Tag Archives: peaches

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Jareth’s deep-dish streusel peach pie

In celebration of Labyrinth Day yesterday I made this last night:

Why do I celebrate Labyrinth Day? In the hopes that one bite will transport me to a place guy like this:

. 

Goblin King! Be still my heart.

This recipe comes from KitchenAid 3 cookbooks in 1 which is available on Amazon.com  I bought the book for this recipe in particular actually, have been waiting for months for June 13 to roll round so I could try this out.

Time required: 2 hours

Yields: 9 pieces

Cost per slice: $4

Total cost if you have none of the ingredients: $36

Kitchen implements I used:

  • pastry blender
  • baking pan: 8″ x 8″
  • wax paper
  • rolling pin
  • mesh strainer

Ingredients:

  • 2 large cans of peaches, drained (save ¾ C of syrup)
  • ⅓ C granulated white sugar + 1 TBSP saved for later
  • 1 TBSP powdered corn starch
  • ½ TSP vanilla
  • ½ C packed brown sugar
  • 2 C flour, divided into 1½C and ½C
  • ⅓ C quick oats
  • ¼ C butter (half a stick)
  • ½ TSP ground cinammon
  • ½ TSP salt
  • ½ C white shortening
  • 4 TBSP cold water

Instructions:

1. Pre-heat oven to 176°C / 350°F. Drain peaches and save the syrup.

2. In a sauce pan on low, heat white sugar (all except the 1 TBSP) and corn starch.

When it melts, stir in ¾ C of the peach syrup, adding it gradually.

Keep mixture on low for 10 min, it should thicken. Remove from heat and add vanilla. Set aside.

3. Combine in a bowl: brown sugar, ½ C flour, oats, and cinnamon. Stir in melted butter and you’ll have a crumbly topping. Set aside.

4. Combine in a bowl: remaining 1½ C flour, 1 TBSP sugar, and salt. Cut in shortening.

5. Add water one tablespoon at a time and mix with fork.

6. Roll out crust until it measures 10″ square. I rolled it out between two layers of wax paper.

7. Trim away excess and press crust into pan. Peel off wax paper.

Tah-dah!

8. Drop peaches onto crust, add warm syrup, add topping.

9. Bake 45 min. Cool on wire rack.

The book says to serve warm. I tried one piece last night warm, and one piece this morning. I liked it better the next day.

Verdict: I liked this. I imagine with fresh peaches it would be extra good, but after what happened on Labyrinth Day 2011 I couldn’t be bothered. My big plan was to post this last night at the 13th hour (1am), but I got sleepy. I intended to send Boyfriend into work with some but I was enjoying a pleasant dream about Jareth and I didn’t get up in time. Goblin King, you can peach me away anytime.

Playlist: Labyrinth soundtrack

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Patty’s peach flans

What do custard and Final Fantasy IV have in common? Flans!!

A flan – or crème caramel – is a custard dessert with a layer of soft caramel on top,with similiar characteristics to crème brûlée.

As all Square fans should know, one of the toughest enemies in old school FF games were the pudding class, and in IV (my favourite), the rarest creature of all was the “pink puff” or “princess flan”.

Looks can be deceiving! These pink monsters were immune to magical attacks, almost immune to physical attacks, and you had to whittle away at their high HP.

They could only be found in one tiny room in the entire game, where you had a 1 in 64 chance of finding them, and if you defeated them you had a 1 in 64 chance of earning the rarest item in the game. But I digress.

I had flans on my mind for some reason or another, and decided to give it a go.  Usually I wouldn’t preface a recipe with a warning, but you should read all the way to the end before trying this one.

Time required: 2.5 hr

Yields: 6 flans

Cost per flan: $6.30

Total cost if you have none of the ingredients: $38.00

Kitchen implements I used:

  • 6 ramequins
  • baking pan 9″ x 13″
  • sieve

Ingredients:

  • 6 peaches, peeled and diced
  • 2 TBSP butter
  • 1 vanilla bean, split & scraped
  • 1 cinnamon stick, split
  • ⅓C granulated white sugar (for caramelization)
  • 3 beaten eggs
  • 1½C milk
  • ⅓C granulated white sugar sugar (for custard)
  • 1 TSP pure vanilla extract
  • 3 shakes of ground cinnamon, per custard

Instructions:

1. Pre-heat oven to 163°C / 325°F. Fill kettle and boil, then let water simmer.

2. Peel fruit and dice into thin pieces.

3. Melt butter in a pan. Add fruit, cinnamon stick, and vanilla bean (pods and shell).

4. Bring to a boil, and simmer 15 min.

5. On Medium heat in a heavy-bottomed sauce pan, caramelize 1/3 C sugar. Do not stir it, shake the pan gently until it starts melting. Once melted, reduce heat to Low. Cook for 5 min.

At this point all the sugar should be melted and it’s okay to stir.

6. Immediately pour this melted sugar into the ramequins, titling to coat evenly.

Let stand 10 minutes.

charred molasses WTF?

7. Meanwhile, combine eggs, milk, and the other 1/3 C sugar, and vanilla.

Beat until well combined but not foamy.

oops, is this foamy?

8. Place peaches in ramequins.

8. Divide custard mixture evenly amount ramequins.

9. Sprinkle with cinnamon (I have a glass shaker filled with ground cinnamon for this)

guessing this doesn't look normal

10. Place ramequins in baking dish and create bain marie.

11. Bake up to 45 min.

12. Immediately remove ramequins from bain marie and place on cooling rack for 10 min.

13. Before consuming, loosen edges of flan with knife, and place a plate over ramequin, and invert.

Verdict: Burnt, with a bitter liquer aftertaste, and  a consistency of hard-boiled egg. Not exactly what I was hoping for!

Where did it all go wrong?

The first problem was the peaches, they were under-ripe, and I overcooked them in my eagerness to include them. Alas, adding fruit to flans changes the consistency and cooking time considerably.

Second, a third of a cup of sugar was not enough to coat each ramequin – I ran out, made more, and burned it – and used it anyway. The sugar tasted like burnt brandy, bitter and horrible.

Third, flans should take no longer than 45 minutes to cook, and when they are done, a knife blade inserted will come out clean. I accidentally set the oven to the wrong temperature and didn’t realize until they were already in, so I adjusted the temperature and checked them at 20 minutes, then every 5 minutes. After 70 minutes they still had not set, the knife was covered in runny custard, but I took them out anyway, only to discover they had mysteriously cooked all the way through. WTF.

I think peach flans have potential. I’m going to retry this with plain flans first, to get the technique down, then I’ll try adding fruit. I will not cook the peaches again, just use ripe peaches, one or two slices per cup max. The butter that the peaches cooked in looked unsightly. I think I’d prefer smaller ramequins for this too.

What a waste of vanilla bean!

Playlist: Final Fantasy IV – Into the Darkness

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Patty’s peach tarts

There is only one way to celebrate Labyrinth Day on June 13, and that is by watching the movie and eating peaches!! I wanted to make a peach pastry fit for a goblin king, delicious enough to make you forget everything. But when Boyfriend brings home the wrong ingredients and the whipped cream turns into butter, will he survive long enough to taste a tart?

If you are not aware, Labyrinth Day falls on June 13 because the movie was released in June 1986, and Jareth’s clock has 13 hours. The importance of peaches should be obvious!

The only person as mad for Labyrinth as I am is Best Friend, so she was the #1 choice to discuss my dessert plans. We looked at lots of recipes, and saw some really interesting peachy things, and in the end I decided to make tarts, topped with either fresh whipped cream, or vanilla frozen yogurt. I already had heavy cream, and made up a pie crust in the afternoon.

I asked Boyfriend to pick up 10 peaches and a container of frozen yogurt, and figured I could make up my mind between whipped cream and frozen yogurt later. He returned with ten pieces of fruit, which upon closer inspection, were not what I requested.

“These aren’t peaches,” I said.

“Yes they are.”

“The skins are smooth. These are nectarines.” I picked one up.

“No, they’re peaches! They were in the peach section.” he insisted.

“Being in the peach section doesn’t mean they are peaches, darling. Didn’t you notice they’re not fuzzy?”

“It doesn’t matter anyway.” he said. “These were the  last ten peaches they had so I got them all for you.”

I examined the fruit more closely.

“No. You got the last six peaches and four nectarines, is what you got.”

“Too late now.”

What to do? Six peaches wasn’t enough, and the store was closed. Peaches and nectarines have similar characteristics, and (I hoped) complimentary flavours, so I decided to use both.

Time required: 2.5 hours

Yields: 2 tarts

Cost per pastry: $15.00

Total cost if you have none of the ingredients: $30.00

Kitchen implements I used:

  • 2 shallow, fluted ramequins
  • 1 cookie sheet (to catch overflow)
  • deep skillet

Tart ingredients:

  • 6 peaches
  • 2 nectarines
  • 4 TBSP butter (half a stick)
  • 1 cinnamon stick
  • ⅛ TSP cinnamon
  • smidgen of cloves
  • nip of nutmeg
  • ¼ C dark brown sugar, packed

Instructions:

Step 1 – Prepare a pie crust and refrigerate it. (I’ve mentioned this before but if you can’t make pie crust I can’t help you, I can barely help myself.)

Step 2 – Prepare the fruits: peel, core, and slice them. They will collapse during baking so don’t slice them too small.

Step 3 – In a large skillet, melt the butter and add the fruits. Once the butter has melted, increase heat until the fruit juice gets bubbly. Or you could be lazy like me and add the butter and fruits at the same time, bwahaha!

Step 4 – Once it’s bubbling, add: cinnamon stick, ground cinnamon, cloves, nutmeg, and brown sugar.  Once everything is mixed in and the sugar has melted, reduce heat, and simmer for at least 15 minutes, stirring occasionally.

I have no shame in admitting that the sole reason I opted to include a smidgen and a nip was to show off my cute mini spoons! They measure: pinch, dash, smidgen, and nip.

Step 5 – Cut pastry to size and place into ramequins. Set ramequins on cookie tray. Save the remaining pastry for another use and refrigerate.

Step 6  – Discard cinnamon stick, and ladle fruit mixture into crust.

Step 7 – Bake 30 minutes, and cool on wire rack at least 20 min.

Top with whipped cream or frozen yogurt, or enjoy just the way they are.

Verdict:

Um, speaking of whipped cream… while the tarts were cooling, I made up whipped cream – except I got immersed in a book and walked away from the mixer. When I checked in on it later, my whipped cream had turned into butter.

Things were still okay because I knew we had frozen yogurt in the freezer as back-up and the tarts smelled really good. My jovial mood lasted until I opened the freezer, and then I got pissed.

“Oh darling! What’s this?”

“It’s vanilla frozen yogurt.”

“Really? Because the label says ‘vanilla with chocolate chunks and caramel’.”

“It was in the vanilla section!” he protested.

“Do you even read labels?”

In the end, I had a lack of peaches, ruined whipped cream, and the wrong flavour of frozen yogurt. Not a great start! We both glowered at each other. But it was a stupid thing to be angry over, so I told Boyfriend to eat his tart. And actually… they were really good!

Not quite what I planned, but still very tasty.  I’d make two small changes next time; halve the butter, and double the fruit.

This morning while I was writing up this post, Boyfriend – armed with Wikipedia – lectured me on the nature of peaches and nectarines.

“A nectarine is a peach. It’s a mutated peach, but it’s a peach!” he says smugly.

“Great, mutated fruit! That still doesn’t change the fact that I asked for peaches and you brought home nectarines and the wrong frozen yogurt.”

“It’s not a big deal. It’s nothing.” he said.

“Nothing? Nothing? Nothing tra-la-la!?!”

Playlist: Phantasy Star III soundtrack

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Patty’s peach-apple crisp

A golden blend of succulent fruit, crunchy oats, and sugar. But after a month of kitchen failures, can I possibly succeed?

I purchased a bag of apples recently, and left them on the kitchen counter as bait.  I was hoping to lure Boyfriend into the kitchen, and expected that once he saw those lovely apples, he would be overcome with the urge to make me an apple crisp. He hasn’t made one in forever, and I think I am overdue to receive one!

Alas it was not to be.  The apples ended up in the living room somehow, and I only just discovered them yesterday, and it was time to face the cold hard truth; if I wanted an apple crisp, I would have to make it myself.

I’ve never made my own apple crisp before, but I helped Boyfriend make one, two years ago. And by “helped” I mean I peeled the apples. Here goes!

Good to know before you start:

Apples collapse quite a bit during baking, so make sure they pile up nice and high above the edge of the dish or you’ll have a sunken crisp.

Adding water to a crisp will result in a softer topping. I prefer it to be crunchy as possible so I didn’t add water.

Preparing fruit for baking always takes forever.  The sugar and heat will brown the fruit any way so no need to add lemon juice.

Time required: 2 hours

Yields: 12 portions

Cost per serving: $2.58

Total cost if you have none of the ingredients: $31.00

Special kitchen implements I used:

  • glass baking dish, 8″ x 11.5″
  • cookie tray (to catch the overflow)
  • apple peeler & apple corer
  • pastry blender

Ingredients:

  • 8 apples
  • 4 peaches
  • 1/2 C granulated white sugar
  • 1 TBSP flour
  • 1 TSP ground cinnamon
  • 1 C quick rolled oats
  • 1 C flour
  • 1 C dark brown sugar, packed
  • 1/4 TSP: ground cinnamon, ground nutmeg, ground cloves
  • 8 TBSP butter (one stick)

Instructions:

1. Pre-heat oven to 191°C / 375°F.  (I waited until the fruit was sliced to do this.)

2. Peel and core fruit. Cut each apple slice in half, cut peaches to similar size. Place in baking dish for now.

3. In a large bowl combine: white sugar, flour, and cinnamon.  Add fruit to bowl, and toss until thoroughly coated, then transfer back to baking dish.

4. In a medium bowl, combine: oats, flour, dark brown sugar, cinnamon, nutmeg, and cloves. I may have mentioned this before but I REALLY LOVE BROWN SUGAR.

5. Cut in butter until coarse crumbs form.

6. Place baking dish onto cookie tray, and sprinkle crumbly mixture over fruit.

Yes. It's impossible to take a picture of your own thumb without looking like dweeb making obscene gestures.

7. Bake 40 min.

In which I discover the hard way that the oven mitts have a hole in them and almost dropped the dish on the floor. Owch.

8. Cool 1 hour and serve.

Verdict:

“Hmm. Pretty good,” I said around my spoon.

Boyfriend shook his head. “Not pretty good. Damn good!”

I read several recipes and saw that they all have pretty standard ingredients, so I just added another fruit and picked a sugar and spice ratio that seemed appealing to me. You could probably cut down the sugar, especially if you’re not going to use tart apples. I was really happy with this.

I chose peaches because I just re-watched Labyrinth for the millionth time and have them on the brain. Jareth, you can give me a peach any day.

You can use lots of different fruit in a crisp. What would you use?

Playlist: Labyrinth soundtrack