Ah…the Presidents of the United States of America
had a way of capturing the experience of devouring peaches in their unforgettable (I know…it sticks in your head, and plays on repeat!), tune. Unlike the peaches celebrated in the song I prefer to eat locally picked peaches while they’re in-season rather than those placed in a can by a man in a factory (downtown?).I was lucky to find my local markets full of baskets of peaches last weekend. The only issue with local, in-season peaches is that they must be consumed quickly. They don’t like to hang around on counters for too long. So I devised two simple recipes to highlight the unique, refreshing flavour of these stone fruits. For those of you who do not enjoy the hairy texture of peach skin, feel free to peel them before adding them to the crisp. In the ice creem
, the blender takes care of any hairy texture you may want to avoid.
The fruit layer of local peaches and strawberries.
Quick Strawberry Peach Crisp
5 small ripe peaches
2 cups frozen strawberries (I still have bags in my freezer from picking in July
1/2 cup almonds
1/2 cup steel cut oats (or rolled oats if you have them)
1 cup medjool dates
2 tbsp orange juice
2 tsp cinnamon
1 1/2 tsp ground ginger
1/2 tsp nutmeg
Preheat oven to 350 F. In a 8×8 glass pan, toss together the peaches and strawberries.
In a food processor blend together the topping ingredients until it starts to clump together. Sprinkle the topping evenly across the fruit layer. Bake in the oven for 40-45 minutes.
Notes: You may want to add a thickener (flour, arrowroot) to the fruit layer as the strawberries can make everything a little too wet.
Delicious, mostly local, all whole food spicy, sweet yum.
Ginger Peach Ice Creem
1 1/2 cup coconut water (I was making other coconut dishes and had some fresh coconut water on hand, but feel free to replace it with water, peach nectar or other non-dairy milk)
1/2 cup cashew pieces
2 cups of sliced peaches
1/2 cup of packed medjool dates
2 Tbsp freshly grated ginger
Combine the coconut water and cashews in your blender. Blend on high until very smooth. Add the peaches, dates and ginger and blend until completely smooth.
Place the blender jar in your fridge for about an hour. Pour the mixture into your ice cream maker and freezer according to the manufacturer’s directions.
I have been adding scoops of this peachy delight to my smoothies over the last week. It provides a lovely fresh flavour that I know I will miss once the fall weather arrives.