the right way to eat a peach | kelly’s kitchen

Good day and welcome again to Kelly’s Kitchen; I’m comfortable you’re right here! Since we’re closing in on the tip of summer time, right this moment’s theme is peaches. A number of weeks in the past I wrote about our weekly deliveries from The Peach Truck and in that submit, peach ice cream was the star of the present. This week, I’ve three peachy recipes to share: right here’s the right way to eat a peach!

The primary recipe is my favourite technique to eat peaches this summer time: Peach Caprese.

Peach Caprese

We recurrently make the standard caprese salad and utilizing peaches as a substitute of tomatoes is such a scrumptious technique to combine it up a bit. I’ve made this salad virtually each week this summer time; typically with recent mozzarella pearls, or chunks of recent mozzarella, however my favourite cheese to have on this salad is Burrata. 

If you’re not aware of Burrata, it’s a sphere of recent mozzarella full of stracciatella. Stracciatella is a tangy, creamy combination of frayed mozzarella and cream. Burrata is so luscious and wealthy, it actually goes completely with peaches and takes this easy salad up a notch. 

This recipe is as simple as they arrive, so the actual focus goes to be on the standard of your components. Ripe peaches, good olive oil and flaky kosher salt are on the prime of my listing. I actually love Jacobsen Salt Co. Kosher Sea Salt for cooking and it’s nice for ending something from salads to steaks. My favourite mid-to-low priced olive oil is California Olive Ranch olive oil. The ratios are to style, so use as a lot or as little as you want. 

I’m utilizing a Dealer Joes Balsamic Glaze, however you possibly can simply use straight Balsamic vinegar in the event you like. Balsamic shouldn’t be utilized in conventional caprese, however I feel it’s vital right here so as to add some acid to the dish as a result of the peaches are so candy. Recent cracked black pepper and basil from my backyard end it off. (Aspect be aware: I just about ate this entire platter on my own. It’s that good!)

Peach Caprese

  • 3 or extra Ripe Peaches
  • 1-2 Burrata or 1 Bundle Recent Mozzarella
  • High quality Olive Oil
  • Balsamic Glaze or Vinegar
  • Flaky Kosher Salt
  • Recent Cracked Black Pepper
  • Recent Basil Leaves
  1. Slice peaches and prepare on a platter or plate. Add cheese to platter.

  2. Drizzle with olive oil and balsamic glaze.

  3. Season to style with salt and pepper.

  4. Scatter recent basil leaves over peaches and cheese.

Subsequent up: Peach Scones

I actually love a great scone. Delicate and buttery on the within with a barely crunchy, golden exterior. I used to be craving drop biscuits once I determined to make these, really. Barely candy and loaded with chunks of recent peaches, these scones have been good for breakfast with espresso. 

The addition of bitter cream retains these scones from being too dry. I used vanilla bean paste for a wealthy vanilla taste. 

Tender Peach Scones

  • 2 cups All Objective Flour
  • half tsp Salt
  • 1/3 cup Granulated Sugar
  • 1/4-1/3 tsp Nutmeg
  • 1 tbsp Baking Powder
  • 6 tbsp Butter, chilly, minimize into items
  • 2 giant Eggs
  • 1/3 cup Full Fats Bitter Cream or Yogurt
  • half tsp Almond Extract
  • 1 cup Diced Peaches
  • 1 tsp Vanilla Extract
  • Course White Sugar non-obligatory, for sprinkling on prime
  1. Preheat the oven to 375°F. Flippantly grease a baking sheet, or line it with parchment.

  2. In a big bowl, whisk collectively the flour, salt, sugar, nutmeg, and baking powder.

  3. Work within the butter, utilizing your fingers, a fork, or a pastry blender.

  4. In a separate bowl, whisk collectively the eggs, yogurt or bitter cream, and the extracts.

  5. Stir the moist components into the dry components.

  6. Add the peaches, stirring simply till every thing is mixed. This can be a moist, sticky dough.

  7. Drop the dough by the 1/4-cupful onto the ready pan.

  8. Sprinkle the scones with coarse sugar, if desired.

  9. Bake the scones for 20 to 25 minutes, till they are a mild golden brown. Take away them from the oven, and allow them to cool on the pan for a couple of minutes earlier than transferring to a rack to chill fully.

  10. Serve heat, or at room temperature. Retailer at room temperature, well-wrapped, for a number of days; freeze for longer storage.

Peach Upside Down Cake

I discovered this recipe on The Occasions Cooking web site and opposite to the everyday yellow cake in a pineapple the other way up cake, this cake was fairly dense. I doubled the recipe to make two muffins. To 1, I added blueberries. Which, in the event you make this cake, I undoubtedly advocate including the blueberries. 

The blueberries stuffed within the areas between the peaches stopping the batter from leaking by way of. Which, aesthetically, I feel made for a prettier cake. In hindsight, I ought to have created a tighter sample with the peach slices. The cake itself shouldn’t be too candy and so goes properly with the caramelized sugar. I agree with the creator, the cake is finest on the day it’s made. Day two discovered it somewhat on the dry aspect, however it did go nicely with espresso. 

Peach Upside Down Cake

Creator Florence Fabricant
  • 1 stick Butter, plus extra for greasing the pan
  • 3 giant Ripe Peaches
  • 1 1/4 cup Sugar
  • 1 cup Flour
  • 3/4 tsp Baking Powder
  • 1/4 tsp Nutmeg
  • 3 Eggs
  • 3/4 cup Crème Fraîche  non-obligatory
  1. Warmth oven to 350 levels. Butter a 9-inch cake or pie pan. Line the underside of the pan with a spherical of parchment paper and butter that as nicely.

  2. Pit the peaches and minimize into slices about 1/2-inch thick. Organize the slices in a sample on the underside of the pie pan.

  3. Mix half cup sugar with 1/Four cup water in a saucepan or skillet. Prepare dinner over medium-high warmth till the combination turns amber, about 10 to 12 minutes. Take away from warmth instantly and pour this caramel evenly over the peaches within the pie pan.

  4. In a medium bowl, sift collectively the flour, baking powder and nutmeg, and put aside.

  5. In one other medium bowl, beat collectively the butter and remaining 3/Four cup/150 grams sugar till mild. Beat within the eggs 1 at a time. Stir within the flour combination. Unfold the batter evenly over the peaches and caramel.

  6. Bake for 30 to 35 minutes, till prime is golden brown and cake is ready. Take away from the oven and set on a cooling rack. Run a knife across the sides, place a platter on prime and invert the cake onto the platter. If any of the peach slices keep on with the pan, carry them off rigorously and substitute them on prime of the cake. Serve the cake heat or cooled to room temperature, with crème fraîche on the aspect.

Your caramel would possibly harden by the point you unfold the batter on prime of the peaches. Don’t be concerned. It’s going to soften by the point it comes out of the oven.

Thanks a lot for spending a few of your Saturday with me. I hope this recipe spherical up of the right way to eat a peach provides you some peach inspiration! There are such a lot of methods to benefit from the juicy sweetness of peaches. I significantly love peaches when paired with savory, salty flavors like prosciutto or feta. Let me understand how you wish to eat a peach! Don’t neglect yow will discover me on Instagram and Fb too! Take care, be nicely, xo Kelly



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