The first endeavor was preserves. I don't buy many store-bought jams or preserves anymore, as almost all of them contain high fructose corn syrup, and those that do
I chose to try a pectin-free preserves recipe, which had all of three ingredients - peaches, sugar and lemon juice. I used six cups of chopped peaches, three cups of sugar and the juice of one lemon. I mixed all of the ingredients together, let them sit for a little over an hour to develop a nice, natural syrup, than cooked the mixture for a very long time. I boiled the fruit for only a couple of minutes, but then simmered the whole mix (stirring frequently) for about and hour and a half.
The results were very pretty, a little thinner than traditional jams, and much sweeter than I had expected, considering I chose a recipe that called for half as much sugar as most of the other recipes out there. But I now have fresh preserves in the fridge waiting to be used for sandwiches, spreads and anything else I care to try.
As the jam was cooking, little miss and I decided to try a much more instant- gratification recipe, so we
By the time we finished lunch and ducked out between the rain drops to run a quick errand, we were ready to try yet another peach recipe. I mean, the box still had plenty of peaches left in it, so why not? After a few minutes of online searching, I decided to try my hand at making peach scones. I am not sure why that recipe spoke to me so much - I have never made scones before, and have
The dough was actu
I had actually intended to save these for breakfast for today, maybe even make a nice glaze to drizzle over them, but they looked and smelled so good that we just had to break into them for dessert from dinner last night. Let me tell you - these have converted me to a scone fan. They are
*phew*
That was a lot of peaches. But I wasn't done yet. Parts 2, 3 and 4 complete, I still had one more recipe that needed to be started.
My sister had borrowed David Lebovitz's amazing book, The Perfect Scoop, for various and sundry reasons, from the bookstore where she works. As I was flipping through the pages, trying not to drool, I saw a recipe for peach ice cream. Which, I
Peach Scones
(from Sugar Plum)
1 large egg
1/3 cup milk
2 teaspoons honey
1/3 cup finely chopped peach (peeled)
2 cups all purpose flour
1/4 cup firmly packed brown sugar
2 1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into small pieces, cold
1 teaspoon turbinado sugar, for sprinkling on top (optional)
Preheat oven to 400 degrees. Coat a large sheet pan with cooking spray.
Whisk together egg, milk and honey in a small bowl, until well combined. Stir in peach.
Whisk together egg, milk and honey in a small bowl, until well combined. Stir in peach.
In a large mixing bowl, stir together flour, brown sugar, baking powder, cinnamon and salt, until well combined. Add the butter in, using a pastry blender or your fingertips, until the mixture resembles pea-sized lumps. Stir in milk mixture until dough comes together, being careful not to overwork.
Place dough on a floured surface and form a ball, picking up a little bit of flour as you do it. Pat into a round, about 3/4-inch thick. Cut the round into eight equal triangles (you can use a pizza cutter), then transfer the triangles to the baking sheet and sprinkle them with turbinado sugar.
Place dough on a floured surface and form a ball, picking up a little bit of flour as you do it. Pat into a round, about 3/4-inch thick. Cut the round into eight equal triangles (you can use a pizza cutter), then transfer the triangles to the baking sheet and sprinkle them with turbinado sugar.
Bake for 2-25 minutes, or until golden brown around the edges. Transfer to a wire rack to cool completely.
Enjoy!
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