Every time I run across the term “blanche” in a recipe I think of Blanche DuBois, the southern femme fatale from the Tennessee William’s play, A Streetcar Named Desire.” I can’t help it, I guess English majors just think this way.
The biggest hassle about making peach pie or cobbler is removing that fuzzy skin. Blanching is the best way. Here’s how: score a small X at the base of each peach. Put the peaches into boiling water and simmer for about a minute or less. Remove the peaches and place immediately into a bowl of ice water and let stand for one minute. Remove and peel.
After the Blanching, a Fresh Peach Crisp
Here’s a quick and easy dessert for fresh peaches. You can adjust the sugar content to your taste. If you have dietary concerns, use something like Stevia.
- 6 cups of fresh, sliced peaches (about 6 peaches)
- 1/4 to 1/2 cup sugar (or desired amount or alternate sweetener)
- 3 tablespoons of flour (to thicken the peaches)
- 1/2 cup rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup flour (for the topping)
- 1/4 – 1/2 teaspoon ground cinnamon
- 1/4 cup unsweetened butter
- 1/4 cups nuts, if desired
- 1/4 cup coconut, if desired
Preheat oven to 375 degrees. Combine peaches, sugar and flour. Put in greased 1-1/2 to 2-quart casserole dish.
For topping, mix oats, brown sugar, flour and cinnamon. Cut in the butter until you have coarse crumbs. Stir in nuts and/or coconut. Sprinkle topping over peaches in baking dish.
Bake for 35 minutes or until peaches are tender and topping is browned.
P.S.: If you ask me, Blanche DuBois could have used a little dip in the ice water.