Peaches and Cream
Time
Mary Emma Allen
During "Peaches and Cream" time, those golden globes with
rosy cheeks begin ripening in orchards across the country.
We've traveled from east to west, encountering peach
orchards with fresh picked fruit at roadside stands or in
neighborhood grocery stores.
When I was growing up on the farm, we had a few peach
trees, along with Father's apple trees, which yielded this
delicious fruit. Mother always canned quantities of
peaches for us to have for dessert in the winter. She
often made fresh peach shortcake for summer eating.
Peaches Grown in China
The peaches first were grown in China, where it was a
symbol of
longevity. Often actual peaches or replicas in porcelain
were given as friendship and good will gifts. Chinese
porcelains and paintings often were decorated with peaches
or peach blossoms.
From China, the peach reached Persia, Egypt, Greece, Rome,
and then northern Europe. Peach pits were brought to the
Caribbean by Columbus, and from there the fruit spread to
Mexico.
Long before the thirteen American colonies were
established, peaches in abundance were growing wild in
this country.
Found in Florida
In the 16th century, Spanish colonists began growing
peaches in Florida. From there peaches spread westward and
northward so rapidly that early English settlers were
astonished to find them growing wild when they landed in
Virginia.
Today, next to the apple, peaches rank among one of the
most widely grown deciduous fruits in the United States.
PEACH SHORTCAKE was a treat I enjoyed as a child. Make
shortcake from your favorite recipe, either biscuit or
cake type. While warm, split biscuits or the cake and fill
with sliced and sweetened fresh peaches. Spoon peaches
over the top and serve with whipped cream or sweetened
heavy cream.
NO-BAKE PEACH PIE is a quick and easy dessert. Prepare
vanilla pie filling as directed on package. When cooked
and slightly cooled, fold in 2 or 3 peeled, sliced peach
slices. Pour into baked pie shell or graham or vanilla
wafer crust. Chill until well set.
Before serving, top with whipped cream flavored with 1/2
teaspoon almond extract, if desired. Garnish with slivered
almonds.
PEACH CRUMB CAKE - Use 1 box yellow cake mix. Divide the
cake mix in half. Prepare one half mix as package directs,
using half the ingredients called for. Then measure out 1
cup of batter and set aside. Pour the rest of the batter
into a greased 9-inch square pan.
Combine the remaining half of the dry cake mix with 1
teaspoon cinnamon and 1/2 teaspoon nutmeg. Stir in 1/4 cup
melted butter or margarine just enough to make large
crumbs. Sprinkle half the crumb mixture over the batter in
the pan.
Arrange 2 cups sliced, unpeeled fresh peaches over the
crumbs and batter in pan.
With care, spoon and spread the rest of the batter over
the peaches. Then sprinkle with remaining crumbs. Bake at
350 degrees F. for about 40 minutes. Serve with whipped
cream or ice cream. You also can sprinkle confectioner's
sugar over the top when cooled instead of using whipped
cream.
(c) Mary Emma Allen
In addition to
writing cooking columns, Mary Emma Allen writes for
children. Her latest book is a coloring book to accompany
her children's anthology, "Tales of Adenture & Discovery.
Visit her web site to view more "Country Kitchen" columns:
http://homepage.fcgnetworks.net/jetent/mea;
mailto:me.allen@juno.com)
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