The Peach Thing
Georgia has been called 'The Peach State' for over a century, but peaches didn't become our official fruit until 1995. Buy them picked ripe off a tree (they never ripen properly on a shelf) and eat them like apples. If you have a few left over, turn them into something delicious like my husband's longtime favorite which he calls 'The Peach Thing.'
INGREDIENTS for THE PEACH THING:
- Piecrust (homemade or packaged)
- 6 Tablespoons brown sugar
- 6 Tablespoons granulated sugar
- 1/2 teaspoon ground nutmeg
- 6 medium peaches, peeled, pitted and halved
- 6 teaspoons butter
Preheat oven to 425 degrees.
Grease a 13 X 9 X 2-inch pan. Line the bottom of the pan with parchment paper to keep it clean.
Combine sugars and nutmeg and set aside.
Prepare your piecrust. Roll it out on a lightly floured surface. Cut it into six eight-inch squares.
Place two peach halves on each square. Sprinkle 1 Tablespoon sugar mixture on the inside of the two halves. Put the two halves back together. Sprinkle another tablespoon of sugar mixture on the outside of the peaches. Place 1 teaspoon butter on top.
Wet the edges of the pastry with a few drops of water, then bring all the edges up together covering the peach and press the edges together to seal. Place in prepared pan and bake 25 minutes or until golden brown. Serve warm with the following hard sauce. The Hard Sauce is the best part of The Peach Thing recipe, so don't omit it!
INGREDIENTS for NUTMEG HARD SAUCE:
- 1/3 cup butter
- 1 cup confectioners sugar
- 1 teaspoon vanilla
- 1 teaspoon or more ground nutmeg
PREPARE THE HARD SAUCE:
Put the butter in a small bowl and beat until light and fluffy. Add the sugar and the vanilla and beat until smooth. Place in a small serving bowl and sprinkle generously with nutmeg. Cover and refrigerate until serving time. The hard sauce should be scooped out like ice cream and served with the warm Peach Thing so it melts and covers the pastry like an icing.