Peaches in a Basket
Peaches in a Basket
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Barakat, Jan...
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White Peaches
White Peaches
Ken Marlow
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Pewter Pot with Plate of Peaches, Prunes and Nut, Around 1728
Pewter Pot with Peaches...
Around 1728

Jean-Baptiste ...
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Bon Appetit Desserts: The Cookbook for
All Things Sweet
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Peach Tree in Bloom at Arles, c.1888
Peach Tree in Bloom
at Arles, c.1888
Giclee Print

van Gogh, Vincent
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Red Haven Peach, Prunus Persica, Growing on Tree
Red Haven Peach, Orunus Persica, Growing on Tree
Gerald & Buff...
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La Belle Cuisine


Frozen Peach and Amaretti Soufflés

Bon Appetit August 1998

Bon Appetit - One Year Subscription

To allow enough time for the soufflés to freeze,
make them at least one day before serving.

 3 pounds peaches (about 8 large), peeled,
pitted, cut into 3/4-inch pieces
1 1/2 cups sugar
2 teaspoons brandy
8 large egg yolks
1/2 cup light corn syrup
1 1/4 cups chilled whipping cream
1 teaspoon vanilla extract
2 tablespoons amaretto
8 tablespoons crushed amaretti cookies
Fresh raspberries (optional)
Sliced fresh peaches (optional)

Combine 3 pounds peaches, 1/2 cup sugar and brandy in heavy large saucepan. Simmer over medium heat until peaches are juicy and tender, stirring occasionally, about 5 minutes. Transfer to  processor and purée
until smooth. Set aside 2 1/4 cups peach purée; cool (reserve any
remaining puree for another use).
Cut eight 14 x 6-inch foil strips. Fold each in half lengthwise. Wrap 1 foil
strip tightly around each of eight 2/3-cup soufflé dishes, forming collars that extend from base of dish to above rim. Fold and crimp ends tightly to secure.

Whisk yolks, corn syrup and remaining 1 cup sugar in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Using handheld electric mixer, beat constantly until thermometer inserted into mixture registers 160 degrees F, about 7 minutes. Remove bowl from over water. Continue to beat mixture until cool and
thick, about 5 minutes.
Beat cream and vanilla in another large bowl until soft peaks form. Add amaretto and beat until stiff peaks form. Fold peach puree into cream
mixture in 3 additions. Gently fold in yolk mixture and 6 tablespoons
crushed cookies. Divide mixture equally among prepared soufflé dishes (mixture will extend above rim of dishes). Sprinkle tops with remaining
crushed cookies. Cover with plastic; freeze overnight and up to 3 days.
Carefully remove foil from soufflés. Top soufflés with berries and peach
slices, if desired, and serve immediately. Serves 8.


Peaches and Raspberries
in Spiced White Wine

Bon Appetit July 1991

Bon Appetit - One Year Subscription

 1 bottle (750ml) Italian dry white wine,
such as Pinot Bianco or Pinot Grigio
1/2 cup sugar
4 3/4 x 2-inch orange peel strips
(orange part only)
3 cinnamon sticks
6 peaches
2 1/2-pint baskets raspberries

Combine 1 cup wine, sugar, orange peel and cinnamon in small saucepan.
Stir over low heat until sugar dissolves. Increase heat; simmer 15 minutes. Remove from heat; add remaining wine.
Blanch peaches in large pot of boiling water 20 seconds. Transfer to bowl
of cold water, using slotted spoon. Drain. Pull off skin with small sharp
knife. Slice peaches and transfer to large bowl. Add raspberries and wine mixture. Cover and refrigerate at least 1 hour. (Can be prepared 6 hours
ahead. Stir occasionally.) Divide fruit and wine among glass goblets.
Serve with biscotti. Serves 8.


Cinnamon-Crunch Peach Sundaes
Bon Appetit July 1998

Bon Appetit - One Year Subscription

 The graham cracker crunch topping is delicious on its own, but
combined with ripe peaches, cinnamon syrup and ice cream,
it makes for positively addictive sundaes.

 1 cup plus 6 1/2 tablespoons sugar
3/4 cup water
6 tablespoons dark corn syrup
3 cinnamon sticks, broken in half
6 whole cinnamon graham crackers,
crushed to coarse crumbs
4 1/2 tablespoons unsalted butter, melted
6 medium peaches, pitted, sliced into wedges
1 1/2 tablespoons fresh lemon juice
3/4 teaspoon ground cinnamon
French vanilla ice cream
6 cinnamon sticks (optional)

Stir 1 cup plus 2 tablespoons sugar, 3/4 cup water, corn syrup and halved cinnamon sticks in heavy medium saucepan over medium heat until sugar dissolves; bring to boil. Reduce heat to low; simmer until syrup is reduced, about 20 minutes. Cool; remove cinnamon sticks. (Can be made 1 week ahead. Cover; refrigerate.)
Preheat oven to 350 degrees F. Combine cracker crumbs, butter and
1 1/2 tablespoons sugar in small bowl; toss to coat evenly. Spread mixture
out on small baking sheet. Bake until golden, stirring occasionally, about 5 minutes. Cool.
Mix peaches, 3 tablespoons sugar, lemon juice and ground cinnamon in medium bowl. Let stand until juices form, at least 15 minutes and up to
1 hour.

Place 2 scoops of ice cream in each of 6 bowls. Spoon peaches and juices
over ice cream. Drizzle with syrup and sprinkle with crunch topping.
Garnish with cinnamon sticks, if desired, and serve. Serves 6.


Piled-High Peach Pie
Bon Appetit August 1995

Bon Appetit - One Year Subscription

2 1/3 cups all purpose flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup (1 1/2 stick) chilled unsalted
butter, cut into pieces
1/4 cup chilled solid vegetable
shortening, cut into pieces
1 teaspoon distilled white vinegar
6 tablespoons (about) ice water

5 pounds medium peaches,
peeled, pitted, sliced
3/4 cup sugar
1/4 cup all purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg

 Vanilla ice cream

For crust:  Combine flour, sugar and salt in large bowl. Add butter and shortening; using fingertips, rub in until mixture resembles coarse meal.
Add vinegar. Using fork, mix in enough water to form moist clumps.
Gather dough into ball; divide dough into 2 equal portions. Flatten each
portion into disk. Wrap each in plastic; chill 45 minutes. (Can be made
2 days ahead. Keep refrigerated. Soften slightly at room temperature
before rolling out.)
For filling: 
Preheat oven to 400 degrees F. Combine peaches, sugar,
flour and spices in large bowl; toss to mix well.

Roll out 1 dough disk on floured surface to 13-inch round. Transfer to
9-inch-diameter glass pie plate. Transfer peaches to crust, mounding in
center. Roll out second dough disk to 13-inch round. Roll up dough on
rolling pin and unroll atop peaches. Trim edges of both crusts to 3/4-inch overhang. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top
crust to allow steam to escape. Bake pie until crust is golden and juices
bubble thickly through slits, covering edges of crust with foil if browning
too quickly, about 1 hour 10 minutes. Cool pie 3 hours. Serve with ice
cream. Serves 8.

Featured Archive Recipes:
Amaretto Peach Ice Cream
Cherry and Peach Cobbler
Chilled Peach Soup with
Lemongrass Sorbet

Mint Julep Peaches (Nigella Lawson)
Peach and Blueberry Clafouti
Peach Cobbler, Grandma Potter's
Peaches and Cream Cake
Peaches and Cream Pie
Peach Ice Cream, The Best
Peach Shortcake, Perfect
Peach Upside-Down Cake (Emeril)
Poached Pink Peaches
Ruby Peach Soup with Peach Sorbet
Ruston Peach Crumb Pie (Emeril)
Three-Point Peach Tarts with Peach Compote
and Preserved Ginger (Charlie Trotter)

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