Tuesday, August 19, 2008

Just Peachy

Today my mom took the grandchildren out to a farm in Armada to go peach picking. They loved it because they got to climb up in trees. I'm glad that they get to do so many fun things while I am at work. The only problem with this one is that they brought home a huge bag of fresh peaches. I happen to know that peaches don't keep very long, and these were kind of small and of varying ripeness.

So we made peach pie! It was a lot of work and a huge mess, but it came out good looking and tasty! I sprinkled extra sugar on the crust, which made it sparkly.

Nancy put a link to a recipe in the comments, but it was incomplete. I typed in "Peaches stuffed with" and came up with this recipe:

Peaches Stuffed with Amaretti Cookies
Recipe courtesy Giada De Laurentiis
Everyday Italian
Lavish Leftovers

1 1/2 ounces amaretti cookies (about 12 small cookies) 3 ripe, firm peaches (about 5 ounces each), halved and pitted 3 teaspoons sugar (1/2 teaspoon per peach half) 3 teaspoons unsalted butter (1/2 teaspoon per peach half) 2 cups fresh whipped cream
Preheat the oven to 375 degrees F. Butter the bottom of an 8-inch baking dish and set aside.
Using a melon baller, clean out the red flesh from the center of each peach. Arrange the peaches cut side up in the prepared dish. In the bowl of a food processor, add the amaretti cookies and pulse until finely crumbled. Divide the amaretti crumbs between the peaches. Fill the center of each peach with the amaretti cookie crumbs. Sprinkle 1/2 teaspoon of sugar over each. Dot each peach with 1/2 teaspoon of butter.
Bake until the peaches are tender and the filling is crisp on top, about 30 minutes. Serve warm with whipped cream.

Except we don't happen to keep amaretti cookies on hand. I'm not even sure what they are, but if they are the almond-flavored Italian cookies I'm thinking of, I would not put them in a food processor to add to a piece of FRUIT. I would just eat them up. So I looked around for what we did have on the cookie shelf and came up with Graham crackers. Then I had an even better idea to skip that dragging out the food processor step and found a box of Graham Cracker Crumbs! How long has that been in there? I think they came out pretty good. Here's a picture of my creation:

Thanks, Nancy!


Nancy USA said...

Two tips:

Use those "greenie bags"! They really work! All fruits and veggies last a LONG time in them just like the tv ads say!

2nd: here is a great and EASY recipe
From my favorite Food Network chef: giada de laurentiis

Let me know if you try it. She also has a recipe for grilling peaches!


Cora said...

Isn't it the best feeling to use up things that have been sitting in the cupboard/fridge/freezers for ages??!

Mike just recently stewed some overripe peaches and plums. I don't see them around, so I'm assuming they tasted good.