See How We Grow...

...Potatoes, Fruit, Vegetables, Salads & Organics

Donut Peach Donuts

Back

Donut Peach Donuts

This recipe comes to us from one of our fevourite chefs, Martha Shulman, a fellow lover of easily-prepared healthy ingredients.  This recipe uses the crispness of almonds to balance the creamy sweetness of the donut peach, and adds in a dollop of raspberry as a chaser.  The raspberry sauce is a bit persnickety to make, but well worth the effort.  If you are really feeling lazy, you can purchase a ready-made raspberry coulis in its place - but pretend we didn't say that.

FOR THE RASPBERRY SAUCE:

  • 60g. sugar
  • 125g raspberries
  • 1 tablespoon crème de cassis liqueur
  •  Finely grated or chopped zest of 1lime

FOR THE PEACHES:

  • 6 ripe Donut Peaches
  • 75g. almonds
  • 2 tablespoons raw brown sugar
  • 2 to 3 tablespoons butter, as needed

OPTIONAL SERVING INGREDIENTS:

  •  Vanilla ice cream or ice milk (optional)
  •  Additional raspberries (optional)
  1. For raspberry sauce, combine 60ml. water and the sugar in a small saucepan and boil. Turn heat to medium low and simmer until sugar has dissolved. Stir in raspberries and cassis liqueur. Return to a simmer, cover and cook over low heat for 10 minutes.
  2. Place lime zest in a bowl and strain hot raspberry sauce into bowl. Press raspberry pulp through strainer; discard seeds. Whisk to blend pulp and syrup, and return to saucepan.
  3. To skin peaches, bring a medium pot of water to a boil and add peaches. Blanch for 30 seconds and transfer to a bowl of ice water; drain. Cut peaches laterally around pit and gently twist apart. If peaches do not twist apart easily, insert knife tip and cut around the pit, then gently ease it out and separate the peach halves. Remove skin.
  4. Place almonds and sugar in a food processor fitted with the steel blade and process until mixture is finely ground. Transfer to a wide bowl. Gently dip each peach half into the mixture to coat both sides, and place on a plate.
  5. Shortly before serving, heat sauce and spoon a few tablespoons onto dessert plates.
  6. Heat a large, heavy, nonstick skillet over medium-high heat. Add 2 tablespoons butter and when it has stopped foaming, add a batch of peach halves; do not crowd the pan. Sear for about 1 minute, until almond coating has browned, and flip over. Sear for another 30 seconds to a minute and remove to dessert plates, placing two halves on each plate, cut side up. Add more butter to pan if necessary and finish searing peaches. If desired, serve peaches with a scoop of vanilla ice cream and, for garnish, additional raspberries.