The pie in the post below is quick and easy but peaches with a coconut-broiled topping that I learned to make from my artist friend, Barbara, are even easier.
Barbara is an artist who seems to be in the midst of a most wonderful creative place. She has been working with tea bags, with no political statement, to create wonderful art that you can see here and here. She created this sculpture with lids, tart pans, an egg poacher and more for Sculpturefest 2010, in Woodstock, Vermont. (The orange word are links, click on them and you will be magically transported to see more.)
When making these peaches, the most important ingredient is vigilance. Do not burn it as I did the first time I made it. Stand at attention, with the oven door open, and watch the sugary coconut brown and remove it promptly. Here’s how:
Peaches with Coconut Topping from Barbara
I put four coarsely chopped peaches into an ovenproof dish. I mixed together a quarter of a cup of melted, unsalted butter, three-quarters of a cup of brown sugar, one cup of unsweetened coconut flakes and half a cup of chopped cashews, spread it over the fruit and put it under a hot broiler until it browned – it took less than a minute.
Barbara said I could use three quarters of a cup of sweetened coconut, a quarter of a cup of uncooked oatmeal and half a cup of sugar, if I couldn’t find unsweetened coconut and that the cashews could be replaced with almonds or pecans. I found the coconut at the Co-op and have used both cashews and almonds in this recipe.
Although there are peach pies, crumble, and cobblers; spiced peaches, salsas, and pickles and chutneys; jams and jellies, smoothies and salads, a perfect peach, eaten out of hand, dripping with juice is perfection.>> Print This Post <<
Oh, such words of truth with your last sentence!
But I love this recipe. Not just for peaches, though. Any fruit!
sonds delicious to cook in this way peaches!
can’t have too many!
this sounds like a wonderful way to enjoy peaches – like we need another….