Cynthia Ferich

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Summer Peach Dessert Recipe

August 1, 2018 By Cynthia Ferich

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I’ve heard it said that ‘stone fruits are the best fruits.’ Well…there is something to be said for a fresh, juicy, ripe summer peach. You know it when you smell it and touch it. A fresh summer peach actually smells and feels like a peach!

I walked into our local grocery store this weekend and was not really looking for peaches, but just happened to stumble upon them, when at the end of the produce aisle was the local produce marked down, substantially. It was marked down because the product was ripe to sell! Meaning…they wanted to move it (sell) that day. Or, these are the so-called ‘misfits’ with a little bruise on the fruits that no one really wants to purchase at full price. I think they saw me coming 😉  These delicious peaches, of approximately 8, were packaged under $1.00. A steal! I purchased 2 packages, approximately 16 peaches and this is what I did with my purchase:

Baked a peach pie, a peach cake, soaked some peaches in peach schnapps for vanilla bean ice cream, and sliced and packaged a frozen bag for my morning protein shakes.

So…here’s to the misfits, saving my food budget, delicious seasonal peaches and all of enjoyment that we celebrated. And, to food rescue!

Peach Cake Recipe

1 stick of butter
1-1/2 cups sugar
4 eggs
2 cups cake flour
1 tablespoon vanilla extract
1-1/2 teaspoon almond extract
2-3 sliced peaches
2 tablespoons sugar for sprinkling

Preheat oven to 350 degrees. Blend butter and sugar. Add eggs, one-at-a-time. Beat completely, adding flour and flavorings. Blend well and spread into a greased 9-1/2 x 13 inch pan. Place sliced peaches, vertically, covering the batter. Sprinkle completely with sugar. Bake at 350 degrees for approximately 30 minutes until completely baked. Cool and dust with powdered sugar. Serve. Ice Cream or Whipped Cream, optional.

 

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Filed Under: Pies, Recipes Tagged With: #desserts, #peaches, #pie, #summerfruit #summertime #bestpeachrecipes, Delicious

About Cynthia Ferich

After writing and self-publishing “MaMa Mia Cucina” in 2007, Cynthia's writing, cooking and culinary teachings evolved into being as an entity surrounding food, fun, family and friends.

In an effort to capture her family’s ‘old world’ Italian recipes for future generations to enjoy, her grandmother, ‘Noni’, and Cynthia joined forces. "She measured, I wrote, and we cooked."

During her grandmother's latter 80 years, she traveled in memory through her life, as they shared in stories of a lifetime and long ago. As they shared this final chapter in her life, what Cynthia soon discovered through all of the measuring, cooking, sharing in the love of a family, and in the love of a friendship, was the passion for cooking, and a love that nourishes us all… It’s all about the FOOD!

MaMa Mia Cucina Cookbook

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Recent Blog Posts

  • Strawberry Muffin Recipe
  • Hot Fudge Sauce
  • Italian Greens and Beans Recipe
  • Banana Bread Recipe

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I met Cynthia and was immediately taken in by her charm and passion for cooking. She presented me … Read More

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