Meet Peachberry: Ice Cream Topping, Stand Alone Dessert, or Side Relish
Still, still fixated on this summer's Kentucky peaches. So, for Cornbread Supper this past Monday night -- and you're always invited, every Monday night at 6 PM -- I promised "Farmers Market Topping" for the homemade ice cream (about which more in a sec), and then looked around the kitchen and delivered Peachberry. It named itself, and it delighted me and perhaps a few other Supperians as well.
Here's the approach -- hardly a recipe, but some guidance -- with personal notes in the appropriate berry color.
- Melt a scoop of good blackberry jelly over low heat in a large saucepan. About 1/3 cup will do.
- I used gift jelly. If you do not have homemade jelly, Sunflower Sundries Blackberry Jam will knock your berry-colored socks off.
- Stir often until the jelly becomes a smooth syrup. Turn off the heat. Cover the pan and leave it in place on the warm burner.
- Add two pints of fresh or frozen whole black raspberries to the pan. Stir well. Cover and leave in place. The berries will warm slightly. They do not need cooking.
- Lucky us: We froze a few precious pints of Reed Valley Orchard black raspberries earlier this summer.
- Zest one large lime into a small glass or stainless steel bowl. Squeeze the lime juice over the zest. Add a reasonable scoop of vanilla sugar (see fast, fantastic new system here!) -- about 1/3 cup. Add a tiny pinch of salt. Stir a little to help the granules and liquids get acquainted more rapidly.
- Peel some fresh peaches. Remove the pits. Chop into bite size pieces. Put the chopped peaches immediately into the bowl with the lime-sugar. Stir gently to coat the peaches; the acid in the lime will help prevent browning.
- Mix the peach mixture and the berry mixture together as gently as possible, noting how beautifully the peaches take up a bit of the berry-colored sauce.
- Use to top ice cream (more on that still coming up in a sec), or spoon out a bowl and eat as dessert, or serve as a side relish with grilled or roast meats (perhaps adding some onion and hot peppers if you want bite - but you're on your own with that experiment.)
About that ice cream. For months we've been enjoying this Simple Vanilla Ice Cream, made according to the recipe in the booklet that came with the Cuisinart Ice Cream Maker a handsome (and savvy) son gave us a couple of years ago. The machine is something like this.
The better the cream, milk, and vanilla you use to make the uncooked mix in this recipe, the better the ice cream. For Kentuckians who aren't raising Jersey cows, look for JD Country Milk. JD Country Milk may also sell cream with no additives in some locations, according to this post in Gourmandistan, a beautiful Kentucky food blog I have just discovered. (An appreciative whir of the rotary beater to friend BB for the tip!)
Finally, double up on the vanilla flavor by making your own vanilla sugar, (you can make a lot and save some for the Peachberry, above) while still using a good vanilla extract as the recipe suggests. And add a pinch of salt to sharpen the flavors just one perceptible tidbit.
For that last bit -- "Always add a pinch of salt to anything sweet" -- I send another installment in the continuing series of grateful "thank yous" to the sweet memory of my own personal First Cook," Ruth Roberts," aka Mother, who really could cook.
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The world is coming to visit central Kentucky this year for the Alltech FEI World Equestrian Games. To help our visitors know more about Kentucky's food and food ways, Savoring Kentucky is rolling out 116 Savory Kentucky Bites, one for each of the 100 days before WEG begins, and 16 for the days during WEG, September 25 - October 10. Today's Savory Bite is number 71.