This article was written by Erin Walsh.
Bonjour, Patch readers.
The past week has been especially inspired in the Queens Eats test kitchens (that sounds official, doesn’t it?) and so I decided to jot down a bonus mid-week edition of my column to get you over hump day.
I just finished reading Amy Thomas’s “Paris, My Sweet,” which chronicles her lifelong love affair with Paris and sweets. The advertising copywriter gets the opportunity of a lifetime when the in-house recruiter at her agency mentions that a copywriting position for Louis Vuitton is available at the agency’s Paris office. Poor thing.
Guess what she decides to do? Thomas moves to the City of Light, ultimately staying for two years and lets her bike lead her to assorted purveyors of all things sweet. Now, I’m more of a savory gal myself, but I was tempted to make a crumble when she mentions seeking out this dessert that originated in Britain during a bout of homesickness.
This is my kind of dessert—heavy on the fresh fruit, which just oozes out of the ramekins, with a hint of sugar and cinnamon. Tres yummy is my final analysis on this recipe, which is courtesy of the Food Network’s Ina Garten. Enjoy.
Peach and Blueberry Crumbles (Source: Ina Garten, Food Network.com)
Ingredients
For the fruit:
2 pounds firm, ripe peaches (six to eight peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)
For the crumble:
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced
Directions
1. Preheat the oven to 350 degrees F.
2. Immerse the peaches in boiling water for 30 seconds to one minute until their skins peel off easily. Place them immediately in cold water.
3. Peel the peaches, slice them into thick wedges and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for five minutes. Spoon the mixture into ramekins or custard cups.
4. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas.
5. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.
Bonjour, Patch readers.
The past week has been especially inspired in the Queens Eats test kitchens (that sounds official, doesn’t it?) and so I decided to jot down a bonus mid-week edition of my column to get you over hump day.
I just finished reading Amy Thomas’s “Paris, My Sweet,” which chronicles her lifelong love affair with Paris and sweets. The advertising copywriter gets the opportunity of a lifetime when the in-house recruiter at her agency mentions that a copywriting position for Louis Vuitton is available at the agency’s Paris office. Poor thing.
Guess what she decides to do? Thomas moves to the City of Light, ultimately staying for two years and lets her bike lead her to assorted purveyors of all things sweet. Now, I’m more of a savory gal myself, but I was tempted to make a crumble when she mentions seeking out this dessert that originated in Britain during a bout of homesickness.
This is my kind of dessert—heavy on the fresh fruit, which just oozes out of the ramekins, with a hint of sugar and cinnamon. Tres yummy is my final analysis on this recipe, which is courtesy of the Food Network’s Ina Garten. Enjoy.
Peach and Blueberry Crumbles (Source: Ina Garten, Food Network.com)
Ingredients
For the fruit:
2 pounds firm, ripe peaches (six to eight peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)
For the crumble:
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced
Directions
1. Preheat the oven to 350 degrees F.
2. Immerse the peaches in boiling water for 30 seconds to one minute until their skins peel off easily. Place them immediately in cold water.
3. Peel the peaches, slice them into thick wedges and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for five minutes. Spoon the mixture into ramekins or custard cups.
4. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas.
5. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.
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