Georgia peaches have been on my mind lately after enjoying a melt-in-your-mouth, warm peach cobbler dessert with homemade butter pecan ice cream at Hogs Head Restaurant in Bluffton, South Carolina.
With a little research, I learned that Georgia peaches – legendary for their flavor – were introduced to the state’s coast by Franciscan Monks around 1571 and that 90 percent of them come from the Fort Valley plateau. Searing hot nights, intense high humidity, mineral-rich red clay soil and consistent rainfall make the valley the ideal place for peaches to grow, producing ‘suGeorgiar’ (sweet Georgia sugar).
The 2015 harvest is supposed to be particularly outstanding, due to the extra “beauty rest” the orchards have had from an extended chilly winter and the searing hot summer temperatures in the mid to high 90’s.
After five trips to the local farm stand in the past two weeks, specifically for Georgia peaches, I can attest to the fact the 2015 has, indeed, been an outstanding harvest.
I’ve made peach salad, peach cake, peach cobbler, peach muffins, peach French toast and have even added peaches to my evening prosecco. But, the most heavenly way to enjoy the perfect Georgia peach is simply sliced on a beautiful dish.
Eating perfect Georgia peaches is like eating a little summer sun: healthy* and heavenly!
*Peaches are high in fiber, vitamin A and C and potassium
So Good and So Easy French Toast with Peaches
1 loaf good ciabatta bread
2 large size fresh peaches
1/4 cup brown sugar
3 tbsp. butter
2-3 tbsp. milk
Mix eggs, 2-3 tablespoons of milk and sprinkle of cinnamon in dipping-size bowl. Set aside.
Melt butter and brown sugar in pie plate in 350 degree F oven. Remove and add sliced peaches to cover bottom of pie plate. Set aside.
Heat skillet on medium heat, add 1-2 tablespoons of butter and dip sliced ciabatta bread in milk/egg mixture and grill in skillet. Place slices of grilled French toast on top of peaches in pie plate. Pour desired amount of maple syrup over entire dish being sure to coat the bread slices. Add a little dot of butter onto of each slice and return to oven for 2-3 minutes.
Remove and serve with fresh whipped cream.
Peach Mousse (taken from Charleston Receipts cookbook)
1 cup sugar
1 cup mashed peaches
½ tbsp.. gelatin
¼ cup water
2 cups heavy cream
2 tbsp. lemon juice
Mash fruit and put through sieve. Soak gelatine 5 minutes in ¼ cup cold water. Dissolve thoroughly by placing it over a pan of boiing water. Add gelatin, lemon juice, and sugar to crushed fruit. Place in refrigerator. When mixture is thoroughly chilled and beginning to congeal, fold in cream, which has been whipped stiff. Pour into refrigerator tray and chill. Serves 6 to 8.
Peach Upside-Down Cake (taken from Charleston Receipts cookbook)
1/3 cup butter, softened
2/3 cup sugar
2/3 cup milk
1 tsp. vanilla
2 eggs, room temp.
2 tsp. baking powder
1 & 2/3 cups flour
1/8 tsp. salt
Cream butter and sugar. Add remaining ingredients and beat well. Pour over peach mixture.
Ingredients for peach mixture:
1/3 cup butter
1 cup light brown sugar
1 & 1/2 cups sliced peaches
Place butter and sugar in a glass sheet cake dish and place in 350 degree F oven to melt. Add sliced peaches and mix to thoroughly coat peaches with brown sugar/butter mixture. Pour cake batter over mixture and evenly spread. Bake in 350 oven for 30-45 min. Turn out peach side up. Serve with fresh whipped cream or Häagen-Dazs Butter Pecan ice cream, or both. Melt in your mouth delicious and so easy!
One thought on ““Movin’ to the Country, Gonna Eat a lot of Peaches””
It certainly seems like there is a peach craze going on this summer. And I can attest to these recipes being delicious! The French toast in particular is incredible.