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Post by beth on Jul 10, 2021 1:06:03 GMT -5
I remember Smitten Kitchen being very popular with the CLBB crowd, but I didn't follow the blog or buy the book. Maybe you all saw this recipe years ago, but I recently ran across a thread in another forum where someone said they had made this recipe and I had to go hunt it down. And I might have lost half a day or two exploring, but that's beside the point. Y'all really do need to try this peach recipe, and if you don't like peaches, try apples or pears or whatever. So simple -- halved peaches -- don't even peel them, and a 3 ingredient topping. And the recipe is gluten free -- could be made vegan with a sub for the butter - and no one would feel deprived. I could see making these for a dinner party or a brunch. I am going to try apples or pear in the fall -- you should too. smittenkitchen.com/2013/08/almond-crisped-peaches-uk-book-tour/ |
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Post by wallycat on Jul 10, 2021 10:31:37 GMT -5
Do you have to use almonds? I can eat any nut but those.
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Post by beth on Jul 10, 2021 13:26:27 GMT -5
No -- use any nut. I think peaches are often paired with almonds. I think pecans would be good too -- and walnuts with apples. She said she added oatmeal and I will probably do that in the future, but thought I would go pretty much by the book for the first time (I went half and half on turbinado and white sugar). The butter and sugar caramelize and the nuts are there for texture and flavor -- kind of making a brittle like topping. I would not leave out butter or sugar, but I think you can play with subs (different nut, oats, seeds, cookie crumbs) or even omit and just get a buttery brulee effect that might run over the tops and down without anything holding it together. I like toasted pecans with peaches, so I will probably try this with pecans at some point -- maybe the pecans and oats. Sounds yummy!
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Post by emma on Jul 10, 2021 17:04:45 GMT -5
I have made this, it is such an easy, no-fuss recipe! I follow the recipe, but also add 1/8 teaspoon almond extract, or vanilla extract in the hollow of each peach before adding the topping.
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Post by wallycat on Jul 11, 2021 9:07:55 GMT -5
That does look lovely. Cooked pitted fruit I can do as well, but not raw, so this would be great. Now if I could only find ripe peaches out here, LOL. I'll have to remember this recipe when I come across something. The plums on my neighbors tree really took a beating in the 4 day heat wave we had. Our little town hit 100....a first in 120+ years....
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Post by beth on Jul 11, 2021 14:45:03 GMT -5
Wallycat, I know you hate the heat and have been hotter than we have been so far this year. And we had such cold in February. It is a strange year. Hope it cools down for you.
Emma, I've made jam with peaches and vanilla -- that sounds really good. She mentioned the option of brushing them with bourbon or rum -- I could see brandy or amaretto too. I'm willing to try some variations. I still have some Peach Truck peaches in the fridge and am going to try freezing some halves to pull out and enjoy these later. I could probably top them and have them ready to pop into the oven. Makes me happy just to think about enjoying them later.
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Post by wallycat on Jul 11, 2021 17:12:28 GMT -5
I'm drooling on the vanilla and rum additions. MUST find peaches!! And I bet super easy on the grill!
Our high was 58 yesterday; we are somewhat back to normal. Seattle is still warmer than usual, but our little boot is icy cold again. I just need to hang on till October, LOL. There's still all of August and sometimes, the first week or two of September can get hot here. If the reports are right, and there's another La Nina effect, I may get a day of snow flurries this year!!!!!!!! YIPIEEIEIEII!!!
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applecrisp1
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Post by applecrisp1 on Jul 13, 2021 15:27:48 GMT -5
That sounds great --- thanks for mentioning! And I have peaches ripening on the counter now. If I stare at the peaches will they ripen faster.
Hope things are good Beth!
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Post by erin elizabeth on Jul 15, 2021 10:38:16 GMT -5
I agree. SO good!
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Post by beth on Jul 16, 2021 23:56:47 GMT -5
Applecrisp, we are doing well here in spite of everything. I hope your peaches are wonderful and you enjoy these. One of the things I really like about this is that you can mix up the nut butter and have it ready to scoop on peach halves whenever you are ready for them. They would be easy to prep ahead for a brunch or a dinner party -- probably even do a grilled version for a barbecue. The only hard thing is waiting an hour for them to bake. I froze some peach halves so we can make these later in the year. By the way -- works with white peaches too.
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