A Fuzzy Predicament
When it comes to just-picked peaches, my friend Pam shares a predicament with a few of my other gal pals.
Pam is the creator of ProjectFoodie, an online site that allows you to create a personal recipe box from a wealth of offerings from magazines, newspapers, and cookbooks (Full disclosure: I’m one of her advisors.)
She likes peaches. She just isn’t keen on their fuzzy exterior. Something about their subtle furry covering gives her the heebie jeebies. Even washing the peaches, which usually flattens and masks most of their down, just won’t do it for her.
Which is a real shame when you realize she has a most prolific peach tree in her yard, one that gifts her with about 45 pounds of plump, juicy, yellow peaches each summer.
So Pam usually ends up baking cakes with them, turning them into chutney, and giving quite a few to friends such as yours truly.
I’m no fiend about fuzz, so I happily eat her peaches out of hand, savoring their incredible flavor that’s much more intense than so many others I’ve bought at the farmers’ markets this year. Peaches are my favorite summer fruit, and I can never get enough of them.
I would have gladly noshed on all her peaches like that. But when she heard that I found an interesting recipe for a peach cake in “Rustic Fruit Desserts” (Ten Speed Press), she perked up.
What’s that? Another fuzz-free treat? She was all ears.
The recipe, by Portland, Ore. culinary professionals, Cory Schreiber and Julie Richardson, is actually called, “Stone Fruit Tea Cake,” because you can use any type of stone fruit you like.
Although I usually picture tea cakes as loaf-shaped, this one is baked in a tart pan or cake pan. It ends up looking very much like a tart, though its texture is all tender cake-like.