Monday, August 8, 2011

On The Menu



With a bumper crop of peaches at the fruit stand this year, a fresh peach crisp was at the top of the to do list. Below, bubbling from the oven.

2 comments:

nina said...

Now that would go over well at home!

About the frozen yogurt. I used Greek style and just added lightly cooked peaches and honey and a touch of lemon juice. I think fresh peaches would have been better. You said you mash them and use the juice "instead of milk." Explain that: my recipe calls for no milk! Also on the Bon Maman front: you use TWO TBSP of jam per how much and what kind of yogurt?

Thanks!

The Weaver of Grass said...

It looks very similar to what we in the UK would call peach crumble - delicious.