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They have the most wonderful peaches to pick at a farm in London, Ontario. We have since moved away from the peach orchards of southwestern Ontario so won't be picking any this year. I'll have to depend on the farm markets for my fresh peaches this year. Ah, well, the recipes are still good wherever you get your peaches. About 8 to 10 peaches, peeled and sliced Place pastry in bottom of pie pan. Heap with peeled and sliced peaches. In a small bowl mix together sugar, cinnamon, and flour. Sprinkle sugar mixture evenly over the apples. Top sugar mixture with pats of butter spaced around the filling. Wet fingertips in cold water and moisten edges of pie crust. Top pie with other half of the pie crust and crimp edges together. Bake at 400 degrees for 35 to 40 minutes or until dough is golden brown and apples cooked through. Cool completely before serving. FLAKY PASTRY 2 cups flour Put flour in a large mixing bowl; add shortening. Cut shortening in with the edges of two butter knives, criscrossing the knives together. Add milk and stir till all flour is moistened and dough forms a ball. Divide dough in half. Roll out one half on a floured surface to the size that will fit into the bottom of pie pan. Fold pie crust into fourths and lift to pan. Undo the dough and conform dough to the sides and bottom of pan. Trim dough around the edge of a pan with a knife. Fill with pie filling. Top filling with other half of rolled out dough. Crimp edges together to form a seal. Bake as directed. but it sounded like a real nice and different peach dessert: 1 cup sugar Preheat oven to 375 degrees F. In a medium bowl, thoroughly combine 1/2 cup sugar, almonds, crushed cookies, and egg yolks; set aside. Place peach halves in buttered 13 x 9-inch baking dish. Evenly spoon nut mixture onto peach halves; set aside. In a small saucepan, combine wine, water and 1/2 cup sugar; heat until sugar dissolves. Lightly spoon 1 teaspoon sugar syrup over each peach half; pour remaining liquid around peaches. Dot with butter and bake 40 minutes, basting occasionally. Serve warm or at room temperature. Serves 12. but I collect peach recipes. Here is one of them: AMARETTO PEACH CHEESECAKE 3 tablespoons margarine Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired. FRESH PEACH COOLER 2 cups peeled, chopped fresh peaches (about 3 medium) Place peaches, honey and a small amount of milk in blender container; cover. Puree until almost smooth. Add remaining milk, ice cream and extract. Blend until smooth and frothy, about 1 minute. Serve immediately in tall chilled glasses garnished with fresh peach slices. SANGRIA Mix: Add:
2 thinly sliced oranges Serve iced from a pitcher. |
