Stewed Peaches

Every September I begin to anticipate the day our neighbor puts out his peach stand. He grows, what have to be, the world's best peaches. In an earlier post Andy shared the peach ice cream we made. This week I made some stewed peaches .... we ate them in 24 hours. So I made a second batch ... doubling it this time.

Stewed Peaches

8 C peaches, peeled and sliced

1/4 -3/4 C sugar (depending how sweet your peaches are. I used 1/4 C.)

2 t fresh lemon juice

8 whole cloves

1 T cornstarch

1 T water

Combine first 4 ingredients in a large pot. Over medium-high heat bring to a boil; stirring occasionally. Reduce heat to shimmer and cook for about 10 minutes, till peaches are tender. In a small bowl combine cornstarch and water. Add to peaches and bring back to a boil. Boil one minute or until thickened. Remove from heat and fish out those cloves, we don't want any broken teeth! Serve warm over ice cream or pound cake (or both). Refrigerate leftovers. For breakfast, I like to re-warm the leftovers and stir in cinnamon and granola.

~Michele

Blackberry Ice Cream

First, thanks always Bren, for your kind words and support! Recall that the last post was peach ice cream with blackberry garnish. Here is the reverse: blackberry ice cream with peach garnish! I think I liked this better and others might too - assuming seeds don't bother them. 

This previous-post-pic is repeated because of its relevance . . . and it's just a nice shot!

• 2 Cups blackberries (about). They're in season locally so we used fresh.
• 1 Cup 2% milk (we use locally produced Shetler's)
• 1 1/2 Cups heavy whipping cream (Shetler's)
• 3/4 cup sugar
• 1/8 Tsp Grey Sea Salt

Blend berries and sugar. Add in milk, cream and salt and blend again. Chill for a couple of hours and then make the ice cream per your ice cream maker manufacturer's directions. (Recall from previous posts that we use the Donvier.) This makes a little over a Quart.

Look at the simplicity of this recipe. To us it is less defined by what it contains than what it does NOT contain. For comparison, I looked up the ingredients of one flavor from a successful "chain ice cream" store. Note that this post does NOT contain the following: "Nonfat Milk, Whey, Corn Syrup, Guar Gum, Cellulose Gum, Carrageenan, Mono & Diglycerides, Polysorbate 80, and Annatto Extract, BLUEBERRY Corn Syrup, Water, Artificial Flavors, Sodium Propionate, Sodium Citrate, Red 40, Potassium Sorbate, Blue 1, Guar Gum, Xanthan Gum, Red 3."

Enjoy the rest of summer!
Andy

It was also good garnished with crushed almonds!

Peach Caramel Ice Cream

Obviously, we love fresh food . . . and the peaches are like candy right now. We thought this turned out well. Happy harvest!
Andy

Ingredients

6 small to medium sized peaches, chopped fine
1 cup brown sugar, firmly packed
1 tbsp lemon juice
1 tsp cinnamon
1/8 tsp salt
1 1/4 cup milk
3 eggs, beaten
1 1/2 cup whipping cream
1 tsp vanilla extract
Garnish with Blackberries, if desired

Prep
In a small bowl mix the copped peaches, 1/2 cup of the sugar, the lemon juice, cinnamon, and salt. Cover and chill in the refrigerator. 

In medium saucepan combine milk, eggs, and remaining sugar. Cook over low heat, whisking constantly, until mixture is thick enough to coat a metal spoon, about 15 minutes. Stir in cream and vanilla. Chill. Stir peaches in cream mixture and follow ice cream maker manufacturer instructions.