The Rural Voice, 2004-08, Page 39Rural Living
Just peachy summertime desserts
Selected by Bonnie Gropp
Peaches deliver a fresh summer taste
in a variety of desserts.
PEACH CRISP
4 cups (1 L) sliced, peeled peaches
1 1/2 cups (375 mL) cake and
pastry flour
2/3 cup (150 mL) peach jam
1 1/2 cups (375 mL) granola
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) nutmeg
2/3 cup (150 mL) packed brown
sugar
1/2 cup (125 mL) coarsely
chopped nuts
2/3 cup (150 mL) butter, slightly
softened
In bowl, combine peaches with 1/4
cup (50 mL) of the flour; stir in jam
and set aside.
In separate bowl, combine
remaining flour, granola, ginger and
nutmeg. Stir in brown sugar and nuts.
With fork, work in butter until
mixture is moist and crumbly. Press
half of the mixture into an 8 -inch (2
L) square baking dish. Spoon peach
mixture on top. Cover evenly with
remaining granola mixture. Bake in
375° F (190°C) oven for 45 to 50
minutes or until top is crisp and deep
golden brown and filling is bubbly.
FRESH PEACH AND
BLUEBERRY FLAN
3/4 cup (175 mL) cake and pastry
flour
1/2 tsp (2 mL) baking powder
pinch salt
2 eggs
1/2 cup (125 mL) granulated sugar
2 tbsp (25 mL) lukewarm water
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) peach schnapps
Grease and flour 10 -inch (25 cm)
flan pan with raised centre. Line
raised centre with circle of waxed
paper.
Sift together flour, baking powder
and salt; set aside. In mixing bowl,
beat eggs and sugar until thick
enough to leave trail on surface for a
few seconds when beaters are lifted.
Stir in water, lemon juice and
schnapps. With quick light strokes,
36 THE RURAL VOICE
Mile High Peach Meringue Pie has a fruity peach filling beneath a cloud of fluffy
meringue.
stir in flour mixture a third at a time.
Spread in prepared pan evenly to
edge.
Bake in 350°F (180°C) oven for
25 minutes or until golden and top
springs back when touched. Let cool
in pan for 5 minutes. Loosen edges
by pulling gently toward centre; turn
out onto rack and remove waxed
paper. Let cool completely.
Filling:
4 peaches
1/4 cup (50 mL) granulated sugar
2 tsp (10 mL) lemon juice
1/2 cup (125 mL) peach jam
2 tsp (10 mL) cornstarch
1 cup (250 mL) blueberries
Peel and slice peaches. In bowl,
combine peaches, sugar and lemon
juice; let stand for 10 minutes.
Meanwhile, spread 1 tbsp (15 mL) of
the jam over centre of flan shell.
Drain juices from peaches into
small saucepan; blend in cornstarch
and remaining jam. Cook, stirring,
over medium-high heat until
thickened and smooth.
Arrange three triangles of peaches
on flan, filling centres and leaving
spaces between. Spoon blueberries in
between peaches. Spoon warm jam
mixture evenly over fruit. Serve at
once or refrigerate for up to 1 hour.
PEACH DUMPLINGS
1 pkg (14 oz/397g) frozen puff
pastry, thawed
6 medium peeled, halved and
pitted peaches
3/4 cup (175 mL) lightly packed
brown sugar
2 tsp (10 mL) ground cinnamon
1 cup (250 mL) boiling water
1/4 cup (50 mL) butter
Cut pastry in half width -wise. On
lightly floured surface, roll out each
piece pastry to 10x15 -inch (25x38
cm) rectangle, about 1/8 inch (3 mm)
thick, Cut each rectangle into six 5 -
inch (13 cm) squares. Place one
peach half, cut side up, on each
square pastry.
In small saucepan, combine sugar
and cinnamon. Sprinkle each peach
half with 1 tsp (5 mL) sugar mixture.
Draw four corners of each pastry
square together to enclose peach
halves and twist corners slightly to