For those who like the ripe things of life, here are a couple of recipes for foods that are downright peachy.
The seasonal arrival of fresh peaches at market usually means a festival of fruit-eating in everybody's house. Whole peaches, peaches halved for salad with centers filled with cream cheese, poached peaches, peaches on shortcake -- all are wonderful ways to enjoy this delectable fruit.
Still, there are others.
Fresh peach mousse cake takes advantage of conventional bakery or supermarket angel food cakes, so all you have to do is prepare the easy mousse filling. You can make the filling early in the day, so there's no last-minute fussing.
To skin peaches for this dessert, gently drop them into boiling water for about 30 seconds, then plunge the fruit into cold water and the skins will slip right off. Be sure to sprinkle freshly sliced peaches with lemon juice or ascorbic acid mixture to keep their color fresh and bright.
You can make this company-special treat all winter long by freezing fresh peaches now.
Everyone's favorite, fresh peach pie, makes a delicious traditional dessert.
Once you taste it, you'll know why it remains one of America's all-time favorites.
More on the fancy side is fresh caramel peach tart, made with an easy cream cheese pastry and filled with fragrant fresh peaches and topped with a glistening caramel glaze. FRESH PEACH MOUSSE CAKE (12 to 16 servings) 1 baked (10 inch) angel food cake 1 cup whipping cream 1/4 cup sugar 1/2 teaspoon vanilla 1/4 teaspoon almond extract 4 egg whites 1 pound peaches, peeled and sliced Confectioner's sugar
Whip cream until stiff, gradually beating in half the sugar. Fold in flavorings. Set aside. Gradually beat egg whites stif, beating remaining sugar. Fold beaten egg whites and half of the peaches into cream mixture. Chill.
Cut cake into four layers, using serrated knife. Spread mousse filling between layers and on top of cake. Garnish with remaining peach slices. Chill until serving time. Dust top with confectiners' sugar. FRESH PEACH PIE Pastry for 2-crust pie 8 peaches 2/3 cup brown sugar, firmly packed 1/3 cup flour 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1/2 teaspoon nutmeg
Line the bottom of a 9-inch pie plate with pastry. Peel and quarter peaches into a medium-sized mixing bowl. In another bowl, combine remaining ingredients; mix until well-blended. Add mixture to peaches, toss gently. Pour filling into unbaked pie shell and cover with top crust. Prick with a fork. Bake in 400 degree oven 10 minutes. Reduce heat to 375 degrees and continue baking 50 to 55 minutes until golden. FRESH CARAMEL PEACH TART (8 servings) Cream cheese pastry 1 cup unsifted flour 1/4 teaspoon salt 1/3 cup butter 2 packages (3-ounces) cream cheese
In medium bowl, mix flour and salt. Cut in butter and cream cheese until consistency of fine crumbs. Press together with hands to form a ball. If necessary chill, until firm enough to roll. On a well-floured surface, roll into a circle 13 inches in diameter. Place on a large baking sheet. Roll edge to form a rim. Rim may be fluted if desired. Peach fillings: 3 tablespoons flour 3 tablespoons sugar 8 medium peaches, sliced
Mix flour and sugar. Sprinkle evenly over pastry. Arrange sliced peaches in pastry shell. Bake in 400 degrees oven for 25 minutes, until pastry is browned and peaches are tender. Remove from oven and prepare caramel glaze. Caremel glaze: 1 cup sugar
Caramelize 1 cup sugar by melting in a heavy skillet and cook over medium heat, stirring constantly, until syrup becomes a golden brown (338 degrees on a candy thermometer). Remove from heat immediately. With a pastry brush, coat surface of peaches to glaze. Serve tart warm or at room temperature.