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:
- 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.