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Just Peachy, Thanks

September 5, 2010

I have been pretty vocal (read:loud)  about the fact that I am holding on to the last days of summer like Linus holds onto his blanket.  Today I am focused on peaches, in large part because we went peach picking a few days ago, and the weather being what it is, we have about 72-96 hours to consume the 8-quart container that we ambitiously picked.  We had a dinner party Friday night, and those peaches served as blushing bookends to the menu.


The first peach appearance was Nigella’s Bellinis, to start things off all sparkley-like.


It turns out those Italians were very smart about the whole peach-and-champagne thing.  One of the best description lines in a recipe that I’ve read in a while is when she calls the peach puree “hamster-colored.”

Then there was a whole lot more food, but back to the peaches.  For dessert, it was Frank Stitt’s Peach Crostata.  The Peach de Resistance (sorry).  I do love crostatas, for their humble, homey, farmey feeling, and their simplicity.

And not only do crostatas welcome imperfections, they look and taste better for them.  At least that’s what I tell myself as I fold the uneven crust over the filling.

A simple food processor crust, formed into disks, popped into the fridge.

The quick 3-ingredient crumby topping.

Peaches tucked into their pastry blanket.

Showered with crumbs, and then a brush with egg wash, and into the oven.

And that’s all she wrote.  20 of us made 4 of these disappear before I remembered that I had vanilla ice cream in the freezer.  Which would have been really nice.  Next time.

4 Comments leave one →
  1. Eve permalink
    September 7, 2010 10:25 am

    Yum. These all look fantastic! I need to try all of the above.

  2. September 7, 2010 11:19 am

    I’m making the peach crostata again tomorrow night! We loved it.

  3. Kathy Sluzewski permalink
    September 7, 2010 11:51 pm

    If you have a few soft peaches left over, peel and pit them, mash them (or use a stick blender) and use them as a marinade for pork tenderloin. I took four peached, added about 1/4 to half a cup of soy sauce and a little lemon juice in a large zipper bag. Add the pork tenderloin (or chops) and marinate from 3 hour to overnight. Fire up your grill. Remove the pork, pat dry and then grill. Save the marinade. While the pork is grilling, take the marinade, heat and reduce. Pour over the cooked tenderloin. Grilled peaches with a little balsamic vinegar drizzeled over are a great side.

  4. Katie Workman, Editor-in-Chief permalink*
    September 8, 2010 8:34 am

    That sounds gorgeous! Wow. Easy but pretty chic.

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