This is the third peach recipe I promised in last week’s posting. After buying a sack full of peaches at the market, I had three recipes in mind. These peaches were not only beautiful, they were very tangy and sweet. The other two dishes I made were Peach and Arugula Salad with Pancetta Chips and a Peachy Raspberry Ice Cream. This recipe has two of my favorite fruits — peaches and raspberries.
As a kid, I remember picking mulberries and dew berries but I don’t think I remember eating fresh raspberries until I was an adult. Raspberries, blackberries, figs and blue berries go great with cheese and nut trays and I have also thrown in some dried fruits which makes for a nice presentation.
Years ago I remember making my first Peach Melba. It was an ice cream dessert and had vanilla ice cream, and poached peach halves and a raspberry sauce. You poached the peaches, cooled and then made ice cream balls, topped with a peach half (upside down) and then drizzled the raspberry sauce over all. I remember the recipe saying it will be as bright as the Pope’s hat. It was, and I think this dessert is just as delicious and vivid in color.
The raspberries were bought earlier in the season when I picked them up for 99¢ and of course I bought about twenty cartons to put in the freezer. I tend to go overboard when buying berries when they get down to 99¢. Last year I had a freezer full of blueberries I lost during the power outage from the hurricane. You would think I would learn my lesson but I’m always looking for a bargain.
Brown sugar, flour, cinnamon and a really good almond extract
The fruit gets tossed with the flour, brown sugar, cinnamon and almond extract.
You can see the lime zest in the topping. I had no lemon this day so I substituted the lime zest.
Hot and bubbly just out of the oven.
Serve with whipped cream or a big scoop of your favorite vanilla ice cream.
Peach Melba Crunch
2 1/4 lbs. peaches, thickly sliced (I peeled some, left some peeling on)
6 oz. carton raspberries
1/4 c. brown sugar, packed
1/4 c. all-purpose flour
1/2 tsp. cinnamon
1/4 tsp. almond extract
1 c. all-purpose flour
1 c. sugar
1 tsp. baking powder
zest of 1 orange
1 egg, well beaten
1/4 c. butter, melted
whipped cream to garnish
Place fruit in shallow baking dish. Blend the brown sugar, 1/4 cup flour, cinnamon and almond extract. Sprinkle over fruit and toss. In a bowl stir the 1 cup flour, granulated sugar, baking powder, salt and orange zest. Stir in beaten egg with a fork and mix until crumbly. Sprinkle evenly over the fruit. Drizzle with melted butter.
Bake at 375° for 35-40 minutes or until topping is lightly browned. Serve warm with whipped cream or vanilla ice cream. Makes 8 servings.