If you love peaches as much as I do, you’re pretty happy right now. It’s prime peach season. I love them in pies, cobblers and ice cream, but I don’t have the time for such labor intensive baking. I love this easy and versatile recipe for baked peaches. It’s not just for peaches, it works with nectarines and apricots too. Slice your peaches in half, remove the pit and peel off the skin unless you’re fine with skin. (I am.) Then, fill the center of each halve with anything you’re craving. I chose whatever I had in my pantry — shredded coconut, chopped almonds and cinnamon, but cookie crumbs and dried fruit work too. Dot the top with butter and drizzle with maple syrup. Place it in a 350 degree oven for 15 minutes until bubbly and fragrant. It’s like a peach pie without the crust. You can top top it all off with vanilla ice cream or whipped cream.
Devonshire cream is a wonderfully thick, English condiment served with scones or crumpets. Unfortunately, it’s not easy to find in the states, but we can make our own version which works just as well with an english muffin and a little jam, even dresses up toast or crackers. Use three ounces of cream cheese, whipped or a block, and beat with a fork until very soft and creamy. Gradually beat in a 1/2 cup of heavy cream until it reaches a smooth consistency.
If you haven’t noticed that ice cream has gotten a lot more expensive these days. I found a recipe in the Fannie Farmer Cookbook that’s easy, inexpensive way to dress up an inexpensive pint of plain vanilla ice cream. It’s called a “Peanut Coconut Mold.” I recommend buying Turkey Hill or Blue Ribbon. Let the vanilla ice cream soften in your refrigerator. In the meantime, mix together a can of sweetened condensed milk with a 1/2 cup of peanut butter, two handfuls of shredded coconut, and a splash of lemon juice. Layer the peanut butter mixture with the ice cream in a dish or a loaf pan, and freeze until firm. When ready to serve, you can slice it or stick your spoon right in.