Monday, July 8, 2013

More Peachiness!

The Hawthornelet-Who-Shall-Not-Be-Named
brought me a box of Georgia peaches
he bought along side the road
when he came home last week.

I've already made a Peach Cobbler.

Today, I'm making Peach Beehives with a Hard Rum Sauce.

Start with a pie crust.
I use the roll-up types.

Unroll it.

Slice into 1/2-inch wide strips.
Or there-abouts.

Do not peel the peaches.
Wash and leave peaches damp.

Starting at the bottom of the peach,
start spiraling the pie dough strips,
pressing in the overlapping layers.

Completely cover the peach.

Seal the layers.

I ended up with three encased peaches.
Set in the pan, bottom side up.

I'm no artist,
but I tried to make a bee on top.

I know.
It's lame and sucky.

But at least I try.
That's all that counts.
And that's my story and I'm sticking to it.

 Sprinkle turbinado sugar over the pastry.
Press in.
Add a little cinnamon and nutmeg.

Bake at 375° for about 35-45 minutes,
or until pie crust is golden brown.
Depends on your oven.

Now, for my Hard Rum Sauce:
1/2 stick unsalted butter
1/4 cup powdered sugar
1 TB heavy cream
1 TB rum, or to taste

Melt butter.
Whisk in the rest.

Spoon Rum Sauce over peach.

Get ready for the punch.

What a wonderful dessert!

The peach is almost custard-like.

This is one of the most delightfulest things
I've eaten in some time.


Tammy said...

Rosie, I don't know how you ever thought of this but it's genius!

I really want to try this one...Peaches are one of my favorites.


Rosie Hawthorne said...

I hope you try this, Tammy.
It's delicious!

Rocquie said...

I love these and I'm going to make them. When you say, place on pan "bottom side up", do you mean the stem end is at the bottom?

Rosie Hawthorne said...

Yes, Sage. Stem end on the bottom.