Peach Delight
makes one 9" x 9" pan
Crust
¼ cup of softened unsalted butter
¼ cup of sugar
1 egg yolk
¼ teaspoon of salt
1 ¼ cup of flour
Filling
4 cups of sliced fresh peaches
Glaze
1 ½ cup of mashed peaches
¼ teaspoon of nutmeg
½ cup of sugar
2 tablespoons of fresh squeezed lemon juice
2 tablespoons of cornstarch
2 – 3 teaspoons of water
Directions:
Preheat the oven at 350 degrees. For the crust: Cream the butter, the sugar and the egg yolk, until mixed, add the salt to the flour and blend the flour and salt just until mixed and the flour disappears. Pat into a 9 inch square pan. Bake at 350 degrees until the crust is a light golden brown, about 15 – 20 minutes. Let cool.
Arrange the fresh peach slices over the cooled crust. For the glaze, in a small heavy-duty sauce pan add the mashed peaches, the nutmeg, sugar, and the lemon juice. Stir over a medium heat until just before it comes to a low boil. Add the cornstarch which has been diluted with the water (until the consistency of a loose paste) to the glaze in the sauce pan, let it come to a boil and stir consistently until it is thick. Remove the pan from the stove and let the glaze cool just for a few minutes, then pour it over the sliced peaches. Spread the glaze evenly over the peaches and refrigerate until thick and chilled. This is best used the same day that you make it. To serve slice in squares and top with a dollop of whip cream
makes one 9" x 9" pan
Crust
¼ cup of softened unsalted butter
¼ cup of sugar
1 egg yolk
¼ teaspoon of salt
1 ¼ cup of flour
Filling
4 cups of sliced fresh peaches
Glaze
1 ½ cup of mashed peaches
¼ teaspoon of nutmeg
½ cup of sugar
2 tablespoons of fresh squeezed lemon juice
2 tablespoons of cornstarch
2 – 3 teaspoons of water
Directions:
Preheat the oven at 350 degrees. For the crust: Cream the butter, the sugar and the egg yolk, until mixed, add the salt to the flour and blend the flour and salt just until mixed and the flour disappears. Pat into a 9 inch square pan. Bake at 350 degrees until the crust is a light golden brown, about 15 – 20 minutes. Let cool.
Arrange the fresh peach slices over the cooled crust. For the glaze, in a small heavy-duty sauce pan add the mashed peaches, the nutmeg, sugar, and the lemon juice. Stir over a medium heat until just before it comes to a low boil. Add the cornstarch which has been diluted with the water (until the consistency of a loose paste) to the glaze in the sauce pan, let it come to a boil and stir consistently until it is thick. Remove the pan from the stove and let the glaze cool just for a few minutes, then pour it over the sliced peaches. Spread the glaze evenly over the peaches and refrigerate until thick and chilled. This is best used the same day that you make it. To serve slice in squares and top with a dollop of whip cream
© Copyright 2008 by Solomon's Gourmet Cookies, LLC. All rights reserved.
