Fruits are in great abundance during the summer. Prices are low and the choices are plentiful. Try some of these delicious recipes and enjoy!
Even if they are not from Georgia, peaches are a staple in most kitchens during the late summer months. A relatively new arrival to the peach market is the white-fleshed peach, which is actually lower in acid and said to taste sweeter while either firm or soft. Try using this variety in the following delicious recipe, which enhances the flavor of the fruit.
Filling
Topping
Combine filling and place in greased 10” ceramic quiche-type pan. Combine topping ingredients and mix until crumbly. Sprinkle over fruit. Bake at 400° for 45 minutes. If necessary, cover with foil to prevent burning.
Note: 2 cups of blueberries can be combined with 4 cups of peaches instead of only using peaches. Delicious either way!
Reprinted from Healthy Helpings by Norene Gilletz.
Most of us are familiar with the Bing cherry, which is most frequently sold in stores throughout the area. An interesting fact for anyone’s next game of Trivial Pursuit is that the Bing cherry was named after an orchard cherry foreman named Ah Bing. Occasionally, one may find Blonde Rainier cherries, but they are rare in this area, yet are sweet and crisp. Either variety makes this cake sweet and tasty.
Ingredients
Heat oven to 425°. Grease a 9” cast-iron skillet or baking dish with margarine and set aside. Combine pareve creamer, sugar, wine, vanilla, eggs and salt in a blender or food processor. Process for a few seconds and then add flour, blending until smooth, about 1 minute.
Pour batter into greased skillet or baking dish, then distribute cherries evenly over top. Bake about 30 minutes, until a skewer comes out clean and a golden brown crust has formed on top and bottom. Dust with confectioners’ sugar before serving. Serves 8.
Recipe by Todd Coleman.
Not only are strawberries tasteful and a beautiful addition to the dining table, they are also full of nutritional value. An interesting fact is that the strawberry plant is a member of the rose family! They are full of antioxidants such as vitamin C.
Ingredients
Puree strawberries in a blender or food processor until very smooth, about two minutes; transfer to a 4-qt saucepan. Add sugar, lemon juice, salt and egg yolks; whisk until smooth. Place saucepan over medium heat; bring to a simmer. Cook, whisking occasionally, until thickened, about 15 minutes. Transfer to a large bowl and stir in liqueur; refrigerate until cold, about 30 minutes.
Whisk egg whites in a bowl until stiff peaks form; add to strawberry mixture. Fold gently until combined. Spoon mousse into serving cups; chill before serving. Garnish with sliced strawberries (if you like).
Recipe by Helen Rosner.
