I’ve been making Lemon Bars a lot lately. I mostly turn to that dessert when I’m feeling the need for a confident boost. Every time I whip up a batch of those babies the Omnivore gets down on one knee and asks for my hand in marriage again.
But it isn’t really lemon season where we live; it is peach season. Roadside markets are popping up overnight brimming with baskets of tree ripened peaches. Festivals are taking place solely to celebrate the peach. Original peach dessert recipes are being made in the Branny kitchen.
After devouring a pan of lemon squares, my husband asked me to make peach squares. “Just like lemon squares, but with peaches,” he begged. So I Googled. Nothing really fit the bill. But finally I worked up the courage to make my own recipe. I knew about how thick/thin the peachy filling should be based on our favorite lemon square. I knew I wanted thin slices of fresh peaches on top. I knew, given the best source for peaches this side of the Mississippi, it would be hard to make anything bad.
I didn’t know it would be the best peach dessert recipe I’d ever tasted. I didn’t anticipate my husband eating three peach squares for lunch instead of his usual roast beef sandwich. I didn’t realize it would be so good that I couldn’t help but enter it into that weekend’s Peach Festival bake-off.
8 peaches, divided
3 extra large (cage free) eggs, room temperature
1 cup white sugar
1/4 cup orange juice
2/3 cup all purpose flour
2 T brown sugar
2 sticks (8 ounces) butter, room temperature
½ cup sugar
1/4 tsp salt
1 cup whole wheat pastry flour
1 cup all purpose flour
- Preheat oven to 350.
- In a large bowl, combine flours and salt. In a mixing bowl, cream together sugar and butter. Press dough into a greased, 9×13 inch pan, building up the sides to 1/2” . Bake for 20 minutes or until puffed and lightly browned. Remove from oven and let pan cool on a wire rack. Leave oven on.
- Peel 5 peaches and cut into halves. You’ll have about 2.5 cups of peach halves. Puree in a food processor with orange juice until very smooth.
- Add eggs and sugar, puree for 30 seconds.
- Add flour and puree for 30 seconds.
- Wash remaining three peaches thoroughly. Slice very thinly. Pour pureed peach filling over cooked crust and arrange peach slices on top. Sprinkle with 2 T brown sugar. Bake 25 minutes or about 5 minutes past the point where the middle of the filling seems set. Dust with confectioner’s sugar, if desired.
Preparation time: 10 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 12