Had to pick all the Redhaven peaches because the waxeyes were pecking away at the fruit. We picked about 30 kilos from our tree ~ so this morning I’ve been peeling and cooking the riper peaches to preserve them. Great aroma in the kitchen. I did some baking:
Combine 2 cups of sifted self-raising flour, 1tsp cardamon and 1/2 tsp cinnamon with 3/4 cup caster sugar. Whisk 1 cup buttermilk, 2 eggs, 1/3 cup grapeseed oil until smooth. Stir the liquid mixture through the flour, spices and sugar. Add 1 1/2 cups chopped peaches. Do not over-mix. Spoon into a greased 12-hole muffin tin. Sprinkle with demerara sugar. Bake at 180C for about 12 minutes until golden. This recipe doubles well so I made a batch for the freezer.
Roll 400g short pastry and place in a 24cm diameter tart tin. Bake blind (I used a smaller diameter, round casserole dish to act as a weight on top of the pastry) for about 10 minutes at 180C. Remove the weight and then bake for about 10 more minutes. Whisk 200g quarg and 1 egg + 1 egg yolk until smooth. Stir in 3 tbsp ground almonds. Pour quarg mixture into the pastry case and then bake for about 10 minutes at 180C. Whisk 1 egg white until peaks form, then stir through 5 to 6 peeled and slice peaches. Pile the fruit mixture on top of the quarg filling. Sprinkle with demerara sugar and dust with ground almonds. Bake at 200C for about 15 to 20 minutes until golden. Leave to cool before serving.