I had some peaches so searched through my hundred-year-old cookbooks for a recipe that called for them, and found a winner. The recipe was called Peach Salad - though I actually would consider it a dessert rather than a salad.
This recipe is easy to make and tasty. The peaches are halved and the cavities filled with a whipped cream and chopped walnut mixture. The peaches are then put back together and topped with additional whipped cream and nuts. The Peach Salad makes a perfect dessert on a hot summer day.
When I served the Peach Salad, I provided both a fork and a knife. The peach could then be cut into several pieces, which made it easier to eat.
Here's the original recipe:
Source: Cement City Cook Book (1922) published by the First Baptist Church, Alpena, Michigan
I did not list "preserved peaches" as an option for this recipe. In my opinion, fresh peaches are the way to go. The old recipe call for "nuts." I used walnuts.
And, I can't quite picture this recipe with a candied fruit garnish, so when I updated the recipe I did not include the option of garnishing with candied fruit.. (I'm not even sure where to buy candied fruit in the summer. It seems more like an ingredient that I see in December when people are doing Christmas baking.)
Here's the recipe updated for modern cooks:
Peach Salad (Dessert)
4 peaches
1/2 cup heavy whipping cream
2 tablespoons confectioners sugar
2 tablespoons walnuts, chopped + additional chopped walnuts for garnish
Place the whipping cream in a bowl and beat until stiff peaks form. Add confectioners sugar, and continue beating until thoroughly mixed. Stir in 2 tablespoons chopped walnuts.
Cut each peach in half and remove stone. Place whipped cream and chopped nut mixture in the cavities and put the peaches back together. Top with additional whipped cream mixture. Garnish with additional chopped nuts.
http://www.ahundredyearsago.com
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