Peachy Keen

Having grown up in Michigan, I tend to be a bit particular about my fruits. In my (perhaps biased) opinion, nothing can really beat the flavor and freshness of Michigan-grown fruits. However, there is one fruit that Illinois grows quite well: peaches. This season's crop started showing up at the farmer's market at the end of May (a bit early, like everything else this year), and they are the sweetest, juiciest, most delicious little stone fruits you could lay your hands on. Then, a couple of weeks ago, one of the vendors offered a 12 lb box of their "ugly" peaches (bruises, dimples) for $10, and I could not resist. Of course, this meant that I had twelve pounds of perfectly ripe peaches to use up ASAP. I decided to take the excuse to try out canning by making some peach-honey jam (pretty delicious, although I'd add pectin next time, because it took forever to cook down to a jam). I also made a few other goodies that I'd like to share with you! Keep reading for Ginger-Peach Crisp, Peach Cupcakes, and Peach-Honey Sauce (the sauce is free of refined sugars!).

Ginger-Peach Crisp
Apple crisp is probably one of my favorite desserts of all time, so I'm not sure why I haven't expanded my fruit crisp repertoire before now. Either way, I'm glad I did - you could use the standard cinnamon as the spice here, but I like the flavor twist that ginger gives. It seems completely appropriate for a summer dish. My peaches went au natural, but you can always toss with a bit of honey if you want added sweetness. I topped this delicious stuff with vanilla Greek yogurt and called it breakfast (totally reasonable, right?), but you could also opt for a scoop of vanilla (or ginger) ice cream and have yourself an amazing dessert.
 

Ingredients

 5-6 cups peaches, washed and sliced (again, I kept the peel)

1 Tbsp honey (optional)

1/2 cup brown (or "raw") sugar

5 Tbsp cold unsalted butter

1/2 cup rolled oats

1/2 cup whole wheat flour

1/4 tsp ginger (heaping)

1/4 cup slivered almonds

Directions

1. Arrange peaches in a 8x8" baking dish. Sweeten by tossing with a small amount of honey if desired (if they're perfectly ripe and fresh, this shouldn't be necessary!).

2. Combine oats, flour, ginger, and almonds in a medium mixing bowl.

3. Cut cold butter into dry ingredients, working with fingertips or fork until mixture is crumbly.

4. Sprinkle topping over peaches, then bake in a 400 degree F oven for 30 min, or until top is brown and peaches are bubbling.

5. Serve warm with a hearty dollop of greek yogurt or a scoop of ice cream.

Peach Cupcakes with Peachy Buttercream Frosting
These are definitely an indulgence; nothing particularly healthy about these. That's not the point, though, right? The surprising twist to these is the cornmeal, which I added on a whim - it adds just a little bit of texture to these delicate, moist cupcakes.
Adapted from a peach muffin recipe on NPR's Kitchen Window
 

Ingredients

For Cupcakes:

3-4 peaches, peeled and diced (2-2 1/2 cups)

1/2 cup sugar

2 eggs

1 1/2 cup all-purpose flour

1/2 cup yellow cornmeal

1 tsp baking soda

2 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp ground mace

1/2 cup plain yogurt

1/2 cup unsalted butter, melted

For Frosting:

6 Tbsp unsalted butter, softened

3 cups confectioners' sugar

1/4 cup peach puree

1 tsp vanilla extract

pinch salt

Directions

For Cupcakes:

1. In a large mixing bowl, combine flour, cornmeal, baking soda, baking powder, salt, and mace.

2.  Puree enough of diced peaches in a blender to give 3/4 cup puree (~1 cups diced peaches). Set aside 1/4 cup of the puree.

3. In a medium mixing bowl, whisk together peach puree, yogurt, eggs, and butter.

4. Stir liquid ingredients by hand into dry ingredients just until combined.

5. Gently fold in remaining diced peaches (1 cup).

6. Pour batter into paper-lined or greased muffin cups, filling each until almost full.

7. Bake in a 350 degree oven for 30 min, until cupcakes are golden brown.

8. Turn cupcakes out onto a wire rack and allow to cool.

For Frosting:

1. Using an electric mixer, cream butter. 

2. Add sugar in small portions, alternating with peach puree, and beat well after each addition.

3. Stir in vanilla and salt. If frosting is too thin, beat in a little more powdered sugar, or allow to chill, covered, in the refrigerator until it's better set.

4. Once cupcakes have sufficiently cooled, spread frosting on them, or put frosting in a bag and pipe onto cupcakes (I simply cut a hole in the corner of a plastic sandwich bag).

Honey-Peach Sauce

This stuff is incredibly easy to make, and takes about 10-15 min. I had it on top of homemade belgian waffles, which was divine, but I suspect it'd be equally good stirred in with yogurt or piled on top of vanilla ice cream.

 

Ingredients

4 peaches, washed and thinly sliced (you can peel too, I left them with the peel)

1/4 cup honey

pinch cinnamon, to taste

Directions

1. Combine peaches and honey in a small saucepan (you can add a little water if needed to make sure the peaches don't scorch). 

2. Sprinkle with a little cinnamon, and stir over medium heat until cooked down, about 10 min. 

3. Serve warm over pancakes, waffles, or ice cream.