|Julian's Pots of Gold|
|Good Peaches ~ the skin just slips off|
Ingredients (makes 6-8 medium ramekins)
8-10 medium peaches
1/2 lemon -- juiced
1 teaspoon corn starch
dash of salt
sugar, as needed
3/4 cup sugar
1/4 cup flour
1 tablespoon cornstarch
1/4 teaspoon salt
1 1/2 cups heavy whipping cream
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Whipped cream (for serving)
Preheat oven to 325F degrees.
Bring a large pot of water to a boil. Immerse peaches for 30 seconds to 2 minutes depending on ripeness of the peaches (the more ripe, the shorter the time); remove with a slotted spoon. Let cool briefly in an ice-water bath, then slip off the peach skins with your hands. If they will not come off use a potato peeler or knife to remove them. Pit and slice the peaches into a large mixing bowl.
Sprinkle peaches with a dash of salt and a juice from one-half lemon. Stir in the cornstarch. If the peaches are not sweet, add some sugar.
Mix together sugar, flour, cornstarch, and salt. When well mixed, stir in the heavy cream. Place the peaches in the the ramekins and pour the cream mixture over peaches. Sprinkle with cinnamon and nutmeg.
Place a cookie sheet to catch any overflow and bake at 325F for 45 minutes or until filling begins to bubble. Remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate until ready for serving.
Add some sweetened whipped cream at serving time and sprinkle with a little more cinnamon.
|Creamy and Rich!|
|Just as delicious raw!|