Peach season here is pretty much over, along with the month of August.  So to celebrate the last of the peaches, and August I made this peach sorbet today.

 

 

 

All you need is a bunch of peaches.

 

 

 

 

Some fruit juice, I used lemonade and strawberry concentrate.

 

 

Ice. I don’t really recommend that you try to stack your ice cubes into a pyramid just for a photo

 

 

..because, Yeah, that’s why. When the ice starts to melt it made the cubes all slippery and they immediately fell over.

 

 

Then stuff the peaches into the blender. I had to force mine a little.

 

 

Add lemonade concentrate,

 

 

and strawberry.

 

 

add ice and blend until smooth.

 

 

Pour into a pan.

 

 

Freeze until somewhat firm.

 

 

When it’s somewhat firm scrape or stir any frozen chunks. 

 

 

Scoop into dishes and serve.

 

 

Yeah, it’s that good.

 

End of Summer Peach Sorbet

ingredients

5 peaches

5 oz. lemonade concentrate

3 oz. strawberry juice concentrate

4 cups of ice

 

Toss all in a blender and blend until smooth. Pour into pan and freeze until somewhat firm. Scrape with a fork to break up any frozen chunks. Scoop into dishes and serve.

 

This fresh fruit Rustic tart made in a gluten free crust says summer all over it.

The best part about rustic tarts is if they don’t look perfect, you just tell people “It’s rustic.”

 

 

In a bowl slice up some peaches and plums,

 

 

throw in a  handful of blueberries and blackberries.

 

 

add some sugar.

 

 

I started by using a few tablespoons of corn starch to thicken the juice.

 

 

Mixed it around and while I was mixing I remembered I wanted to put some lemon juice in.

 

 

So I did.

 

 

It still didn’t seem thick enough so I tried some of Bob’s all purpose gluten free flour. Then I decided it was good enough.

 

 

I got out some gluten free pie crust I’d made ahead. It’s nice to have it made ahead and ready to use like that. This pie crust looks really yellow, I bet it’s because I tried making it with half garbanzo flour.

 

 

After rolling it out I trimmed the ragged edges off and then spooned the fruit filling onto the center.

 

 

Folded or pleat the crust up onto the fruit

 

 

With the extra trimmed pie crust scraps I re-rolled and cut out heart shapes.

I then brushed the crust with juice from the fruit filling bowl and sprinkled coarse turbinado sugar on top. Then baked at 400 for about 35 minutes.

 

 

Hush, it’s rustic.

 

 

Peach+plum+berry rustic tart

ingredients

• pre made gluten free pie crust

 

• 2 peaches sliced
• 2 plums sliced
• handful of blueberries frozen or fresh
• handful of blackberries frozen or fresh
• 1/2 cup sugar
• 1tablespoon lemon juice
• 3 tablespoons flour or gluten free flour
• turbinado sugar for sprinkling on top

 

In a bowl mix together fruit, sugar, lemon juice and flour. Roll out crust. place filling in center and pleat edges up onto fruit. brush crust with water or fruit filling juice and sprinkle with turbinado sugar. Bake at 400 for about 35minutes.

Peach Cobbler. This is a great little cobbler, it’s almost pudding like in the middle and that’s not a bad thing at all.

 

I think the best part is you mix it all right in the pan. One stick of butter and one cup of sugar.

 

You really shouldn’t pour the milk in before the flour like I did. it mixed fine once I got the flour in.

 

Add the flour salt and baking powder.  

 

Stir until combined.

Place the peaches and spoon in the juice.

 

Bake at 350 for 30-45 min or until lightly golden brown.

 

Cool on a wire rack

 

Serve warm.

 

 

Easy Peach cobbler

from Allrecipes.com and Lisa’s comments.

ingredients

• 1 stick butter
• 1 cup sugar
• 1 cup whole wheat pastry flour
• a pinch of salt
• 1 1/4 teaspoons baking powder
• 1 cup milk
• 1 15oz can peaches in syrup

In a 9x9” pan cream butter and sugar. Mix in flour, salt and baking powder and milk until smooth. Place peaches in and spoon in peach syrup.

Bake at 350 for 30 to 45 minutes, until lightly golden brown.

---

If you confuse Cardamom with Coriander we’ll get along just fine. I accidentally made this pie with coriander and then found it was very good and is already devoured. So here it is.
Well one little thing,
I must confess I judge books by their covers, well recipes that is, if the photo looks good enough to eat right then and there I want to make it. Like this peach pie, there was a very appetizing photo and recipe in a magazine from the pile of magazines on the table, That came from the pile of magazines on the magazine table at the library’s book sale fundraiser.
I knew this part was important to you, so I shared.


It’s a peach pie and I had peaches so I knew it was meant to be.


To make the crust I religiously follow the ritual about cold butter and ice water.


I pull the butter out chop it into pieces and throw it in the bowl with the flour and sugar


and promptly begin cutting it.


Because it was another 90+ degree day I popped the bowl in the freezer partway through as the butter was getting too soft to cut.


knead it a little and then pop it in the freezer for 10 minutes or in the fridge over night and get to it whenever.


Roll out the dough and cut into stars or whatever shapes you like.


set them on a baking sheet. I used plastic wrap to separate the layers.


Reroll the scraps.


I added a little cinnamon sugar to the rerolled. Place the baking sheet in the freezer and on your way turn on the oven to 400.


Grab some peaches and slice them up.


mix in sugar corn starch and lemon juice. Shh, don’t tell I had no lemons and had to use lemon juice out of a bottle.

Arrange the peaches and sauce into the pie pan.


Then top with chilled stars.

brush with egg

and top with brown sugar. Bake at 400 for 45 minutes or until top is browned.



Peach Coriander pie
adapted from Bon Appétit
Ingredients
crust
    1 1/4 cups unbleached all purpose flour
    1 1/2 teaspoons sugar
    1/4 teaspoon salt
    1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
    3 tablespoons (or more) ice water
filling
    2 1/2 pounds firm but ripe peaches, peeled, halved, pitted, sliced
    1/3 cup sugar
    2 tablespoons cornstarch
    2 teaspoons fresh lemon juice or out of a bottle if you have no lemons
    1/4 teaspoon ground coriander
    1 egg, beaten to blend (for glaze)
  
   
Preparation
crust
    Blend flour, sugar, and salt . Add butter; cut with pastry cutter until mixture resembles very coarse meal. Add 3 tablespoons ice water; until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Turn dough out onto lightly floured work surface and knead briefly just until dough comes together, 4 to 5 turns. Flatten dough into disk; wrap in plastic and chill at least 1 hour. DO AHEAD Can be made 1 day ahead. Keep chilled.
     Roll out dough on lightly floured work surface to 13-inch round.  Using 2 1/2- to 3-inch star-shaped or scalloped cookie cutter, cut out shapes from dough, spacing close together (place cutouts on baking sheet).  remove dough scraps, reroll, and cut out additional shapes. Chill on sheet while preparing filling.
filling
    Position rack in center of oven and preheat to 400°F. Place peach slices in medium bowl. Add sugar, cornstarch, lemon juice, and coriander and toss to coat. Transfer peach filling to 9-inch-diameter glass pie dish. Carefully arrange cutouts atop filling in slightly overlapping concentric circles, starting at edge and working toward center, covering filling completely. Brush crust with beaten egg, then sprinkle with raw sugar.
Place pie on rimmed baking sheet. Bake until crust is golden brown, peaches are tender, and juices are bubbling thickly at edges, about 45 minutes. Transfer pie to rack and cool at least 30 minutes.