Path: swen.emba.uvm.edu!banzai!newsfeed.internetmci.com!newsfeed.internetmci.com!hunter.premier.net!news-res.gsl.net!news.gsl.net!EU.net!usenet2.news.uk.psi.net!uknet!usenet1.news.uk.psi.net!uknet!dispatch.news.demon.net!demon!mail2news.demon.co.uk!alexr.idiscover.co.uk From: Joel Ehrlich Newsgroups: rec.food.recipes Subject: COLLECTION (9) Peaches [1/2] Followup-To: poster Date: Fri, 5 Jul 1996 22:09:27 GMT Organization: Salata * Redondo Beach, CA * 310-543-0439 28.8k Lines: 161 Sender: Mark Alexander Approved: Mark Alexander Message-ID: Reply-To: Joel Ehrlich X-NNTP-Posting-Host: alexr.idiscover.co.uk X-Mail2News-Path: hal.9000series.idiscover.net!alexr.idiscover.co.uk >>> Part 1 of 2... Responding to: Elaine Pack EP> It's now peach season around my area, and would love to have some EP> recipes featuring fresh peaches. Thanks! Good, juicy peaches... Juices dribbling down your chin. YUMMM!! Apricots or Peaches in Raspberry Sauce No. 2698 Yields 4 Servings 6 Peaches or Apricots 2 Tbls Lemon Juice 2 tsp Sugar - Fresh Mint Leaves 1/2 Cup Champagne 10 oz Raspberries Place the apricots or peaches in a single layer in the bottom of a large saucepan. Add boiling(!) water to cover. Simmer for 2 or 3 minutes. Remove the fruit. Drain. Slip off the skins. Cut the fruits in half along the indentation mark. Remove the pits. Place the fruit halves in a saucepan with the sugar and wine. Simmer for 5 minutes. Use a slotted spoon to remove the fruits from their juices. Transfer the fruits to a bowl. Cook the syrup over high heat until it thickens. Pour the syrup over the fruit. Set aside (do not refrigerate). Puree the raspberries in a blender with the lemon juice. Strain the puree through a strainer. Pour a pool of puree on each serving dish. Arrange two fruit halves on top of each pool. Sprinkle with mint leaves. Serve. Cantaloupe Peach Soup No. 161 Yields 8 Servings 1 ripe cantaloupe, peeled, 2 peaches seeded, and cut into 1/4 cup rum, light pieces yogurt, plain, for 1/2 cup orange juice, fresh garnish Use a blender to puree the cantaloupe with the orange juice. Transfer the puree to a bowl. Puree the (peeled & pitted) peaches with the rum. Add the peach puree to the bowl. Combine. Serve the soup at room temperature or chilled. Garnish each serving with a dollop of the yogurt. Peach Topped Pastry No. 1358 Yields 8 Servings 2 Cups All-Purpose Flour 3 Fully Ripe Clingfree 1 Cup Butter Peaches Water 1/2 Cup Apple Jelly, Melted 1 tsp Almond Extract Lemon Juice 3 Eggs Sugar Preheat the oven to 350 degrees. Wash the peaches and pat dry. Peel and halve the peaches and remove the pits. Cut the peaches into relatively thin slices. Place on a dish and drizzle with lemon juice. Set aside. Put half the flour in a mixing bowl. Cut in half the butter using a pastry cutter until even crumbs are formed. Use a fork to lightly mix in enough water to form a moist dough. Press the dough onto a greased baking sheet and shape into a thin (3-5" wide) strip. Combine the remaining butter and twice that amount of water in a large pan. Bring the mixture to a boil over high heat. Turn off the heat and quickly stir in the almond extract and the remaining flour. Add the eggs one at a time, beating until thoroughly blended after each addition. Spread the mixture on the dough in the pan. Run the tines of a fork lengthwise on the top of the batter to form ridges. Sprinkle with sugar. Bake until crisp and browned (45-55 minutes). Let cool in the pan for 10 or 15 minutes. Arrange the peaches on top of the pastry. Melt the apple jelly. Spoon on over the peaches and pastry. Cool slightly. Cut into 2" thick pieces. Serve warm. Peaches in Spiced Red Wine No. 120 Yields 4 Servings 4 large peaches 6 tbls sugar 1 cup red wine, dry 1/4 tsp cardamom, ground Blanch peaches in medium saucepan of boiling water 30 seconds. Transfer to bowl of cold water using slotted spoon. Pull off peel, using small sharp knife. Pit and slice peaches. Transfer peaches to medium bowl. Add all remaining ingredients to peaches and mix to dissolve sugar. Refrigerate at least 20 minutes, stirring occasionally, before serving. Peach Conserve No. 2325 Yields 4 Cups 7 LARGE Ripe Peaches, Any Kind 1 Pinch Salt 1 LARGE Valencia Orange 4 Cups Sugar Skin the peaches. Remove the pits. Chop. Halve the orange. Remove the seeds. Chop (including the rind). Place the chopped peaches and orange in a measuring cup (should equal roughly the same amount as the final amount of conserve you are making). Add an equal amount of sugar. Place the fruit in a large saucepan. Cover with the sugar. Let stand for 30 minutes. Slowly bring the mixture to a boil. Add the salt. Reduce heat to very low. Simmer for 30 minutes, stirring occasionally to prevent sticking and burning. Prepare the canning jars or jelly glasses. Pour the cooked conserve into the sterilized jars. Cover and seal. Stuffed Peaches No. 480 Yields 6 Servings 7 medium peaches, ripe 1 egg yolk 2 tbls sugar 2 tbls heavy cream 2 tbls butter 1 tbls cognac 6 macaroons, crushed Pre-heat oven to 350 degrees F. Butter a baking dish. Peel one peach. Cut the flesh in pieces. Cut the remaining peaches in half. Remove the pits. Scoop out a bit of the pulp from each half. Combine the pulp with the cut-up peach. Mash well with a fork. Add butter and crushed macaroons, egg yolk, cream and cognac. >>> Continued to next message... -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. 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