There is an abundance of fruit this fall, and when Deb Suran, Deer Isle’s gifted orchardist, needed a home for more than 50 pounds of peaches, I was happy to oblige.
Intensely fragrant, perfectly ripe, sweet and juicy, with velvety, red-blushed skin and soft orange flesh, these peaches would not keep much longer than a day. To preserve the maximum flavor and nutrients, they needed processing, pronto.
In a preparation similar to making applesauce, I cut the flesh from the pit, and cooked the fruit until it was soft. Passing the cooked fruit through a food mill, with the skins removed, the remaining peach sauce was quite sweet and delicious.
Perfect as a base for jam, this peach puree also could be canned with a little lemon juice to increase the acidity, or frozen to be enjoyed throughout the winter.
Peach puree, just like applesauce, also is a tasty component in baked goods. It adds fiber and flavor to your muffins and cakes, and is often used as a way to decrease the fat.
The recipe for Spiced Peach Cake is adapted from an applesauce cake recipe. I particularly enjoy this preparation, as it uses honey instead of sugar, which really highlights the flavor of the fruit. This is a wholesome cake that can be served for breakfast or as a morning snack.
For our last Dinner is Served meal, we made a fruit sauce with frozen raspberries, blueberries and blackberries and served it over Spiced Peach Cake for about 200 folks. Simple, elegant, and good for you!
When life gives you peaches, make cake!