What can you really say about peaches? They are delicious. They are going to be gone soon. :(
For breakfast, I eat peaches with plain yogurt and homemade granola. Such a fabulous breakfast to start the day. I will miss them in October, but I will probably be onto other fruits like maybe, apples.
I have not made many peach desserts or really any desserts this year, the family is working on being healthier so I have avoided most sweets including peach crisps. I am not sure how, but I did. I am trying to do my part. It is hard because baking is just good, plain fun. I did make peach ice cream. It was - and is good. I made some thirst quenching agua frescas con el melocotón (translation: fruit water with peaches) to quench thirst during the hottest summer on record. I haven't grilled any peaches yet, but I plan to - to go with that peach ice cream. My peach man (he is also my apple man) says he will have peaches through September. Yeah! He sells me his seconds. You know, the ones that look funny or have a blemish. I really like his seconds because they become jam, smoothies, cobblers/crisps, ice cream and peach bread. I have several types of peach jams and some frozen peaches for whatever comes to mind this winter. Nice. I am not usually this prepared for hibernation.
So the peach bread goes like this:
Preheat the oven to 350 degrees.
Toast the nuts at 350 degrees for 10 to 15 minutes, occasionally stirring. This is the absolute best way to toast nuts because you get more of an even heat. Alternatively, they can be toasted in a pan on the stove top over medium heat, stirring often. When you can smell the nut aroma they are done. If they are still whole set them aside to cool and then chop them.
Dice the peaches about 1/2 inch. You would laugh if you saw how I did this. I actually cut the peach while still on the pit in a grid in my hand. Kinda the way I did the avocado when I made the Tomatillo Avocado Salsa but with the peach washed and still on the pit. This technique should not recommended to anyone because you could cut yourself and as you know, the tiniest cut can be pure torture in the kitchen. I do this over a bowl so I will catch all the juices that come out. Also sometimes this doesn't work that well because the peach falls off the pit before I am finished and that means I have to chop them normal. Normal = halving the peach, removing the pit and chopping it in a grid while on the cutting board into 1/2 inch pieces.
Next mix together the dry ingredients in a bowl: All purpose flour, white whole wheat flour, baking powder, baking soda and salt.
Fresh Peach Quick Bread
makes 2 9X5 inch loaves
1 1/2 cups white sugar
2 teaspoon of vanilla extract
1 cup of canola oil
2 cups of fresh peaches, diced 1/2 inch
1 1/2 cups all purpose flour, unbleached
1 1/2 cups white whole wheat flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
1/2 cup of chopped walnuts or pecans, toasted
Preheat the oven to 350 degrees.
Toast the nuts for 10 to 15 minutes. Set aside to cool. Chop when cool enough.
Chop the peaches into 1/2 inch size pieces and place in a bowl. Place 2 tablespoons of the sugar on the peaches and stir, set aside.
In one bowl mix the dry ingredients: all purpose flour, white whole wheat flour, baking powder, baking soda, and salt. Set aside.
In another bowl mix the wet ingredients: eggs, the remaining sugar, oil and vanilla.
Pour into the dry ingredients and mix until almost completely mixed, you should still be able to see some of the dry ingredients.
Add the nuts and the peaches and stir a couple of times until just mixed. Do not over mix. Pour into 2 greased 9 X 5 loaf pans and bake for 1 hour or until done. Test for doneness with wooden skewer or toothpick. When it comes out clean or with crumbs on it it is done.
Let cool in pans for 10 minutes and then take the loaves out and cool on a rack for 20 minutes.
Note: Sugar in most cases can be a wet or dry ingredient because when using as a wet ingredient it dissolves into the wet ingredients.