The Rural Voice, 2004-08, Page 40seal. Arrange dumplings in 9x13 -inch
(23x33 cm) baking dish.
Add boiling water and butter to
remaining sugar mixture. Cook over
medium heat about 2 minutes until
sugar is dissolved. Pour mixture over
dumplings. Bake, uncovered, at
375°F (190°C) for 35 to 40 minutes,
until dumplings are golden brown on
top. Serve warm with sauce from dish
poured over.
SELF -SAUCING PEACH
PUDDING
1/3 cup (75 mL) butter
1 cup (250mL) all-purpose flour
3/4 cup (175 mL) granulated sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) ground cinnamon
3/4 cup (175 mL) milk
In 8 -cup (2 L) baking dish, melt
butter in 350°F (180°C) oven. In
bowl, whisk together flour, sugar,
baking powder and cinnamon until
blended; whisk in milk until smooth.
Pour over melted butter and whisk
until blended.
Sauce:
4 cups (1 L) sliced peaches
3/4 cup (175 mL) packed brown
sugar
1/2 tsp (2 mL) cinnamon
In saucepan over medium-high
heat, bring peaches, brown sugar and
cinnamon to boil; simmer for 2-3
minutes. Pour over batter. Bake for
30 to 35 minutes or until cake as risen
to top and is puffed and golden.
ALMOND PEACH
SHORTBREAD
Crust:
1/2 cup (125 mL) butter
1/4 cup (50 mL) sifted icing sugar
1 cup (250 mL) all-purpose flour
In bowl, cream butter and icing
sugar until fluffy. Blend in flour to
make soft dough. Pat into bottom of
11 -inch (3.5 L) springform pan. Prick
well with fork. Bake in 350°F
(I80°C) oven for 15 to 20 minutes or
until golden brown.
Glaze:
2 tbsp (25 mL) cornstarch
2 tbsp (25 mL) granulated sugar
1/4 tsp (1 mL)) ground mace
2/3 cup (150 mL) orange juice
1/2 cup (125 mL) red currant jelly
or peach jam
6 peaches, peeled and sliced
1 tbsp (15 mL) lemon juice or fruit
preservative mixture.
whipped cream
In small saucepan, combine
cornstarch, sugar and mace; stir in
orange juice and jelly. Cook over
medium -low heat for about 5 minutes
or until thickened. Cool slightly.
Sprinkle peaches with lemon juice
to prevent browning. Arrange in
circles in single layer in baked
pie shell. Spoon cooled glaze
over peaches and chill. Cut into
wedges.
PEACH MERINGUE PIE
7 peeled, halved, pitted peaches
(approximately 2 1/2 cups/625 mL
of puree)
1 cup (250 mL) granulated sugar
2/3 cup (150 mL) cornstarch
1/2 cup (125 mL) water
1/4 tsp (1 mL) salt
4 egg yolks
2 tbsp (25 mL) butter
2 tbsp (25 mL) lemon juice
1 9 -inch (23 cm) baked pastry pie
shell
6 egg whites
1/2 tsp (2 mL) cream of tartar
In food processor or blender.
puree peaches; set aside. In medium
heavy -based saucepan whisk together
3/4 cup (175 mL) sugar, cornstarch,
water and salt. Stir in peach
puree. Cook over, medium
heat, stirring constantly, until boiling
and thickened. Reduce heat to low;
simmer 3 minutes, stirring constantly.
Remove saucepan from heat.
In medium bowl, beat egg yolks,
slightly. Whisk small amount of hot
peach mixture into egg yolks. Return
egg/peach mixture to saucepan
whisking well. Cook over medium
heat 2-3 minutes, stirring constantly.
Remove saucepan from heat; stir in
butter and lemon juice. Cool slightly
then pour evenly into pie shell. Set
aside.
In large bowl, beat egg whites and
cream of tartar until soft peaks form.
Gradually add remaining sugar,
beating until stiff peaks form. Mound
meringue over pie filling. Bake at
350°F (180°C) 12 to 15 minutes, until
meringue is golden brown. Cool at
room temperature then chill 2 hours
before serving.
AMAZING PEACH
COCONUT PIE
2 eggs
1/2 cup (125 mL) milk
1/2 cup (125 mL) corn syrup
1/4 cup (50 mL) butter, melted
1/4 cup (50 mL) packed brown
sugar
1/2 cup (125 mL) all-purpose flour
1 tsp (5 mL) baking powder
2 tsp (10 mL) lemon juice
1 tsp (5 mL) vanilla
1/2 cup (125 mL) unsweetened
shredded coconut
6 peaches, peeled and sliced
1/3 cup (75 mL) chopped pecans
In Targe bowl, beat eggs, milk.
corn syrup, melted butter. sugar.
flour, baking powder, lemon juice
and vanilla until smooth. Stir in
coconut and peaches.
Pour into lightly greased 9 -inch
(23 cm) pie plate. Sprinkle with
pecans and bake in 350°F (180°C)
oven for 40 to 50 minutes or until
custard is set and pie is golden
brown. Allow to stand for 20 minutes
for easier serving.
PEACH TARTE TATIN
5 peeled, pitted and halved
peaches
1 cup (250 mL) peach schnapps
1 cup (250 mL) water
1/3 package (14 oz/397 g) frozen
puff pastry, thawed
2 tbsp (25 mL) butter
3 tbsp (50 mL) granulated sugar
In large saucepan, combine
peaches, schnapps and water. Over
medium-high heat, cover and bring
just to the boil. Remove from heat
and let stand 1 hour.
On lightly floured surface.
roll out puff pastry to 9 -inch (23 cm)
square about 1/8 -inch (3 mm)
thick; reserve. Remove peaches from
liquor with slotted spoon; drain well
an4 pat dry. In 8 -inch (20 cm)
cast iron or oven -proof skillet.
melt butter over medium heat..
Add sugar and cook until
golden, stirring continuously,
about 4 minutes; remove from heat.
Place peach halves attractively
in pan (you may want to cut some
in half again), rounded side down.
Set pastry on top and trim edges
with sharp knife; push edges into
pan.
Bake at 400°F (200°C) for 20 to
25 minutes until golden brown.
Let stand for 3 minutes. Place
serving plate over pan and carefully
invert tarte onto plate: serve
i mmediately.0
AUGUST 2004 37