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       Volume I - June 18, 2010

Peaches, Peaches, Peaches for Me
by Patty Liston

The title of this article is also a line from a song that came out in the 90’s. The composers got the right idea. After all - who doesn’t like peaches? Last year I froze some beautiful peaches that we have been able to enjoy all winter long. Now, it’s time to get them fresh all over again. When I do, these recipes will be the first new ones I will try. Let us know what you think!

Peaches and Cream Cheesecake Cupcakes

Peach Mango Topping:
2 cups peeled, chopped fresh ripe peaches
1/2 cup mango juice
1/3 cup sugar
2 1/2 tablespoons cornstarch

Combine 1 cup peaches, mango juice, sugar and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture bubbles and thickens. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside.

3 (8-ounce) packages cream cheese, softened
5 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup sugar

Preheat oven to 300 degrees F.
Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter. Bake for 40 minutes.

Sour Cream Filling:

1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

Mix sour cream filling ingredients in a small mixing bowl using a spoon. When the cupcakes sink in the middle, place a scant tablespoon of sour cream mixture in the middle of each one. Place back into the oven for 5 more minutes. Remove from oven and cool.
When cool, spoon about 1 1/2 to 2 tablespoons of Peach Mango topping over the top of the sour cream filling on each cupcake and refrigerate.

  Download this recipe.

Peach Tart
Paula Deen

1 1/4 cups all-purpose flour
1/2 cup (1 stick) butter, softened
2 tablespoons sour cream

About 6 medium peaches, peeled and sliced*, or 1 (28-ounce) can and 1 (16-ounce) can sliced peaches in light syrup, well drained
3 large egg yolks
3/4 cup sour cream
3/4 cup sugar
1/4 cup all-purpose flour

1/2 cup peach preserves or jelly, warmed
1 tablespoon frozen lemonade concentrate

Preheat the oven the 375 degrees F.
To make the crust, place the flour, butter, and sour cream in food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.
Lower the oven temperature to 350 degrees F.
To make the filling, if using fresh peaches, peel and thickly slice the peaches. Arrange the fresh or canned peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will draw up during cooking. Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches.
Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark.
Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan. To make the glaze, combine the preserves or jelly and lemonade. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled.
*Cook's Note: If using fresh peaches, sprinkle with a little lemon juice after slicing.


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