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When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Posts Tagged ‘Fruit’

14

Aug

2010

Summer Peach Delight

For over 20 years I have been making this simple summer dessert for our family and friends. I finally decided to write it down. It’s the perfect finish to a Chinese inspired barbecue meal of  Pork Ribs and Chow Mein Noodles. I’ve tried many different fruits but I believe fresh yellow peaches are the best!

summer-peach-1

5 medium size firm fresh yellow peaches
Pam or Canola oil cooking spray
1 tablespoon cold butter
Whipped cream (optional)

Batter:
2 large eggs
½ cup sugar
1 cup light soy milk or milk (prefer soy milk)
½ teaspoon salt
¾ cup flour

Preparation:
Wash the peaches. Slice each peach into ¼ inch thin pieces. Spray a 10 inch size quiche pan or a 10 inch round cake pan with Pam or Canola oil cooking spray. Arrange sliced peaches evenly within the quiche pan and set aside.

summer-peach-2

Preheat the oven to 350 degrees. In a medium size bowl, use a whisk to beat eggs with sugar first and then add soy milk and salt. Slowly add flour and beat into a smooth, thin batter. Pour the batter into the peach filled baking pan. Cut the cold butter into small thin pieces, sprinkle on top of the battered peaches.

summer-peach-3

To Bake:
Bake in the center of the oven rack at 350 degrees for 1 hour or until an inserted fork comes out clean. When done baking, the peach dessert will stand tall and fluffy. Once removed from the oven, it will fall and flatten. Let cool for 30 minutes before cutting. Serve warm or at room temperature with a dollop of whipped cream (optional).

summer-peach-4

Makes 8 servings
Preparation time: 15 minutes
Baking time: 60 minutes

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