cane sugar

I have to share this easy-as-pie and truly delectable recipe for baked peaches and plums. I came up with it recently after buying yet another basket of exceptionally juicy and tasty peaches (it’s been a good year) at the supermarket for a mere $2.99. The medium-sized purple plums (don’t use the too-tart-for-this smaller prune plums) were also in season and on sale so this combo is a natural.

Somehow, baking these two tender fruit with just a little lemon juice and not too much sugar (I use the golden brown organic cane sugar sold in health food stores and some supermarkets) brings put their luscious flavour and enhances the sensational colours. Serve warm with your favourite ice cream.

Btw, I’ve made extra batches and am storing them in the freezer to brighten up and sweeten meals in the dark winter days and nights ahead. Read more…

Yippee, it’s peach season and time for that quintessential dessert: peach pie.

I’ve been baking up a storm in this genre – okay, I’ve made two pies in the past week – with great results. As with many cooking coups, the first excellent pie I made was the result of a happy accident. I ran out of flour while making Julia Child’s amazingly foolproof and delectable food processor dough and had to improvise. This meant patting the too-moist dough that was impossible to roll into a 12-inch pizza pan, then folding the edges over my peach mixture to make what is called a free-form pie or galette. The result was sensational. It was quickly devoured by assembled family and friends accompanied by PC vanilla Chocolate Fudge Crackle ice cream and drizzled with my home-made red currant sauce, all to rave reviews. Here’s the recipe. Read more…

Sweet, Simple, Seasonal and Just Plum Peachy

Peach Galette is Peach of a Pie

Marion Kane, Food Sleuth®

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