Sadly, this year’s peach crops in Massachusetts were lost because of bad weather, so I’ve purchased ones that have arrived in our local markets from other parts of the country.
I’ve used them in smoothies or as garnishes for grilled meats, and added slices to my morning cereal bowl. But, my favorite creation has been to feature them in a glorious French tart.
Prepared with an extra-rich pastry dough (the recipe for which was shared by talented baker and caterer, Barb Morse), the tart shell is pre-baked and then filled with sliced peaches coated in a thickened peach puree mixture scented subtly with cardamom.
Peach Tart ready to go in the oven in its pre-baked pastry shell.
Once baked, it is best to let the tart stand a while at room temperature so that the juices have a chance to cool and thicken. Then you can slice this confection easily and gild the lily by garnishing each serving with a dollop of crème fraîche and a drizzle of rosé syrup. The latter is made by simply reducing leftover rosé (plentiful around our house in the summer!) with sugar. Nothing says summer like a peach dessert! Continue reading
The peaches this year in New England have been exceptional! I can’t remember a recent summer when this fruit has been more bountiful or had such juicy, flavorful flesh. Farmers’ markets, roadside stands, and grocery stores in our small town have all proudly displayed bins—of both yellow and white—ripe enough for eating on the spot. As a result, I have been bringing home bagfuls of the fuzzy orbs and using them in various ways.
One of my favorite creations has been a recipe for individual peach clafoutis (pronounced CLA FU TEA), a specialty of the Limousin, an area in south central France. It is one of the simplest yet most delicious French desserts a home cook can prepare. Traditionally, it is made with cherries that are covered with a rich pancake-style batter, then baked. My version, however, calls for fresh sliced peaches scented with hints of cardamom, ginger, and cinnamon. When baked the batter rises just slightly above the sides of the pan and then falls like a soufflé as it rests. Continue reading
Peaches and cream are a celestial pairing, and make sublime garnishes to the almond pound cake featured here. The cream in this particular duo is extra special, enhanced by the addition of some mascarpone cheese, while juicy summer peaches are simply peeled and sliced.
Butter, sugar, eggs, and flour plus a touch of almond (from chopped nuts and extract) are all that are needed to assemble this delectable pound cake. It can be baked two days ahead and easily serves 12, making it an easy finale for a summer cookout for a crowd! Continue reading