Neighbors are trading cucumbers for tomatoes, tomatoes for peppers, peppers for plums, plums for peaches. It's that time of the year. If you are lucky enough to come across a collection of tree ripened peaches, here's a recipe to make your summer evening dinner party a hit to the very end. It's quick, too. You can have your guests asking for the recipe in about 15 minutes.
Divine Peaches
You don't need a whole lot of ingredients for this incredible dessert. It's versatile, as well. You can use it as a sauce for ice cream, or pour it over a lemon pound cake fresh out of the oven, or simply dish it up in dessert bowls with a dollop of freshly whipped cream.
Ingredients
- 2 or 3 cups of fresh organic peaches, ripe off the tree.
- 1/3 to 1/2 cup organic turbinado sugar.
- 1/2 cup pure cranberry juice (not cranberry juice cocktail).
- 1 or 2 tablespoons organic lemon juice.
- 2 tablespoons instant uncooked tapioca.
- 1/2 cup pecan or walnut halves.
- 1 teaspoon vanilla.
Poach the peaches ever so slightly so as to remove the skins. Remove the pits, too, of course. Let the poaching water cool down, then feed it to your earthworms; they will love you for it. Mix the peaches with the sugar and cranberry juice in a medium sized saucepan. Cook and stir until the mixture begins to bubble. Lower the heat, add the tapioca, pecans or walnuts or a mixture of both, and lemon juice. Simmer for a few minutes, just until it begins to thicken. Remove from the heat and stir in the vanilla. Serve warm, if possible, but it's delicious the next day over waffles or pancakes.