Peach Pie with Cardamom and Rum

August 31st, 2011 / Comments 0

peach c egbert Peach Pie with Cardamom and RumWe enjoyed the sour cream peach pie as dessert and being true New Englanders, at least where breakfast is concerned, ate the rest of the pie as breakfasts for the next few days, but that one pie didn’t solve the streusel vs. lattice debate. I had to make another pie. Fortunately, the market still had a supply of peaches. The elevated stature of peaches in mythology and folk tales suggested that I make a peach pie of elevated stature. Here’s how I did it: … read more

Peaches with Coconut from Barbara Artist & Cook

September 3rd, 2010 / comments 4

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.

framed Peach c egbert Peaches with Coconut from Barbara   Artist & Cook

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:

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Creamy Peach Pie

September 2nd, 2010 / comments 7

At dinner, Charles told me about picking fruit in Wenatchee when he was a boy. He ended with the pronouncement, “Although most people don’t know it – nectarines are peaches.”

peach branch c egbert Creamy Peach PieAs the resident food expert, I said, “No. Nectarines are a crossbreed of peaches and plums.” He was confident and I was confident. It was time to Google. We logged on and there it was “… nectarines belong to the same species as peaches but have a recessive gene that gives them a smooth rather than fuzzy skin”. Who knew? Charles knew.

I had another conversation at the polls with Andrew, a new friend, who said that peaches were at their best simply peeled and mixed with Gran Marnier. That inspired me to make a creamy, uncooked pie topped with peaches when friends came to dinner on Friday. Here’s how I did it: … read more

Peach & Tomato Salad

September 1st, 2010 / comments 4

Last Tuesday, Election Day, I spent the morning in front of Town Hall supporting my candidate and greeting friends and strangers as they came to vote. On this perfect summer day, the people I talked to were thinking more about food than about politics and the most popular topic was peaches.

Peach Basket c egbert Peach & Tomato Salad

I was intrigued when I heard Honey and Elizabeth talking about a peach and tomato salad that Honey had made for a dinner party. Luckily, they were willing to tell me about it and I made my version on Wednesday. Here’s how I did it: … read more

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