The Rural Voice, 2005-08, Page 381 egg
2/3 cup (150 mL) buttermilk
3 tbsp (50 mL) butter, melted
1/2 cup (125 mL) blueberries
1/4 tsp (1 mL) ground cinnamon
In Targe skillet, bring water and 1
cup (250 mL) of the sugar to boil.
Add peaches and simmer for 2
minutes.
Meanwhile in large bowl, combine
flour, remaining 1/4 cup (50 mL)
sugar, baking powder, baking soda
and salt.
In small bowl, beat together egg,
buttermilk and melted butter; stir
gently into flour mixture just until
moistened. Drop dumpling batter by
6 large spoonfuls over fruit. Sprinkle
blueberries over peaches in between
dumplings; sprinkle with cinnamon.
Cover and cook on low heat for 8-10
minutes or until dumplings are firm
when touched.
COCONUTTY PEACH CREME
BRULEE
1 pkg (6 serving size) vanilla
pudding mix
2 1/2 cups (625 mL) milk
6 medium peaches, peeled, halved
and pitted
1/2 cup (125 mL) peach schnapps
3/4 cup (175 mL) flaked coconut
1/4 cup (50 mL) packed brown sugar
2 tbsp (25 mL) butter, softened
1/4 tsp (1 mL) cinnamon
Cook pudding according to
package directions, using the 2 1/2
cups (625 mL) milk. Place plastic
wrap directly on surface; set aside.
In large frypan, bring peaches and
peach schnapps to boil; reduce heat,
cover and simmer 15 minutes. Drain,
reserving liquid. Place peaches in 9 -
inch (23 cm) fluted quiche dish. Stir
reserved peach liquid into pudding;
pour over peaches; cover and chill.
Just before serving, combine coconut,
brown sugar, butter and cinnamon:
sprinkle evenly over pudding. Broil
4 -inch (10 cm) from heat 1-2 minutes
or until topping is crisp and golden
brown. Serve immediately.
FROZEN PEACH YOGURT POPS
5 medium peaches, peeled, pitted
and halved
2 cups (500 mL) plain yogurt
2/3 cur (150 mL) icing sugar
8 5-oz/150 mL paper cups
8 popsicle sticks
Slice one peach into eighths; set
aside. In large bowl, mash remaining
peaches with fork. Alternately for
smoother consistency, puree peaches
in food processor or blender. Add
yogurt and sugar to peaches; stir well.
Place one reserved peach slice in
each paper cup. Divide yogurt
mixture evenly between cups; insert
popsicle stick in centre of each.
Freeze until firm, about 5 hours.
Remove from freezer 15-20 minutes
before serving and peel off paper
cups.
LUSCIOUS PEACH
CHARLOTTE
2 pkgs (85 g each) peach -
,flavoured gelatin
1 cup (250 mL) boiling water
4 medium peaches
5 egg whites
1/3 cup (75 mL) granulated sugar
1 cup (250 mL) whipping cream
32 soft ladyfinger cookies
2 tbsp (25 mL) lemon juice
In medium bowl, combine gelatin
and water. Stir well until gelatin is
completely dissolved. Peel, halve and
pit 3 peaches. In food processor or
blender, puree peaches. Add to
gelatin; stir well.
In large bowl, beat egg whites
until soft peaks form. Gradually beat
in sugar and continue beating until
stiff peaks form. In separate medium
bowl, whip cream until soft peaks
form. Fold half cream into -egg
whites. Refrigerate remaining cream
to use as garnish.
Place bowl containing peach
mixture over large bowl of iced water
and stir constantly until mixture cools
and begins to thicken. Whisk in one-
third of egg white mixture. Fold in
remaining egg white mixture until
well combined. Remove bowl from
iced water.
Line bottom and sides of 8 -inch
(20 cm) springform cake pan with
ladyfingers, arranging rounded side
towards pan and cutting to fit if
necessary. Carefully spoon in peach
mixture. Refrigerate until firm, about
3 hours. To serve, place on serving
plate and release sides of pan. Slice
and pit remaining peach: dip in lemon
juice. Garnish charlotte with peach
slices and reserved whipped cream.
FROZEN PEACH MOUSSE
WITH BLUEBERRY SWIRL
2 cups (500 mL) low-fat yogurt
2 cups (500 mL) blueberries
1 cup (250 mL) granulated sugar
1/4 cup (50 mL) amaretto liqueur
or peach schnapps
1 1/2 tsp (7 mL) cornstarch
4 peaches
2 tsp (10 mL) fresh lemon juice
1 cup (250 mL) whipping cream.
whipped
Place yogurt in cheesecloth -lined
sieve set over bowl; set aside.
Puree blueberries and simmer with
1/4 cup (50 mL) of the sugar for 5
minutes. Stir in amaretto. Stir
cornstarch with 1 tbsp (15 mL) cold
water: stir in blueberries. Boil,
stirring for 1 minute: let cool to room
temperature.
Peel and puree peaches with
lemon juice and remaining sugar;
transfer to large bowl. Fold in
whipped cream and drained yogurt:
pour into 8 -inch (2 Ll springform
pan. Spoon blueberry mixture
decoratively over mousse: draw knife
thorough mousse and blueberries to
form swirls. Cover and freeze at least
8 hours and up to 3 days. If frozen
more than 8 hours, remove to
refrigerator 30 minutes before serving
in wedges.0
— Foodland Ontario
HELP FOR ONTARIO FARMERS IN CRISIS
Queen's Bush Rural Ministries
Provides a free confidential service
to listen and offer a network
of helpful contacts.
Call Collect 1-519-369-6774
AUGUST 2005 35