My brother posted on Facebook the other day that with the record heat in California his peach tree’s fruit ripened seemingly overnight and the peaches began dropping off while he was exploring the Death Valley’s street cooking potential. (He brought sous vide steak and some tin foil to cook eggs on the sidewalk)
Anyway, he was wondering what to do with his sudden plethora of peaches. I gave a few ideas: peach & blueberry crisp similar to what I’ve just made, peach simple syrup or puree for Bellini cocktails, using his dehydrator, and the one suggestion I got from a wedding I was working at last weekend– grilled bread with peaches and ricotta cheese.
While away camping with my son’s boy scout troop on Block Island last week I made dinner for 20 adults. I also made a killer nectarine, peach & blueberry crisp (gluten-free too). It was done in a Dutch oven on a campfire. I decided to make another one (without peaches) but added another element by mixing a little lemon curd with whipped cream. Delicious.
I had a little rhubarb and some strawberry compote so I made mini strawberry rhubarb crisps at the same time.