/images/2001/0109p120_s.jpg

Blueberry-Peach Galettes

INGREDIENTS:
1 (15-ounce) package refrigerated pie dough (such as Pillsbury)
6 cups fresh or frozen peeled and sliced peaches, thawed
1 cup fresh or frozen blueberries, thawed
1/4 cup sugar
2 tablespoons apricot preserves, melted and divided
1 tablespoon turbinado or granulated sugar


INSTRUCTIONS:

Preheat oven to 425 degrees.

Line a baking sheet with foil or parchment paper. Roll 1 dough portion into a 12-inch circle; place on foil. Combine peaches, blueberries, and 1/4 cup sugar. Arrange half of peach mixture in center of dough, leaving a 3-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover peach mixture). Brush half of melted preserves over peach mixture and edges of dough.

Bake at 425 degrees for 10 minutes. Reduce oven temperature to 350 degrees (do not remove galette from oven); bake an additional 20 minutes or until lightly browned. Repeat procedure with remaining dough, peach mixture, and preserves. Sprinkle with 1 tablespoon of sugar. Serve warm or at room temperature. Cut each galette into 8 wedges.



NUTRITIONAL INFO:
calories: 232 carbohydrates: 40.6 g cholesterol: 0 mg fat: 7.6 g sodium: 124 mg protein: 2.1 g calcium: 6 mg iron: 1 mg fiber: 2.8 g

YIELD:
2 galettes, 16 servings (serving size: 1 wedge)

[Leanne]

Thanks Shirley - oddly, I just received that recipe from CL in an email & thought it looked good.
I have in the past, however, tried to make a pear gallette they had & it was not very good. Kind of dry & tasteless.
I'll check out the reviews & hearing that it was good for you also helps - thanks!