Well, another crazy weekend came and went.
Oh, who am I kidding? My whole life is crazy, and it’s not going to be any less crazy until about November. If I’m lucky.
At any rate, my Young Diabetic Friend accompanied us on our rounds this Saturday to pick up our eggs and CSA share. We also visited a couple of (tiny but good) farmer’s markets, as well as our friends at Whitefeather Meats where I bought the most incredible bison short ribs; they promptly became dinner.
Because no matter how often I post recipes like this, I’m always going to looooooooove my pastured/grass-fed/ethically raised meats – especially the odd bits.
At any rate, we spent the day canning 16 pints of green beans and slicing and vacuum-sealing about 2 pounds of fresh okra for the Young Diabetic Friend, as well as milling another half-bushel of paste tomatoes that we canned Sunday. I also picked up a 1/2 peck of what is probably the last of the fresh peaches we’ll see this summer when we swung by Geig’s Orchard to get some of their incomparable, freshly pressed apple cider.
About half the peaches, which were on the small side, went into this wonderful dish that I made to go with our Sunday brunch. Fresh peaches compete with cherries for the title of Jan’s Favorite Fruit, but if you put me in a headlock and made me choose, I’d probably pick the peaches. I adore them, which is why I have at least 1/2 a peck sliced and vacuum sealed in my garage freezer. I also love to cook with them – just search for “peaches” on this site, and you’ll see – and that includes the occasional dessert.
Of which this one is a doozy. Oh. Muh. GAWD…it will certainly justify the purchase of both the candied ginger and the ground cardamom if you don’t already have some. The servings are not large, but this is one of those desserts you want to eat slowly and reverently, savoring every bite.
Click the image to enlarge
- 3 1/2 lbs ripe peaches (about 6 to 8), peeled, pitted, and sliced
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- pinch salt
- 2 tablespoons finely chopped candied ginger
- Crumb Topping
- 1 1/2 cups old fashioned oats
- 1/2 cup firmly packed brown sugar
- 1/4 cup all purpose flour
- 1/4 teaspoon cinnamon
- 1/2 teaspoon ground coriander
- 6 tablespoons cold butter, cut into small pieces
- Preheat oven to 350 F.
- In a large bowl, combine the peaches and sugar. Allow to sit for 30 minutes, stirring occasionally. Drain the peaches in a colander set over another bowl to collect the juices. Return the peaches to the original bowl and toss with the cornstarch, salt and candied ginger.
- While the peaches are macerating, combine the oats, brown sugar, flour, cinnamon and ground coriander in a large bowl. Cut in the butter with a pastry knife or two forks until the mixture is crumbly. Set aside.
- Transfer the juices from the drained peaches to a small saucepan. Bring to a boil over medium high heat and cook, swirling gently from time to time but not stirring, until the liquid has reduced by about half. Remove from the heat and allow to cool slightly. Stir into the peach mixture.
- Pour the peaches into an 8″ x 8″ glass baking dish; sprinkle the topping evenly over the fruit, covering it as completely as possible.
- Bake for 30 minutes, or until the topping is golden and crisp. Allow to cool to almost room temperature before serving.
- Nutrition (per serving): 287 calories, 9.1g total fat, 20.4mg cholesterol, 37.8mg sodium, 408mg potassium, 51g carbohydrates, 4.2g fiber, 34.2g sugar, 3.9g protein