If I had my little way, I’d eat peaches everyday

August 16th, 2009 · Lisa · Recipes, sugar-free, Sweet, Uncategorized · Comments
Ah…the Presidents of the United States of Americahad 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
(Fruit layer)

5 small ripe peaches
2 cups frozen strawberries (I still have bags in my freezer from picking in July

(Topping)

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.

4 Comments

  1. Posted August 18, 2009 at 2:42 pm

    Oh, Lisa of infinite wisdom… where do you get your coconut water? I'm new at this, but want to eat more coconut!

  2. Posted August 19, 2009 at 6:06 am

    Hi Angela,
    I had been doing a coconut kefir experiment so I picked up a few young thai coconuts on Spadina. But you can also find them at T&T; and Whole Foods. Most of the health food stores are now carrying coconut water in tetra packs and aluminum cans. But you really don't need it to make the ice cream.

  3. Posted August 22, 2009 at 6:47 pm

    That ice cream sounds wonderful. We've been making ginger peach lassis with the basket of peaches we got this week. We only have a few peaches left though.

    Poor us, we'll have to go and get another basket to try out your ice cream idea to add dates instead of sugar as the sweetening agent.

    -Elizabeth

  4. Posted August 25, 2009 at 8:22 am

    Elizabeth,
    I hope that great success with the ice cream experiment. I find dates actually help to create a less crystalized mouth feel. I'd love to hear how yours turned out.

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