Saturday, July 11, 2009

Peach and Raspberry Crisp with Peach Ice Cream

A couple of weeks ago, I had peaches coming out of know what.  I made so much peach shizzle that I haven't bought any peaches since.  (I'm starting to get a hankering again, however)

I made everything from Peach Bread to Peach Stoli's (which I'll post later), but Mr. B's favorite is always Ina's Peach and Raspberry Crisp.  As usual, this makes a ton, so invite your friends and family over (and if they bring their new puppy, you won't have to do the dishes!)

I also made some of David Lebovitz's Peach Ice Cream.  I wanted to do a comparison between his and Dorie's Honey Peach Ice Cream.  While I liked the fact that David's didn't require me to make a custard, Dorie won the taste test, hands down.

This is the perfect summer dessert.  Buck certainly thought so.  You just can't let a puppy out of your sight!

Here are the recipes:

Peach and Raspberry Crisp
The Barefoot Contessa Cookbook


4 to 5 pounds firm, ripe peaches (about 10-12 large peaches)
Zest of 1 orange
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-coking oatmeal
1/2 pound cold unsalted butter, diced

Preheat the oven to 350 degrees.  Butter the inside of 10 x 15 x 2 1/2 inch oval dish.

Immerse the peaches in boiling water for 30 seconds, then place them in cold water.  (I never do this.  The peaches are always ripe enough that the peels just pull off.)  Peel the peaches and slice them into thick wedges and place them into a large bowl.  Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar and 2 tablespoons of the flour.  Toss well.  Gently mix in the raspberries.  Allow the mixture to sit for 5 minutes.  If there is a lot of liquid, add 1 more tablespoon of flour.  Pour the peaches into the baking dish and gently smooth the top.

Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment.  Mix on low speed until the butter is pea-sized and the mixture is crumbly.  Sprinkle evenly on top of the peaches and raspberries.  (At the point I also sprinkle about two cups of The Fresh Market's French Vanilla Granola on top for a little extra crisp, but it's totally not necessary.)  Bake for 1 hour, until the top is browned and crisp and the juices are bubbly.  Serve immediately or store in the refrigerator and reheat in a 350 degree oven for 20-30 minutes, until warm.

Peach Ice Cream
The Perfect Scoop by David Lebovitz

Makes about 1 quart


1 1/3 lb ripe peaches (about 4 large peaches)
1/2 cup water
1/4 cup sugar
1/2 cup sour cream
1/4 teaspoon vanilla extract
A few drops freshly squeezed lemon juice

Peel the peaches, slice them in half, remove the pits.  Cut the peaches into chunks and cook them with the water in a medium, nonreactive saucepan over medium heat, covered, stirring once or twice until soft and cooked through, about 10 minutes.

Remove from the heat, stir in the sugar, then cool to room temperature.

Puree the cooked peaches and any liquid in a blender or food processor with the sour cream, heavy cream, vanilla, and lemon juice until almost smooth but slightly chunky.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

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