{nibble} peachy peppers

Just in case you missed this over at amy and ann.... peaches are still really good right now!

So I figure since I live in Texas I should at least give the peach its due. Peaches are one of my favorite fruits (don't I say that about all the fruits come to think of it?) But really. A truly good - just ripe peach ... hard to beat.

In Texas this year, I hear it is suppose to be a "bumper" crop. That - for us lay people - means a good year for peaches. Oh I can't wait.... peach pie (a must), peach preserves, some peach salsa, peach ice cream, peaches in salad. There are just so many ways to celebrate the peach.

But really. When they are ripe, at room temp and you bite into one... and the juice is just running down your arm. Oh... and your tempted to lick it off because it is sooooo sweet and good. Now that is the way to eat a peach!

But just in case you want to expand your horizons... here I have married the heat of jalapeno, with the coolness of cream cheese and the sweetness of the peach and of course the bacon ... well it speaks for itself.

peach jalapeno poppers by ann west

6 -12 jalapenos

8 oz cream cheese

handful of chopped cilantro

pinch or two of smoked paprika

applewood smoked bacon

1-2 peaches (slightly firm) peeled and sliced

preheat oven to 375 degree. Mix the cream cheese with the paprika and chopped cilantro. Slice the jalapeno length wise and again across the top and deseed and devein. Stuff the jalapeno with the cream cheese mixture and one slice of peach. Wrap in bacon and skewer with tooth pick. Place all of the stuffed peppers on a baking sheet lined with foil and cook in oven for 30 minutes or until done.

enjoy!

{delightful} peach ice cream & almond crunch

I know you are saying again with the peaches. But hey I am in texas ... peaches are one of the crops that we do right. And ice cream ... well the heat index did reach 105 yesterday - i say i am justified!

Making ice cream is fun and so good. I personally like it when its in its mushy stage like above. It tasted like the best fresh peach milkshake there is. Yes just like my secret indulgence from before ... I like having the first taste. Cool, creamy, sweet with the comforting taste of peach.

There aren't many times when I think the taste of a fruit match the smell except where peaches are concerned. A good ripe peach will let you know. You can smell, the sun and sweetness just by touching that fuzzy skin to your nose. Hmmmmmmm.

peach ice cream with almond crunch by ann west

Ice Cream

1 -2 lbs peaches nicely ripe, peeled and pitted reserving both

lemon juice

2 1/2 cups whipping cream

1/2 cup whole milk

vanilla bean or paste

5 large egg yolks

1 cup sugar

1/2 cup light corn syrup

sliced almonds

brown sugar

butter

Place the peach slices in a bowl with lemon juice. Combine peach pits and skins and add the cream and milk and vanilla (I use the so easy vanilla bean paste!) 2 tsp. Simmer these on low for 20 minutes. Then strain.

Whisk the egg yolks and sugar in a bowl and gradually mix in hot cream mixture. Return the mixture to the heat and stir the custard constantly for 7 minutes or so until the mixture starts to thicken. Strain into a bowl and mix in the corn syrup and chill until cold. (I made this the night before even)

Takes about 2/3 of the sliced peaches and puree and whisk in to the custard. Dice the remaining peaches and fold in. Transfer to your ice cream maker and use their instructions to freeze. Once done - try not to eat is all right then - and transfer to another container to freeze.

The almond crunch has not real measurements. I use about 1/2 stick butter a couple of handful of sliced almonds and about 1/4 cup brown sugar. I brown the almonds in the butter and the sugar and let it caramelize. Then remove and lay out on parchment paper (it will be hot so be careful!) Sprinkle with a little sea salt. Once cool scoop your ice cream and add some crunch.

A Texas summer in a scoop!

{in the glass} peach sangria

It's peach time at chez moi! Texas peaches are some of the best their is - anywhere! We are just at the beginning of this wonderful sweet season here in Texas. So I hope you look forward to some yummy peachy recipes. With a quick trip to the farmers market I am a bushel of peaches rich! Now what to make?

Let's have a drink and think about it!

Peaches pair so well with wine. This sangria is refreshing but not too sweet. The addition of lime cuts the sweetness and adds a brightness to this drink. This is great to sip on these hot summer days!

Peach Sangria by ann west

1 bottle of white wine (a sauvignon blanc is a good choice with peachy tones)

1/2 cup congnac

3 peaches

1/4 cup sugar

1 lime

sprig of mint

Peel and muddle one peach with 1/4 cup sugar into a nice syrup. Peel and slice the remaining peaches. Slice your limes paper thin and place both peaches and limes in a picture. Pour your wine and congnac and stir. Let sit for an hour. Serve over ice with a splash of club soda and garnish with a peach and a spring of mint.

To make this kid friendly omit the wine and cognac and add the peachy syrup to limeade! Have fun!

{delightful} peachy popovers

A peachy popover to end a peachy day.

This is my daughters creation. These are easy enough for her to make an delicious enough to serve to a party of pastry lovers or just our family. Wait those are one in the same!

C's peachy popovers by 13 year old c

frozen phyllo dough thawed - by directions on box - remember to keep phyllo moist with a wet towel

butter - 3 tbls melted

1 pck frozen peaches thawed

1/2 cup sugar or to taste

pinch of salt

pinch of cinnamon

powdered sugar to sprinkle

In a bowl mix your peaches, sugar, salt and cinnamon and let sit. Separate some of the phyllo sheets. (ours stuck together a little so we were layering 2 -3 sheets at a time , worked fine). brush the phyllo with the melted butter then add another layer of phyllo and brush again. Cut your sheet into equal squares. Spoon a little of the filling in the center of the square. (we rolled these like a burrito). Roll or fold the dough over the filling trying to seal the filling inside. Brush with butter and place on a cookie sheet lined with parchment paper. Cook at 375 degrees for 18 min or until golden brown. Let cook slightly and sprinkle with powdered sugar.

have a peachy day!