• 8/22 Eat A Peach Day - 3

    From Dave Drum@1:18/200 to All on Sat Aug 20 12:35:14 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Iron-Skillet Peach Crisp
    Categories: Desserts, Fruits, Nuts, Citrus
    Yield: 8 Servings

    MMMMM--------------------------TOPPING-------------------------------
    1 c All-purpose flour
    2/3 c (packed) light brown sugar
    1/2 ts Kosher salt
    1/2 c Chilled unsalted butter; in
    - pieces

    MMMMM--------------------------ASSEMBLY-------------------------------
    1 1/2 c Pecans
    2 tb Unsalted butter; room temp
    2 1/4 lb Peaches; in 1/2" wedges
    1/3 c (packed) light brown sugar
    1/4 c Granulated sugar
    3 tb Fresh lemon juice
    1/2 ts Garam masala
    1/2 ts Kosher salt

    TOPPING: Whisk flour, brown sugar, and salt in a medium
    bowl. Rub in butter with your fingers until clumps form
    and no dry spots remain.

    ASSEMBLY: Preheat oven to 350+|F/175+|C.

    Toast pecans on a rimmed baking sheet, tossing once, until
    slightly darkened in color, 8-10 minutes. Let cool, then
    coarsely chop.

    Smear bottom and sides of a 10" cast-iron skillet with
    butter. Toss pecans, peaches, brown sugar, granulated
    sugar, lemon juice, garam masala, and salt in a large bowl
    to combine. Transfer to skillet and crumble topping,
    breaking up into large pieces, over filling.

    Bake crisp until topping is golden brown and juices are
    thick and bubbling around the edges, 25-35 minutes.

    DO AHEAD: Crisp can be made 1 day ahead. Store lightly
    covered at room temperature.

    Ari Kolender; Leon's Oyster Shop, Charleston, SC

    Bon App++tit | July 2015

    Yield: 8 Servings

    MM Format by Dave Drum - 05 September 2015

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:3634/12 to All on Wed Aug 21 15:37:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Peach-Habanero Ice Cream
    Categories: I scream, Dairy, Chilies
    Yield: 3 Pints

    1 c Whole milk
    1 1/4 c Sugar; divided
    ds Salt
    2 lg Egg yolks; lightly beaten
    2 c Heavy cream
    2 ts Vanilla extract
    1 1/2 c Peaches; half diced small,
    - half pureed
    2 tb Lemon juice
    1 tb (to 2 tb) ground cinnamon;
    - to taste
    3 Orange Habaneros; minced

    Mix the peach puree, peach pieces, lemon juice, cinnamon
    and sugar. Let stand at least 2 hours or overnight.

    Add minced orange habaneros to the peach mixture and let
    that steep while you make the custard base for the ice
    cream. (Makes about 3 cups)

    Place milk in a small pan and heat over low heat until
    bubbles form, and milk becomes hot; add 1/2 cup sugar and
    salt, stirring to dissolve.

    Remove from heat and add 1-2 tbsp of the hot milk to the
    egg yolks, mixing well; add more milk to eggs and bring it
    up to temperature.

    Pour egg mixture back into pan and continue to cook over
    low heat, stirring constantly, until it starts to thicken
    and reaches 160øF/70øC (use a thermometer to measure),
    about 10-12 minutes.

    Place the pan in a sink or basin full of ice water to cool
    down, continuing to stir.

    When custard is just barely warm, stir in the cream and
    vanilla.

    Refrigerate mixture until ready to use.

    Just prior to making, pour through strainer into the ice
    cream maker and follow your appliances instructions for
    operating.

    Note: Due to differences in operating times on various
    machines, that is not included in the prep time.

    FROM: Jonathan Smilie | Chileheads Mailing List

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