“An apple is an excellent thing – until you have tried a peach.” ~ George DuMaurier
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We had a great weekend with dear friends from Bark Point on the south shore of Lake Superior staying with us for a ‘culture fix’. They have an idyllic home on Bark Point on Lake Superior and are busy getting ready for their annual Herbster Studio Art Tour coming up August 19-20. It’s worth the trip just to see Jane’s exceptional art work and amazing studio! We enjoyed Mill City Museum and loved ‘Sunday in the Park with George’ at the Guthrie while they were here. We saw the original production 30 years ago on Broadway with Bernadette Peters and Mandy Patinkin… it’s just as fresh today!
RECIPE OF THE WEEK
I confess to having a love affair with peaches and when I was working with a client who was cleaning out her recipes she graciously shared this recipe for fresh peach pie. Her daughter was also there, and said it was really good. Soooo… I tried it last weekend. Her daughter was right… our company agreed, it was fabulous! What I especially loved about it was its freshness. It has fresh sliced peaches, topped with a compote of cooked mashed peaches for an incredible burst of peach flavor. Keep in mind it is fresh so plan to eat it right away… that likely won’t be a problem!
BERNICE’S FRESH PEACH PIE
- 1 baked pie shell
- 2 cups peaches, mashed
- 3/4 cup sugar
- 4 rounded teaspoons corn starch
- 1/2 cup water
- 1 tablespoon butter
- 2 cups peaches, slices
- Whipped cream
Cook together mashed peaches, sugar, corn starch and water until thick. Add butter. Turn off heat and let stand, covered, up to two hours. Add sliced peaches to crust and cover with cooked peaches until completely covered. Chill. Top with whipped cream to serve.