Cooking from Scratch
There they were, four fresh peaches just sitting on the counter — you can help nearly ripe peaches along by letting them stand at room temperature for a day or two, but unripe peaches are beyond hope — looking as if they’d been forgotten. They had not; we had plans to make a peach cake and four was just the perfect amount of peaches.
Continue reading “Rustic Almond-Peach Cake”
Peaches are starting to come into season around here, so we headed out one day to harvest some peaches from a local you-pick orchard. If you’ve only had peaches from the supermarket, let us tell you there is absolutely no comparison to fresh, tree-ripened peaches. To be completely honest, we just do not buy peaches at the store. Too often they are so under-ripe as to be crunchy, hard, and flavorless, or they are soft and mealy, but still flavorless. Fruit is really meant to be picked and eaten when ripe.
Naturally, we went hog-wild at the orchard and came home with about 20 pounds of good peaches. The kind that dribble juice down your chin and make you need to change your shirt immediately after eating one. And, that’s the best way to have fresh peaches: just eat ’em. But, when you have 20 pounds of peaches, that means you need to do something with them. So, for the next few days, we’ll show you what we did with ours.