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Peaches are SO wonderful right now...

...what's your favorite easy-to-make peach dessert?

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    1. My favorite peach dessert when peaches are at their peak is fresh (uncooked) peach pie. It's a sin to cook them when they're perfect! You blind bake your favorite pie crust, then pile in sliced peaches and pour over a mixture of gelatin, cornstarch, lemon juice and sugar. Serve with LOADS of lightly sweetened real whipped cream.

      12 Replies
      1. re: biondanonima

        Absolutely! If fruit is sweet and juicy, don't cook it.
        Sliced fresh peaches are great for shortcake or as a topping for pound cake or vanilla ice cream. Peel or not - your choice, slice, and sprinkle with just a little bit of sugar in order to draw out the juices. Let it macerate for an hour or so (you may want to add a splash of lemon if you want to prevent any darkening)and serve. Better cool or room temp, IMO, than straight out of the refrigerator.

         
        1. re: greygarious

          Agreed! Not that I would turn down a good peach cobbler, but I generally don't like my peaches cooked. I turned down a couple of otherwise gorgeous sounding peach dishes in Charleston last week because the peaches were roasted. blah.

          Here's my pet peave: when did all the food mags decide you were supposed to drop peaches in boiling water for a minute, "make an x" and then peel? you don't need to do that! Just get a pairing knife and peel them!

          1. re: danna

            The serrated Messermeister vegetable peeler is much superior to a paring knife. It securely shaves off the peel, taking virtually no flesh with it, and does not slip despite the juiciness of the fruit. Works a charm on tomatoes, too. I got one ($6) upon Cooks' Illustrated's recommendation.

        2. re: biondanonima

          Do you have a recipe you'd be willing to share? I have never heard of this, but it sounds great! Googling produces a number of recipes that are all pretty different from each other, so a tried and true one would be great.

          1. re: Pia

            Sure, here you go. This is the recipe I got from my mother, who I am fairly certain got it from her grandmother, so it has stood the test of time!

            Pie:
            Any good pie crust recipe, blind baked until golden brown
            4 lbs (more or less) firm-ripe peaches, peeled and sliced (to taste - I like them thin-ish because it makes the pie easier to slice/eat, but thick is fine, especially if your peaches are on the soft side. I've also forgotten to peel them and it's still good!)

            Filling:
            1 c. cold water
            1 c. sugar
            3 T. cornstarch
            pinch of salt
            1 pkg Jello (black cherry or black raspberry are my faves with peaches, but you could use anything, even peach flavor. The color contrast with the purple fruit flavors is beautiful, though.)

            Combine water, cornstarch, sugar and salt in a small saucepan and cook until thickened , then add Jello and stir until smooth. Set aside and allow to cool slightly. Arrange sliced fruit in a pre-baked pie crust. Pour filling over fruit, shaking pie plate gently to encourage filling to settle into all crevices. Refrigerate until set and serve with mountains of lightly sweetened whipped cream.

            1. re: biondanonima

              I'm not a baker -- what does the term "blind baked" mean?

              1. re: CindyJ

                You bake the crust without any filling in it (lined with foil and weighted with beans, rice or pie weights to keep it from slumping), so that you have a fully baked shell to which to add your fruit and filling.

                  1. re: CindyJ

                    You could just buy a graham cracker shell.

          2. re: biondanonima

            We do a similar pie with a cream base that's a mixture of cream cheese and whipped cream beaten together and covered with sliced peaches. We will sometimes put fresh raspberries or blueberries in the center.

             
            1. re: roxlet

              Is this similar to the cream pies from that famous pie place on Long Island? That looks and sounds spectacular!!!!!

              1. re: biondanonima

                Yes! Exactly! The cream that is in the Cook's Baking Book for the strawberry cream cake is Briermere's cream pie cream to a T!

          3. We're not getting any wonderful peaches in the NYC 'burbs right now. Actually, it's been several years since I tasted a sweet, flavorful, peach. And never in NY.

            1 Reply
            1. re: JMF

              Come on down to southeastern PA. The freestones are finally here!

            2. I baked a lattice top peach pie last week with slightly less than perfect peaches. The recipe called for lemon juice but a few reviewers recommended lime juice because it complimented the peaches much better. And boy were they right.

              1. I bought a box of white peaches from Costco to make a peach dessert that was featured here not too long ago but they were so juicy and sweet that my family just ended up eating the whole thing in a few days.

                2 Replies
                1. re: Monica

                  This time of year I hesitate to buy fresh produce from Costco. When the local farm stands are flush with the season's bounty, I can't see buying fruit and veggies that have had to travel great distances.

                  1. re: CindyJ

                    True but so easy to pick up those delicious box of peaches when I am at Costco!