My kitchen is full of luscious summer peaches. These juicy, succulent fruit are at their tastiest from mid-June to late August. However because peaches and nectarines have a very short shelf life on my counter, my passion for peaches merges with my love for cooking. Some of my best summer-time recipes include these delicious fuzzy fruit. Whereas I realize it is not the same as eating them raw, these tasty fruits are still quite delicious when cooked and added to some delicious ingredients like ice cream, pastries, fish, or salads. They make everything taste sweet and savory, just like summer.
For more great peach recipes and summer meal ideas go to www.kosherstreet.com
Summer Peach Cake Recipe:
There is nothing better than combining peaches with cake and whip cream. This cake as an awesome example of that. Adding the almond extract flavoring just gives these roasted peaches that extra zing that makes it delicious! This original recipe for this cake is dairy, so feel free to substitute the pareve [non-dairy] ingredients for the real thing.
- 12 peaches or nectarines, pitted and cut into 1/2 inch wedges
- 5 tblsp. orange or peach liquor
- 4 Tsp. lemon Juice
- 6 tbsp. + 1 tsp. granulated sugar
- 1 1/4 tsp. baking powder
- 3/4 tsp. salt
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 stick margarine, melted and cooled
- 1/4 tofutti sour cream
- 1/2 tsp. rum extract
- 1 tsp. almond extract
- 1/3 cup panko crumbs, crushed
Heat your oven to 425.
Step 1. Trow all your peach slices into a large mixing bowl. Add 4 tbsp. granulated sugar, orange liqour, and lemon juice. Toss well making sure to coat all the peach slices. Spread out all your peaches onto a baking sheet that has been lined with aluminum foil and sprayed with non stick spray . Bake in the oven for about 20-25 minutes.
While peaches are cooking:
Step 2: In a small mixing bowl add the flour, baking powder, salt and whisk them all together.
Step 3: In a separate small mixing bowl whisk together 1/3 cup granulated sugar and eggs until they have become thick (about 45 seconds) Slowly whisk in the margarine until combined.
Step 4: Add the sour cream and both extracts, whisk till combined.
Step 5: Add the flour mixture to the wet mixture and whisk everything together until combined
Step 6: Transfer half the batter into a greased 9 inch spring form pan. Then take 3/4 of your cooked and cooled peaches and press them into the batter.
Step 7: Sprinkle the panko crumbs generously over the peaches.
Step 8: Pour the rest of the batter over the top of the peaches and spread batter to cover the peaches as best as possible with a spatula.
Step 9: Bake in a 350 degree oven for about 40 minutes (rotating at least once) – Do the toothpick test to see if middle is cooked before removing.
Step 10 – let cake cool on counter for at least 30 minutes before running a knife around the edge and removing from spring form pan.
Serve with generous amounts of whip cream or ice cream and top with the remainder cooked peaches.
TIP: if you do not have panko crumbs feel free to use regular no spice bread crumbs
For the original recipe that was put out by cooks illustrated – all you would have to do is double the batter ingredients. Layer half the peaches on the bottom, cover with batter, and then layer again with peaches – sprinkle with breadcrumbs and a little more sugar and bake. – Also use real sourcream and butter.
Roasted Peaches with Nutty Ice cream and Peach Sauce
I am addicted to broiled/roasted peaches. I make a batch of them every Friday morning and I treat myself to them throughout Shabbos. I eat them as a snack plain out of the Tupperware, or throw them in yogurt and salads, or just serve them up for a simple dessert with a dash of whip cream . But when I have company I love to serve them this really easy delicious summer dessert that’s always is a big hit.
- 4 ripe Peaches, sliced into 1inch thick sections
- 1 tbsp. raw sugar
- Favorite Vanilla Ice Cream
- ½ cup crushed walnuts or pecans
- 1 tbsp. lemon juice
Put your oven on high broil
Lay your peach slices onto a sprayed cookie sheet. Sprinkle peaches generously with the raw sugar. Put in oven and roast for about 2-3 minutes until sugar has caramelized . Watch the peaches carefully as not to burn them. Remove from oven and set aside. When cooled store half in airtight container and reserve other half for peach sauce.
Precut 5 squares of plastic wrap and lay them on your counter for easy access. Put your crushed nuts onto a paper plate. Put on gloves and working quickly scoop out balls of vanilla ice cream. Roll ice cream ball into the nuts generously coating with nuts. Place onto one square of pre-cut plastic and wrap ice cream ball tightly . Place in between palm of your hands and gently smoosh and flatten your ice cream ball into a round hockey puck shape. Place back into freezer immediately. Repeat and continue to desired amount of ice cream servings are made.
Take half of your roasted peaches and place in food processor. Add the lemon juice and if desired another tsp. of sugar for extra sweetness. Pulse until peaches are totally smoothed into a sauce like consistency. Remove and store in airtight container.
To serve: Unwrap nutty ice cream and lay on plate. Top with sliced roasted peaches and add peach sauce generously and serve immediately.
Tip: Roasted Peaches last up to 2 weeks in airtight container in fridge . The sliced peaches can be frozen but when defrosted they will be a lot mushier because of water content. The peach sauce freezes beautifully.
Grilled Tilapia with Peach and Nectarine Chutney
Believe it or not Fish and Fruit is a great fresh tasting summertime meal combination. I often see a lot of fish recipes with fruit relish toppings which are all cold and not cooked. Because of my allergies I had to tweak these recipes and create chutney to top my simple fish with. This recipe works best on white fishes like tilapia and sea bass and have even used it as a topping for plain grilled chicken.
- 4 pieces of Fresh Tilapia Fillets
- 1 tsp. extra virgin olive oil
- Kosher Salt & Fresh ground black pepper
- For Chutney:
- 1 small red onion, sliced thin
- 2 tsp. olive oil
- 1 garlic, minced
- 2 peaches, diced into cubes
- 2 nectarines diced into cubes
- ¼ cup orange juice
- ¼ cup sweet white wine (like a moscato)
- Fresh salt and pepper to taste
- Lemon wedges as garnish
In a frying pan on med-high heat your olive oil. Sprinkle both sides of your tilapia generously with salt and pepper. Add the fish one piece at a time into the hot olive oil and cook your fish about 3-4 minutes on each side. Or until fish is cooked. Remove to platter and set aside.
In the same frying pan , add the olive oil for the chutney and heat on med high. Using a wooden spoon scrape up any cooked bits that are on the bottom of the pan and mix into the oil. Add the sliced onions and sauté for 4-5 minutes until onions have cooked. Add the garlic mix with onions and sauté for another 30 seconds and then add the diced peaches and nectarines. Mix and sauté everything for about 4 minutes then add the orange juice and white wine. Let the mixture cook down until the juices have mostly evaporated and thickened with the fruit, about another 4-5 minutes.
Remove from flame and season with salt and pepper to taste. Serve on top of freshly grilled tilapia.