Gingered Peach Shortbread Bars


You think I would have learned after my adventure with a basket of peaches last year. Yet, here I go again with another overflow of peaches and posts.

I like peaches, I really do. Sweet and juicy, the fuzz is a bit much for me after a bit, but fragrant and so completely summer, none the less.

With the smell of my last basket of peaches wafting throughout the dining room, I knew that this last layer had ripened to perfection. With simplicity and inspiration… and a need for sweetness during 3 o’clock coffee, this peachy goodness found it’s way to our plates.

& With a few left in the basket on this eve of back to school, perhaps a new trend will develop?
Fuzzy, juicy and local peach for the teacher? Or will it be the jam?

PEACH SHORTBREAD BARS

1 Cup All Purpose Flour
1/3 Cup plus 1 Tablespoon Corn Starch
1/3 Cup Confectioners Sugar
3/4 Cup Vegetable Shortening, frozen or very cold, broken into pieces
Pinch Cinnamon

5 Peaches, about 2 cups chopped
1/4 Cup Granulated Sugar
1 teaspoon Freshly Grated Ginger

Crumb Topping
1/2 Cup Flour
1/4 Cup Sugar
1/4 Cup Earth Balance (Butter)

Preheat the oven to 350ºF.
Combine the flour, corn starch, confectioners sugar, shortening and cinnamon together in a food processor and pulse until the mixture resembles a coarse crumb which can be molded when pinched.
Press the dough into an 8″x8″ square baking dish and bake for 12-15 minutes or until just golden around the edges.
Remove and cool slightly.
Meanwhile, halve the peaches to remove the stone then quarter before adding to a sauce pan.
Cover the peaches with the sugar and cook over a medium heat to release their juices and loosen the skins.
Remove the skins and discard if able and desired.
Mash the peaches with a potato masher, fork or hand held blender to roughly purée.
Add the grated ginger and sprinkle over the additional 1 tablespoon of cornstarch, stirring well.
Return to a rolling simmer, continuing to cook until thickened.
Cool while you combine the crumb topping.
In a small bowl mix together the 1/2 cup flour, 1/4 cup sugar and 1/4 cup Earth Balance with a fork until everything is evenly combined, moist and crumbly.
Pour the peaches over the prepared shortbread and sprinkle over topping.
Return the pan to the oven and bake for an additional 15 minutes.

Blueberry Peach Sonker



Really?
I didn’t know what a “sonker” was either until I looked up what was closest to what I’d made.
Just think of it as a cobbler on it’s head, I did. So, when I looked up an inverted cobbler, I found Pandowdys, grunts and a sonker, which seemed closest to what was baking in my oven.
But please, if you have any suggestions, I’m open.

This time of year I seem to have ample berries on hand that I don’t have to ration when it comes to snacks. I’ll typically set out a big bowl of each of what I have on for breakfast and see where we’re at by mid-day
After lunch, I looked across a messy table to a bowl of blueberries and half a plate of freshly sliced peaches.

It’s already known that blueberries and peaches are a match made in heaven – or in August around these parts, but still, I couldn’t help imagine what I would do with them next.

I was thinking cobbler, but wanted something a little more plateable for an afternoon tea with our neighbour and so, the “Sonker” is where we evolved. A crumbly biscuit like cake, perfect for soaking up those juices, that’s sweet, but not too much and topped with a good layer of fruit, zest of lemon and sprinkling of sugar.

Pretty simple, but impressive and delicious, especially with a dollop of “cream”, iced or not.

BLUEBERRY PEACH SONKER

1/2 Cup Earth Balance (Butter)
1/2 Cup Granulated Sugar
1/2 teaspoon Vanilla Extract
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/2 Cups All Purpose Flour
1/2 Whole Wheat Flour
1 Cup Soy Milk
1 Tablespoon Lemon Juice
1 Cup Blueberries
2 Cups Peaches, pitted & sliced, about 4
3 Tablespoons Brown Sugar, packed
Zest of 1/2 Lemon, optional

Preheat the oven to 350ºF.
Grease and flour an 8″ round cake pan.
Cream the butter with the granulated sugar until well combined and fluffy.
Add the vanilla to incorporate.
Add the salt, baking powder, baking soda and 1/2 cup of flour.
Add 1/2 cup of soy milk and mix well.
Add another cup of the flour and once incorporated, the remainder of the milk followed by the last of the flour to form a thick batter.
Spoon the batter into the prepared pan. Use a spatula, which has been dipped in water, to spread evenly to the edges.
Top with the sliced peaches and blueberries. Sprinkle over the zest and evenly distribute the brown sugar.
Bake for 60 minutes, or until a cake tester can be cleanly removed from the center.