Summer loving is happening right now because when the Peaches are in season they are juicy and delicious!
You know the kind of peach that explodes when you bite into it, and the juice literally drips down your chin? Oh yes…it’s that time! Sometimes though, this can be counter productive when you are making a summer peach crisp and there is just too much juice when you bake your crisp (or crumble as we call it in Ireland) so, my suggestion is to allow the fruit to macerate in sugar and then strain and reduce the resulting juice before pouring over the peaches and baking. That should do the trick…
Oh, and I do admit that this recipe does not skimp on the butter ( the magic ingredient!) but the recipe is essentially ‘gluten free’ if you purchase gluten free oats. So, come on, this must count for something less to feel guilty about when reaching for the second bowl? Right??…. and don’t forget the vanilla ice cream (if anything is worth doing its worth doing right)!
Enjoy these summer days and the bountiful fruits in season!
Peach Crisp with Buttery Oat and Pecan Topping
(for the filling)
6 cups of fresh summer peaches (cut in to bit size pieces peeled and stone removed)
¼ cup sugar plus 3 Tbsp
2 Tbsp corn starch
½ vanilla pod (split in half and seeds scraped out) or tsp of vanilla bean paste
Unsalted Kerrygold butter (for greasing pan)
(for the topping)
1 ½ oz oats (use gluten free oats if liked)
¾ cups of ground almonds
¾ cups pecans (chopped)
½ cup light brown sugar
6 oz cold Kerrygold unsalted butter (1 ½ sticks)
Pinch of sea salt
Vanilla ice-cream (for serving)
How to make it
Preheat the oven to 350 degrees F and butter a 9 inch size baking dish.
Combine the peaches with the sugar and allow macerate for 30 minutes. Place the peaches in a sieve over a small saucepan to drain the juice. Simmer the juices in a small saucepan to reduce slightly (the liquid should be less than half a cup). Allow to cool slightly before whisking in the cornstarch and vanilla bean pods. Toss the peaches in the infused peachy sugar syrup.
Add the fruit to the prepared dish and spread out evenly.
To make the topping place the almond flour and oats in the food processor and whizz to break down the oats a little. Stir in the sugar and chopped nuts and then rub in the butter with your hands until all the ingredients are fully incorporated.
Sprinkle the crumble mixture over the peach mixture.
Bake for about 30-35 minutes or until the crumble topping is golden brown and the fruit is bubbling.
Chef Jonathan Keane and his team forage daily on the 350 acre Estate at Ashford Castle and were willing to share their experiences with Shamrock and Peach tours this summer. Eating Wild foods is growing in popularity in Ireland and so has the idea of working with what we have. Certainly, a value my parents taught me and I feel ingrained in the Irish psyche. There’ nothing like the flavor of fresh wild greens, flowers and berries just hand picked that day. Our guests got to taste this first hand when dining at Wilde’s restaurant. One of the culinary highlights of our meal at Wilde’s restaurant was the wood sorrel sorbet. The tangy acidic herb (also know as sourgrass) has a tart green apple flavor and it was the perfect palate cleanser with our feast.
May you enjoy the bounty of fields, forests, gardens and coast!
Happy birthday America! – my adopted home, and land of liberty…we love celebrating the 4th of July every year with special friends, fireworks and festivities and great food – as always – and this year I wanted to share with you one of my favorite summer salad recipes, my Roasted Beet Salad with Crème Fraiche, Sunflower Seeds and Parsley
Enjoy the fun and spectacle of the 4th in style…
What you’ll need…
1 ½ Lbs Beets (6 medium size beets)
1/2 red onion (thinly sliced)
½ cup Crème Fraiche
2 Tbsp Lemon juice (and zest)
3 Tbsp parsley (chopped)
3 Tbsp sunflower Seeds (toasted)
Drizzle of good olive oil
Freshly ground pepper and sea salt.
How to make it
Preheat oven to 425 degrees F. Brush beets with olive oil and wrap in tin foil and set on a baking sheet to roast for 40 minutes .
While the beets are roasting combine the Crème Fraiche, Lemon juice and zest together.
Allow the beets to cool, slice and toss in the Crème Fraiche dressing. Stir in the chopped red onion, 2 Tsp of the parsley and toasted sunflower seeds and season with salt and freshly ground pepper.
To serve drizzle with olive oil and the remaining parsley.