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
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.