I know that it’s almost over, those last days of peaches are upon us. I will be quite sad to see them go, so I’ve made this dessert a few times to savor their goodness.
This dessert is pretty great for a dinner with friends because it’s a less expected choice with all the fall crisps and crumbles approaching. If you’re out of peaches already in your area, make it with apples. That’s actually what the original recipe calls for so you can get bonus points for following the rules.
Make it on one condition though. Eat it all up on the first day. Pass it out to friends if you have to. It’s egg-based, and the texture really changes when refrigerated and reheated. It’s best eaten warm.
P.S. Sorry for the unintended hiatus. Summer had it’s way with us and kept out out of the kitchen and (somewhat) off the interwebs. And yes, we’re still sore from the lake intertubing and Vegas romping. Turns out our bodies don’t heal as quickly as when we were 15 and 21. Anywho, thanks to all of you loyal friends that stuck around. We give you an internet gold star.
Peach Sour Cream Puff
- Recipe torn from my mom’s files, source unknown
- serves 6-8
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Ingredients
- 2 tablespoons butter
- 4 cups peaches, pitted, peeled and sliced (about 8 medium peaches, OR 4 medium apples if you’re going that route)
- 1/2 cup + 1/4 cup pure cane sugar
- 3/4 teaspoon cinnamon
- 2 tablespoons lemon juice
- 4 egg yolks
- 1/2 cup sour cream
- 1 teaspoon lemon zest
- 1 teaspoon vanilla
- 4 egg whites, room temperature
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Directions
Preheat the oven to 350 degrees F. In a 10-inch oven-proof skillet, melt the butter. Add the peaches, 1/2 cup sugar, cinnamon and lemon juice. Cook over medium heat for 12-15 minutes until thickened slightly. If your peaches are quite juicy (mine were), depending on their juiciness, pour between 1/2 cup to 1 cup of the liquid into a small bowl and reserve for later. Then, pour 1/2 of the remaining peach mixture into another bowl.
In a mixing bowl, beat egg yolks until thick and pale yellow. Beat in sour cream, lemon zest and vanilla.
In a large mixing bowl, beat egg whites to soft peaks, with tips curling over. Gradually add the remaining sugar and beat until it forms stiff peaks, with tips standing up straight. Fold in the egg yolk mixture. Pour over peach mixture in skillet. Pour remaining peach mixture on top.
Bake in oven for 25-30 minutes until puffed up and top is golden brown. Sift powdered sugar on top. If you have reserved the extra liquid, now drizzle that over the top. Serve immediately.
