Southern Peaches

Fortunately for those of us in Wisconsin who crave juicy peaches, Tree Ripe Citrus, drives refrigerated trucks loaded with cases of peaches from Pearson Farms in Georgia to over 140 locations in the Midwest. (Tree-Ripe also offers Michigan blueberries in the summer and  citrus and Georgia pecans in the winter).  Half bushel boxes hold almost 25 pounds of freestone peaches for $37 this season.

Peach a Berry Cobbler

2 c. sliced peaches
        c.+ blueberries
1/3 c. brown sugar
1 T. cornstarch
1/2 c. water
1 T. lemon juice
1 T. butter
1 C. sifted flour
1 c. sugar
1/2 t. baking powder
1/2 t. salt
1/4 c. melted butter
1/2 c. milk
2 T. sugar
1 1/4t. nutmeg
Place sliced peaches and blueberries in a baking dish.  Cook brown sugar, cornstarch, and water until the mixture begins to bubble and thicken.  Add lemon juice and butter.  Spoon mixture over fruit in baking dish.  Make a topping of flour, sugar, baking powder, salt, melted butter, and milk.  Drop by spoonfuls onto fruit mixture.   Sprinkle mixture of sugar and nutmeg on top.  Bake at 350 for 30 minutes or more.

 Almond Peach Torte with Apricot Glaze

1/2 c. butter or margarine
1 1/4 c. flour
1/3 c. sugar
8 oz. cream cheese
2 eggs
1/4 c. sugar
1/2 t. vanilla
5 large firm, ripe peaches, in 1/2″ wedges
1/3 c. sugar
1/2 t. cinnamon
1/4 t. nutmeg
1/4 c. sliced almonds
1/2 c. apricot preserves
Mix butter, flour, sugar and vanilla with an electric mixer.  Pat into the bottom and sides of a 9-inch springform pan.  Bake in 400 degree oven 5-10 minutes, then cool 5 minutes.
With an electric mixer, combine cream cheese, eggs, sugar, and vanilla.  Pour into partially cooled crust.  
Combine sugar, cinnamon, and nutmeg.  Toss peach wedges in sugar mixture.  Arrange peach wedges atop filling.  Top with sliced almonds.  Bake on lower shelf at 400 degrees for 35-40 minutes or until toothpick inserted in center comes out clean.  Serves 8.

To glaze torte:  Melt apricot preserves with a teaspoon of water and brush top when torte is cool.

Ina Garten’s Fresh Peach Cake

1/4    lb. unsalted butter, at room temperature
1 1/2 c.  sugar, divided
2            extra-large eggs, at room temperature
1       c. sour cream, at room temperature
1       t.  pure vanilla extract
2       c. all-purpose flour
1       t.  baking soda
1       t.  baking powder
1/2    t. kosher salt
1       t. ground cinnamon
3          large, ripe peaches, peeled, pitted, and sliced
1/2    c. chopped pecans

Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.