Peach-Apricot Cobbler with Crystallized Ginger

My apology for not keeping up with the blog.  I feel like it's getting a bit challenging to write a post here.  Some weeks I don't even make desserts.  The desire is there but my energy is being channeled somewhere else.  This September is particularly challenging, with a new year of school starting, there's a lot of distractions and happenings at work that when I get home and especially on weekend, I don't feel like making anything.  Hopefully next month things will start to get easier and I can go back to baking on weekends.

This cobbler is one of desserts I made a while ago.  I was fortunate to get some more fresh peaches from Peach Cove Farm in Canby that I went ahead making some canned peach sauce and the leftovers were made into this cobbler.  The fresh apricot is there because I just happened to have it and wouldn't want them to go to waste.

I ate the cobbler unadorned as breakfast, but feel free to add ice cream and make it a dessert if you like.  I love crystallized ginger, that bold flavor and the zing they impart on things, a little goes but this has quite a bit.  I guess you'll have to really like it to be able to enjoy this cobbler.

Peach Cobbler with Crystallized Ginger

Serves 8


10 yellow peaches, peeled, pitted and sliced
2 fresh apricots, pitted and sliced
1 lemon
1 1/2-inch piece fresh ginger, peeled and grated
1/3 cup granulated sugar
2 tablespoons cornstarch
Kosher salt
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup crystallized ginger, coarsely chopped
4 tablespoons cold, unsalted butter, cut into pieces
1 1/4 cups heavy cream, plus cream for brushing
1/4 cup demerara sugar
Vanilla ice cream for serving--optional

Preheat the oven to 375 degree F.

Put the peach and apricot slices in a bowl.  Finely grate 2 teaspoons zest from the lemon, then squeeze 2 tablespoons juice.  Add both to the peaches and apricots.  Add the grated ginger, granulated sugar, cornstarch, and a pinch of salt and toss gently.

In a food processor, combine the flour, the baking powder, and 1/2 teaspoon salt.  Add the crystallized ginger and pulse briefly to combine.  Add the butter and pulse until the mixture resembles coarse meal.  Transfer to a large bowl, add the 1 1/4 cups cream, and mix until the dough comes together.  Turn the dough onto a lightly floured work surface and knead 2 or 3 times to bring it together into a ball.  Shape the dough into a round about 1/2 inch thick, then cut the dough into 8 even wedges.

Transfer the peach-apricot mixture to a 9-by-13-inch baking dish and arrange the dough wedges on top in 2 rows of 4 wedges, alternating the points.  Brush the wedges with cream and sprinkle with the demerara sugar.  Bake for 25 minutes.  Loosely cover the dish with foil and continue baking until the topping is deep golden brown and the juices are bubbling, 10-20 minutes.  Let cool, uncovered, for at least 20 minutes.  Serve the cobbler with ice cream, if preferred.


Source:  adapted from Dessert of the Day by Kim Laidlaw

Peach Cheesecake with Blueberry Topping

Since the weather is awfully sweltering here in Oregon, I thought what better way than to share a cool dessert such as this peach cheesecake?  Every summer, we've always had fresh picked peaches from a friend's farm in Canby.  There's a joy of wanting for special fruits or produce when they're in season.  I love how in the summer, there's fruits to eat based on what's ripening that week.  I've had local watermelon now that they're available and boy, they're much sweeter than other variety!

I've made several things with peaches but never in a cheesecake.  This one is quite simple, basically the peaches are diced then marinated in whiskey.  In this case, I did it with Grand Marnier because that's what I have.  Then I make the crumbs and cheesecake batter.  Finally it's baked in a 350F oven.  Whether you want to bake it with water-bath method or straight bake method is up to you.  I've tried both and there's things I like with both method.  The only drawback with the straight bake one is that the cheesecake is prone to cracking.  But if you like to top it with something, sometimes it doesn't really matter.

The blueberry topping and caramel sauce is my spur of the moment additions.  I had plenty of blueberries in the fridge that I would like to use up.  They go together nicely!

Peach Cheesecake with Blueberry Topping

Serves 10 to 12


Crust:
1 1/4 cup graham cracker crumbs
1/4 cup unsalted butter, melted

Filling:
1 cup diced peeled peaches (about 2 medium)
2 tablespoons Grand Marnier or whiskey
3 packages (each 8 oz/250g) cream cheese, softened
1 cup plain yogurt
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract

Blueberry topping:
2 cups fresh blueberries, picked over
1/4 cup sugar
Zest of 1 orange
1/4 cup orange juice
1 teaspoon cornstarch

Caramel sauce, homemade or store-bought


To make the crust:  In a bowl, combine graham cracker crumbs and butter.  Press into bottom of cheesecake pan and freeze.

To make the filling:  In a small bowl, combine peaches and Grand Marnier.  Set aside

In a mixer bowl, fitted with paddle attachment, beat cream cheese, yogurt and brown sugar on medium-high speed until very smooth, for 3 minutes.  Add eggs, one at a time, beating after each addition.  Fold in soaked peaches, with juices, and vanilla by hand.

Pour over frozen crust, smoothing out to sides of pan.  Bake in a preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes.  Let cool in pan on a wire rack for 2 hours.  Cover with plastic wrap and refrigerate for at least 6 hours before serving.

To make blueberry topping:  In a saucepan, combine blueberries, sugar and orange zest.  In a small bowl, mix together orange juice and cornstarch; pour this mixture into the saucepan.  Cook in medium heat until blueberries pop, bubbly and start to thicken, about 6-8 minutes.  Remove from heat and let cool.

When ready to serve, drizzle some caramel sauce on a plate, place a slice of cheesecake and drizzle some blueberry topping on top.


Source:  adapted from The Cheesecake Bible by George Geary

Deep-Dish Blackberry-Peach Double-Crust Pie

I have a feeling time goes faster than I'd like it to be.  It's two more weeks until Labor Day weekend; after that school will start and I will go back to my regular work.  I really like summer time because there's time to be with family and go on an outing.  It'll be kind of sad when September rolls over.

For most of days, I've time to bake with what's available in season.  There are several recipes that I've tried but not all will make it to this blog.  There's a chocolate zucchini cake which was a disappointment, a fermented cassava cake which was still to be perfected, but most of the pies I did will be shared here though.  This is one of them, when the peaches were plenty and blackberries hung by a handful.

Each pie slice is a burst of juicy blackberries and sweet peaches and I love it when I can successfully cut a perfect pie slice--pat myself on the back.  We topped our pies with a scoop of vanilla ice cream, hmmm...I wish I still had that slice.

Deep-Dish Blackberry-Peach Double-Crust Pie

Make 8 to 10 servings

Double Crust Pie Pastry:

3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch pieces
1/2 cup cold vegetable shortening, cut into pieces
1/2 cup cold water

Filling:

6 to 8 small to medium-size ripe peaches
4 cups fresh blackberries
1/2 cup plus 3 tablespoons sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons cold unsalted butter, cut into small pieces

Glaze:
Milk or light cream
Sugar


To make the double crust pastry:
In a food processor, pulse together flour, sugar, and salt.  Add butter, pulse a few time.  Add shortening, pulse until the mixture forms into lima bean-size pieces.  Add half of the ice water, pulse again.  Then add the last half of ice water, pulse until the mixture starts to clump and look moist.

Dump the dough onto a lightly floured surface and gather into two balls; one ball should be slightly larger than the other; this will be the bottom crust.  Flatten each into a disk with the heel of your hand.  Cover tightly with plastic wrap and refrigerated at least an hour or overnight before rolling.

Once ready, take out the bottom crust disk; allow to rest for 10 minutes.  Liberally flour the work surface and roll the pastry into a 13 1/2-inch circle.  Gently fold the pastry into the rolling pin and invert pastry over a 9-inch deep-dish pie pan.  Gently tuck the pastry into the pan, without stretching it, and let the overhang drape over the edge.  Place in the refrigerator for 15 minutes.

To make the filling:
Blanch, peel, and slice the peaches into a large measuring cup; you'll need 4 cups.  Combine the sliced peaches, blackberries, and 1/2 cup of the sugar in a large bowl.  Toss well to combine and set aside for 15 minutes.

In a small bowl, mix the remaining 3 tablespoons sugar with the cornstarch.  Stir the mixture into the fruit along with the nutmeg, lemon juice, and lemon zest.  Preheat the oven to 400 degree F.  Take out the smaller disk of pastry and let it rest for 10 minutes.

Roll out the top crust pastry onto a floured surface to a 11 1/2-inch circle.  Turn the filling into the chilled pie shell.  Smooth the fruit with a spoon and dot with the butter.  Lightly moisten the rim of the pie shell.  Invert the top pastry over the filling.  Press the top and bottom pastries together along the dampened edge.  Trim the pastry with scissors or a paring knife, leaving an even 1/2-inch overhang all around, then sculpt the overhang into an upstanding ridge.  Slash the top of the pie with a knife to allow steam to escape.  Brush top crust all over with milk and sprinkle with sugar.

Place the pie on the center oven rack and bake for for 30 minutes.  Reduce the oven temperature to 375 degree F and rotate the pie 180 degrees.  Just in case, slide a large aluminum foil-lined baking sheet onto the rack below to catch any drips.  Continue to bake until the juices bubble thickly at the steam vents and the top is golden brown, 35 to 45 minutes.  If the top starts to get too dark, cover it with loosely tented aluminum foil during the last 15 minutes.

Transfer the pie to a wire rack and let cool for at least 2 hours before serving.


Source:  Pie by Ken Haedrich

Peaches and Cream Pie

I'm at my happiest when the peach is in season.  Here in Oregon, it is usually a short season and once it is picked tree-ripened, it will not last too long.  I get my peaches from a family friend and every year I will not want to miss their juicy and sweet peaches.  Every year in July, I will come home with at least 20 pounds of peaches.  A third will be freeze for making smoothie, another third will be for fresh consumption, and the last third will usually become dessert.

This is one the desserts that I chose to make when the first batch of peaches arrive.  I'm also a sucker for custard dessert so even if this type of pie isn't in trend anymore, I will still make it.  The creamy filling has the smooth peach puree, while the top is decorated with chopped fresh peaches.  And as an added decoration, lightly sweetened whipped cream frost the edges of the pie.  It is an optional item so I'll leave it up to you.

The hard thing to do with this pie is the waiting time.  It needs to set for at least 3 hours before we can eat it, so the anticipation is building up.  It doesn't disappoint, I promise.

Peaches and Cream Pie

Makes 8 servings


1 9-inch graham cracker crust pie shell

Filling:
2/3 cup sugar
1/2 cup unbleached all-purpose flour
Pinch of salt
3 large egg yolks
4 large ripe peaches
2 1/2 cups (approximately) light cream
1 teaspoon vanilla extract
3 tablespoons unsalted butter

Extra cream to make whipped cream, optional

In a medium non aluminum saucepan, whisk together the sugar, flour, and salt; do not heat.  Put the egg yolks in a mixing bowl and beat well with a whisk.  Peel and slice 2 of the peaches, dropping them into a 2- to 4-cup measure.  Pour enough cream into the cup to get an even 2-cup measurement.  Pour the cream and peaches into a blender and puree.  Pour the puree into another non aluminum saucepan, add 1 more cup of the light cream and heat gently, just until hot to the touch.  Remove from the heat.

Whisk a ladleful of the heated mixture into the egg yolks.  Stir this into the saucepan with the dry ingredients and turn the heat on low.  Gradually add the rest of the liquid, stirring almost constantly and slowly increasing the heat to medium.

When the mixture starts to boil, turn the heat down a little and cook, stirring, until quite thick, about 3 minutes; get your spoon into the bottom crease of the pan so it doesn't stick or burn there.  Take the pan off the heat and whisk in the vanilla and then the butter, several small pieces at a time, waiting until it melts to add more.  Press a piece of plastic wrap directly over the filling so it doesn't form a skin.  Cool for 30 minutes.

After 30 minutes, assemble the pie.  Peel and slice the remaining peaches, cut them into small cubes.  Ladle the filling into the pie shell, then drop cubed peaches on top, press lightly to submerged the fruits.  Let the pie cool at room temperature for 30 minutes, then cover loosely with a foil tent; it should touch the pie's surface.  If desired, frost the pie's edges with sweetened whipped cream.  Refrigerate for at least 3 hours before serving.


Source:  adapted from Country Baking by Ken Haedrich

Oat Crisps with Fresh Fruits and Honey Yogurt

When I made these crips I was expecting it to be good on their own.  Well, yeah, I wasn't wrong.  I ended up eating them as snacks because they were so addictive.  Crispy, crunchy, and caramel-y, I just love these!

If you want to eat these for breakfast, the simple way to do is to grab yogurt--honey flavored is my favorite--and fresh fruits for a feel good sustenance in the morning.  This recipe is simple and irresistible which what I like from the book by Emily Luchetti, Classic Star Desserts.  I've been going through my baking book collection and trying out recipes this summer when I had a more leisurely time for baking and cooking.  So far I've found very good recipes and I'm very pleased.  I hope I can continue the baking well into the busy school and work year.  Fingers crossed!

Oat Crisps with Fresh Fruits and Honey Yogurt

Serves 6


1 1/4 ounces (2 1/2 tablespoons) unsalted butter, melted
1/4 cup firmly packed dark brown sugar
2 tablespoons granulated sugar
2 tablespoons dark corn syrup
1 cup old-fashioned rolled oats
1 pint blueberries
4 medium peaches, sliced rather thinly
1 cup yogurt--any flavor you like

Preheat the oven to 350F.  Line 2 baking sheets with parchment paper.

In a bowl, combine the butter, brown sugar, granulated sugar, and corn syrup and stir until blended.  Stir in the oats, mixing well.

To form the crisps, drop the oats mixture, one tablespoon per cookie, onto the prepared baking sheets, spacing them about 2 1/2 inches apart.  Bake, rotating the baking sheets 180 degrees at the midway point, until golden brown and bubbly, about 15 minutes.  Let cool for 5 minutes on the baking sheets.  Then, using a metal spatula, transfer the crisps to a large flat plate to cool.

To serve, divide blueberries, peach slices and yogurt among individual plate and place 2 oat crisps alongside or on top of each serving.


Source:  adapted from Classic Stars Desserts by Emily Luchetti

Peach Custard Pie

For the last 2 weeks or so we've been eating lots of peaches at home.  We eat them mostly fresh and in smoothie, but of course I have to make them into a dessert.  I've also felt like making pie all summer long, so naturally I looked for pie recipes. 

I have a book called Pie by Ken Haedrich, which is one of my favorite baking books, where I've made several pies previously.  His recipe for basic pie crust uses vegetable shortening which I don't mind at all, but if all-butter crust is preferred, I've made one for my Marionberry pie.  Even though it's for a double crust, one half dough could simply be freeze for up to a month.  The book is pretty extensive in all kinds of pies and has chapters on what to bake with corresponding fruits for each season.

What I think about this pie is that it satisfies both my likes, custard and fresh fruit.  The peaches need to be peeled for this pie which I grumbly did but appreciated when I bit a slice.  The crumb topping gives it a wonderful crunch, without a doubt this is all I want from a summer pie!

Peach Custard Pie

Makes 8 to 10 servings

1 recipe Basic Flaky Pie Pastry, Single Crust or store-bought pie crust

Filling:

1 cup full-fat sour cream

3/4 cup sugar

3 large egg yolks

1/4 cup all-purpose flour

1 teaspoon vanilla extract

4 large ripe peaches, peeled, pitted, and thickly sliced

Streusel Topping:

1/2 cup all-purpose flour

1/2 cup sugar

1/4 cup (1/2 stick) cold unsalted butter, cut into 1/4-inch pieces

If you haven't already, prepare the pastry and refrigerate until firm enough to roll, about 1 hour.

On a sheet of lightly floured waxed paper, roll the pastry into a 13-inch circle with a floured rolling pin.  Invert the pastry over a 9 1/2-inch deep-dish pie pan, center and peel off the paper.  Tuck the pastry into the pan, without stretching it, and sculpt the edge into an upstanding ridge.  Place in the freezer for 15 minutes.  Preheat the oven to 425F.

In a large bowl, whisk together the sour cream, egg yolks, flour, and vanilla until smooth.  Set aside.  Arrange the peach slices in the chilled pie shell in tight, concentric circles.  You don't have to make it look perfect, just relatively neat.  Slowly and evenly pour the sour cream mixture over the peaches.  Gently shake the pan to help the mixture settle between the peaches.  Place the pie on the center oven rack and bake for 30 minutes.

Meanwhile, make the streusel topping.  Combine the flour, sugar, and butter in a large bowl, tossing to blend. Using your fingers, rub the butter into the dry ingredients until the mixture resembles coarse crumbs.  Refrigerate until ready to use.

Remove the pie from the oven and reduce the temperature to 400F.  Dump the streusel in the center of the pie, spreading it evenly over the top with your hands.  Tamp it down very gently.  Return the pie to the oven, placing it so that the part that faced the back of the oven now faces forward.  Continue to bake until the topping is golden brown, about 25 minutes.  If the top gets too dark, cover with loosely tented aluminum foil during the last 10 minutes.

Transfer the pie to a wire rack and let cool for at least 2 hours.  This pie is supposed to be served cold, but also very good at room temperature or slightly warm.  Once the pie has cooled to room temperature, cover with loosely tented aluminum foil and refrigerate before serving.

Tips: 

• To judge whether the pie is done or not, stick a knife in the center of the pie.  If it comes out clean, the pie is done.
• Try serving it with vanilla ice cream and/or berry sauce.  I tried it with Marionberry sauce, it's very divine!

Source:  adapted from Pie by Ken Haedrich

Peach Melba Shortcakes

I had a great day yesterday.  It's my birthday and I got to spend it with my favorite people in the world: my family.  I received two candles from my son, who obviously picked the gifts with his dad since dad knew about  it.  I didn't know how they pulled it off this year, bought gifts without my knowledge and completely surprised me.  Next year my son suggested that I give him a list of gifts I'd like to get so he'll know what to buy for me.  Great idea!

And I want to declare that I absolutely will have peaches every time my birthday comes around.  The peaches this year are plentiful, flavorful, and super juicy.  Twice I bought peaches from my son's friend's orchard.  His parents own a peach orchard in Canby and they grow great peaches.  Early in July I bought a handful which we ate and ate.  Just last weekend I bought some more, this time I poached some, froze some, and left a bunch in the fridge to eat fresh.  

I didn't intentionally make this shortcake for my birthday but it might as well be my birthday cake since I have plentiful left.  I made a genoise cake base instead of using biscuits for shortcakes.  I then poached the peaches using sugar water and vanilla bean to give it a flavor.  Honestly, it's a bit of work poaching peaches because I had to peel them first.  The lazier method will be to just cut the peaches and macerate them with peach schnapps.  But in the end, those poached peaches taste so good that I didn't mind doing it again if I have to.  The raspberry sauce is simple; it's simply done by crushing fresh raspberries, which then got strained to remove the seeds.  I made just enough sugar water to incorporate the crushed raspberries with it; a little lemon juice is added to it to give a nice finish.  

To serve these shortcakes in Mason jars, I grabbed a few small and different size jars.  The components were layered until full;  these were ready right away or could be stored in the fridge for a few hours.  Everybody got his/her own serving of shortcake and it's sooo good!

Don't they look adorable in the jar like that?  Pretty enough to be a birthday cake!    

Peach Melba Shortcakes

Makes one 9- x 13-inch cake

2 sticks unsalted butter, melted and cooled slightly, plus more for buttering the dish

6 large eggs, at room temperature

2 tablespoons milk, at room temperature

1 ⅓ cups granulated sugar

2 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

Poached peaches:

12 medium firm-ripe peaches

2 ⅔ cups sugar

4 cups water

1 piece vanilla bean

Raspberry sauce:

1 (12-oz.) package frozen raspberries (not in syrup), thawed

½ cup granulated sugar

⅓ cup water

2 teaspoons fresh lemon juice

1 cup heavy cream

½ cup confectioners' sugar

1 teaspoon pure vanilla extract

Make the shortcake:  Preheat the oven to 375F.  Generously butter a 9- x 13-inch glass baking dish.  Using an electric mixer, beat the eggs with the milk until frothy.  Add the 1 ⅓ cups of granulated sugar; beat at high speed until the mixture is thick and pale, 7 minutes.

In a bowl, sift the flour with the baking powder and salt.  Fold the dry ingredients into the egg mixture; fold in the melted butter until incorporated.  Spread the batter in the prepared dish; bake in the center of the oven for about 30 minutes, until golden.  Transfer to a rack and let cool.

Make the poached peaches:  Cut a shallow X in bottom of each peach with a sharp paring knife and immerse fruit in a 6-quart heavy pot (preferably wide) of boiling water 30 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.  Transfer peaches to a cutting board and peel, starting with cut end, then cut in half, discarding pits.

Combined sugar and water in cleaned pot.  Halve vanilla bean lengthwise with a paring knife and scrape seeds into pot, then add pod and bring mixture to a boil, stirring until sugar is dissolved.  Add peaches, pitted sides down to sugar syrup, then reduce heat and poach, covered at a bare simmer 6 minutes.  Turn peaches over and continue to poach, covered, until tender, 5 to 6 minutes more.

Cool peaches in poaching liquid in pot, uncovered, 1 to 1 ½ hours.

Make the raspberry sauce (while peaches are cooling):  Force raspberries through a fine-mesh sieve into a bowl, pressing hard on solids.

Combine sugar and water in a small heavy saucepan.  Cover pan (so condensation will wash any sugar crystals down side of pan) and bring to a boil, then remove lid and boil 2 minutes.

Immediately stir sugar syrup into raspberry puree and cool to room temperature, about 1 hour.  Stir in lemon juice.

When ready to serve the shortcakes, whip the cream with confectioners' sugar and vanilla in a bowl until firm.  

To serve shortcakes in jars:   I used some 8-oz. and 4-oz. jars, but you can also use a bigger jar.   You just have to add more layer into it.  Cut the cake into small squares, enough so they can fit into the jars.  Cut the peaches the same size as the cake squares.  Add these on top of the cake.  Drizzle some raspberry sauce.  Spoon some whipped cream onto the sauce.  Repeat the process until you reach the top of jar.  Ideally, you'll want the whipped cream to be on the top layer.  Garnish with some diced or sliced peaches and drizzle more raspberry sauce.  This recipe will make quite a bit shortcakes in jars; I didn't use all for it, instead we ate the rest like regular shortcakes.  Simply cut the cake into bigger squares and serve with sliced peaches, whipped cream, and raspberry sauce.