By Kevin Williams
This is one of these refreshing summer desserts that I'm always good at "discovering" when I visit an Amish farmhouse. This is one I found at an Amish home once. Delicious, refreshing dessert.
My parents, usually once a year, order in some peaches from South Carolina where the crop seems especially juicy and sweet. Ohio isn't a huge peach state, but I sure like peaches. Here are some tips from the Ohio State University extension agency on selection and storage:
There are many varieties of peaches, and except for a few, most varieties are not easy to tell apart. For variety recommendations, contact your local OSU Extension office. Here are some tips for choosing high quality peach fruits:
- The reddish "bloom" on the peach is not a sure sign the peach has been picked at its prime. Instead, look at the undercolor, which should be a deep yellow or creamy white; green indicates immaturity.
- Peaches should be firm to the touch and never hard. Peaches that are hard and green are immature and will never ripen properly. A mature peach will yield to gentle hand pressure.
- Never squeeze a peach; it will easily bruise.
- Avoid over-ripe, bruised, or wrinkled peaches. They will quickly decay.
- The best way to ripen peaches is to place them in a single layer in a loosely closed paper bag or ripening dish at room temperature for a day or two days. Never "stack" peaches as the bottom ones will bruise.
- Store ripe peaches in the refrigerator for up to a week.
- When ready to eat, leave the peach out of the refrigerator for about an hour. Allowing the peach to come to room temperature enhances the flavor.
- Rinse peaches just before eating with cool, running water.
- If your recipe calls for skinned peaches, dip in boiling water for 30–60 seconds, plunge into cold water and slip off the skins. Use immediately or toss with citrus juice or a commercial ascorbic acid mixture to prevent darkening. Place in a covered bowl in the refrigerator until ready for use.
Okay, here is the recipe for the peach custard dessert:
Amish Peach Custard Dessert...
- 2 cups sugar
- 4 tablespoons flour
- 2 eggs
- 2 cups milk
- 2 teaspoons vanilla
- 4 tablespoons melted butter
- 4 cups fresh peaches cut fine
- Combine everything in a big bowl and pour into a 9 X 13” pan.
- Sprinkle cinnamon on top.
- Bake at 325 until the center is almost set.
We have had some amazing peaches according to my mom. She got some & she said they were so juicy that she had to be careful she didn't get them all over her clothes when she ate them. She wants me to make this. When I do, I will tell you how it turned out. We may even give some to the neighbors & my sisters. This won't last long.
Do the peaches have to be peeled? My mom says sometimes people don't like how the skin tastes so they peel them. We bought some peaches today & want to make this over the weekend. Please let me know.
Hi, Gail - this one is a matter of personal preference and expediency, there's no right or wrong. When I eat a peach, I eat the skin and all...for a custard dessert like this, I probably would peel it just to keep the consistency more custardy, the texture of a peeling in the smooth custard might distract...but I really don't think you could go wrong either way. Good luck! - Kevin
This is absolutely delicious. My 3 boys, husband and I just couldn't stop eating it. Thankyou so much.
We had alot of fresh peaches last month and this month I am making this again with what I froze. Very very good.
Thanks for telling me Sue, I really enjoyed this one too!