Peach Season

Our landlady has a peach tree in the backyard, so we've been getting a lot of free peaches recently (which we love). Since Matt and I can only eat a couple ripe peaches a day, we've come up with a few ways to use them:

Peach Cobbler (compliments of my cousin, Cami)

The Peach Cobbler recipe is something that we adjust based on the size of the pan, but generally speaking, for a normal 13x8 cake pan:

• 2 cans of peaches (or enough fresh peaches to fill the pan) 
• 1 box of yellow cake mix 
• 1 cube of butter (I like to use less fat so we tried to reduce the amount of butter to 1/2 cube) 

If canned, drain peaches. Fill cake pan with about two layers of peaches, cover with cake mix and top with butter (we grated the butter so it would cover the pan more evenly). Cook for 45 minutes at 375 degrees. As a side note, I've also done these in a steam oven instead of a regular oven. The crust comes out moister and you can use even less butter.

Peach Ice Cream (click here for the original recipe)

We doubled the ingredients, yielding about 1 1/2 quarts of ice cream:

• 6 cups sliced peeled peaches (To easily peel ripe peaches, place in boiling water for 30 seconds. Then move to ice water, where they can cool off. Once you can handle them, pinch the skin with your fingers and you should be able to pull it right off.)
• 2 cups half-and-half (equivalent to a small carton of half and half)
• 1 cup sugar
• 1 cup whole vitamin D milk
• 2 teaspoons vanilla extract

Blend the peaches until they are a fine pulp. Mix in with remaining ingredients (we used the pulse button of the blender to mix the rest of the ingredients). Pour mixture into the freezer can of an ice cream machine and follow the instructions. We have the Cuisinart Ice Cream Maker, which requires you to freeze the freezer can for a day beforehand. Then you just pull it out of the freezer right before you make the ice cream and it takes about 20 minutes. 


What's your favorite peach recipe?

Rhetorically,
Rebekah