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By the Contestants!
JUNIOR DIVISION:
1ST PLACE, JONATHAN KIBRICK: PEACH CAKE
3-4 peaches
1/4 - 1/2 cup sweet white wine such as gewurztraminer or riesling
1 cup sugar plus 1 or 2 tablespoons
1/2 - 3/4 cup butter
2 eggs
1 teaspoon baking powder
1 cup flour
powdered sugar for garnish
1. Skin and slice peaches.
2. Mix peaches, wind and tablespoon of sugar together.
3. Cream sugar and butter, add eggs, beat on high.
4. Add flour and baking powder.
5. Butter 9-inch springform pan.
6. Pour batter into the pan and spread smooth.
7. Drain peaches and place on top of batter.
8. Bake in preheated 350 degree oven for 45 to 55 minutes. Run knife around edge of pan and cool.
9. Remove pan and sprinkle with powdered sugar. Serve.
2ND PLACE, MICHIO POPPLETON: PEACH CRUMB CAKE
For the topping:
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
3/4 stick (6 tablespoons) unsalted butter, softened
3/4 teaspoon ground cinnamon
1 stick (1/2 cup) unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 cup all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon salt
3 large peaches, about 1-1/4 lb, sliced thin
Make the topping: In a food processor combine the flour, brown sugar, butter, and cinnamon and pulse the motor until the topping is combined well and crumbly.
Preheat the oven to 350 degrees and butter and flour an 8-inch round or square baking pan. In a bowl with an electric mixer cream together the butter and the granulated sugar until the mixture is light and fluffy, add the eggs 1 at a time beating well after each addition, and sift in the flour, baking powder, and salt. Beat the batter until it is just combined and spread it evenly in the pan. Arrange the peach slices in slightly overlapping rows over the batter, sprinkle the topping over them, and bake the cake in the middle of the oven for 50 minutes to 1 hour, or until a tester comes out clean. Serve the cake warm or at room temperature.
ADULT DIVISION
1ST PLACE, LINDY MARTIN: PEACH TART
Preheat oven 400 degrees then lower to 350 when baking
10-inch tart pan with removable bottom
3 large or 4 small peaches (roughly 2 lb.) sliced
Dough:
1-1/4 cup all-purpose flour (5-1/2 ounces)
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
7 tablespoons cold unsalted butter
1 egg
1 tablespoon water
Pastry cream:
3 tablespoons sugar
2 tablespoons all-purpose flour
pinch of salt
3/4 cup milk
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 tablespoon soft unsalted butter
Add 2 teaspoons of Amaretto if desired
Glaze:
1/2 cup apple jelly or apricot preserves
1 Tablespoon water
1 tablespoon Amaretto
Blueberries sprinkled for decoration (around 1/4 cup)
For the Dough:
Place flour, sugar, salt and baking powder in a food processor fitted with a metal blade. Pulse 3 or 4 times to mix. Add butter and pulse about 12 to 15 times until the mixture is reduced to a fine powder. Do not allow it ot become pasty. Add egg and water and continue to pulse until the dough forms a ball.
Remove dough from work bowl to a lightly floured work surface and pat into a 5-inch disk. Use immediately or wrap in plastic and chill until firm before using.
Roll out dough to fit a 10-inch tart pan. Place dough in the tart pan and pierce the bottom to the dough with a fork. Cover the dough with a piece of parchment paper and then put rice on the paper to cover the dough. Make sure that the rice thoroughly covers the whole bottom of the tart shell.
Lower the oven temperature to 350 degrees and bake for 20 minutes. Remove from the oven and take out the rice and the parchment paper. Put the tart shell back in the oven for another 5 minutes or until the bottom of the tart is a light golden brown.
Remove the tart shell to a cooling rack.
For the Pastry Cream:
Combine the sugar, flour, and salt in a 1 to 1-1/2 quart non-reactive saucepan. Mix with a small whisk. Whisk in the milk, then the egg and yolk. Place over low heat whisking constantly, until the pastry cream thickens and comes to a boil. Let it boil for 10 to 15 seconds whisking constantly.
Remove from heat and whisk in the vanilla and butter. Scrape the pastry cream into a non-reactive bowl and press plastic wrap against the surface. This will keep it from developing a skin on top. Refrigerate until cold, about 1 hour. If desired, add Amaretto before spreading on the tart shell.
Spread the cream evenly in the bottom of the crust. Arrange fruit in overlapping concentric rows, beginning at the outside edge and working toward the center.
For the Glaze:
In a small pan bring the preserves and water and / or Amaretto to a simmer stirring often. Strain into another pan and return to a boil. Allow it to cool for 5 minutes. Carefully brush the glaze over the peaches and garnish with blueberries.
2ND PLACE (TIE), TRACEY BROOKSHIER: PEACH SHORTCAKE
3-1/2 cups Bisquick
4-1/2 tablespoons sugar
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 stick butter, melted
1-1/4 cups milk
3-1/2 lbs. sliced ripe peaches
whipping cream
sugar to taste
Stir dry ingredients to combine. Make a well in dry mix, pour in the butter and milk. Stir just until combined. Bake in a 9 x 13" pan for 15-18 minutes in a 425 degree oven. Cool.
Sprinkle sliced peaches with sugar. Whip cream with sugar to taste. Pour peaches over shortcake, top with whipped cream.
2ND PLACE (TIE), KAY SHELLEY: FOUR INGREDIENT PEACH PIE
6 large, firm ripe peaches
40 g / 1-1/2 oz / 3 tablespoons butter
75 g / 3 oz / 6 tablespoons superfine sugar, plus extra for glazing
450 g / 1 lb. puff pastry
1. Blanch the peaches in boiling water for 30 seconds. Drain, refresh in cold water, then peel. Halve, pit and slice the peaches.
2. Melt the butter in a large frying pan. Add the peach slices, then sprinkle with 1 tablespoon water and the sugar. Cook for about 4 minutes, shaking the pan frequently, until the sugar has dissolved and the peaches are tender. Set the pan aside to cool.
3. Cut the pastry into two pieces, one slightly larger than the other. Roll out on a lightly floured surface and, using plates as a guide, cut a 12-inch round and an 11-inch round. Place the pastry rounds on baking sheets lined with baking parchment, cover with plastic wrap and chill for 30 minutes.
4. Preheat the oven to 400 degrees. Remove the plastic from the pastry rounds. Spoon the peaches into the middle of the larger round and spread them out to within 2 inches of the edge. Place the smaller pastry round on top. Brush the edge of the larger party round with water, then fold this over the top round and press to seal. Twist the edges together.
5. Lightly brush the pastry with water and sprinkle evenly with a little sugar. Make five or six small crescent-shaped slashes on the top of the pastry. Bake the pie for about 45 minutes and serve warm.
3RD PLACE, RACHEL: PEACH AND PECAN KUCHEN
Softened butter for greasing the pan
1 (18.25 oz) package plain yellow cake mix
1 cup sour cream
10 tablespoons (1-1/4 sticks) butter, melted
1 large egg
3 cups ripe fresh peaches, peeled, pitted, and sliced 1/4-inch thick (1-1/2 lb. or 4 large peaches)
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease a 13- by 9-inch baking pan with softened butter. Set the pan aside.
2. Place the cake mix, sour cream, 4 tablespoons melted butter, and the egg in a large mixing bowl. Blend with an electric mixer on low speed just until the mixture comes together into a thick dough, 1 minute. Using your fingertips, press the dough evenly over the bottom of the pan so that it reaches the sides of the pan. Place the pan in the oven. Bake the cake for 10 minutes.
3. Meanwhile, place the sugar and cinnamon in a small mixing bowl and stir until well combined. Remove the pan from the oven, but leave the oven on.
4. Arrange the peace slices in rows across the top of the warm cake. Sprinkle the sugar mixture evenly over the peaches. Drizzle the remaining 6 tablespoons melted butter over the sugar mixture. Top with the chopped pecans. Return the pan to the oven and bake the cake until it looks golden brown and a toothpick inserted in the center comes out clean, 30 to 32 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
5. Slice the warm cake into pieces, and, using a metal spatula, remove them from the pan to a serving platter. Serve while still a little warm.
EILEEN POPPLETON: PEACH STREUSEL COFFEE CAKE
Streusel:
3/4 cup firmly packed brown sugar
2 tablespoons ground cinnamon
6 tablespoons (3/4 stick) sweet butter, melted
6 tablespoon flour
Cake:
4 ounces (1 stick) sweet butter
1 1/2 cups sugar
1 cup milk
3 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
2 cups 1/2-inch thick slices peeled peaches (about 4 medium)
A 9- by 13-inch baking pan
To make the streusel: Stir together all of the streusel ingredients in a mixing bowl and set aside.
To make the cake: Preheat the oven to 350 degrees. Butter the baking pan.
Put the butter and sugar in the bowl of an electric mixer. Using the paddle attachment, cream the mixture on medium speed until light and fluffy. Continue mixing, adding the eggs and then the milk. Fold in the dry ingredients.
Spread half of the batter into the prepared pan and top with half of the streusel and the peaches. Spread the remaining batter over the peaches and top with the remaining streusel.
Bake the coffee cake for about 30 minutes, until a skewer inserted in the middle comes out clean. Cool for 10 to 15 minutes and then serve.
ANN SHELLEY: PEACH HALVES WITH AMARETTINI
Split and remove pit from 4 peaches. Fill each pit cavity with 1/8 teaspoon cocoa and 1/4 teaspoon sugar. Drizzle with Amaretto. Place one Amarettini (Italian almond cookie) curved side down in each cavity. Wrap tightly in plastic wrap and refrigerate 24 hours. Serve with cream, garnished with raspberries.
LLOYD MARTIN: PEACH BRAID
1/2 cup Mascarpone
2 Tbs. Amaretto
2 Tbs honey
14 oz. laminated Danish dough
2 peaches, sliced
egg wash
Combine Mascarpone, Amaretto and honey in a bowl and set aside.
Roll the dough into a 12 x 14-inch rectangle and place the rectangle on a parchment-lined baking sheet. Trim the edges square to make a uniform rectangle with a pastry wheel. Lightly score the rectangle down the length 3" from each edge. Spread the Mascarpone filling on the center of the dough between the two scored lines. Now trim the short edges of the dough into 3/4" strips and brush the strips with egg wash. Arrange the peach slices down the center over the filling and then braid the dough strips over the peaches. Brush the top of the braid with the egg wash. Bake for 25 minutes in a 400 degree oven. Rotate the pan and then bake for another 10 minutes until the pastry is evenly brown (especially on the bottom).
LINDY MARTIN: SNOW-CAPPED PEACH PUFFS
Preheat oven to 400 degrees.
Yield: 30 medium sized or 60 small sized
Puffs:
1/2 cup whole milk
1/2 cup water
7 tablespoons unsalted butter, cut into pieces (1 stick less 1 tablespoon)
1 tablespoon sugar
1 teaspoon salt
1 1/2 cups all-purpose flour
5 to 6 large eggs, at room temperature
Make Puffs first:
Put the milk, water, butter, sugar, and salt into a 2-quart saucepan and bring to a full boil over medium heat, stirring frequently with a wooden spoon. The butter should be fully melted. Still stirring, add the flour all at once, and stir, stir, stir until the flour is thoroughly incorporated. Keep on stirring and cook for another 30-45 seconds, or until the dough forms a ball and there is a light crust on the bottom of the pan.
Remove the pan from heat and put the dough-ball into a medium sized bowl or use an electric mixer or put it into a mixer that comes with a paddle. (Don't use a whisk) Beat in the first egg until it is well incorporated on low speed. Continue beating and adding the eggs one at a time until the 6th egg. Here you want to take a good look at the dough. The dough is perfect when you lift your wooden spoon or the beaters or paddle and the dough pulls up and forms a slowly bending peak. If the dough is too thick and doesn't peak add the last egg.
While dough is still warm us a regular tablespoon and a teaspoon and grease the spoons with butter or spray with a butter spray. Drop by rounded tablespoons onto parchment lined baking sheets or greased pans.
Bake in a 400 degree oven for 20 minutes. Halfway through baking time rotate the baking sheets top to bottom and front to back. Lower the temperature to 350 and continue to bake 5-7 minutes until the puffs are golden brown and feel hollow. Transfer to cooling racks and let cool to room temperature before cutting and filling. (Unfilled puffs can be frozen for a few weeks.)
Peach Filling:
Chill beaters and medium sized mixing bowl.
2 cups fresh peaches, peeled, halved and diced
2/3 cups whipping cream
1 tablespoon powdered sugar
1/4 teaspoon almond extract
1/3 cup dairy sour cream
cinnamon to sprinkle
Quick tip for peeling peaches: Cut an X in the bottom of the peaches. Put peaches into a pan filled with boiling water. Poach peaches for around 3 to 4 minutes. Carefully lift peaches onto cutting board with tongs. After they have cooled enough to handle start peeling where the X was made and the peel will come right off. Halve the peach and twist to get the seed out. Cut into small pieces and set aside.
Combine whipping cream, powdered sugar and almond extract in chilled medium mixing bowl. Beat with the chilled beaters of an electric mixer on low speed until soft peaks form (peaks curl). Fold in sour cram and peaches. Dust with cinnamon and fold again. Cover and refrigerate.
Putting it all together:
Confectioners' sugar
Cut off the tops of puff. The puffs should be hollow, if not then remove any soft dough from the insides. Spoon a generous 1 tablespoon of filling into each puff. Replace tops of puffs and dust with confectioners' sugar. Puffs may be covered and chilled for up to 2 hours.