Ingredients 3 ripe Dickey Farms peaches, peeled and diced 3/4 cup whole buttermilk 1/2 cup honey 1/4 cup heavy cream 1/4 teaspoon salt Method
Process buttermilk, honey, cream, salt, and 11/2 cups of the peaches in a blender until completely smooth, about 1 minute.
Finely chop remaining 1 cup of peaches; stir into buttermilk mixture. Divide peach mixture among plastic frozen pop molds, leaving some room at the top to allow for expansion. Cover with lids and insert wooden craft sticks.
Freeze until pops are completely firm and sticks are set, approximately 6-8 hours. To remove the pops, run outside of molds under hot water for a few seconds and remove lids. Exjoy!
I highly recommend THE PEACH TRUCK cookbook. Every recipe I’ve tried has been a keeper 😍.
5 tablespoons unsalted butter
1 cup chopped fresh peaches
3 large eggs
¾ cup whole milk
¾ cup all-purpose flour
4 tablespoons granulated sugar
½ teaspoon kosher salt
3 tablespoons powdered sugar
2 cups sliced fresh peaches
The author’s favorite recipe from The Peach Truck cookbook
Preheat the oven to 425 degrees F.
Melt 1 tablespoon of the butter in a 10-inch cast-iron skillet over medium-high heat. Add the chopped peaches and 1 tablespoon of the granulated sugar and cook, stirring often, until the peaches begin to brown, about 3 minutes. Remove the peaches from skillet and wipe the skillet clean. Place the skillet in the hot oven for 10 minutes.
Blend the eggs, milk, flour, remaining 3 tablespoons granulated sugar, and the salt in a blender until smooth. Add the remaining 4 tablespoons butter to the skillet and swirl the skillet until the butter has melted. Pour the batter over the melted butter in the hot skillet without mixing it in. Spoon the caramelized peaches on top of the batter. Transfer the skillet to the oven and bake for 20 to 25 minutes, until puffed and golden.
Serve immediately, topped with a dusting of powdered sugar and additional sliced fresh peaches if desired.
I source my peaches from Dickey Farms as they are the only shipper that hasn’t disappointed me. Others have arrived bruised and mealy, but not if they are shipped from Dickey Farms.
6 tablespoons cold unsalted butter cut into pieces
1 large egg lightly beaten
¼ cup heavy cream
2½ pounds fresh peaches (5 or 6 cups) cut ¼ inch thick
2 tablespoons fresh lemon juice
2 tablespoons apricot preserves
1 teaspoon cinnamon
1 teaspoon cinnamon mixed with 2 T sugar
vanilla ice cream
Preheat oven to 350. Put in flour, baking powder and ¼ cup of the sugar in a large bowl. Stir to mix well. Add 4 TBSP of the butter and cut in with a pastry blender or rub in with your fingers until the mixture resembles coarse crumbs. Beat the egg and cream together in a measuring cup. Stir into the flour with a fork just until the dough is moistened. Shape the dough into a ball and refrigerate for 15 minutes.
In a medium bowl, toss together the peaches, lemon juice, preserves, cinnamon and remaining sugar. Pour peaches into 1½ qt. oval baking dish. Dot with the remaining butter.Roll out the dough to fit top of the dish. Place it on top of the peaches and crimp the pastry edges to the sides of the pan to seal. Cut a few vents in the dough with a sharp knife. Sprinkle generously with the cinnamon sugar.
Bake for 30 to 35 minutes or until the crust is light golden. Serve hot with ice cream.