By SIMON WEBSTER
We’ve had another great week of sunshine and just enough rain to cool things off for a few days. Signs of fall are starting to show and it’s too bad the summer fruit and vegetable season is beginning to wind down. While I am still getting a few tomatoes off the vine, and eggplant too, soon the garden will be empty. However, some of the markets still have fresh fruits and vegetables and I actually found some great Texas peaches.
Super sweet and juicy, they were the best I’ve had all summer. Just taking one out of the fridge and taking a bite is the perfect thirst quencher.
This week I served them for dessert with ice cream after being grilled with a glaze of brown sugar and spiced rum. They were also a hit on pizza — thinly sliced and topped with goat cheese.
Today's recipe is a cool peach pie with a whipped cream topping and a graham cracker crust. Serve it chilled and it is sure to satisfy. Leaving everyone around the table with a smile.
Summer Peach Pie
6 large peaches, sliced thin with skin on
1 cup brown sugar
2 cups orange juice
3 tablespoons cornstarch mixed with 1/2 cup water to make a paste
2 eight inch graham cracker crusts
2 cups heavy whipping cream, whipped until thick
In a pan put sliced peaches sugar and orange juice bring to a boil when peaches are cooked for about ten minutes. Add cornstarch to thicken peaches. Place peach mixture into pre made pie crusts let set. When set and chilled. Top with whipped cream and serve.
Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com or call 903-729-9500.