FUN WITH FOOD

Bob Ann Breland

When we were children, there were peddlers who came around selling produce at different time of the year. In the fall, it was apples. But about this time of year, the produce was peaches.

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Mama always bought at least a bushel of peaches, which she peeled and put in the freezer for later use, after we had our fill of the fresh ones! The taste of fresh tree-ripened peaches is not to be outdone by any other fruit.

Peaches right off the tree are wonderful. Peaches do well in Washington Parish, but the trees have to be given a lot of care. If you are not committed to regular, long-term care, don't plant peach trees. This includes spraying on a regular schedule as well as pruning. Also be sure to buy trees that are for our area. County Agent Henry Harrison can give you advice on the types to buy and their care.

A few tips: once fresh peaches are cut and/or peeled, they should be covered with ascorbic acid (prepared according to manufacturer's directions) or 1 tablespoon of lemon juice to 1 cup of water to maintain their true color.

Peaches make great desserts, such as the following recipes attest. You will get hungry just reading!

HOMEMADE PEACH

ICE CREAM

1 to 2 quarts sliced peaches

1 quart sugar

1 quart cream

1 lemon, squeezed

Puree the peaches, which should make one quart or more. Stir in sugar. Add lemon juice.

Stir in cream. The cream can be all heavy whipping cream for the richest of ice creams, or any combination of cream and milk that you wish (the more milk, the less rich the finished product).

Put peach mixture in freezer container. Add milk to filling, if necessary. Freeze according to manufacturers' directions. Store in freezer several hours to mellow.

PEACHES AND

CREAM PIE

Unbaked 9" pie shell

3 or 4 large peaches

1/2 cup sugar

2 Tbs. flour

Dash salt

1/4 tsp. nutmeg

1/2 cup heavy cream

1/2 tsp. vanilla

Heat oven to 450 degrees F. Peel peaches, cut into eighths. Arrange in pie shell.

Combine rest of ingredients. Pour over peaches. Bake at 450 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake for 30 to 40 minutes or more until cream is set. Serve warm.

DEEP DISH PEACH PIE

Make favorite 2-crust pastry recipe. Roll out both crusts. Fit bottom crust loosely in deep pan.

3 lbs. peaches

1/2 to 3/4 cup sugar

4 T flour (may substitute 2 Tbs. cornstarch or tapioca

2 Tbs. butter

Nutmeg and cinnamon

Peel and slice peaches. Combine sugar and flour (or cornstarch). Combine peaches and sugar mixture. Pour into pastry shell. Sprinkle with spices and dot with butter. Add top crust n either lattice style or solid top with lots of steam slashes.

Bake 35 to 40 minutes at 350 degrees F or until golden brown.

PEACH CAKE

6 or 7 peaches, peeled and sliced

1/2 cup sugar

1 tsp. cinnamon

1 pint sour cream

1 egg, slightly beaten

1 box yellow cake mix

3/4 stick butter

Combine cake mix and butter with pastry blender. Press into greased cake pan (9" x 13").

Bake 10 minutes at 350 degrees F. Spread peaches over baked crust. Sprinkle with combined sugar and spice. Combine sour cream and egg. Drizzle over peaches (will not cover completely). Bake at 350 degrees F for 45 minutes. Serve warm. Refrigerate if, by any chance, not eaten all at once.

PEACH COBBLER FLIP

1 1/2 to 2 cups peaches, peeled and sliced

1/2 cup butter, melted

1 cup sugar

1 cup flour

2 tsp. baking powder

1/2 tsp. salt

1 cup milk

Spread melted butter in 9" round pan. Combine dry ingredients. Add milk to dry ingredients and stir. Pour batter over butter. Add sliced peaches. Bake at 375 degrees F for 45 minutes. Dough will rise, and cover peaches while baking. Serve warm with whipped cream or cold milk.

PEACH SHERBET

1 envelope unflavored gelatin

1/2 to 3/4 cup sugar

Dash salt

1/2 cup water

2 cups desired fresh fruit puree (Mash or blend 3 to 4 cups of peaches to obtain 2 cups puree.)

13-ounce can (1 2/3 cups) evaporated milk

2 egg whites

1/4 cup sugar

In large saucepan combine gelatin, 1/2 to 3/4 cup sugar (depending on sweetness of fruit), and salt. Stir in water; heat and stir till gelatin dissolves. Stir in desired fruit puree and evaporated milk. Turn into a 9 by 9 by 2-inch pan; cover and freeze till firm. In small mixer bowl beat egg whites till soft peaks form (tips curl over); gradually add 1/4 cup sugar, beating till stiff peaks form (tips stand straight). Break frozen mixture into chunks; turn into chilled large mixer bowl. Beat till fluffy. Fold in egg whites. Return to pan; cover and freeze till firm. If necessary, let stand a few minutes before serving. Makes about 1 1/2 quarts.

PEACH-YOGURT SHAKE

1 cup skim milk

8 oz. carton vanilla low-fat yogurt

Fresh mint leaves

Combine all ingredients except mint in container of an electric blender, process until smooth. Garnish with mint, if desired. Yield; 3 1/2 cups, about 156 calories per 1 cup serving.

VERY EASY PEACH JAM

Peel and slice ripe peaches. Mix one pound of peaches with one pound sugar.

Stir well with metal spoon. Place over heat and boil for 20 to 30 minutes until jam thickens. It is necessary to stir most of the time to prevent sticking. When jam thickens (2 drops from spoon together and/or small amount on a cold plate will set up like an egg white), remove from heat. Skim off foam if necessary),

Pour into sterilized jelly jars. Add l/4 to 1/8 inch melted paraffin. Store. Enjoy all year long!

PEACHES AND

CREAM PIE

Unbaked 9-inch pie shell

3 or 4 large Peaches

1/2 cup sugar

2 Tbs. flour

Dash salt

1/4 tsp. nutmeg

1/2 cup heavy cream

1/2 tsp. vanilla

Heat oven to 450 degrees. Peel peaches, cut into eighths. Arrange in pie shell. Combine rest of ingredients. Pour over peaches. Bake at 450 for 10 minutes. Reduce heat to 350 degrees and bake for 30 to 40 minutes or more until cream is set. Serve warm.