PEACH TORTE

Lately, I’ve been into making fruit desserts. Not sure why. I think because I love peaches. And I love this Peach Torte with vanilla bean ice cream.

I received this Peach Torte recipe from my sweet friend, Ann Seymour. Prepared and baked correctly the Peach Torte is the most fabulous-tasting and easy recipe I make. You’ll be slurping up every last syrupy spoonful of deliciousness.

I do use a torte pan – it’s actually a Pampered Chef edged baking stone approximately 11 inches in diameter. But a 9×9 cake pan will work great too. I tried to double this recipe for a 9×13 pan and WAS NOT impressed. The topping just did not set up right. If you need more dessert, make it in two separate torte or 9×9 pans. (No need to coat the pans.)

Here’s the thing about this recipe that you need to pay attention to:

You’ll want to reserve a 1/2 cup of sugar and all of the water to use later.

I say this at the start of this recipe as I have flubbed a time or two. And the torte just doesn’t taste the same and I’ve found that it turns into a goopy mess.

And yes, use real butter. Use ripe peaches. Make sure to take the skin off of them too. I generally wait to prepare the peaches until I have combined the wet ingredients into the dry ingredients.

Okay, here’s the recipe. My mouth is watering just typing it out. 🙂

Ingredients:

5 peaches, skinned, pitted & sliced

1 1/2 cups sugar (reserve 1/2 cup for later)

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla

1/2 cup milk (I use skim milk and it works just fine)

1 stick butter

1/2 cup water (save for later)

Directions:

Soften butter and cut into dry ingredients (I use my Kitchen-Aid mixer)

Add vanilla and milk

De-skin peaches and remove their pits. Slice peaches (1/8 to 1/4 inch thick) and layer them in a torte pan or a 9X9 pan.

Spread batter over peaches. Don’t worry if you do not have enough batter to spread all over the peaches.

Mix reserved 1/2 cup of sugar and all of the water (1/2 cup) together. Pour the sugar-water all over the batter.

Bake for 1 hour at 350 degrees.

Serve warm with vanilla ice cream.

To copy Maui of Moana. You’re welcome.