There is nothing better to eat fresh than just-picked summer fruits. Fresh fruit is juicy and sweet with a bit of al dente firmness that brings a smile of satisfaction universally from the consumer. Plentiful at the farmers’ market now are golden peaches and blackberries, a pair of fruits which synergistically lend themselves to culinary delights, including this delicious custard.
For the cook, this recipe is easy, almost fool-proof, and can be made ahead, giving the host maximum time to enjoy dinner and guests.
Ingredients (Serves 8)
1 tsp. butter
1 cup fresh blackberries*
2 cups peeled and sliced fresh peaches*
1/2 cup all-purpose flour
2/3 cup sugar
1 1/4 cup milk, half and half, or cream*
3 local eggs*
1/2 tsp. vanilla
pinch of salt
Preparation
Blanch whole peaches for about half a minute in simmering water, then immediately plunge into cold water. Slip off the skins and slice. Pour the blackberries and peach slices into a buttered 2-quart baking dish. Whisk the remaining ingredients in a bowl to form a light, thin batter. Pour over the fruit mixture and place in a preheated 350°F oven for 45 minutes, or until browned and puffed around the edges, and the center is set. Allow to cool to room temperature before serving.
Serve plain or with a scoop of Battenkill Valley Creamery ice cream.
A version of this market recipe appears in this week’s edition of Saratoga Today. Ingredients marked with an asterisk (*) are available at the Saratoga Farmers’ Market.
