Change plum to peach

14 years ago

I want to make this recipe but change it to peaches. Would you make any changes to the rest of the recipe? I was thinking of peeling the peaches. NY Times recipe.

Total time: 1 hour 15 minutes

3/4 cup sugar

1/2 cup unsalted butter

1 cup unbleached flour, sifted

1 teaspoon baking powder

Pinch of salt

2 eggs

24 halves pitted purple plums

Sugar and cinnamon for topping.

1. Preheat oven to 350 degrees.

2. Cream sugar and butter in a bowl. Add flour, baking powder, salt and eggs, and beat well.

3. Spoon the batter into a spring form of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, or to taste.

4. Bake for 40 to 50 minutes. Remove and cool; refrigerate or freeze if desired (but first, double-wrap the tortes in foil, place in a plastic bag, and seal). Or cool to lukewarm, and serve.

5. To serve a torte that has been frozen, defrost and reheat it briefly at 300 degrees.

Yield: 8 servings.

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Comments (13)

lindac
14 years ago
That's the famous "summer torte" much touted a couple of years ago on this forum...
It works with lots of different fruits....peaches, blue berries, raspberries, nectarines, apples, pears and pineapple.....as well as combinations like peaches and raspberries.
I always add a teaspoon of vanilla to the batter however.
Linda C
Rusty
14 years ago
That recipe is almost identical
to the "Summer Torte" recipe by Marion Burros
That was so popular here
A couple of years ago.

The only difference that I see is
Marion's recipe did not specify
any particular type of flour,
Nor any particular variety
Or amount of fruit.

I have made it with peaches many times,
No changes to the batter.
It is also good with nectarines, cherries,
Blueberries, raspberries, strawberries,
Or almost any combination of "summer fruit"
That you might like or have on hand.

One word of caution, though.. . .
It can be addictive!

:>)

Rusty
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eandhl
Original Author
14 years ago
Thanks, I actually just found the NY Time variation with peaches. It says "skin side up" so I will not be peeling. I have made it with plums and also made it with raspberries. Just wasn't sure because peaches are so juicy. Also thanks for tip on adding vanilla.
centralcacyclist
14 years ago
Personally, I'd peel the peaches. Cooked peach skin is not so nice. Nectarines I'd leave with the skins on. My opinion. That and 2 bucks will buy you a cup of coffee. :)

Eileen
Rusty
14 years ago
Apparently lindac and I were typing at the same time.

I don't add vanilla to it,
Tried it once,
Liked it better without it.

And I agree with barnmom on peeling the peaches.
But then, I peel the plums and nectarines, too.

I've also had some Pluots or Plumcots,
(whatever they are called0
that added some really striking color.

Rusty
eandhl
Original Author
14 years ago
Interesting, just as I was laying the first peach 1/2's it just didn't seem right. Came and checked here and ended up peeling. I like peach skin when eating a peach but somehow I it just didn't appeal to me cooked. Thanks, it is the oven.
lindac
14 years ago
I always prefer my peaches without their sweaters on......
trudy_gw
14 years ago
Made a peach torte, used almond flavoring instead of vanilla. We liked this one!
trudy_gw
14 years ago
Checked the bottle and it was 'Almond Extract' to be exact.

Sure wish there were some way to edit posts!
lindac
14 years ago
When making something that uses almond extract I always add vanilla too....also when using lemon rind and or extract. I think vanilla intensifies pretty well all flavors...but garlic!
The first cookies I ever made used vanilla and lemon....and the old recipe for Angelfood cake on the side of the Swans Down flour box, used almond and vanilla, and of course how delicious is eggnog with vanilla nutmeg and rum, and chocolate isn't chocolate without vanilla, and what makes Kaluah what it is....vanilla....etc etc.

Maybe I need to go buy some plums......
trudy_gw
14 years ago
We love cream cheese. Any ideas how to incorporate cream cheese?
Lars
14 years ago
I would substitute a smaller quantity of cloves or allspice or even cardamom for all or part of the cinnamon, but then I'm very particular about cinnamon and only like it in certain dishes. I do like cinnamon with apples, and it is okay with pears and pineapple, but I do not like it with berries or plums. You could try doing different spice toppings on it to see which you like best, since the spice is not mixed in.

Lars
lindac
14 years ago
Trudy....I have been contemplating that for a while but have yet to do it.
What I want to do is use a 10 inch spring form pan....make the Summer torte batter and put it into the pan, top with an 8 oz block of cream cheese that has been beaten with an egg and 3 T of sugar and 1/2 tsp vanilla, pour that over the torte batter and then add the cut up fruit and sprinkle with sugar....bake!
I think it will make a sort of cheese cake like layer.
Linda C

Change plum to peach

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