Have you tried a Jersey peach this summer?
By Donna Zitter Bordelon
If you’ve been to New Jersey this summer, you’ve probably eaten some funnel cake, kettle corn, ice cream or water ice. But how about a Jersey peach? Did you know peaches contain fluoride? This same mineral you find in toothpaste is also in peaches. As a member of the rose family, a sweet-smelling peach is a ripe peach. They are ready to eat when they give when gentle pressure is applied. Refrigerate them at this point. One peach has vitamins C and E and potassium, but has fewer than 60 calories. Among its varied uses, peaches make great pies.
PEACH & BLUEBERRY PIE
Your favorite 9-inch pie crust
Filling:
5 cups fresh peaches, peeled, sliced
1½ cups fresh blueberries
1 cup sugar
3 Tbsp. lemon juice
5 Tbsp. cornstarch
1 tsp. grated lemon zest
½ tsp salt
In a large bowl, mix together the peaches, blueberries, sugar, lemon juice, cornstarch, lemon zest and salt.
Topping:
1 cup flour
1/2 cup sugar
1 tsp. cinnamon
1/8 tsp. salt
1/2 tsp. vanilla
1/3 cup butter
In a small bowl, combine the flour, sugar, cinnamon, vanilla and salt.
Cut butter into the flour mixture using a pastry cutter or fingers until small crumbs form.
Preheat oven to 400 degrees.
Pour the filling into the unbaked pie crust. Sprinkle the topping over the filling.
Bake for 50–60 minutes until the pastry is browned and the filling is bubbly.
COLD CREAMY FRUIT PIE
9-inch baked pastry shell.
1½ cups peaches, sliced
1 cup bananas, sliced
½ cup miniature marshmallows
½ cup maraschino cherries, halved and drained
3 Tbsp. lemon juice
3 Tbsp. honey
1 cup whipping cream
3 Tbsp. coconut flakes
In a mixing bowl, combine peaches, bananas, marshmallows, maraschino cherries, lemon juice and honey. Chill until ready to serve, then drain.
In a small bowl, beat whipping cream until thick, then fold into the fruit mixture.
Spoon into baked pastry shell.
Sprinkle with coconut.
Serve this shortcake warm (or cold) with vanilla ice cream.
SAUCY PEACH SHORTCAKE
Sauce:
1½ cups sugar
1 tsp. cinnamon
½ tsp. nutmeg
1¾ cups water
Rind of ½ lemon, grated
½ cup butter, cut into 1-inch pieces
In a large saucepan, combine the sugar, cinnamon, nutmeg, water and lemon rind. Stir, then allow to boil gently for 5 minutes without stirring.
Turn off heat and stir in butter until it is melted. Remove pot from heat. Set aside to cool.
Peaches:
3–4 medium peaches, peeled and chopped
Juice of ½ lemon
Put the chopped peaches in a large bowl. Add lemon juice and stir. Set aside.
Preheat oven to 425 degrees.
Butter a 9×13-inch glass baking dish generously.
Dough:
2 cups flour
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. salt
4 Tbsp. butter, chilled
¼ cup shortening, chilled
Scant ¾ cup milk
In a mixing bowl, sift together the flour, sugar, baking powder and salt.
Cut in the chilled butter and shortening until mixture resembles coarse crumbs.
Add milk all at once, stirring with a fork just until mixture forms a ball of dough. Turn dough onto a lightly floured surface, and knead very gently, only 2 or 3 times.
Roll dough out to about 9×12 inches. Distribute and spread peaches over dough. (Note: Too many peaches may make the dough crack and prevent rolling and slicing. If this happens, roll peaches in dough as best as possible, and add dough and peach mounds to the prepared pan.)
Starting with the long end, carefully roll up the peaches in a jelly-roll fashion. Cut into 1-inch thick slices and place in the prepared pan.
(The peach shortcake can be covered and refrigerated at this point for baking later.)
Pour cooled syrup over the top of peach-dough slices or mounds.
Bake at 425 degrees for 35–40 minutes.
Eat well, live long, enjoy!
(Questions or tips can be sent to Donna Zitter Bordelon at [email protected] or in care of the Times, 2 Executive Campus, Suite 400, Cherry Hill, NJ 08002)
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