Search

CATEGORIES


Orange County Wedding Photographer

Navigation
Friday
Aug212009

PEACH CREME WITH GINGERSNAP CRUST

1 copy

Sometimes there are weeks when a series of events, small as they may seem when isolated, get the best of you. I appreciate reading my favorite blogs, where their authors willingly discuss cooking failures just as poignantly as tough aspects of their lives that tug at heart strings. In an attempt to change the course of my week, I filled my room with fragrant white flowers and set forth on making this tasty treat inspired from a picture in Bon Appetit, as my heart melts for cookie crust. As for the rest of the week, it did not turn out as planned.

This recipe, my friends, is precisely why I consider myself more cook than baker. I don’t like measuring, and when it comes down to baking science, the ‘little of this, more of that’ tactic does not fare well. I changed the proportions to more creme fraiche and less lemon, not taking into account that those measurements explicitly stated in the recipe played a role in the final product. Who'd have thought? The proportions given in the recipe below, do not correlate with the melting mess we had to take pictures of. So should this intrigue you, your luck may be better than mine. I think this pie would be great for entertaining, as it's fridge/freezer time gives you good reason to do it in advance.

Chemistry faux pas aside, nearly half of the final product managed to make it's way into Hugh's mouth while he was shooting it. "Clean as you work," he says. 2 copy3 copy

PEACH DISASTER WITH GINGERSNAP CRUST // The science of this pie, is that the lemon reacts with the milk products to help the filling firm up. So be sure to give it ample time to do it’s thing before serving.

The Crust //
10 oz. Gingersnap Cookies
3 Tbsp. Butter

The Filling//
1 14 oz. Can Organic Sweetened Condensed Milk, lowfat optional
½ Cup Crème Fraiche
¼ Cup Fresh Lemon Juice
1 tbsp. Cinnamon
1 ¼ Cup Ripe Peaches, Peeled and Diced 4 copy5 copy

1. In a food processor, grind the gingersnap cookies. Add the butter and pulse to combine.
2. Press the cookie mixture evenly into the sides and bottom of a 9’’ glass pie pan. Pop this in the freezer while preparing the filling.
3. In a bowl, whisk the condensed milk, crème fraiche, lemon juice, and cinnamon together. Give the peach pieces a good squeeze in your fist to crush them up a bit, and add to the cream mixture. Whisk together. Add the filling to the chilled cookie crust.
4. Let the pie firm up in the fridge for at LEAST 4 hours. We put ours in the freezer, and then let it sit for a bit before serving. 7 copy

References (3)

References allow you to track sources for this article, as well as articles that were written in response to this article.
  • Response
    Wow! This really is one particular of the very best blogs Ive ever are available across on this subject. Basically Magnificent
  • Response
    UGG Boots get really effectively recognized for being the makers of high top quality footwear
  • Response
    Response: my review here
    Great Website, Maintain the useful job. Appreciate it.

Reader Comments (37)

ok you are just freakin' genius! Looks amazing and the peaches are so good right now :)

August 21, 2009 | Unregistered CommenterEatingRD

I don't see anything pictured above that I wouldn't love to stuff into my face, and hereby object to the recipe name :-) Like Julia Child said, never admit to a mistake! peaches, cream, cookie crust = awesomeness (in any form).

August 21, 2009 | Unregistered CommenterLisa's Cocina

i am going to make that right now. forget sleep...i need to make this!

August 21, 2009 | Unregistered CommenterAnna

This looks like a delicious disaster! Sorry you had a tough week. Tomorrow is a new day.

August 21, 2009 | Unregistered CommenterJessica

The ingredient list is pretty stellar sounding for a good tasty dessert. Delicious. I am no baker either, though when I do try I get so incredibly proud of myself, ha ha.

August 22, 2009 | Unregistered CommenterEmily

This looks amazing! I love how simple it is to prepare, and that gingersnap crust! yum! Your photography is so lovely!

August 22, 2009 | Unregistered CommenterJen @ MaplenCornbread

Peach disaster with ginger snap crust still makes me want to eat it, though. It's reminds me of a chocolate peanut butter bomb, or death by chocolate or something.

August 22, 2009 | Unregistered Commenterdragonfly pie

You are not the only one with a baking failure this week. I tried making caramel icing REALLY from scratch (i.e. caramelizing the sugar in a cast iron skillet, etc.). Long story short, it was a lot of work for something I ended up tossing in the trash. I did end up with caramel icing for my cupcakes, but the journey there just about did me in!

August 22, 2009 | Unregistered CommenterCooking Bride

you've really outdone yourself... and you make it look so easy! i must make this - my boyfriend would love it.

cheers,

*heather*

August 22, 2009 | Unregistered Commenterheather

Gingersnaps are my favorite cookie and I imagine they'd be fantastic with peach!

August 22, 2009 | Unregistered CommenterElissa

What a great idea!
Would it be ok to use sour cream instead of creme fraiche?
Love your blog. The pictures are really incredible.

August 22, 2009 | Unregistered CommenterLucy T.

This looks absolutely delicious, and your photographs are beautiful!

August 22, 2009 | Unregistered CommenterMara

This is my first visit to your blog and I am loving it. I was over at Dana Treat and Dana had such nice things to say about you that I had to come over and visit. I am going to make this pie today (who could resist?) and add you to my blog list. Now I am off to explore your older posts :)

August 23, 2009 | Unregistered CommenterJacqueline

I might have died and gone to heaven......

August 23, 2009 | Unregistered Commenterredmenace

I love that you posted this anyway.

I'm with you on the "more-of-a-cook-than-a-baker" front. I cannot resist the urge to tinker with things.

August 23, 2009 | Unregistered CommenterThe Leftoverist

your peach disaster looks quite lovely. i'm so with you on the not-baking bus. too many exact measurements, too much dull, powdery white stuff, not enough taste-testing. but kudos for tackling this baking project and sharing with all of us! so glad you did.

August 24, 2009 | Unregistered CommenterJacqui

Gingersnap cookie crust? Good... Fresh peaches? Good... Creme Fraiche? Good!! (Joey from Friends, thanksgiving episode? Anyone?) This is no "disaster" Sara! It looks amazing!

August 24, 2009 | Unregistered CommenterLeah

The crust sounds amazing!!

August 24, 2009 | Unregistered Commentererin

Oooo la la, I love the idea of combining peaches and creme fraiche in a cookie crust. Brilliant plan. And to think, you don't have to heat up the house by baking it in the oven. I can't wait to try making this. Your blog is my poetry.

August 24, 2009 | Unregistered CommenterMadame Fromage

You know, I like these kitchen mistakes more than ever before because they show how we are all human. And they make for a good story too!

August 24, 2009 | Unregistered CommenterAmanda

50% gorgeous !
50% beautifullllllll !
100% parfait !

bravo, oui, bravo !

August 25, 2009 | Unregistered Commenterpierre

Looks absolutly delicious!

August 25, 2009 | Unregistered CommenterNevis

my heart too, melts for cookie crust. and wow, who would have thought that lemon + cream = set pie. neat

August 25, 2009 | Unregistered Commenterconnie

Ohhh....this looks so good. I have SO many peaches in my kitchen right now. I couldn't stop picking them up and putting them in the cart. Now I have a recipe to try!

August 26, 2009 | Unregistered CommenterJ.

I just made jam with 20 pounds of peaches. I really wish I saved some for this recipe. Your photos are just gorgeous. So glad I found your site, I really enjoy your food and writing!

August 26, 2009 | Unregistered CommenterAllison Arevalo

Oh, this looks amazing. I've got to go find some peaches!

August 27, 2009 | Unregistered CommenterHannah

Your pics look sooooo professional!

August 27, 2009 | Unregistered CommenterJoy Winner-or-Whiner

I absolutely love your blog. The images are so inspiring and the textures mesmerizing. Keep it up.

mm

August 27, 2009 | Unregistered CommenterMelissa Martin

You know, you're a girl after my heart for 3 things - creme fraiche, ginger snaps and peaches. This weekend, I'll conquer a Peach and Ginger Clafoutis - dreamt up recipe....I am attempting in a funny way to tackle the poshest sounding french desserts

August 29, 2009 | Unregistered CommenterKitchen Butterfly

Beautiful pics on your blog, dessert looks decadent.

August 29, 2009 | Unregistered CommenterHélène

Hey Sara ~

You definitely are a fabulous baker, chef extrodinaire, and great woman - Julia Child would be proud that you supposedly "screwed" up. Have you seen the movie, yet? I thought of you when I saw it :)
PS Am I the only one that doesn't like lemon with fish??
Blog on baby!

August 31, 2009 | Unregistered CommenterKris Patton

Anything with sweetened condensed milk gets my vote! Isn't a gingersnap crust just the best thing ever? I feel like you can use that anywhere you'd use a graham cracker crust--so much more nubbly and flavorful.

September 1, 2009 | Unregistered CommenterShauna from Piece of Cake

... And you're honest! Love it!! (Good pics, Shue.)

September 3, 2009 | Unregistered CommenterMollie

I love anything where peaches and ginger intersect. I'm also much more of a cook than a baker - I like there to be lots of margin for error. My favorite photos is the peaches on the cutting board - beautiful work.

September 6, 2009 | Unregistered CommenterJenniferP

[...] came across this recipe for a no-bake peaches and cream tart with a ginger snap crust and fell in love. The blogger who [...]

September 17, 2009 | Unregistered CommenterPeach tart « Things I li

i am so. hopelessly. in love. with this website.
god bless you.
i'm coming back tommorow, too.

January 28, 2010 | Unregistered Commentermaya

This had awesome potential, but 1 Tbsp of cinnamon was way to much--it became a cinnamon pie. I personally would start with 1/2-1 teaspoon and if you like more cinnamon, then youcan go up from there. Otherwise, I think the flavors go wonderfully together. Also, I used sour cream instead of creme fraiche, and it was fine. we had it in the freezer, as it does start to melt if it's only in the fridge. Thanks!

October 17, 2010 | Unregistered CommenterWhitney

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
« LEMON FISH AND GRILLED CORN POLENTA | Main | WHEAT BERRY SALAD »