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.
In celebration of my return to Georgia after spending 5 weeks in Ireland leading 3 very fun filled tours, it’s time to make dessert! Summer has arrived here in Georgia with the harvest of fragrant juicy peaches, so, its time to make one of the South’s most beloved desserts, namely Peach Cobbler. When fruits are in season, no frills desserts that accentuate the flavor and texture are the way to go! Our ‘go to’ fruit dessert growing up in Ireland is always a crumble topping made with oats, and in this case, a transition to a cobbler from a crumble makes perfect sense and achieves the same delicious goal of warm luscious fruit textures with a perfect crumbly paring, and oh, don’t forget the ice cream.
I hope you enjoy this recipe and savor each summer day before it’s gone!
(for the peach filling)
8-10 medium size peaches
1 vanilla pod (scraped)
¼ cup sugar
1 tsp cornstarch
1 Tbsp lemon juice
1 Tbsp honey
2 Tbsp unsalted Kerrygold Irish butter
(for the topping)
1 ½ cups of all purpose flour
¾ cup sugar
1 ½ tsp baking powder
½ tsp salt
4 ½ oz unsalted Kerrygold Irish butter (cold)
¼ cup boiling water
2 Tbsp milk
How to make it
To make the peach filling toss the peaches with the sugar, cornstarch and vanilla seeds. Melt 1 Tbsp of unsalted butter in the pan and add the peach mixture and cook for 6-7 minutes until the peaches begin to break down but are still firm. Add the lemon juice and honey and chill.
Preheat the oven to 425 degrees F.
To make the cobbler sift the flour, baking powder, sugar and salt. Using your finger tips or food processor blend in the chilled butter until the mixture resembles breadcrumbs. Stir in the boiling water and milk.
To assemble the cobblers grease 6 small dishes or one 8’ pan with butter. Spoon in the peach filling and then add the topping by dropping spoonfuls of the batter on top of the peaches.
Bake for 25 minutes until the topping is golden brown and serve with ice-cream.
Summer again, and we all need a superb dessert option to impress our friends with at 4th of July cook outs and summer garden parties, right -and this is a rather indulgent and super rich cheesecake is a winner. Always a really popular dessert on my catering menu with the Ulster Kitchen, and once you read through the list of ingredients you will see why! The decadent and splendid combinations of Irish whiskey truffle cream with a chocolate ganache, rich Irish cream and fresh raspberry sauce are the stuff of legends. Bring this delight to any summer garden party or event and you will be the talk of the town and the envy of all!
Boozy Irish whiskey cheesecake :
(For the base)
8 oz. (2 cups) crushed digestive biscuit (or graham crackers)
4 oz. (½ cup) butter
(For the Irish whiskey truffle layer)
24 oz. (4 cups) semi sweet chocolate chips
4 oz. (½ cup) butter
1 lb. cream cheese
2 oz. (6 tbsp) powdered sugar (sifted)
½ pint (1 cup) heavy whipping cream
4 tbsp. (¼ cup) Bushmills Irish whiskey
(For the Irish cream Layer)
8 oz. cream cheese
5 ½ oz. (1 cup) powdered sugar
6 fluid oz. (¾ cup) heavy whipping cream
2 tbsp Irish Cream liquor
(For the chocolate ganache layer)
5 oz (¾ cup) quality milk chocolate
2 fluid oz (¼ cup) heavy whipping cream
How to make it:
To begin, melt the butter and combine with the digestive biscuit cookie crumbs, or graham cracker crumbs. Then press the mixture into the base of a 8” spring form pan.
In a double boiler melt the chocolate and butter over low heat. Allow to cool slightly.
Beat the cream cheese and sugar stopping to scrape down the sides of the bowl and then add chocolate mixture and Irish whiskey.
In a clean bowl beat whipping cream and then fold in to chocolate mixture.
Pour filling on top of cookie base. Allow at least 45 minutes for the cheesecake to set in the refrigerator.
Prepare Irish Cream layer by beating the cream cheese with powdered sugar then gradually add the heavy whipping cream and the Irish Cream.
Pour over chocolate layer. Allow to set in refrigerator for 45 minutes.
Prepare chocolate ganache layer by melting the chocolate and cream in a double boiler. Allow to cool slightly before pouring over cheesecake.