Tuesday, July 12

How to Peel a Peach and Peach Upside Down Cake'ish' with Raspberry Honey Coulis

Peach Upside Down Cake with Raspberry Honey Coulis and Ice Cream
Its summer so I'm using as many in season fruits as I can get my hands on these days. Today is tribute to my 2 favorites. 

Peaches and Raspberries... Kind of a Peach Melba.

It's my Mother In law's Birthday, so I'm making dinner and dessert and bringing it to her tonight. The other day I heard her talking about her step mother's peach upside down cake and how good it was. So I was thinking I'd do something peachy for tonight.

This is something I winged completely today... so that's why I say Cake'ish'... because its not super cakey but more caramel and peach.

Peach Upside Down Cake'ish'
(Adapted from Alton Brown's Individual Peach Upside Down Cakes)

4 small peaches or 2 large
3 tbs of butter
1/4 cup brown sugar
1/2 cup flour
1/8 tsp baking soda
1 tsp baking powder
1/8 tsp salt
2 tbs buttermilk powder
1/2 cup warm water
1/3 cup sugar
1/2 tsp vanilla extract


First things first how to peel a peach. One who doesn't cook with peaches may not know that peeling peaches if done with a paring knife is not so easy! So here is how I do mine to make that skin peel right off without smooshing your juicy peaches.

What you need:
1 paring knife
1 pot of boiling water
1 large bowl of ice water

Take your peaches and with a small paring knife lightly score the skin in the shape of an X on the bottom of the peach.

Then drop into a pot of boiling water for about 40-60 seconds. The firmer the peach the longer you leave it in the boiling water. But you should not have to exceed 60 seconds.

Remove from boiling water with a slotted spoon and drop into an ice bath for about 30 seconds. the skin should  peel away from the peach flesh easily.

Walla you have a peeled peach!

Now back to our dessert....
Preheat oven to 350

Take 2 tbs of the butter cube and drop into your 9 in cake pan.

Sprinkle the brown sugar over the butter.

Slice peaches, and place in a circular design on top of butter and sugar.

Set aside.
In a medium mixing bowl sift together the flour, baking powder, baking soda and salt add in sugar.
In a separate bowl whisk  buttermilk powder and water till lump free.
Add into dry ingredients and mix.
Add in vanilla extract and 1 tablespoon of melted butter stir batter until its just combined.
Pour the batter over the peaches.

Place on the middle rack of the oven and bake for 30.

Remove from the oven to a rack and allow to cool for 5 minutes. Run a sharp knife around the edges of the pan. Flip onto serving dish....Do this carefully... I did not and it landed lopsided on my plate... not so pretty of a presentation that way! Because of the caramely goodness its really quite sticky so when it lands on the plate there is no adjusting it!

Raspberry Honey Coulis

2 pints of raspberries
1/4 cup of honey
1tbs of white sugar
Juice of half a lemon

In a medium sauce pan over medium heat add in raspberries, lemon and honey, bring to a low boil for about 15 minutes stirring frequently.

It should thicken enough to coat the back of a spoon with a slow drip.

Take a heat proof bowl and place a fine strainer over it push the berry juice/syrup through leaving behind anything pulpy and the seeds.

Taste and add up to 1 tbs of sugar depending on how tart you like it. I opted to not add any sugar this time... there is enough in the peaches!

Slice the peach cake and serve with a scoop of vanilla ice cream and drizzle with the coulis.

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