Peach-Blackberry Pie

Back last summer, we did a peach-freezing experiment.  According to Cook's Illustrated, the best way to keep peaches is to slice them, and mix with a little sugar and some "fruit fresh" (ascorbic acid), then bag and freeze.  Blackberries, which were amazing last year, are best frozen individually spread out on a tray and then bagged once frozen.  We finally decided to use them and those techniques worked out great.  The peaches smelled like late summer.  Emily then worked her pie-making magic on what has got to be the best fruit pie combination ever conceived.  Even better than strawberry-rhubarb or blueberry-cranberry.

Peach Puzzler

This is the must-make of every peach season. It's a cool recipe from NPR. In fact, you can find it here. The puzzle is how all the sauce gets into the ramekin in the center. You assemble it upside down, and pour the sauce all over the peaches. The whole peaches cook just enough while bathing in the sauce. Then, while the dish cools, the air trapped in the ramekin contracts and sucks the juice into the cup. With a deft flip and a spoon for the sauce it is ready for the table.

Peach-Beet-Tomato Summer Salad

This juicy fruit salad is slurpy and delicious. It's only for the best tomatoes and peaches, but it is great and quenching. The recipe is from Tasty by Roy Finamore. Slice up peaches, tomatoes, roasted beets, and mix with a bit of olive oil, salt and pepper. It's best if you let it sit at room temp for a couple hours for the flavors to mix.

Peach French Toast

Emily the baker whipped up a quick batch of brioche the night before for breakfast the next morning. I don't know if you've ever had a brioche french toast but it was amazing. You'll have to ask her for the brioche recipe, the french toast batter was a recipe from Cook's Illustrated May/June 1997. The peaches were quickly cooked in a touch of butter and brown sugar. Blackberries take it over the top. Be sure to pile the fruit high over one or two small slices of toast. No syrup needed.