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Peach ... Something

By Judith Hausman, Urban Farm contributor

Wednesday, September 25, 2013

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Photo by Judith Hausman

This dessert-without-a-name could just be called "delicious.”

Not a pie, not a crisp, not quite a cobbler  still, this easy, seat-of-the-pants peach-something dessert was my solution for six or so seriously overripe peaches. I have enough peach jam, I didn’t have enough fruit to mount a canning operation and I find that the peaches don’t freeze very well. Instead, I used an approach I usually turn to when the weather is sultry because it requires only a minimum of stove-top cooking.  

A little sugar and cornstarch cooked in apricot nectar (or peach, guava or other tropical fruit juice) give the fruit some body and hold the goop together. The same stuff can fill a homemade or store-bought cookie or graham cracker crust, too, if you’d like a more formal presentation. In season, you could substitute nectarines or apricots — maybe even blueberries, if you have them and try chopped sage, tarragon or lavender as the herbal note instead. 

If you have time to let the dessert chill and thicken, that’s a good idea. However, it’s also delicious when still warm and could sauce a piece of pound cake or some good vanilla ice cream that way. I simply rolled, cut out and baked a few rounds of leftover pie crust to top the peaches. After cooling the rounds and before laying them on top of the cooked peaches, I sprinkled a little ginger on top of them.

Servings: 4 to 6

INGREDIENTS

  • 2/3 cup peach or other nectar
  • 5 tablespoons sugar
  • 5 teaspoons cornstarch
  • 2 2/3 cups ripe peaches, chopped (about 6 small peaches)
  • 1 1/4 teaspoon lemon or lime juice
  • 1 tablespoon rosemary, minced

PREPARATION

In a saucepan, whisk together the nectar, sugar and cornstarch until smooth. 

Add half the peaches, the lemon/lime juice and rosemary. 

Mash the mixture, and then simmer about 5 minutes over medium heat until thickened. 

Cool slightly, and stir in the remaining chopped peaches. Pour into a crumb crust, if using, or simply chill a few hours and serve with sugar cookies, ice cream or pound cake.

 

You might also enjoy these Locavore Recipes:

A History of Peaches

Stuffed Peaches

Read more of Locavore Recipes »

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About the Blogger

Judith Hausman

Judith Hausman
As a long-time freelance food writer, Judith Hausman has written about every aspect of food, but local producers and artisanal traditions remain closest to her heart. Eating close to home takes this seasonal eater through a journey of delights and dilemmas, one tiny deck garden, farmers’ market discovery and easy-as-pie recipe at a time. She writes from a still-bucolic but ever-more-suburban town in the New York City 'burbs.

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