Gretchen McKay | Pittsburgh Post-Gazette (TNS)
PITTSBURGH — Craving a quick and easy dessert that will gently transition summer into fall?
Late August and early September are typically the peak times for peaches at Pennsylvania farmers markets and local grocery stores. Georgia may have dubbed itself the “Peach State,” but Pennsylvania also produces a large amount of the fruit: nearly 40 million pounds each year, worth about $20 million annually.
Some of the most famous fruits bear a “Chambersburg” sticker. Fans say the Franklin County soil, in which the trees have been planted for more than a century, makes its peaches especially sweet and juicy. Having eaten a number of them over the years, often without checking them, I have to agree.
You can certainly strike the right balance with an old-fashioned crumble or a peach crisp, but the fruit is just as tasty in a perfect crunch. Most often, I make this treat with yogurt for breakfast, but if you layer the glasses or individual bowls with fresh whipped cream instead—here, delicately spiced with cinnamon, vanilla, and brown sugar—it’s a pretty terrific way to end a meal.
Homemade granola (so easy!) adds a wonderful crunch.
For added color and variety, add a handful of fresh blueberries or raspberries if you have them.
Although you can use any variety of peach (freestone peaches are probably the easiest to prepare), make sure the fruit is ripe but not too soft; there should be just a tiny bit of give when you squeeze it (very gently).
To easily remove the skin, cut a small X in the bottom skin of the peach, blanch it in boiling water for about 10 seconds, then place it in ice water. The skin should slide off on its own.
Peach parfait
PG tested
For the granola
- 4 cups old-fashioned rolled oats
- 1 1/2 cups mixed raw nuts and/or seeds, such as cashews, pecans, or walnuts
- 1 teaspoon fine grain sea salt
- Sprinkle generously with ground cinnamon
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
For the whipped cream
- 1 1/2 cups heavy whipping cream
- 1/3 cup packed brown sugar
- 1/4 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- Pinch of ground cinnamon
For perfect
- 4 peaches, peeled, pitted and thinly sliced
- Fresh cherries or mint sprigs, for garnish
Make the granola: Preheat the oven to 180°C. Line a large rimmed baking sheet with parchment paper.
In a large bowl, combine oats, nuts and/or seeds, salt and cinnamon. Stir to combine.
Add the oil, maple syrup, and vanilla. Mix well so that all ingredients are lightly coated. Pour the granola mixture onto your prepared baking sheet and spread it out into an even layer.
Bake until lightly browned, about 24 minutes, stirring halfway through. Remove from pan and let cool completely. (The granola will get even crispier as it cools.) You should end up with about 6 cups of granola, which is more than enough for the parfaits and some left over for snacking.
Make the whipped cream: Using a handheld or stand mixer fitted with the whisk attachment, beat the heavy cream, brown sugar, and vanilla on medium-high speed until medium peaks form, about 3 to 4 minutes. Use immediately or cover tightly and refrigerate for up to 24 hours.
Assemble parfaits: Using a large spoon or piping bag, fill wine or parfait glasses one-quarter full with spiced whipped cream. Sprinkle about 1/4 cup granola over whipped cream, followed by 1/4 cup sliced peaches. Repeat with remaining ingredients. Garnish with a fresh cherry and/or mint sprig and serve immediately.
For 4 people.
— Gretchen McKay, Post-Gazette
©2024 PG Publishing Co. Visit post-gazette.com. Distributed by Tribune Content Agency, LLC.
Originally published:
