Peach and Pistachio Cobbler

Pistachios on ice cream, Salzburg, Austria (Photo credit: Wikipedia)

By Juvy S. Iliwiliw




Unsalted raw pistachios can be found in well-stocked supermarkets and in most Middle Eastern markets and health-food stores. These bright green nuts have a mild flavor that complements the peaches without overpowering them. Pistachios and other nuts are rich in oil, which means that they can develop a rancid flavor if stored too long or improperly. Purchase nuts in small qualities as needed, and store them in a cool, dark cupboard or in the freezer.

You can try making this recipe and discover the mild flavor that I have been saying about the pistachio nuts. Be prepared to be thrilled with pistachios!

Apricot - Almond Crisp

Açaí na tigela. (Photo credit: Wikipedia)

By Juvy S. Iliwiliw




When fruit is baked, the flesh breaks down and the juices are released. These juices are an integral part of many desserts, as they contain a lot of flavor, but often they must be thickened so that the dish doesn't become soggy or liquidy. Both tapioca and cornstarch can be used to thicken fruit desserts. If you use quick cooking (instant) tapioca for thickening, tiny, tender fruits of tapioca will be visible, while cornstarch bakes up smooth.

Grilled Peach Melba

Peach Melba (Photo credit: Wikipedia)

By Juvy S. Iliwiliw




The easiest way to peel peaches and other thin skinned fruits is to blanch them first. Score the blossom end (bottom) of each peach with an x in small batches, immerse the peaches in boiling water just until the skins began to wrinkle and curl at the x, 20-60 seconds, depending on the ripeness of the fruit. Immediately transfer the fruit to a bowl of ice water to stop the cooking. When the fruit is cool you should be able to slip off the skin with your fingers; use a paring knife to remove any skin that does not come away easily.

Here is a recipe that best fit for you to experiment on how to peel peaches the easy way.