>> July 23, 2009
whether by coincidence or by design, this month's second barefoot bloggers challenge was perfect for the fruits in season. way to go, aggie (of aggie's kitchen) for being so on par! peaches and blueberries are 2 of my favorite fruits, and the takoma park farmers' market had a lovely variety to suit my needs.
2 lbs firm, ripe peaches (6-8 peaches)
2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
(1 tbsp rum, vanilla or plain)
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 tsp kosher salt
1/4 tsp ground cinnamon
1/4 lb (1 stick) cold unsalted butter, diced
Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, (rum) and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups (i used one big casserole dish).