Amore!!!!!!!!
Not sure if you can see this, but it’s the real deal! Click on the picture!
Yesterday I was pureeing two white peaches to make the recipe shown below. My sister-in-law and her husband were coming to visit on their way to a conference. When she called on their way from the airport she said they hadn’t had lunch. It was well after 2:00. So, I threw this in the oven. At least I could offer them a piece of this and a bowl of fruit. My husband inhaled two “large” slices of this for dessert. I suggest serving it with a dollop of Creme Fraiche and a Drizzle of Peach Puree over the top! This is really more cake-like than bread-like. Very good!
I have to confess though, that as soon as I pressed the “pulse” button on my food processor and saw the hue of that gorgeous pink silkiness emerge, my heart went immediately to last July in Venice. I had the most amazing trip there with my daughter and son, and, of course we had to go to Harry’s Bar for Bellinis! We had the best time and I am soooo homesick for Italy. Anyway, I had fun with this yesterday and today and am off to secure some more of these amazing white peaches before they are gone!
PEACH AND GINGER QUICK BREAD – Adapted from King Arthur Flour Pear and Ginger Quick Bread
3/4 cup sugar
1/4 cup unsalted butter (1/2 stick)
1 egg
1 heaping cup peach puree – about 2 large peaches
1 cup all purpose flour
1 tsp ground ginger
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1/4 cup crystallized ginger, finely chopped
1 cup walnuts or pecans, chopped
For Serving: Creme Fraiche and another peach to puree for topping
-Preheat oven to 350F. Spray a loaf pan with baking spray.
-Puree fruit in food processor (no need to peel fruit)
-Measure dry ingredients into a small bowl and whisk to combine
-In bowl of electric mixer fitted with a paddle, cream butter and sugar. Add egg and beat till smooth
-Add puree and vanilla and beat until smooth
-Add dry ingredients on lowest speed. Blend just until flour disappears
-Add crystallized ginger and nuts and blend just until incorporated
-Turn out into loaf pan and bake 50 -55 minutes or until a toothpick inserted in middle comes out clean.
-Cool in pan 15 minutes.
This bread is not a “high-riser” so don’t worry if it doesn’t have loft. Next time I might do this with a little raspberry coulis instead. Or just serve with some fresh raspberries. Or, just eat it plain! George did not complain!
I just turned off the AC – and happily opened the windows. Looking forward to some more fun in the kitchen today.
Day 30 of Summer – enjoy!!!!!!!
Scenes from Venice – July 2011:
Ohhhhhh………