I was really excited about this dish. It is full of fresh peaches. And I got to buy a new pan for it :)
It was pretty simple. I mixed up the crust, which consisted of flour, butter and sour cream. Then pressed it into the tart pan and cooked it until it was set, but not brown.
The recipe then called to peel the peaches, but to save time, and in my opinion makes for more fruit, I blanched them and was able to just rub off the skin.
Basically, I just heated up a pot of boiling water, and dropped the peaches in, a few at a time for 5, or 6 seconds for the tough ones. Then plunged them immediately into a ice water bath. And I was able to just rub the skin off.
Once that was done, I sliced them up and arranged them all pretty in a spiral. The filling was pretty simple. It was just eggs yolks, sour cream, flour, and sugar. Once it is beat together, you just pour it over the peaches.
It baked for an hour, and then cooled.
One thing I thought was cool about this recipe, was that there was a glaze for the top, which was just fruit preserves and a little bit of frozen lemonade concentrate. It added alot to the dish.
However, other than that, this dish was quite a disappointment. It called for 6 peaches, and the final dish did not showcase this wonderful fresh fruit that I wanted.
While the sour cream I thought would add a great texture to the crust and filling, and it did to the crust, but what it did to this dish was create an overwhelming sour cream taste.
My question and dilemma:
Is it possible to have the great texture in a dish that sour cream gives it without the distinct flavor it creates? Or is there another ingredient that gives the texture and not taste?
Another interesting thing. I have this great peach cobbler recipe, but it always turns out better when I used canned peaches versus fresh. this was the case with this dish as well. Are fresh peaches not that great cooked? Or are they just better canned? Or only fresh and not cooked?
things to think about.
Always in the kitchen,
Mel
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