Monday, September 27, 2010

peaches 2 delicious ways...

the peaches are on & they are sooooo delish! i have been using them like crazy & i just can't get enough! i made this bread pudding to take to work & they insisted i posted the recipe.

& the pie... i got the recipe from the lady at my local fruit stand & it is also to die for! the crust, if you would call it that, is so light & airy! perfect compliment to the peaches & cream!

i am sorry that i don't have picture of the finished dishes! my camera is locked in my buffet & i have lost the key:( so thanks to my sweet friend brookie for the perfect pic! check out her blog as well as the blog she guest blogs at.


{Brit's Raspberry Peach Bread Pudding}

2 loaves french bread, cubed & left out overnight
3 cups heavy cream
1 cup half & half
3 cups sugar
1 whole egg
2 egg yolks
2 teaspoon vanilla
6 large peaches, peeled & cubed

In large bowl combine cream, half & half, sugar, eggs and vanilla. add Cut bread into cream mixture, coating bread well. Let stand 20 minutes stirring every 5 minutes to allow cream to absorb completely. add peaches & mix.

Raspberry sauce
5 cups raspberries, fresh or frozen
1 cup sugar
1/2 cup apple juice

in a small sauce pan, combine raspberries, sugar and apple juice, stirring over medium heat, until sugar is dissolved.
Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. place on a cookie sheet to avoid oven cleaning:) Bake 40-50 minutes at 375 degrees. Serve warm. Top with vanilla sauce & whipped cream.

vanilla creme anglaise

1 cup cream

1 cup half & half
4 egg yolks
1/2 cup, sugar
1 tsp vanilla bean paste

in a small sauce pan heat cream & half & half until scalded
(just before boiling) in a small boil mix egg & yolks & sugar.
ladle half of the cream mixture into the
egg mix while whisking, to avoid scrambling. add eggs mix to the rest
of the cream & bring back to scalding & add vanilla bean paste.
remove from heat immediately.

{Fruit stand peach pie}

4 egg whites
1/4 tsp. baking powder
1 cup sugar
1 tsp. vanilla
1/2 cup chopped pecans, i toasted mine- i think almonds might be good too!
12 saltine crackers, crushed

in a large bowl, with an electric mixer, beat egg whites to stiff peaks. add baking powder, vanilla and sugar. beat again to to stiff peaks. fold in saltines & pecans. pour into a buttered pie plate & spread around the bottom & sides of the dish. bake at 350 degrees for 30-35 minutes. the crust will poof up & then fall. let cool completely before filling.

8-10 large sweet peaches, i used new haven
1-2 tsp. fruit fresh

peel & slice peaches. place in a bowl & sprinkle then toss with fruit fresh. fill cooled crust will peaches & top with whipped cream.

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