The following are the two easiest ways I know to enjoy peaches for dessert — other than just slicing them up.
Fresh Peach Cake
Cream together: 1 stick of butter (½ cup) and 1 and ¼ cups light brown sugar; add one egg and mix well.
Sift together: 2 cups flour, 1 teaspoon baking soda and 1/8 teaspoon salt.
Add the dry ingredients to creamed mixture alternately with 1 cup of buttermilk. Gently blend in 4–5 peaches, diced, and pour into a lightly greased 9x11 inch pan. Then sprinkle with a mixture of ¼ cup sugar and 1 teaspoon cinnamon and bake at 350 degrees for 30–35 minutes or until tester inserted into the middle of the cake comes out clean.
Fresh Peach Dessert
Mix one package of lemon-flavored Jello with 1¼ cups of boiling water and stir until Jello is dissolved. Gradually stir in one pint of vanilla ice cream that has been softened in the refrigerator for about 30 minutes. Refrigerate until mixture thickens. In the meantime, cut up two cups of fresh peaches into 1-inch dice. When mixture is as thick as whipped cream, fold in peaches and pour into a readymade or homemade graham-cracker pie crust and chill until firm.
This dessert can be made into a low-fat or low-sugar dessert by using sugar-free Jello or low-fat ice cream, and it can be poured into dessert bowls for chilling and serving if you want to avoid the graham-cracker crust.
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