The peaches this summer have been A-M-A-Z-I-N-G, especially the Farmer's Market ones (Evan's Orchard). You cannot go wrong just biting into one, but for those who want a little more, here are two recipes I have made this summer...one hot and one cold for everyone's taste buds!
Vanilla Panna Cotta with Peaches and Blueberries and a Cinnamon Peach pie with a Brown Sugar crumbs.
For the Vanilla Panna Cotta, I recommend making this the night before to allow the panna cotta to set properly, but if you need/want it the same day, allow at least 4-6 hours. I used a recipe I found on RealSimple.com (
http://www.realsimple.com/food-recipes/browse-all-recipes/poached-peaches-vanilla-panna-cotta-10000001072504/index.html). I did not do the poached peaches, but the panna cotta is excellant.
You'll need (this makes 4-6 servings):
1 pint of heavy cream
1/2 cup sugar
1/2 cup milk
1 unflavored gelatin pack (2 tsps)
3 tbsp warm water
1 vanilla bean (you can use 2 tsp of vanilla extract, but the vanilla bean is better!!)
pinch of salt
handful of blueberris
2 large peaches
4-6 glasses or ramekins
Stir the milk, cream, and sugar in a medium saucepan over medium heat until sugar dissolves. Scrap the vanilla bean seeds into the cream, and put the bean pod into the mixture as well. Stirring for 5 minutes. While the cream is cooking, have your gelatin in a small bowl with the warm water. Gelatin should dissolve completely. Stir 1/2 the cream mixture into the gelatin, then add that back into your cream saucepan. Add a pinch of salt.
Pour into a large bowl and cover with plastic wrap. Press the plastic wrap onto the cream. Allow to refrigerate for at least 2 hours. Remove plastic wrap, discard vanilla bean, and stir to recombine. Divide into your glasses or ramekins. Place on baking tray and refrigerate for at least 4 more hours.
Meanwhile, skin the peaches and cut into pieces. Sprinkle with 1/4 cup of sugar. Add blueberries and refrigerate until ready to put on top of panna cotta. Once ready, I topped mine with crushed Vanilla Wafers!
The Cinnamon Peach pie can of course be modified to fit your taste; you can make it just with peaches, you could add other fruit, such as blueberries or blackberries. I have made it both ways. You can also do a brown sugar crumb topping, or a more traditional pastry topping. I don't think you'll be disappointed however you do it!
You'll need:
2 lbs fresh peaches, peeled and sliced
1/2 cup brown sugar
1 1/2 tbsp cornstarch
2 tsp lemon juice
1 tsp ground cinnamon
1 (or 2) 9-inch pie shell, frozen
Topping:
1/2 coup all purpose flour
1/3 cup brown sugar
1/4 cup butter, softened
1/4 tsp cinnamon
1/3 chopped nuts, optional (I did not use nuts)
Set oven to 400 degrees. Combine your peaches (and any other fruit) with the sugar, cornstarch, lemon juice, and cinnamon. Combine topping ingredients, or not if you are using the other pie crust. Place mixture into the pie shell, and place which ever topping you have chosen on.
Cook for 25-30 minutes, or until golden and bubbling. Check halfway through, and place a piece of aluminum foil over the pie to prevent the crust from burning.
And once it's finished baking, I always accompany a sliceof pie with my favorite ice cream brand, Graeter's, vanilla bean ice cream! YUM! Oh summer, don't go....
