|
This gourmet dessert is simple and delicious. Stir the simple batter together by hand (it will be thin) and pour it over chunks of fresh peaches. Expect a shallow, custardy cake with a slightly crisp top and buttery flavor.
5 ripe small Texas Hill Country peaches or 3 ripe medium peaches, peeled, halved, and pitted
5 tsp. raw sugar (demerara or turbinado)
1/4 cup all-purpose flour
1 tsp. baking powder
1 tsp. ground ginger
2 eggs
1/2 cup granulated sugar
1/2 cup butter, melted
1/3–1/2 cup sliced almonds, toasted
1. Butter a 9x1 1/2-inch round cake pan; set aside.
2. If using medium peaches, cut halves in half again. Sprinkle 1/2 teaspoon of raw sugar on the flat side of each peach half, covering the surface; arrange flat side down in the cake pan.
3. Stir the flour, baking powder, and ginger together; set aside.
4. In a medium bowl beat the eggs lightly, mix them with the granulated sugar, then stir in the melted butter. Add the dry ingredients; stir until smooth. Pour the batter over the peaches. Top with the toasted almonds. Bake in a 350° oven for 45 minutes (top will be golden and center will spring back when lightly touched). Serve the cake warm or cool. Makes 8 servings.
Fresh Peach Ice Cream
This starts with a rich vanilla- and almond-flavored custard base made with raw sugar, which has a brown, crystal-like appearance. Look for raw sugar at a grocery store, health food market, or gourmet shop. Or, substitute granulated sugar.
4 cups half-and-half or light cream
1 1/4 cups raw sugar (demerara or turbinado)
8 egg yolks, lightly beaten
1 tsp. vanilla
1/2 tsp. almond extract
3 cups ripe peaches (unpeeled), chopped
1. In a large saucepan combine half-and-half, raw sugar, and egg yolks. Cook and stir over medium heat until the mixture just coats a metal spoon, about 10 minutes. Remove from heat. Immediately stir in vanilla and almond extract. Transfer mixture to a large bowl. Place bowl in a sink of ice water, stirring occasionally, for 15 minutes to cool.
2. Cover surface of custard mixture with plastic wrap. Chill several hours or overnight until completely chilled.
3. Just before freezing mixture, stir in peaches. Freeze mixture in a 4- or 5-quart ice-cream freezer according to manufacturer’s directions. Ripen 4 hours. Makes about 2 1/4 quarts (18 half-cup servings).
|
Print This