Just Peachy!

Summertime in New Jersey and the supermarkets are bursting at the seams with peaches and nectarines. Every time I see those beautifully crated fruit the compulsive shopper in me breaks out and loads one into the shopping cart. Unfortunately they tend to ripen all at once, and even though we try to keep up, I have to devise ways to use them before they turn ugly. Sometimes this chore turns into a major experiment ; the kitchen transforms into a test kitchen, and I into a crazy scientist with flour on my face, powdered sugar covered hair and grease stains on my clothes. As long as the end results are good-it's well worth it! So if you're having similar issues try some these at home...

Easy Peach Tart:

1 sheet of puff pastry thawed and refrigerated

2-3 peaches sliced thinly

2 T apricot jam

1. Preheat the oven to 350 degrees F.

2. Place the cold pastry on a baking sheet and layer the sliced peaches slightly overlapping them to avoid gaps.

3. Bake for 15- 20 minutes or until the edges turn golden brown and remove from the oven.

4. Heat the apricot jam in a pan or microwave. Dab it onto the peaches with a pastry brush.

dust with powdered sugar before serving if the peaches are tart.

Caramelized Peaches and Creme Fraiche:

4 peaches

2 T butter

2 T brown sugar

Creme Fraiche

Heat a saute pan or a skillet and melt the butter. Add in the sugar and allow the mixture to bubble briefly over low heat ( Do not burn or it will taste bitter) Place the peaches, cut side down and when they turn sufficiently golden, flip them over.

Serve with a dollop of Creme Fraiche ( available at Trader Joe's ) or simply with a scoop of Ice cream .