Late Summer Peach Tiramisu

I know, I know.  Peaches are not especially in season at the moment.  But I have excuses.  Firstly, I’m still clearing that backlog of posts and they were in season when I made this pud.  Secondly, you can still find them, although they may come from more far-flung places.  And thirdly, this recipe would be lovely made with plums, which are definitely in season at the moment.  In that case, simply replace the Amaretto with a slug of your favourtie brandy and the amaretti biscuits with ginger snaps.  Decorate with a few finely chopped slivers crystalized ginger.  Voila!  A wintery, fruity take on tiramisu.  So all is not entirely lost.

I made these when I had some girlfriends round for pizza, Aperol spritzes and a good, old fashioned natter.  This is hardly a recipe, really, more of a set of assembly instructions, it’s so easy. I particularly love the slight toffee colour the cream goes when you add the amaretto.  It is basically an Italian summer in pudding form, and what else could you want, really, when the nights are drawing in and the wind is howling outside, than a reminder of sunshine?

             

Peach Tiramisu 

You will need:
4 peaches
Amaretti biscuits
5 tbsp Amaretto liqueur (such as Dissorono)
300ml double cream
2 tbsp caster sugar
Flaked almonds, toasted

Method:

1.  Place the amaretto biscuits into four tumblers or ramekins.  Drizzle each portion with a tablespoon of amaretto and leave to soak into the biscuits- about 20 min.  Meanwhile,  roughly chop the peaches and whip the cream.  Flavour with the sugar and remaining tbsp of Amaretto, to your taste.   

2.  Divide the peaches amongst the tumblers and top with the sweetened cream.  Finally, sprinkle over the flaked almonds.  Refrigerate until needed.  Then devour.  

Coffee and Cake

Peaches, blueberries and cream… in a cake.

I made this cake ages ago, but haven’t had a chance to post it. Tonight I’ve got an evening off, a Coq Au Vin bubbling on the hob and Toby is providing some background piano music, so pretty good timing, I think.
This cake recipe is from the second Magnolia Bakery cookbook (‘More from Magnolia’), which is a bit of a favourite of mine. The recipes are fool-proof, the results are great and there are some slightly unusual twists to surprise (I mean you, Pumpkin Walnut cookies with Brown Butter Frosting).
This cake belongs to a more classic category. It reminds me a bit of a Swedish ‘filmj√∂lkskaka’ (buttermilk cake) in its simplicity, but it has the added complexity of a bit of fruit and a vanilla glaze. The original is called a ‘Blueberry Coffee Cake with Vanilla Glaze’ but I’m not sure about that as a name. Firstly, because it makes you think that it has coffee in it. Which it doesn’t. Although it is very nice with coffee. And secondly, because I added peaches. So I’m calling it a peach and blueberry vanilla cake. But I know that doesn’t sound nearly as good.
Peach and Blueberry Vanilla Cake
You will need (in US measurements)
2 cups flour
2 tsp baking powder
1 tsp salt
2/3 cup vegetable oil (however, I used butter, which also worked)
1 cup sugar
2 large eggs
1 cup milk
1 tsp vanilla extract
1 1/2 cups blueberries and chopped fresh peaches, lightly coated with flour
Vanilla glaze
1 1/4 cups icing sugar
1/2 cup double cream
1/2 tsp vanilla extract
Method
Preheat your oven to 160 degrees and grease and flour a 10-inch pan (I used a bundt tin and a few ramekins for the left over batter)
In a small bowl, sift flour, baking powder and salt
In a larger bowl, beat together the oil, sugar and eggs with an electric mixer until light and thick.
Add the dry ingredients in three parts, alternating with the milk and vanilla and mixing after each addition. You want a smooth batter.
Fold in the fruit and pour the batter into you prepared tin(s).
Bake in the oven for about an hour, until a cake tester comes out clean.
Leave to cool.
For the glaze:
Get a double-boiler/bain marie going. Combine the sugar, cream and vanilla in the bowl and stir over the simmering water until all the ingredients are well incorporated. Pour into a measuring jug and set aside until ready to use.
Drizzle lusciously over the cooled cake.

A Slow Saturday Breakfast

Which was made up of home-made baked beans, made with butter beans and plenty of rosemary and balsamic. Accompanied with bacon, crusty bread and lots of strong tea.

And to refresh the palate after this, white peaches with Greek yogurt and mint.


White peaches used to be such a rarity outside of places like Italy, but I found these in the M&S near work, so I figure they must be a good deal easier to get hold of now. They always remind me of Harry’s Bar, famous for bellini cocktails, made white peach. I remember going to Harry’s Bar in Venice with my parents when I was very young, probably too young to really appreciate it. But I do being told the story of Harry’s and Cipriani’s and really enjoying it. I remember it to this day. You can find it retold here.


I originally bought these peaches for baking. This is what I did:

Baked peaches

You will need

4 large yellow peaches
80g amaretti biscuits (unfortunately I only had digestives, but these worked well too. As, I imagine, would gingersnaps)
4 tbsp caster sugar
1 egg yolk
large tbsp butter
a generous slosh of white wine

Preheat the oven to 180C/350F/gas mark 4. Halve the peaches and remove the stones and scoop out a little of the flesh from the centre of each peach half, from around the well where the stone’s sat, and set aside.

Crush the biscuits you are using and mix with the reserved peach flesh, sugar, butter and egg yolk. Fill the peach halves with this mixture.

Butter an ovenproof dish, put in the peaches cut-side up, and pour the white wine over the top. Bake for about 30 minutes. Serve hot or warm, with a dollop of cream.

Peachy

Nothing like a day off on a Monday! Managed to get lots of things done that I’ve been putting off for ages (apart from some ironing). Picked up some peaches from the fruit and veg man when I was out and about. When I got home I found this recipe on the foodnetwork website and it worked a treat! All the ingredients are in cups, but if you’ve got a measuring jug with both U.S. and metric measurements, as I do, this shouldn’t be too great an impediment.

PEACH MUFFINS WITH PECAN CRUMB TOPPING


You will need

2 cups finely chopped fresh peaches 1
1 1/4 cups sugar, divided

1/2 cup (1 stick) butter, at room temperature

2 eggs
1 1/2 cups milk
4 cups flour

4 teaspoons baking powder

1 teaspoon salt

1/4 cup brown sugar

1/4 cup ground pecans
1/4 teaspoon ground cinnamon

4 tablespoons cold butter

Preheat the oven to 400 degrees F. (about 220 C) and prepare your muffin tray with cases. Place the peaches in a bowl and cover with 1/2 cup of the sugar. Mix and let sit for 1 hour.

Cream the butter and remaining 3/4 cup of sugar until smooth and pale in color, about 3 minutes. I melted the butter a little in the microwave and used an electric whisk.
Add the eggs, one at a time, and beat until fluffy, about 2 minutes.
In a separate bowl, combine 3 1/2 cups of the flour, baking powder, and salt.
Add this in batches to the butter and egg mixture, alternating with the milk, being careful not to over mix. Fold in the peaches.
Spoon into your muffin cases.
Then combine the remaining flour, brown sugar, pecans, and cinnamon adding the butter with your hands, until you have a mixture resembles coarse crumble topping. Sprinkle some of this over each muffin cup.
Place in the oven and bake for about 15 to 20 minutes or until golden brown.

Enjoy with flatmates working from home or boyfriend who treks all the way up the hill to visit.