For Sunday dinner, I had intended to bake an old favorite, Peach Lasagne, using leftover Italian bread and some beautiful peaches from the farm market. Unfortunately, the peaches I had bought most recently weren’t ripe enough and the three peaches leftover from the previous week didn’t equal the four cups I needed for the recipe. I decided to add some leftover strawberries and drained, canned pineapple tidbits. I also substituted toasted pecans for the almonds in my original recipe and the dessert was delicious. My daughters loved it.
This is the original recipe: https://lillianscupboard.wordpress.com/2008/07/06/peach-lasagne/
Mixed Fruit Lasagne
4 cups mixed fruit (I used equal amounts of strawberries, peaches and pineapple)
3/4 cup granulated sugar
6 Tblsp. butter
8 slices hearty bread, sliced fairly thin
1-1/2 Tblsp. granulated sugar
1/3 cup all-purpose flour
1 Tblsp. dark brown sugar
1/4 cup granulated sugar
1/4 tsp. cinnamon
pinch of salt
4 Tblsp. butter
3 Tblsp. toasted pecans, coarsely chopped
Preheat oven @ 350 degrees F
Cut fruit into bite-sized pieces, add granulated sugar, mix and set aside.
Spread butter on both sides of 8 slices of bread. Place slices in a large skillet over medium heat and brown on each side.
Line the bottom of a 9 inch baking dish with half of the browned buttered slices – just cover the bottom without overlapping. OK to break the bread into smaller pieces to fit them in. Sprinkle ¾ Tblp. sugar over the slices. Spoon half of fruit mixture on top of bread slices, spreading to cover.
Repeat with another layer of bread slices sprinkled with sugar and the remaining half of the fruit mixture.
Crumb Topping: Mix together the flour, brown sugar, granulated sugar, cinnamon, and salt and cut in butter. Sprinkle the topping over the last fruit layer and top with chopped pecans.
Cover and bake @ 350 degrees F for 50 minutes. Uncover and bake 10 minutes more.
Susan at Desertsky Quilting posted a recipe for a cooked salsa with tomatoes, pineapple and peaches (click here for her version) which sounded really good. I wanted to use this idea, taking advantage of the wonderful fresh produce that is available now and made up an uncooked fresh salsa. I didn’t have fresh pineapple and used two slices of canned pineapple cut into small segments.
Note: Peaches and tomatoes can be peeled easily and without waste by dipping them in boiling water for about 20 seconds – the skins slip right off.
PEACH, PINEAPPLE AND TOMATO SALSA
1 cup peaches, peeled and diced
2 slices pineapple, drained and cut into small segments (about 1 cup)
2-½ cups peeled, diced fresh tomatoes
1 Tblsp. hot banana pepper, finely chopped
1 Tblsp. cilantro, snipped in small pieces (fresh basil is also good)
1 Tblsp. red wine vinegar
2 Tblsp. honey
¼ tsp. salt
Grating of black pepper
Place prepared peaches, pineapple, tomatoes, banana pepper and cilantro in a medium bowl.
In a separate small bowl, mix together the vinegar, honey, salt and pepper. Pour the vinegar mixture over the salsa ingredients and toss lightly. Cover and refrigerate until ready to use.
Makes about 3 cups of salsa. Will keep well in refrigerator for 3-4 days.
This is a good side dish and was delicious served with grilled tilapia.
This recipe is adapted from one on Food Network by Giada De Laurentiis. I used peaches rather than nectarines, as she did, because I had some gorgeous Georgia peaches from the local farm market (Blooms ‘n Berries – Loveland – near Cincinnati). I also cut the recipe to fit it into a 9×9 pan and added a cream cheese/whipped topping/amaretto topping. Click here for Giada’s original recipe.
BLUEBERRY PEACH CRISP WITH AMARETTO CREAM
- ½ cup amaretti cookies
- ½ cup all-purpose flour
- 3 Tblsp. packed light brown sugr
- 3 Tblsp. granulated sugar
- ¼ cup butter
- ½ cup sliced almonds
- 2 Tblsp. granulated sugar
- 2 Tblsp. all-purpose flour
- 3 large peaches, peeled and sliced (3 cups)
- 1 cup fresh blueberries
- 3 Tblsp. Amaretto liqueur
- 3 oz. cream cheese, softened
- 2 cups frozen whipped topping, thawed (Cool Whip)
- 1 Tblsp. Amaretto liqueur
Preheat oven to 350 degrees F
Butter a 9×9 baking pan
To Make the Topping
Place ½ cup of amaretti cookies in a plastic bag and roll over it with a rolling pin to crush the cookies.
In a medium bowl, mix together the flour, brown sugar, granulated sugar, and amaretti cookie crumbs. With your fingertips, rub in the butter until moist clumps form. Add almonds. Set aside.
Pour fruit mixture into buttered baking dish. Cover with topping.
Bake uncovered @ 350 degrees F for approximately 45 minutes until peaches are tender and topping is browned.
Cut crisp into six servings and place on dessert plates. Top with a serving of Amaretto Cream. Good warm, room temperature or cold.
You’ll probably have some topping leftover – it’s delicious on Jello, pound cake, pudding, etc.
PEACH CREAM TART
- 1-¼ cups all-purpose flour
- ¼ tsp. salt
- ½ cup cold butter, cut in small cubes
- 2 Tbsp. sour cream
- 6 medium size ripe peaches
- 3 large egg yolks
- ½ cup sour cream
- 1/8 tsp. almond extract
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
Preheat oven to 410 degrees F
You will need a 9-inch tart pan (9 inches across the bottom, 10 inches across the top) with removable sides, ungreased.
To make the crust:
In a medium bowl, combine flour and salt. Add butter cubes and with your fingertips, work the butter into the flour until it is evenly distributed.
Roll out crust on a lightly floured board.
Blind-bake the crust by placing parchment paper or foil on top of the crust and filling with a pound of dry beans. I put the beans in a jar and use the same ones over and over for blind-baking. Don’t cook the beans as a vegetable after baking this way.
To make the filling:
Peel peaches. To remove peel easily, drop the peaches into very hot water and allow to stand for 1-2 minutes. Remove and allow to drain and cool. The peel will slip off easily. Remove pits and cut in ½ inch thick slices. Arrange slices in circle on top of crust, and then make a second layer of peaches.
While still warm, glaze with the following:
- ½ cup peach jam (I used my homemade Missouri Peach Preserves)
- 1 Tblsp. Water
I first made this pie in 1987 for the Ohio State Fair and it won 3rd place. I call it My Fresh Peach Pie because at the time I used what I thought would make a good pie and later found it’s pretty much the basic recipe. With ripe peaches from the local farm market, it’s simply delicious.
MY FRESH PEACH PIE
- 5 cups sliced peaches (6-7 medium peaches, peeled and pitted)
- 2/3 cup granulated sugar
- 1 Tblsp. all-purpose flour
- 1/8 tsp. salt
- 1/8 tsp. almond extract
- Pastry for 9 inch two-crust pie (Here’s my favorite recipe)
- 1 Tblsp. butter
- 1 tsp. milk
Preheat oven to 375 degrees F
To peel peaches easily and without waste, drop them into very hot water and let stand for about one minute. Remove from water and let drain and cool for 5 minutes. The skin will slide right off.
Peel peaches, remove pits and slice in ½ inch slices.
Place the crust in a 9 inch pie plate and fill with the peach mixture. Dot with butter …
…and place top crust over filling. Seal and crimp edges, brush with milk and cut small vents in top crust.
Place on a large flat pan to catch spills and bake @ 375 degrees F for approximately 45 minutes. Remove to a wire rack to cool.
Servings: 6 to 8
I was looking for a supper dessert to use up some fresh peaches. I wanted something that wasn’t too rich or too sweet and lighter than a pie or cobbler. This recipe from Mennonite Girls Can Cook fit the bill perfectly. It’s like peaches in a baked custard. I had enough for supper, for the next day’s lunch and some to send to my youngest daughter.
- 3-4 cups of sliced fresh peaches
- 1 cup whole milk (or light cream)
- 3 eggs
- 1/3 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
Generously butter a deep-dish 9″ pie plate or a quiche pan.
Preheat oven to 375 degrees F
Place sliced peaches in the buttered pan.
Put milk, eggs, sugar, flour, vanilla and salt in a blender; blend until smooth and creamy.
The Clafouti will collapse as it cools. This is best when it is slightly warm but also good at room temperature. Makes 6 servings.
This recipe comes from two sources – the fruit portion is from a Crisco flyer, American Pie Celebration, and the cobbler topping is my favorite from Farm Journal’s Complete Pie Cookbook. The Farm Journal stresses dropping the cobbler dough onto piping hot fruit.
CELEBRATION PEACH COBBLER
- 4 cups sliced fresh peaches
- ½ cup granulated sugar
- 1/3 cup water
- 1 T cornstarch
- ¼ tsp. cinnamon
- Dash of nutmeg
- 1 cup all-purpose flour
- 1 Tblsp. granulated sugar
- 1-½ tsp. baking powder
- ½ tsp. salt
- ¼ cup vegetable shortening (Crisco)
- ½ cup milk
Preheat oven to 400 degrees F
Have a 9-inch square baking pan or 2-quart baking dish at hand.
To Make Fruit Mixture:
In a large saucepan, combine peaches, sugar, water and cornstarch. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Reduce heat to a simmer and continue to cook, stirring constantly for one minute. Stir in cinnamon and nutmeg. Pour into a 9-inch square baking dish or a 2-quart baking dish.
To Make Cobbler Topping:
Sift together the flour, sugar, baking powder and salt. Blend in the shortening until the mixture resembles coarse cornmeal. Stir in the milk to make a soft dough.
Drop tablespoons of cobbler topping over surface of piping hot fruit mixture.
Bake @ 400 degrees F for 20-30 minutes until fruit is bubbly and topping is golden brown.
6 servings. Serve in bowls with cobbler juices.
This is a wonderful cobbler served warm. I try to time it so it’s coming from the oven to cool for 20 minutes or so while we’re eating dinner. It’s a lovely dessert plain or topped with a little cream or whipped topping.