Peach Upside Down Cake

I made a quick Peach Upside Down Cake with some of the peaches that I got from our Chesterfield fruit picking expedition. It turned out great!



Peach Upside Down Cake

1/4 cup butter
1/2 brown sugar
2-4 small to medium peaches, sliced
1/2 cup butter
1/2 sugar
1 egg
1 1/2 c all purpose flour
1 1/2 t baking powder
1/2 salt
1/2 c milk

Grease a 9 inch baking dish. Preheat oven to 350. Melt 1/4 cup of butter. Pour into baking dish. Sprinkle brown sugar evenly into baking dish. Arrange peaches on top of butter and sugar. Cream butter, sugar and egg together. Mix flour, baking and powder together in a separate bowl. Alternately mix flour mixture and milk into butter mixture ending with flour. Pour batter into baking dish. Bake f0r 30 minutes or until toothpick comes out clean. Cool cake in baking dish for 15 minutes or so. Turn cake out onto serving platter.

Enjoy!

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Peach Crumb Pie

Peach Crumb Pie

1 nine inch pie crust baked blind for 15 minutes at 350 degrees

Filling
4 cups freestone peaches, peeled and sliced
3 Tbs minute tapioca
1 C sugar
1/4 tsp freshly ground nutmeg
1/4 tsp ground cardamom
1/4 tsp powdered ginger
dash salt

Crumb Topping
1/2 cup flour
2/3 cup brown sugar
4 T butter

Preheat oven to 350 degrees. Combine ingredients for filling. Combine ingredients for topping, work with fingers until large crumbs form. Sprinkle topping evenly across filling. Make a tin foil color and put it around outside of pie crust, bake for 45 minutes to 1 hour until thick bubbles appear and crumbs are lightly browned to the center of the pie.

Enjoy!

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How to Freeze Fresh Peaches

Last weekend in our jaunts around Pennsylvania Dutch country we headed over to Weaver's Orchards where we bought a half bushel of peaches for $16.99. We wanted to put up the peaches in the freezer so we could enjoy the juicy sweet taste of summer all winter long. We probably ate a dozen or so peaches in the next couple of days, and put aside enough to make a fresh peach pie, but what was left yielded eight quarts of peaches.

It is a pretty simple thing to put up fruit in the freezer. You save some money and have the taste of summer all year long. We used to can peaches, then we progressed to freezing them in syrup and finally over the year we perfected this really simple way to freeze peaches.

The most important thing to do is to start with a good peach. They should be freestone peaches and be ripe, but not soft. They should also have a skin that peels easily without having to blanch the fruit. The peaches we got from Weaver's were Red Haven peaches. This is the variety that we like to use for freezing and it always produces a great result.

The most labor intensive part of the process is the peeling and slicing. I make a slice around the seam of the peach and pull the skin off starting with the peach. If the peach is of proper ripeness the skin should pull off without having to cut off any of the flesh. After peeling, I cut slices off the stone. Next you need to treat the peaches with Ascorbic Acid so they don't go brown. I use Fruit Fresh, but I don't follow the proportions on the label as they use to much sugar in my opinion. Finally you need to pack you fruit in sugar.

Recipe for Freezing Fresh Peaches

8 quarts of skinned and sliced fresh ripe peaches
8 quart freezer bags
8 T Fruit Fresh
4 C sugar

Divide the peaches among the bags making sure to leave some head room. Mix 1 T of fruit fresh and 1/2 of sugar into each bag. Stir the fruit and sugar mixture in the bag. Allow to sit for 15 minute or so until some juice forms. Seal bags and place them in the freezer.

I love to eat these peaches all by them selves or over vanilla ice cream. You can also use a quart for the filling for a pie or a peach cobbler.

Enjoy!

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