Peaches, Beaches

IMG_0772, peach

Peaches are my favorite, if infrequently enjoyed, fruit. My problem with peaches is that they are only good (as in ripe, juicy and tasting like a real peach) for two weeks a year. While I was doing my internship in France, I stayed with a French family near the restaurant. The house was outside of Le Beaux Provence, and they had a tree with huge, white peaches hanging off the branches. When I came home one afternoon in between shifts, I ate one peach,and then another peach, and then another, until the juice was sluicing down my neck in a peach-based binged.  Since the French do not each fruit during the day, my host mother found this all very particular.  When I resigned that brutal restaurant experience, she sighed and said in her raspy French, I knew something was wrong out there, all those peaches you ate.

Usually I don’t write recipes for peaches as the advice is always to eat them fresh, in their naked state. However, when peaches bruise, age, or whither, a pie, tart, or muffin is the next best place.

We are on San Juan Island right now, visiting family. I brought a gluten free tart dough, determined to make a dessert my daughter could eat, when my mother-in-law Nancy brought out the peaches. “Can you do something with these?” 

My answer was this:

Bruised Peach Pie

Time:  5 minutes for filling, 10 minutes for your graham dough plus 20 minutes baking time.  Before the recipe I want to mention that the quality of this dessert and its sweetness is dependent on the quality of your fruit. If you peaches are so sweet they make your teeth ache, I wouldn’t add anything but a squeeze of fresh lemon juice. The  peaches we had on hand, which had a wonderful flavor, needed a kick of sugar. So I added to taste.

Pre-heat oven to 400 degree fahrenheit

Ingredients

8 peaches, sliced into 8-10 sections. (If you wanted a finer rendition you can peel the peaches, but we were in a hurry, so we did not peel. We sliced, which took less than five minutes.

1/4 cup whipping cream

3-4 tablespoons sugar

1 1/2 vanilla extract (optional)

lemon, squeeze of, also optional  (taste your peaches….if they are very sweet, add the lemon)

Par-baked pie shell, your choice. Below I will include my favorite Italian-style sugar crust. However, I used a gluten free graham base with walnuts, brown sugar and butter that I par-baked at 350 for twenty minutes.

Into a mixing bowl place sliced peaches, cream, sugar and vanilla. Gently stir so as not to damage the sliced fruit.

Pour into the pie shell. Bake for 30 minutes, be careful to watch the edges of the pie crust for browning. Filling should be bubbling and lightly browned on the top. If the fruit does not look adequately baked and slightly collapsed, add 5 more minutes to your baking time.

Serve with vanilla bean ice cream. A sprig of thyme makes a nice garnish.

IMG_0773, peach pie

 Signing off now. I am going to look for my favorite tart dough recipe. As I said, we are in San Juan Island, so it might take me awhile to locate. We are staying in a cabin on the peach, the smell of beach tangy and the sun blaring down. I feel so lucky to be here. My grandmother just passed away, after 95 years, so even the beauty and the tasty treats are mingled with a little grief. But that’s okay. Life is sweet sour at the best of times.

Enjoy. If you try this, send me your report!

Love, Mish

Bruised Peach Pie
Write a review
Print
Ingredients
  1. 8 peaches, sliced into 8-10 sections. (If you wanted a finer rendition you can peel the peaches, but we were in a hurry, so we did not peel. We sliced, which took less than five minutes.
  2. 1/4 cup whipping cream
  3. 3-4 tablespoons sugar
  4. 1 1/2 vanilla extract (optional)
  5. lemon, squeeze of, also optional (taste your peaches....if they are very sweet, add the lemon)
Instructions
  1. Pre-heat oven to 400 degree fahrenheit.
  2. Par-baked pie shell, your choice. Below I will include my favorite Italian-style sugar crust. However, I used a gluten free graham base with walnuts, brown sugar and butter that I par-baked at 350 for twenty minutes.
  3. Into a mixing bowl place sliced peaches, cream, sugar and vanilla. Gently stir so as not to damage the sliced fruit.
  4. Pour into the pie shell. Bake for 30 minutes, be careful to watch the edges of the pie crust for browning. Filling should be bubbling and lightly browned on the top. If the fruit does not look adequately baked and slightly collapsed, add 5 more minutes to your baking time.
  5. Serve with vanilla bean ice cream. A sprig of thyme makes a nice garnish.
Still Life with Food http://mishelemaron.com/

Comments

  1. Debbie Smith says

    Mishele- I really enjoy reading your posts. Keep writing! And I really hope you find that tart dough recipe! Yum! I’ll make the peach tart in honor of grandmothers. Mine, long lost, were great cooks and remembered so fondly as yours is. She sounds very special.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>