food
50
WA
YS TO
EAT A
PEACH
r e c ip e s
3.
C u t p eaches in to th ic k slice s, s lic in g
aro u n d the p it. A d d p eaches to cooled
c ru sts. C o v e r edges o f p ie s w ith fo il.
4.
B a ke 2 0 to 25 m in u te s o r u n til p e ach e s
a re ju s t te n d er. T ra n s fe r to a ra c k . W h ile
p ie s a re s till w a rm , d r iz z le w ith
]A
cu p o f
th e B u tte rs c o tc h Sauce. S e rve im m e d ia te ly
(c ru s t b eco m es soggy as p ie s its ) w ith ice
cre a m . S p rin k le w ith n u tm eg and fresh
m in t. P ass re m a in in g w a rm B u tte rsco tch
S au ce .
MAKES 6 TO 8 SERVINGS.
b u t t e r s c o t c h
s a u c e
In a sm a ll sa u ce p a n
m e lt
V
a
c u p u n sa lte d
b u t t e r
o v e r m e d iu m
h e a t. S tir in
V s
c u p p a cke d
b ro w n s u g a r
and
1 tab lesp o o n lig h t-c o lo r
c o r n s y r u p .
B rin g
to a b o il and b o il g e n tly, u n co v e re d , fo r
5
m in u te s, s tirrin g fre q u e n tly . C a re fu lly
s tir in 2 ta b le sp o o n s
w h ip p in g c r e a m .
C o o l
s lig h tly . S e rv e im m e d ia te ly . M a k e s
V
2
cu p .
EACH SERVIN
G 3 5 7 ca l, 2 1 g fa t, 56 m g ch o l,
14 2 m g so d iu m , 41 g ca rb o , 2 g fiber, 4 g p ro .
PEACH AND TO M A TO PASTA
P e a c h e s a d d a to u c h o f sw e e tn e s s to b a la n c e
th e a c id it y o f th e to m a to e s.
START TO FINISH: 30 MIN.
12
oz. spaghetti or linguine
3
cloves garlic, thinly sliced
1
Tbsp. canola oil
1
pint grape tomatoes
2
lb. peaches (about 6), pitted and
sliced and/or coarsely chopped
V i
cup pitted Kalamata olives, halved
/3
cup chopped basil leaves
'A
tsp. salt
A
to
/2
tsp. crushed red pepper
/8
tsp. ground black pepper
Toasted slivered almonds (optional)
1. P re p a re sp a g h e tti a c c o rd in g to p ackag e
d ire c tio n s. R e se rv e
V
a
c u p o f th e sp a g h e tti
co o k in g liq u id . D ra in sp a g h e tti an d re tu rn
to p o t; ke ep w a rm .
2.
M e a n w h ile , in a 12-inch s k ille t cook
g a rlic in h o t o il o ve r m ed iu m heat fo r
1 m in u te . A d d to m ato es. C o o k , u n co ve re d ,
fo r 2 m in u te s. A d d p each es. C o o k 4 to
5 m in u te s m o re o r u n til p e ach e s are ju s t
so ft, s tirrin g o cca sio n a lly. S tir in o live s,
b a sil, sa lt, an d p ep p ers; h eat th ro u g h .
3.
A d d p each m ix tu re to co o ked sp ag h etti
alo n g w ith re se rve d sp ag h etti co o kin g
liq u id . T o ss to co m b in e . Seaso n to taste w ith
a d d itio n a l
s a lt
and
p e p p e r.
S e rv e w a rm o r at
ro o m te m p e ra tu re . S p rin k le w ith alm o n d s
ju s t b efo re se rv in g .
MAKES 6 SERVINGS.
EACH SERVING
3 2 1 c a l, 5 g f a t , 0 m g c h o l,
2 2 7 m g so d iu m , 61 g c a r b o , 5 g fib e r, 9 g p r o .
BLU EBERRY-PEACH FO CA CCIA
T h is s a lt y -s w e e t b re a d is g re a t s e rv e d a s a sid e
o r s n a c k . T o b r in g o u t th e f la v o r o f th e f r u it ,
v a n illa is b le n d e d w ith o liv e o il a n d d r iz z le d
o v e r th e f o c a c c ia b e fo re b a k in g .
PREP: 40 MIN. RISE: 1 HR. BAKE: 30 MIN.
OVEN: 425°F
V/3
cups warm water (ios0F to H5°F)
1
pkg. active dry yeast
4
Tbsp. extra virgin olive oil
1
tsp. sugar
3
V4
to
1V4
cups all-purpose flour
2
tsp. kosher or coarse sea salt
4
peaches
1
cup fresh blueberries
3
Tbsp. sugar
2
tsp. vanilla
2
to 3 Tbsp. small fresh basil leaves
(optional)
1.
In a sm a ll b o w l co m b in e th e w a rm w a te r,
ye ast,
3 T b sp .
o f th e o liv e o il, and th e 1 tsp.
sugar. L e t stand 5 m in u tes o r u n til bubbly. In a
larg e b o w l c o m b in e d
c u p s
o f th e flo u r and
1 tsp.
o f th e sa lt. A d d ye a st m ix tu re to flo u r
m ixtu re . S tir u n til co m b in ed . T u rn o ut onto a
lig h tly floured su rface and knead in enough o f
the re m a in in g flo u r to m ake a soft dough that
is n e a rly sm ooth b u t still slig h tly stick y (about
3 m in utes). Place dough in a lig h tly oiled b o w l,
tu rn in g once. C o ve r. L e t rise in a w a rm place
u n til d o u b le in siz e (1 to P
/ 2
h o u rs ).
2.
P re h e a t oven to 4 2 5 °F . L in e a 1 5 x l0 *l-in c h
b a k in g pan w ith p arch m e n t p ap e r; lig h tly oil
paper. T u rn dough into p rep ared p an; g e n tly
p re ss e ve n ly in to pan. Lo o se ly co v e r; let
stan d in a w a rm p lace w h ile h a lv in g , p ittin g ,
and s lic in g p eaches.
3.
A rra n g e p e ach e s and b lu e b e rrie s atop
do ug h in p an. S p rin k le w ith th e 3 T b sp .
sug ar and
r e m a in in g
1 tsp. salt. In a sm all b o w l
s tir to gether
r e m a in in g
1 T b sp . o live o il and
the v a n illa . D riz z le o ve r focaccia.
4.
B ake about 3 0 m in u te s o r u n til peaches
are softened and bread is golden b ro w n . C ool
on a w ire ra ck fo r 15 m in u tes. S p rin k le w ith
b asil ju s t before se rvin g :
m a k e s
24
s e r v in g s
,
m a k e
a h e a d
A fte r p lacin g dough in the oiled
b o w l, co ve r and refrig erate up to 24 hours.
L e t dough stand at room tem p eratu re fo r 1 to
I V
2
h o u rs o r u n til the dough is d o uble in size.
C o n tin u e as d irected in step 2.
EACH SERVING
1 1 3 c a l, 3 g f a t , 0 m g c h o l, 16 2 m g
so d iu m , 2 0 g c a r b o , 1 g fib e r , 2 g p ro .
PANNA CO TTA W ITH PEACHES IN
LIME SYRUP
PREP: 20 MIN. STAND: 5 MIN. CHILL: 4 HRS.
1
envelope unflavored gelatin
/4
cup water
Vi
cup sugar
2
cups half-and-half or light cream
2
cups whole fat or
2
%
plain Greek yogurt
1
tsp. vanilla
i
recipe Lime Syrup,
below
3
to 4 medium peaches, cut in wedges
Thin lime slices (optional)
Pistachio nuts (optional)
1.
P la c e e ig h t s m a ll g la sse s in a s h a llo w
b a k in g p a n ; se t asid e .
2.
In a sm a ll b o w l s p rin k le g e la tin o v e r the
w a te r. D o n o t stir. L e t stan d 5 m in u te s.
3.
M e a n w h ile , in a m e d iu m sa u ce p a n s tir
to g e th e r th e su g a r a n d
V
2
c u p
o f the
h a lf-a n d -h a lf. H e a t o ve r m ed iu m h eat u n til
h o t b u t n o t b o ilin g . A d d g e la tin m ix tu re and
s tir u n til g e latin is d isso lve d . R em o ve fro m
h eat. W h is k in yo g u rt u n til sm o o th . S tir in
r e m a in in g
h a lf-a n d -h a lf an d th e v a n illa .
P o u r in to g lasses. C o v e r and re frig e ra te fo r
4 to 2 4 h o u rs o r u n til set*.
4.
M e a n w h ile , p re p a re L im e S y ru p . T o ss
p e ach e s in th e L im e S y ru p . T o se rv e , top
p a n n a co tta s w ith p e a ch e s and so m e o f th e
sy ru p . T o p w ith lim e s lic e s an d p ista c h io s.
MAKES 8 SERVINGS.
LIME SYRUP
In sm a ll sa u ce p a n co m b in e
3 ta b le sp o o n s
lim e ju ic e ,
1 c u p
s u g a r ,
and
x
/ 2
cup
w a te r.
B rin g to b o iling , s tirrin g to
d isso lve sugar. R ed u ce heat and sim m e r,
u n co vered , 8 m in u tes o r u n til slig h tly
th icke n ed . S y ru p w ill th icke n m ore as it cools.
*S p e e d -S e t M e th o d : P re p a re as d ire c te d ,
e x c e p t c o v e r an d fre e ze 2 0 m in u te s b e fo re
tra n s fe rrin g to th e re frig e ra to r to c h ill fo r
I V
2
h o u rs o r u n til set.
EACH SERVING
3 3 6 c a l, 1 3 g f a t , 3 2 m g c h o l,
4 9 m g so d iu m , 4 8 g c a r b o , 1 g fib e r , 9 g p ro .
PEELING PEACHES
Here’s a quick and easy
way to peel peaches.
Using a small knife, score
the bottom of each peach
with an
X .
Meanwhile,
bring a saucepan of water
to a simmer. Place a few
peaches at a time into the
simmering water and
cook for 1 to 2 minutes.
Remove with a slotted
spoon and immediately
place in a bowl of ice
water to cool and loosen
skins. Peel off skins.
178
AUGUST 2010
BETTER HOMES AND GARDENS
