Summer is over but still love those peaches.
Summer might be over but we can still get some good peaches in the market.
Back in the summer I bought some delicious peaches and then when we went out of town I didn’t want to waste them and didn’t have time to peel and bag so I simply put them peeling/pit and all in the freezer. So when it was time to make this dessert all I had to do was thaw peach and sugar them.
My mother always made shortcake with pie crust not those little cakes you see hollowed out in the center always sitting next to the strawberries. For this fruit dessert I mixed strawberries and the peaches and added a little cinnamon and a little almond extract while the peaches were juicing out in the refrigerator.
Fruit made even better with this dip.
Seems like I’m posting a lot of dessert recipes lately but this dip is perfect for summer get-togethers and so easy to make.
What’s your favorite fruit? Mine is any kind of berry; strawberries, blackberries, blueberries and raspberries. If it ends in “berry” I like it. Or, on the other hand, I love mandarin oranges (the canned ones) mixed with bananas. My least favorite fruits would be pears and apples or grapes that are as big as golf balls; I won’t buy grapes when they are huge and I haven’t seen a small grape in years; I guess they are all pumped up with hormones or something. My husband is the grape buyer because he knows I won’t buy them when they go over $3/lb. This recipe comes just in time for all those summer fruits you will be seeing at the market.
When we are at any of our kids houses their refrigerators are full or organic fruits like blueberries, raspberries, blackberries and strawberries and of course they all eat bananas. My son, Paul would not touch fruit when he was a kid and my husband would try bribing him with money to get him to even try a strawberries.
You have never had a fruit dessert like this and a dip so easy; and never a recipe from me with only four ingredients.
Back in my catering days (and that seems a lifetime ago) I catered a party for this lady and she wanted a fruit tray but she had her own recipe for her favorite dip so she gave me the recipe and ask me to make it for her. I made the recipe and I loved it and the best part of it (other than the Eagle Brand milk taste) is the roasted pecans.
Summer’s best peaches put to good use.
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.