Peaches and Raspberries...now what?

[Jewel]

Well I just found fresh peaches, AND fresh raspberries! Raspberries were on sale, I only paid $1.99 for about a cup and a half. I have about 8 smallish peaches. I want to make something using both, but what comes to mind? I put the raspberries in my small FoodSaver canister so they'll last a few days, but I want to make something special soon!

I seem to remember a recipe for Peach-Raspberry Cobbler somewhere, not sure if it was CL. I tried it once but used frozen raspberries because I couldn't find fresh, and they oozed red juice all over the pie making it an unattractive shade of purple. Fresh might be a different ending!

If I can't find that recipe I'm sure I could just add raspberries to any peach cobbler recipe. Anyone have any favorites? I found the one in CL Complete, but that one uses more of a pie crust and DH likes the biscuit-like topping.

Does anyone else have any ideas for me on how to use these fruits in a decadent dessert? Neither of us care much trifles and pudding-y dishes much. Thanks! http://www.cookinglight.com/bbs/biggrin.gif

[emilycat]

Jewel,

I would definitely go for a Raspberry-Peach Melba. Yum, yum, yum. We're swimming in peaches down here right now, but the raspberries are selling for exhorbitant prices, so I won't be making that dessert any time soon. http://www.cookinglight.com/bbs/frown.gif Do you need a recipe? If you're interested, I'll post one.

[valchemist]

Jewel,

I have a recipe from Eating Well Magazine that sounds just wonderful. I really want to try it one of these days this summer. It is called Almond Scented Peach and Cherry Pie. But wait!! Before you tell me I misread your post http://www.cookinglight.com/bbs/smile.gif let me explain. Here is a little description of the pie from the magazine...fresh tart cherry filling supports a mound of succulent roasted peaches. Both fruits marry well with almond, so Amaretto was added to the crust and filling for a delicate accent. A few drops of pure almond extract and water can be substituted.

Jewel, I know that raspberries also go with almond (I ran a recipe search to be sure of that) so I think that you could use them instead. And if you don't think that would work then, well, maybe you or someone else would like to try this summery recipe. I will post it soon...

Valerie

[kwormann]

This recipe for zabliogne sounds good!
http://www.cookinglight.com/articles/get_recipe.asp?rID=13032&AreaID=5

Kim

[makedah]

Perhaps you could substitute peaches for the apples in this recipe from Moosewood Restaurant Book of Desserts.

Apple Raspberry Crisp

5 large apples (about 2 lbs or 5 c. sliced)
1 1/2 to 2 c. fresh or frozen unsweetened red raspberries (12-oz. pkg.)
1 c. unbleached white flour
1/3 c. sugar
1/3 c. butter
1/3 c. finely chopped toasted almonds
dollop of freshly whipped cream (optional)

Preheat ioven to 375 deg. Butter or oil an 11 x 7 baking pan. Peel, core and slice the apples. Gently toss the apple slices and the raspberries together and place them in the prepared baking dish. Combine the flour and sugar in a mixing bowl. Using a pastry cutter or two knives, cut the butter into the flour until the butter pieces are the size of small peas. Thoroughly mix in the chopped almonds. Spread the topping evenly over the fruit.

Bake for about 40 minutes, untilt he apples are tender and the topping is lightly browned. Serve warm or at room temperature, topped with a dollop of whipped cream, if desired.

[valchemist]

Here is that recipe, Jewel. I guess the only modification you would need to make to account for the substitution of raspberries for cherries would be to adjust the cooking time and the amount of sugar. Probably less sugar and certainly less cooking time.


* Exported from MasterCook *

Almond Scented Peach and Cherry Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 tbsp butter
1/4 c vegetable oil
1 1/4 c flour
1 tbsp sugar
1/4 tsp salt
2 tbsps amaretto
2 tbsps water
Filling:
1 lb tart cherries -- pitted (3 cups)
1/2 c sugar -- (plus 2 Tablespoons more)
5 tbsps fresh lemon juice
2 tbsps amaretto
2 tbsps cornstarch
1 tsp lemon zest
3 lbs peaches -- (about 8 peaches)

To make crust: Preheat oven to 375. Lightly oil a 9-inch pie plate or spray it with nonstick cooking spray. In a small saucepan, melt butter over low heat. Cook for about 30 seconds, swirling the pan, until the butter is a light, nutty brown. Measure oil into a small glass measuring cup; stir in butter. In a food processor, combine flour, sugar and salt and process briefly to mix. With the motor running, slowly add the butter and oil. Scrape down the bowl with a spatula to be sure all of the flour is incorporated. Again, with the motor running, add amaretto; scrape the bowl, then add water, 1 tablespoon at a time. The dough should not feel dry or crumbly; it should easily hold together when pressed. Remove the dough form bowl and press into a flattened disk. Place two 16-inch lengths of plastic wrap overlapping by two inches on the work surface. Set the dough in the center and cover with two or more overlapping sheets of plastic wrap. Roll out a circle 13 inches in diameter. Remove the top sheets and invert the dough into the prepared pie plate without stretching. Remove the remaining wrap. Trim the edges leaving a 3/4-inch overhang; use the trimmings to patch any holes in the dough. Fold the edges under and crimp. Cover the crust loosely with plastic wrap and refrigerate for 15 minutes. Line the pastry shell with a piece of aluminum foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and foil and bake for 8 to 10 minutes more, or until the crust is golden. Cool the pie crust on a rack while you make the filling.

In a saucepan, combine cherries, 1/2 cup of the sugar, and 2 tablespoons of the lemon juice. Heat over low heat, stirring occasionally, until the sugar dissolves. Simmer the cherries until very tender, 7 to 10 minutes. In a small bowl, whisk together the amaretto and cornstarch and add to the cherries. Increase the heat to medium and cook, stirring constantly, until thick and glossy, about 1 minute. Remove from the heat and stir in lemon zest. Let cool to room temperature, about 1 hour.

Meanwhile, bring a large pot of water to a boil. Immerse peaches for 30 seconds; remove with a slotted spoon. Let cool briefly and then slip off the peach skins. Pit and slice the peaches into wedges. Combine with the remaining 2 tablespoons of sugar and 3 tablespoons of lemon juice. Transfer to a baking sheet (with sides) that is just large enough to hold the peaches in a single layer. Roast the peaches in the upper third of a 450 degree oven, stirring often, until they are tender and caramelized, about 15 minutes.

Spoon the cooled cherry filling into the crust and spread into an even layer. Arrange th roasted peaches on top. Let sit for 30 minutes.

Source:
"Eating Well, July/August 1995, page 67"

Nutritional Info from MasterCook:
Per Serving (excluding unknown items): 313 Calories; 9g Fat (25.0% calories from fat); 4g Protein; 55g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 84mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.

NOTES :
Fresh tart cherry filling supports a mound of succulent roasted peaches. Both fruits marry well with almond, so Amaretto was added to the crust and filling for a delicate accent. A few drops of pure almond extract and water can be substituted.

nutritional information (supplied by Eating Well): 340 calories, 4 g protein, 9 g fat, 63 g carb, 284 mg sodium, 4 mg cholesterol

[crazycook]

Hi Jewel http://www.cookinglight.com/bbs/smile.gif

I'm envious of all who have "real" fresh peaches to enjoy. We have them here but they have no flavour or scent of peach. Nothing worse than a dull, flour tasting peach. Yech! I can't wait until the "real" peaches arrive. http://www.cookinglight.com/bbs/smile.gif

When I read your post I immediately thought of our favourite way of having french toast. I usually mix fresh peaches, nectarines, blueberries, raspberries, and blackberries together with a bit of sugar, and a splash of liqueur. Let the fruit rest while making the french toast. For the french toast, I use an egg per person then add one more for good measure. I add half an eggshell of light cream per egg, a teaspoon or so of pure vanilla, a sprinkle of nutmeg and cinnamon.

Top the toast with a sprinkle of icing sugar and help yourself to a topping of fresh fruit. Drizzle on a little pure maple syrup and it's like having dessert for breakfast. It will make a quick-I need comfort food-for dinner meal, as well.

Caution: Calories galore! But a splurge once or twice a year when the fresh fruit is available won't compromise anyones diet.

The rest of the year, my children say the french toast just isn't the same. I have to agree.

Anna

[Mamasue]

Jewel...The first thought that came to my mind was ice cream. Although I don't have a recipe, I am sure that you can find a basic one at the site below. There is a raspberry recipe and also an peach one. Adding both fruits would be yummy.

http://www.makeicecream.com/recformakice.html

I also found this recipe for a compote and thought it sounded yummy too!




Warm Peach and Raspberry Compote over Crème Fraîch Ice Cream with Pine Nut Cookies

Crème Fraîche Ice Cream

1 1/2 cups milk

6 egg yolks

3/4 cups sugar

1/2 vanilla bean,
or
1/4 teaspoon vanilla extract

1 1/2 cups crème fraîche
In small saucepan whisk together the milk, egg yolks,
sugar and vanilla bean. Whisk constantly over medium
heat until thickened. Remove from heat and immediately
transfer to a stainless steel bowl. Cover and
refrigerate until cold. Remove vanilla bean. Transfer
to the mixing container of an ice cream machine.
Refrigerate until slushy. Add the crème fraîche and
continue mixing until the ice cream is firm. Transfer
to a storage container and pack down lightly. Freeze
until serving. Makes about 1 quart.

Warm Peach and Raspberry Compote

2 to 3 ripe peaches, peeled

2 tablespoons water

2 to 3 tablespoons sugar

Zest of 1/2 lemon

1 pint raspberries

Cut peaches into cubes, place in a small saucepan.
Stir in water, sugar and lemon zest. Cook just until
peaches are tender. Stir in raspberries and heat just
until warmed. Taste and adjust flavor with sugar or
lemon juice as needed.

NOTE: This is best made shortly before serving.

Pine Nut Shortbread Cookies

1 cup all-purpose flour

1/3 cup sugar

1/4 teaspoon baking powder

5 ounces cold butter

2/3 cup (5 ounces) ground pine nuts

1 teaspoon Cointreau (orange flavored liqueur)

Whole pine nuts for decoration

In the small bowl of a mixer combine flour, sugar and
baking powder. Gradually mix in the butter until
mixture resembles coarse cornmeal. Blend in pine nuts
then mix briefly. Turn out onto a lightly floured
board and gently knead in the Cointreau. Form the
dough into a disk, wrap with plastic and refrigerate
until firm. Allow dough to soften slightly at room
temperature before rolling out.

Roll dough on a lightly floured sheet of parchment
paper to a thickness of 1/8-inch. Leaving the dough on
the paper, neatly cut rows of round cookies spaced
about 1 inch apart. Remove the excess dough from
between the cookies and transfer the entire sheet of
parchment onto a baking pan. Repeat process with dough
scraps.

Gently press a few whole pine nuts onto the top of
each cookie. Bake at 350°F until golden (8 to 10
minutes). Do not overbake. Allow to cool slightly
before removing from baking sheet. Makes about 2 dozen
small cookies.

NOTE: To grind pine nuts, place in a food processor
fitted with a metal blade and sprinkle lightly with
flour. Pulse several times until ground.

TO SERVE: Place a few small scoops of ice cream in a
dessert dish (or a very elegant glass). Spoon the warm
compote over the ice cream and arrange a couple of
cookies at the side. Serve immediately, and do the
dishes in the morning.·


[This message has been edited by Mamasue (edited 06-03-2001).]