The Rural Voice, 2005-08, Page 37Rural Living
Peaches bring sweetness to summer desserts
Selected by Bonnie Gropp
In the dog days of August, the
succulent taste of juicy peaches
brings sweetness and variety to
summertime desserts.
NO -BAKE LIGHT PEACH
CHEESECAKE PIE
1 1/3 cup (325 mL) graham
cracker crumbs
2/3 cup (150 mL) granulated sugar
1 tsp (5 mL) cinnamon
1/4 cup (50 mL) butter, melted
8 oz (250 g) light cream cheese
1 tbsp (15 mL) fresh lemon juice
5 peaches
1 envelope unflavoured gelatin
1/4 cup (50 mL) cold water
1 cup (250 mL) low-fat yogurt
mint sprig (optional)
Combine crumbs, 2 tbsp (25 mL)
sugar and cinnamon; stir in butter.
Press on to bottom and sides of deep
ungreased 9 -inch (23 cm) pie plate.
In bowl, beat cream cheese,
remaining sugar and lemon juice until
smooth. Peel and finely chop 4 of the
peaches; stir into cheese mixture.
Sprinkle gelatin over cold water in
small saucepan and let stand 5
minutes; stir over low heat until
dissolved. (Or, soften gelatin with
water in small bowl and microwave
on High for 30 seconds; stir.) Beat
into cheese mixture; refrigerate until
thickened, 15-30 minutes. Fold in
yogurt. Pour into crust.
Refrigerate for several hours or
overnight. Peel and slice remaining
peach and use with mint to garnish
top.
PEACHES AND CREAM
PAVLOVA PARFAIT
6 medium peaches
1 cup (250 mL) blueberries
2 tbsp (25 mL) peach or orange
liqueur or orange juice
2 cups (500 OIL) coarsely crushed
store-bought meringues or
macaroon or amaretti cookies (4
medium)
4 medium scoops vanilla or
strawberry ice cream
1/2 cup (125 mL) whipping cream,
whipped
2 tbsp (25 mL) sliced almonds,
34 THE RURAL VOICE
Summer entertaining is deliciously easy during peach season with this do -ahead
Frozen Peach Mousse with Blueberry Swirl.
toasted
mint leaves for garnish (optional)
Peel, pit and slice peaches into
1/2 -inch (1 cm) wedges. Set aside a
few blueberries for garnish. In
medium bowl, combine peaches,
remaining blueberries and liqueur or
juice. Let stand for 5 minutes. Set
aside 4 to 6 peach slices for garnish.
Using 4 to 6 large wine or parfait
glasses, layer half the crushed
meringue, then half the fruit. Top
with ice cream, remaining meringue
and fruit. Top parfaits with whipped
cream; sprinkle with almonds.
Garnish with reserved peach slices,
blueberries and mint if using. Serve
immediately.
FRENCH PEACH GALETTE
4 peaches, peeled, pitted and cut
into 1/2 -inch (1 cm) wedges
1/2 cup (125 mL) blueberries
1 tbsp (15 mL) lemon juice
3 tbsp (45 mL) each granulated
sugar and cornstarch
1/2 tsp (2 mL) cinnamon
half pkg (397 g) frozen puff
pastry, thawed
1/2 tsp (2 mL) granulated sugar
Line large baking sheet with
parchment paper; set aside.
In large bowl, gently mix peaches,
blueberries and lemon juice. In
separate bowl and using fork, stir
together 3 tbsp (45 mL) sugar,
cornstarch and cinnamon. On lightly
floured surface, roll pastry into 12 -
inch (30 cm) large circle. (Don't
worry if it's not perfect.) Transfer to
centre of prepared baking sheet. (It
might overhang edges) Gently stir
sugar mixture into fruit until evenly
coated and cornstarch has dissolved.
Tum onto centre of pastry, leaving 2 -
inch (5 cm) border of pastry. Fold
border over filling to leave 3 -inch (8
cm) circle uncovered, catching any
juice and pleating pastry while
folding.
Lightly brush pastry with water;
sprinkle with remaining 1/2 tsp (2
mL) sugar. Bake in centre of 400°F
(200°C) oven until pastry is deep
golden brown, 30-40 minutes. Let
cool on baking sheet that has been.set
on cooling rack for 10 minutes, then
carefully remove to cooling rack.
PEACHES AND DUMPLINGS
2 cups (500 mL) water
1 1/4 cup (300 mL) granulated sugar
6 peaches, peeled and sliced
1 1/4 cups (300 mL) all-purpose
flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt