Well, we have finally reached peach season. It has come very late in the season, but it is here. This last Sunday, Folsom hosted a Peach Festival on Sutter Street, and it was a great event except it was so hot!! This week, we go back to peach week, […]
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Well, we have finally reached peach season. It has come very late in the season, but it is here.
This last Sunday, Folsom hosted a Peach Festival on Sutter Street, and it was a great event except it was so hot!!
This week, we go back to peach week, and I have three new peach recipes for you. My first recipe to enjoy is peach bread. This is not a regular loaf of white bread, this has chunks of peaches and is topped with a peach glaze. You will never want that lemon bread from the coffee place again.
Secondly, let the peach season last all year long with this low-sugar jam. Regular jam contains 60 percent sugar, which for me is a no go. … I have to make my own jam so I can still make a peanut butter and jelly sandwich. Make yourself several jars so you have them the rest of the year. If you visit local farmers, ask them about the seconds, they may be bruised but they work well for jam.
Last, start your pound cake collection with this peach cake. This cake is loaded with bits of fresh peach that burst in your mouth. Topped with a simple glaze, this is easy to make and wonderful to enjoy.
Happy Cooking!!!
Peach Bread
Ingredients
For the bread:
· 3/4 cup granulated sugar
· 1/2 cup 2% milk
· 1/2 cup canola oil (vegetable or coconut oil)
· 1 large egg
· 1 teaspoon vanilla extract
· 2 cups all-purpose flour
· 2 teaspoons baking powder
· 1/4 teaspoon salt
· 2 cups diced fresh peaches
For the glaze:
· 2 cups powdered sugar
· 2 tablespoons melted butter
· 1/3 cup finely diced peaches (peeled and drained of any extra juice)
· 1/2 teaspoon vanilla extract
· 1-2 tablespoons heavy cream or milk** (optional)
Instructions
1. Preheat the oven to 350ºF.
2. In a medium bowl, stir together the sugar, milk, oil, egg and vanilla.
3. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
4. Fold the peaches gently into the batter.
5. Pour the bread batter into a greased 9”x5” bread pan. Bake at 350ºF for 55-60 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
6. To make the glaze, combine the powdered sugar, melted butter, diced peaches and extract in a small bowl. Mix until it is smooth. Add heavy cream only if needed to get the glaze to a drizzle consistency.
7. Once the bread is cool, spread the glaze on top of the bread. Slice and serve.
8. Store the bread in an airtight container in the refrigerator.
Low-sugar Peach Jam
Ingredients
· 4 cups crushed ripe peaches, about 2 1/4 lbs. or 7 med*
· 1/3 cup water
· 3 Tbsp Low or no-sugar needed pectin
· 2 Tbsp bottled lemon juice
· Up to 1 cup granulated sugar, granular sugar substitute, or honey
Instructions
· Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
· Combine crushed peaches, lemon juice and water in a medium saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Add sugar or sugar substitute and return to a full rolling boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
· Ladle hot jam into a hot jar, leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
· Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Peach Pound Cake
Ingredients
Cake:
· 1 1/2 cups (3 sticks) unsalted butter, at room temperature
· 3 cups sugar
· 6 large eggs at room temperature
· 3 cups all-purpose flour plus extra to coat the pan
· 1/2 teaspoon salt
· 1/4 teaspoon baking soda
· 1 cup sour cream
· 2 teaspoons vanilla extract
· 2 cups fresh peaches peeled, pitted and diced
Glaze:
· 1 1/2 cups powdered sugar sifted
· 1-3 tablespoons milk or cream
Instructions
1. Preheat oven to 325 degrees. Spray a 12-cup Bundt pan with nonstick cooking spray and add a few tablespoons of all-purpose flour to pan, shake it around to coat well, then tap out and discard any excess.
2. In the bowl of an electric stand-up mixer, gradually beat butter until it’s creamy. Add sugar and beat at medium speed for 5-7 minutes, or until mixture is light and fluffy. (I beat for 7 minutes). Add eggs, one at a time, beating just until the yolk disappears and is incorporated into the batter.
3. In a medium bowl, mix together flour, salt and baking soda. Add to butter mixture, alternating with sour cream, beginning and ending with the flour mixture. Beat batter on low just until blended after each addition.
4. With the mixer on low, stir in vanilla and peaches and continue to beat for about 1 minute. Using a large rubber spatula or wooden spoon, give the batter a final stir and make sure the peaches are mixed evenly throughout the batter.
5. Pour the batter into prepared pan, filling the pan only 3/4 full. Bang the filled pan on the counter 3-4 times to remove air bubbles. Place pan on rimmed baking sheet.
6. Bake in preheated oven for 1 hour and 20 minutes to 1 hour and 40 minutes, or until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs. Cool pan on a wire rack for 10-15 minutes, then invert the pan onto a plate, removing cake from pan and cool completely.
7. Meanwhile, make the glaze: Add powdered sugar to a medium bowl. Add milk or cream to powdered sugar, 1 tablespoon at a time as needed, mixing well after each addition, until you reach desired, pourable consistency. Pour over completely cooled cake. Let cake sit for the glaze to set, then serve.
