Some of my most vivid summer memories from my childhood in South Carolina involve juicy, ripe, delicious peaches. Alongside many of the two-lane highways from Columbia to the coast, you’ll find farm stands in July and August with the tastiest peaches you will ever come across. We would pick up loads of peaches on the way to the beach and at 3 pm in the sweltering hot Myrtle Beach sun, nothing tasted better than a South Carolina peach.
When I found myself in supply of more ready-to-eat peaches this weekend than I knew we could consume, I consulted some of my favorite sites for a unique peach dessert. I didn’t have enough for a pie or a cobbler, but I had a few super ripe ones that I wanted to use for something special for Father’s Day.
Smitten Kitchen is one of my go-to sites for recipes and inspiration. When I saw that this recipe for peach shortbread required only a few ripe peaches and some kitchen staples that I usually have, I decided to give it a try. The only part of the recipe that gave me pause was the browned butter step. I’ll be honest ~ the lazy Sunday side of me really didn’t want to have another pan (particularly with butter bits stubbornly clinging to it) to clean. Since Deb indicates that you can use softened butter instead, I was very tempted. I ended up browning the butter and I’m so glad that I did. It filled the house with the most wonderful aroma and the brown bits really did give the shortbread an interesting and deep, nutty flavor. While I’m sure the softened butter would work fine, I wouldn’t suggest skipping that step, no matter how lazy you are feeling. 🙂
A few notes that I have about the recipe. First, use peaches that are ripe but not mushy, otherwise they will be difficult to slice thinly. Second, after baking the shortbread, you may want to stick the bars in the refrigerator for a few hours to let them firm up before serving. And finally, they freeze quite well, which is always a plus. You never know when you might need an emergency dessert to satisfy that sweet tooth. So, if you do find yourself in possession of a few ripe peaches, I would suggest giving this recipe a try. . . browned butter and all.
The final installment of pictures from our Paris/London trip is coming later this week, but I wanted to share these shortbread peach bars with you first. In the meantime, here are some sweet summer links that I’ve been loving lately:
This authentic tzatziki is the perfect summer appetizer! Take me to Greece!
These rosemary ricotta blintzes with rhubarb and strawberries pretty much blow away any other blintz I’ve ever seen.
Chocolate pudding cakes ~ it is hard to say no to chocolate.
Pasta primavera with beets ~ mmmmmmm ~ look at those colors!
A vegan peanut butter and bourbon milkshake? Heck yes!!
Homemade vegan oreos ~ oreos are my jam!
Tropical tequila sunrise popsicles. . are you serious?
Banh mi with portobellos and pickled vegetables ~ this sounds amazing.
Foodie summer reading! My list just keeps growing. Right now, I’m working on Delancey and loving it!
I said I didn’t think I could make macaroons, but these gorgeous coconut raspberry macaroons are making me think it is possible!
Sparkling blueberry ginger iced tea looks so refreshing.
Hope you all are having a great week so far!