Fancy a quick and easy dessert that will sweetly usher in summer and fall?
Late August and early September are typically the months when peaches shine brightest at Pennsylvania farmers markets and local grocery stores. Georgia may call itself “The Peach State,” but Pennsylvania also grows a lot of the fruit — nearly 40 million pounds a year with an annual value of about $20 million.
Some of the most celebrated fruits bear a “Chambersburg” sticker. Devotees say that the Franklin County soil in which the trees have been planted for more than a century makes the peaches especially sweet and juicy. I’ve eaten quite a few over the years, often out of hand, and I have to agree.
You can certainly hit the sweet spot with an old-fashioned cobbler or peach crumble, but the fruit is just as delicious in a crispy parfait. I usually make the treat with yogurt for breakfast, but topping individual glasses or bowls with fresh whipped cream instead — lightly spiced here with cinnamon, vanilla, and brown sugar — makes a great way to end a meal.
Homemade granola (so easy!) adds a delicious crunch.
For more color and variety, add a handful of fresh blueberries or raspberries, if you have them on hand.
While you can use any type of peach (seed peaches are probably the easiest to prepare), make sure the fruit is ripe but not too soft; there should be only a tiny bit of give when you squeeze it (very gently).
To easily remove the skin, cut a small X through the skin on the bottom of the peach, blanch it in boiling water for about 10 seconds, then place it in ice water. The skin should slide right off.
Peach Parfait
INGREDIENTS
For granola:
4 cups old fashioned rolled oats
1 1/2 cups mixed raw nuts and/or seeds, such as cashews, pecans, or walnuts
1 teaspoon fine grain sea salt
Generously sprinkled with ground cinnamon
1/2 cup melted coconut oil
1/2 cup maple syrup
1 teaspoon vanilla extract
For whipped cream
1 1/2 cups whipping cream
1/3 cup brown sugar
1/4 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
Pinch of ground cinnamon
For parfait:
4 peaches, peeled, pitted and thinly sliced
Fresh cherries or sprigs of mint, for garnish
DIRECTIONS
Prepare the granola: Preheat the oven to 175 degrees. Line a large baking sheet with raised edges with baking paper.
In a large mixing bowl, combine oats, nuts and/or seeds, salt, and cinnamon. Stir until well combined.
Add the oil, maple syrup, and vanilla. Mix well so that all the ingredients are lightly coated. Pour the granola mixture into your prepared pan and spread it out in an even layer.
Bake until lightly golden brown, about 24 minutes, stirring halfway through. Remove from pan and let cool completely. (The granola will become even crispier as it cools.) You should have about 6 cups of granola — more than enough for the parfaits, with some leftover for snacking.
Make whipped cream: Using a hand mixer or stand mixer fitted with a whisk attachment, whip cream, brown sugar, and vanilla on medium speed until medium peaks form, about 3-4 minutes. Use immediately, or cover tightly and chill in the refrigerator for up to 24 hours.
Assemble the Parfaits: Using a large spoon or piping bag, fill wine or parfait glasses about 1/4 full with the spiced whipped cream. Sprinkle about 1/4 cup granola over the whipped cream, followed by 1/4 cup sliced peaches. Repeat with remaining ingredients. Garnish with a fresh cherry and/or a sprig of mint and serve immediately.
For 4 persons.
—Gretchen McKay, Post-Gazette
