We're carrying on with some of our favourite recipes using fresh fruits and herbs. In the Creston Valley we're especially lucky to have an abundance of juicy tree-ripened peaches. Here are a couple more sweet recipes to make use of the summer bounty!
Crystallized ginger adds a spicy-sweet flavor and a gentle touch of heat to this chunky pie filling.
1/2-3/4 cup sugar
3 tablespoons all-purpose flour
2 tablespoons finely chopped crystallized ginger
1/4 teaspoon ground mace
6 cups thinly sliced peeled peaches or frozen unsweetened peach slices
Pastry for Double-Crust pie
milk & sugar for topping
Directions: In a large mixing bowl combine the 1/2-3/4 cup sugar, the flour, crystallized ginger, and mace. Add fresh or frozen peaches. Toss gently until peaches are coated (if using frozen peaches, let stand for 15-30 minutes, or until peaches are partially thawed but still icy).
Prepare pastry as directed. Line a 9-inch pie plate with half of the pastry. Stir peach mixture; transfer to pastry-lined pie plate. Trim pastry even with rim. Cut slits in top crust. Place crust on filling. Trim, seal, and crimp edge of pastry. Brush with milk and sprinkle with sugar. To prevent over-browning, cover edge of pie with foil. Bake in a preheated 375° oven for 25 minutes for fresh peaches (50 minutes for frozen peaches). Remove foil and bake for 20-25 minutes more for fresh peaches (20-30 minutes for frozen peaches), or till top is golden. Cool on a rack.
Lemon Verbena Mousse
Simply divine best describes this marriage of cream and the delicate lemon taste of lemon verbena. This dessert is like eating a lemon creamsicle!
2 cups milk
1/2 cup fresh lemon verbena leaves or 1/4 cup dried
1/2 cup sugar
1 Tbsp. cornstarch
1 envelope unflavoured gelatin
2 large egg yolks, lightly beaten
½ tsp. lemon extract
1 cup heavy cream
Directions: Heat milk and lemon verbena over low heat just until bubbles form along the sides of the saucepan. In a cup combine the sugar, cornstarch and gelatin. Stir into the milk. Turn the heat up to medium and bring just to a boil. Stir constantly. Stir part of the hot milk mixture into the egg yolks, beating with a whisk to incorporate.
Pour the egg mixture back into the milk mixture in the saucepan. Cook 1 minute longer, stirring constantly. Remove from the heat and strain leaves out. Add the lemon extract and cover & chill 45 minutes. In a small bowl beat the cream until it is stiff. Gently fold into the cooled mixture and scrape into serving dishes. Chill until firm and serve. Enjoy!