Have a Peach-y Weekend

If you think apple picking in the fall is fun, you should try peach picking--right here in Bergen County at Demarest Farms. And the season is now.

Beginning this weekend, Demarest Farms is opening their orchards to the public and inviting everyone to come and pick from a variety of peach trees. And the fun isn't just in the picking, it's in the getting there. A scenic tractor hayride through the farm takes you into the orchards.

The peach orchards are open every Saturday and Sunday from nooon to 4 pm during peach season. 

Here are some recipes from Demarest Farms 100th Anniversary Cookbook (1886-1996) that call for peaches:

Peach Cobbler

• 4 c. peaches
• 1 tbs. sugar
• 3 tbs bourbon (optional, but really nice touch)
• 1 1/2 cups flour
• 3 tsp. baking powder
• 1 tsp. salt
• 1/2 c. butter--melted
• 3 tbs. sugar
• 1/3 to 1/2 c. heavy cream

Cut peaches into thick slices and place in a buttered oval dish. Sprinkle 1 tbs. sugar over them. Pour bourbon over peaches. In a separate bowl, sift flour, baking powder and salt. Blend with melted butter and 3 tbs. sugar (more if needed). Mix the flour mixture well and add enough heavy cream to form a soft dough, one that's softer than biscuit dough. Pull pieces of this dough and drop on peaches in oval dish, enough dough drops to cover the peaches. Chill for 30 minutes and brush dough with additional melted butter and sprinkle with sugar. Bake at 425 degrees for 25 to 30 minutes. Add whip cream or serve with ice cream.

Deep Dish Peach Custard 

• 1 1/2 c. flour
• 1/2 tsp. salt
• 1/2 c. butter
• 1/3 c. sour cream
• 4 c. sliced peaches
• 3 egg yolks, beaten
• 1 c. sugar

Mix 1 1/4 cups of flour and 1/4 tsp. salt. Cut in butter. Stir in 2 tbs. sour cream. Press this dough mixture into a 9x9-inch pan. Bake 20 minutes at 375 degrees. Spread peaches over cooked dough. Mix remaining flour, salt, sour cream, sugar and egg yolks. Pour over peaches and bake 35 to 40 minutes at 375 degrees.

Refreshing Summer Peach Mousse

• 5 peaches
• 2 envelopes unflavored gelatin
• 1/2 c. sugar
• 1/4 tsp. salt
• 4 egg yolks
• 1 1/2 c. milk
• 1 c. half & half
• 1 c. heavy cream, whipped
• 1/4 cup orange marmalade
• 2 tbsp. fresh lime juice

Puree peaches in a blender and set aside. In a large saucepan, mix gelatin, sugar, and salt--set aside. In a large bowl combine egg yolks, milk and half & half. Add gelatin to this. Cook over low heat and stir until thickened--about 20 minutes. Remove from heat. Stir in peaches and refrigerate until partially set. Fold in whipped cream and refrigerate.

To make glaze, combine marmalade and lime juice in a saucepan and stir until well blended, Cool and brush over peach mousse. (You know how bakeries get the fruit on their tarts so shiny?--they use this glaze. You can use marmalade or apricot jam and mix with lime juice or a liquer to get that shiny tart glaze.)

Peaches Plus

• Fresh peeled and sliced peaches
• Cognac

This is an elegant and fast dessert. Place peach slices in wine glasses and top with cognac. 

Peach Prosecco (Editor's recipe)

Add chopped peaches to sparkling Prosecco and enjoy a light summer white wine.

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