Wednesday, September 10, 2014

Spiced Peaches or Spiced Peach Compote. #7 Peaches 8 ways..

Like sometimes happens, innkeeping life got in the way of posting Joyce's yummy Spiced Peaches.  But.. they are sure worth the wait!

Served warm in the winter, made with fresh frozen peaches, or in the summer during peach season with fresh local peaches this is sure to please.  I't a great way to enjoy the freshness of peaches in the middle of winter.


1 five-pound bag frozen peaches
1 cup water
1 cup sugar
2 tsp apple pie spice

NOTE:  we don't buy apple pie spice, we make it.
2 parts cinnamon, 2 parts nutmeg, 1 part allspice:
 mix well together.
1/2 tsp ginger
raspberries (optional)
dried cranberries (optional)
whipped cream (optional)


Put peaches and water in a pot on stove and start to cook.
When syrup begins to form, add 1/2 cup sugar.  When more syrup forms and the peaches separate, add second 1/2 cup of sugar, 2 tsp apple pie spice and 1/2 tsp ginger. Stir well and cook till peaches are tender, stirring frequently,  then cool. After cooling, place in fridge overnight.
Warm on stove in the morning, top with fresh raspberries or dried cranberries and a little whipped cream  if you like.

Makes about 10  1 cup servings.

Chambered Nautilus Bed and Breakfast Inn
Joyce Schulte
The Seattle Broad
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Monday, September 1, 2014

Peach Galette, #6 Peaches 8 Ways

I love making galettes.  The crust is free-form and so easy to make, although plan for time in the refrigerator to chill the dough.  Trust me, it's worth the effort.  This recipe is with made with yellow peaches, but you can also use apples, apricots, nectarines, pears or berries.



1 cup unbleached flour (plus up to 1/2 cup additional)
8 Tablespoons unsalted butter
1/2 tsp salt
1/4 cup water


2 large yellow peaches, sliced
Brown sugar to sweeten
1/4 tsp cinnamon
1/4 freshly grated nutmeg

Egg Wash

1 egg
2 tsp heavy cream

Sugar for sprinkling


Slice the butter into 1/2-inch cubes, wrap, and place in the freezer for about 10 minutes.  Measure water, add the salt and stir to dissolve.  Please in the freezer with the butter.

Measure the flour and place on a work surface (I use my counter).   Scatter the butter cubes over the flour making certain to lightly cover the cubes with flour so the rolling pin won't stick to the butter.  Begin rolling, and as you are incorporating the butter into the flour you can use a bench scraper to help scrape the mixture back into shape.  After three or four rounds of rolling and scraping, make a well in the center of the mixture and pour the 1/4 cup water into the center.  The dough will look like a mess, but continue to scrape and cut the dough until you can form a rectangle about 4 or 5 inches by 12 inches long.  Dust as necessary with flour so you can roll out the dough before bringing it back in by scraping the sides back together.  Repeat three or four times until the dough is smooth and together.

Shape the dough into a rectangle about 4 inches wide by 12 inches long.  Transfer the dough to a cookie sheet and wrap tightly with plastic.  Chill in the refrigerator for about an hour.

Peel the peaches and slice.  Be sure to taste a slice to determine how sweet it is.  You will add brown sugar as necessary to sweeten.

When the dough is thoroughly chilled, cut the rectangle into four equal pieces to make small rounds, or larger if you prefer.  Round off the corners with your hands, then roll out the dough to a circle about 7 inches in diameter and 1/8 inch in thickness.  Place the fruit in the center of the circle and sprinkle with brown sugar (or granulated if you prefer).  I like to sprinkle a little cinnamon and grate a little nutmeg on top.  Fold up the edges of the dough over the fruit.  Place back in the refrigerator to chill for about 10 - 15 minutes.

Preheat the oven to 375 degrees.  Create the egg wash by whisking the egg and heavy cream together in a small bowl.  Brush the egg wash over the chilled edges of the pastry dough and sprinkle the edges with sugar.  Bake for 40 minutes or until the dough is browned and the fruit inside is bubbly.  Remove from the oven and serve hot, or cool on a wire rack and serve at room temperature.

Note:  A 7-inch round of dough will hold about 1/2 cup of peach fruit.  Depending upon the serving size this could be split between two people, or, why not, enjoy all by yourself!

The Beechmont Inn Bed and Breakfast 
Kathryn White
Bed and Breakfast Foodie
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Saturday, August 30, 2014

Peach Custard Pie in a Coconut Crust, #5 Peaches 8 Ways

Well, let's just shorten this title from Peach Custard Pie in a Coconut Crust to YUM!    Works for me?


For the crust:

4 Tablespoons of unsalted butter (softened)
6 cups sweetened shredded coconut

For the custard filling:

2 cups milk
2 Tablespoons cornstarch
1/4 cup sugar
2 egg yolks
1 teaspoon vanilla

For the peach topping:
3-4 ripe peaches
1 Tablespoon butter
Scant 1/2 cup sugar


For the crust:
Preheat oven to 350 degrees.
In a food processor, process butter and one third of the coconut until mixture forms a ball (1 to 2 minutes).
Transfer to a medium bowl.
Sprinkle remaining two thirds of coconut over the mixture and combine with your fingers.

Place a 9 inch pie plate on a parchment lined rimmed baking sheet.
Press the coconut mixture into the bottom and up the sides of the pan to form a crust.  Leave the top edges loose and fluffy.
Place a foil ring over the edge of the crust to prevent burning.
Bake until the center begins to brown (10-15 minutes).  Remove the foil and bake until edges are browned
(4-6 minutes more).
Cool completely.   This can be made ahead of time and wrapped in plastic wrap and stored for up to three days.

For the custard:
In a small, heavy saucepan, whisk together the milk, cornstarch, sugar and egg yolks.
Place over medium heat and cook---whisking constantly until mixture thickens or about 5-6 minutes.
Mix in vanilla.
Remove from heat and let cool slightly.
Place a piece of plastic wrap over the surface to avoid forming a skin.
Refrigerate until completely cooled.

For the peach topping:
While custard is cooling, peel peaches and thinly slice (removing the pit).
Melt butter in a saute pan and stir in sugar.   Add sliced peaches and cook until slightly softened (about 5 minutes).  Stir and flip the peaches to keep them coated in the butter/sugar mixture.

To assemble:
Take the cooled coconut crust and pour cooled custard into the crust.   Spread custard to the edges.
Arrange peaches in the center (strain peaches from most of the juice).
Refrigerate until served.   This is best served the same day.

Kudos to the marvelous Kate Friedmann, our Guest Services Guru!

 The William Henry Miller Inn
  Lynnette Scofield
The Ithaca Broad

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Friday, August 29, 2014

Chilled Peach Soup #4 Peaches 8 Ways

Chilled fruit soup is so refreshing in the summertime, which lasts through September in Hot Springs! This peach soup recipe is adapted from The Brampton Inn's recipe by Danielle. Our guests love it, and often ask for seconds. When fresh local peaches are no longer available, frozen peaches work really well in this soup.


6-8 peaches, peeled and diced
3/4 cup orange juice
1/3 cup honey
3 Tablespoons peach schnapps
1/4 teaspoon nutmeg
3/4 cup plain yogurt
3/4 cup sour cream


Set aside 1/2 cup of the peaches and sprinkle orange juice on top to prevent the peaches from turning brown. Place the peaches, juice, honey and nutmeg in a food processor and blend until smooth. Pour into a large bowl, and add the yogurt and sour cream. Whisk until smooth. Refrigerate until serving. Top with a drizzle of creme fraiche and a spoonful of the diced peaches.

Makes 10 servings.

Lookout Point Lakeside Inn
Kristie Rosset
One of the 8 Broads, Proudly
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