 Makes about 2 cups
1 tablespoon fresh lime juice 1 tablespoon lime zest 4 (8- to 9-ounce) peaches, peeled, halved, pitted and sliced ¾ cup water ½ cup sugar ½ to ¾ teaspoon ground cardamom 2 – 4 tablespoons crushed pistachios Ice cream, crème fraiche, ricotta or peach sherbet if desired. 1.Place the sliced peaches in a medium bowl. 2.Mix the lime juice and the zest together and drizzle over the peach slices. Toss gently to be certain all slices are coated. 3.In a small saucepot, mix the water, sugar and cardamom over medium heat until the sugar dissolves. Raise the heat until the syrup begins to boil. Reduce the heat to a steady simmer. Continue to cook until syrup is reduced by 1/3, about 10 to 12 minutes. 4.Cool syrup slightly 5.Arrange peaches for serving. Top, if desired, by choice of ice cream, crème fraiche, ricotta or peach sherbet. Sprinkle with pistachios. Drizzle with warm syrup and serve.
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INGREDIENTS
DIRECTIONS
 Makes 1 - 9 inch tart
Crust: 9 ounces gingersnap cookies (about 32 - 34 cookies), coarsely broken ¼ cup (½ stick) unsalted butter, melted 1 tablespoon pulverized, crystalized ginger Pinch of salt Filling: 4-5 large, ripe yet firm peaches, peeled and sliced into wedges ¼ cup whipped cream cheese 1/3 cup heavy cream ½ cup brown sugar 2 extra-large eggs, well beaten ½ teaspoon ground cinnamon Pinch ground allspice Pinch ground nutmeg ½ teaspoon vanilla extract Equipment: 9 inch tart pan with removable bottom For crust: 1.Preheat oven to 325°F. 2.Finely grind gingersnap cookies in processor (yielding 1 ½ to 1 2/3 cups). Reserve 1 heaping tablespoon for garnish. 3.Add melted butter, pulverized ginger and salt; process until moistened. 4.Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Get the crust as high around the sides of the tart pan as possible. Place pan on rimmed baking sheet. 5.Bake for 10 minutes. Remove from the oven and set on a cooling rack. For the filling:
Recipe by Anna Gill
Serves: 8 1 doubled recipe “All Butter Pie Crust” (see below) ⅔ cup, plus 2 teaspoons, granulated sugar ½ to ¾ vanilla bean, sliced halfway through lengthwise 3 tablespoons unbleached all-purpose flour 1 teaspoon (scant) ground cardamom 3 ¾ pounds firm but ripe unpeeled peaches, halved, pitted, each half cut into 4 slices (about 10 cups) 2 tablespoons (¼ stick) unsalted butter, cut into ½ inch cubes and kept cold Whipping cream (for glaze) Vanilla ice cream ALL-BUTTER PIE CRUST Yield: 1, 9 inch pie crust (can be doubled) 1¼cups all-purpose flour ¼ teaspoon salt 10 tablespoons unsalted butter, preferably a European-style butter like Plugra, cut into ½-inch pieces and re-chilled 2 to 5 tablespoons ice cold vodka (it evaporates and makes crust flakier) PIE CRUST 1. In a food processor, briefly pulse together the flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). 2. Add vodka 1 tablespoon at a time, the fewer tablespoons the better. Pulse after adding each tablespoon until mixture is just moist enough to hold together. 3. Form dough into a ball, wrap with plastic and flatten into as wide a disk as you quickly can. Refrigerate at least 1 hour before rolling out and baking. If doubling the recipe for two crusts, be sure to divide dough into two balls and form two disks before chilling. 4. Roll out the two discs on a floured surface as needed for your recipe. FILLING 1. Position rack in bottom third of oven and preheat to 400°F. 2. Place the ⅔ cup sugar into a processor, then scrape the vanilla seeds from the pod into the sugar in the processor. Pulse a few times to mix well. 3. Sift vanilla sugar through strainer into large bowl; discard any large bits in strainer. 4. Add flour and cardamom to vanilla sugar mix and pulse until well blended. Place the floury mix into a large mixing bowl. 5. Add prepared peaches to flour-sugar mixture and toss gently to coat. Set aside. 6. Roll out first pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to ½ inch. 7. Spoon peach mixture into crust; dot with butter. 8. Roll out second pie crust disk on lightly floured surface to 12-inch round. 9. Drape dough over peach filling; trim overhang to 1 ½ inches. Fold top and bottom edges under, pressing together to seal. Crimp edges decoratively. Using small sharp knife, cut 2-inch-long X in center of top crust to allow steam to escape. 10. Brush crust lightly with whipping cream; sprinkle with remaining 2 teaspoons sugar. 11. Place pie on rimmed baking sheet. 12. Bake until crust is golden, peaches are tender, and juices bubble thickly through cut in top crust, about 1 hour 15 minutes. 13. Transfer pie to rack and cool until lukewarm, about 2 hours. 14. Serve pie lukewarm or at room temperature with vanilla ice cream. NOTE: The European butter has a much higher fat content and is much better for pie crust.  Recipe by Anna Gill
Serves: 4 4 firm ripe peaches Juice of 1 lemon 8 to 10 oz. fresh ricotta 4 tablespoons honey, light if possible ¼ cup shelled pistachios, toasted in a dry, hot pan for 30 seconds then partially crushed 4 tablespoons olive oil 1. Quarter and pit the peaches, and slice them thinly. Toss them with the lemon juice in a bowl. 2. Divide the ricotta among 4 dessert bowls, drizzle a tablespoon of honey on each, and sprinkle with the toasted pistachios. 3. Top each with a mound of peach slices and a drizzle of olive oil. Recipe by Anna Gill
1 cup loosely packed fresh basil leaves plus 8 to 10 sprigs ¾ cup sugar ¼ cup fresh lemon juice 1 cup cold water One 11.5 ounce cans peach nectar 1 bottle chilled dry white wine, Sauvignon Blanc works well 2 large peaches, peeled and diced 1. Put basil leaves, sugar, and lemon juice into a small saucepan and bruise leaves by mashing with a wooden spoon. 2. Add nectar and water, bring just to a simmer, stirring until sugar is dissolved. 3. Remove from heat and let stand 5 minutes, then pour through a medium-mesh sieve into a heatproof pitcher, discarding basil leaves. Cool completely. 4. Stir in wine, peach, and basil sprigs. 5. Chill, covered, at least 1 hour and up to 24. 6. Serve over ice.  Recipe by Anna Gill
Makes about 3 cups 4 large ripe but firm yellow or white peaches, diced 3 to 4 tablespoons minced red onion 2 large or 3 medium jalapeno peppers, minced Juice of one lime 2 tablespoons fresh mint, shredded 2 tablespoons fresh ginger, grated 1 teaspoon sugar Sea salt and freshly ground pepper 1. Place all the ingredients in a medium bowl and toss gently. 2. Set aside to meld the flavors for one hour. NOTE: Great with pork tenderloin or grilled pork chops. Recipe by Alicia Ghio the "Natural Princess"
4 cups tomatoes, chopped 2 cups peaches, chopped 3 tablespoons red onion, chopped 1 tablespoon chopped fresh basil 2 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar salt and pepper (to taste) 1/4 to 1/2 cup water 1/4 cup crushed ice (optional) 1. In a medium bowl toss together:tomatoes, peaches, red onion, red wine vinegar, fresh basil, salt and pepper. Set aside. 2. In a large blender add: tomatoes, peaches, red onion, extra virgin olive oil, red wine vinegar, the remaining chopped basil, salt and pepper. If serving immediately add a cup ice, otherwise omit the ice. Blend until smooth. 3. Place a mesh sieve over a large bowl and force the blended mixture through the sieve. Stir in water to desired consistency. 4. Chill the soup until ready to serve. 5. Serve the gazpacho in bowls topped with a spoonful of the reserved peach and tomato salsa.  Recipe by Anna Gill
Makes one 9 inch cake ¾ cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt ⅓ cup white sugar ¼ cup whole milk 2 tablespoons vegetable oil 1 egg 2 large peaches, each cut into eight wedges ¼ teaspoon ground cinnamon ½ teaspoon brown sugar 1 tablespoon confectioner’s sugar 2 tablespoons room temperature butter, plus enough to grease the pan 1. Preheat oven to 400◦. 2. Butter a 9-inch round cake pan and set aside. 3. Whisk together flour, baking powder, and salt. 4. In a separate bowl, combine the sugar, milk, oil, and egg. 5. Whisk the sugar mixture into the flour mixture. 6.Pour the batter into the prepared pan and smooth the top. Arrange the peach sections in a pinwheel on top of the batter. 7. Combine cinnamon and the brown sugar, and sprinkle over peaches and dot with butter. Bake until the top is a dark golden and the peaches are soft, approximately 30 minutes. Let cool. 8. Serve alone or with ice cream.  Recipe by Anna Gill
Serves: 4 ½ honeydew melon, cubed 2 yellow peaches, cubed 2 tablespoons minced red onion ½ cup shredded cilantro leaves, plus a few small whole leaves reserved for garnish ½ lime 1. Mix the first three ingredients, plus the shredded cilantro in a bowl gently. 2. Top with the whole leaves. 3. Sprinkle with the juice of the half lime and serve. NOTE: This salsa is as terrific with grilled shrimp or chicken as it is with quesadillas  Recipe by Anna Gill
Serves: 4 For the dressing: ⅓ cup mayonnaise ⅓ cup buttermilk 2 tablespoons minced basil 2 tablespoons minced chives Juice of ½ lemon Salt Freshly ground pepper For the salad: 8 slices of thick bacon 2 tablespoons light brown sugar ⅛ teaspoon cayenne pepper 1½ lbs. Vidalia onions, cut into wedge shaped pieces and skewered on grilling skewers 2 large ripe peaches, cut into eighths and skinned Crisp lettuce leaves Good green olive oil for basting 1. Preheat the oven to 325°. 2. Prepare a grill. 3. In a small bowl, whisk the mayonnaise with the, buttermilk, basil, chives and lemon juice. Season with salt and pepper and refrigerate. 4. Line a baking sheet with parchment paper. Arrange the bacon slices on the sheet and sprinkle with the brown sugar and cayenne. 5. Bake for about 20 minutes, until caramelized (the bacon will crisp as it cools). Let cool, then cut the bacon into bite-size pieces. 6. Brush the onions with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until softened and charred, 10 minutes. 7. Brush the peaches with olive oil and grill over moderately high heat until tender, 2 minutes. 8. In a medium bowl, toss the onions with the peaches and bacon. Add the buttermilk dressing and toss to coat. 9. Arrange the lettuce leaves on four plates. Top with the peach onion mixture and serve Recipe by Anna Gill
Serves 8 to 10 ½ cup (1 stick) unsalted butter, plus more for the pan, at room temperature 1 cup all-purpose flour, plus more for your fingers ¼ teaspoon baking powder ½ cup sugar, plus 1½ tablespoons 1 large egg, slightly beaten 4 to 5 ripe peaches, peeled, pitted and sliced into ½ inch slices 1½ teaspoons ground cinnamon ¼ cup peach jam 1 tablespoon fresh lemon juice 1 Whipped cream (optional) Special Equipment: 11-inch, removable bottom tart pan 1. Heat oven to 350° F. 2. Butter a 11-inch, removable bottom tart pan and set aside. 3. Combine the flour and baking powder in a medium bowl and set aside. 4. Cream the butter and ½ cup sugar at high speed in the large bowl of an electric mixer. 5. Lower speed to medium, add the egg, and beat until incorporated. 6. Gradually add the flour mixture until fully incorporated. The dough will be very soft. 7. Push the dough into the pan with floured fingers to form an even crust. 8. Arrange the peach slices, starting on the outside, in overlapping in successive concentric circles. 9. Sprinkle the top with the cinnamon and the remaining sugar. 10. Bake until the crust is golden brown, approximately 45 minutes; let cool. 11. Heat the peach jam and lemon juice in a small saucepan over medium-low heat, mixing until combined. Remove from heat and brush gently over the entire tart. Let the jam mixture is cool and set. 12. Serve with the whipped cream, if desired. |