by Diane Sagers

CORRESPONDENT

Food in the fall is just peachy. Fresh peaches are delicious, delightful, juicy and sweet. They are wonderful plain or fixed simply with cream and sugar. They are a favorite bottled fruit, which is an excellent way to save the harvest.

But, while the harvest is on, why not make the most of it? Enjoy that fresh fruit taste in as many ways as you can.

Utahns have loved peaches since long before they arrived here. Cultivated peaches are divided into freestone and clingstone cultivars. The names are particularly appropriate, describing their characteristics. Clingstone means the flesh of the peaches holds to the stone. They can be very difficult to get off the pit without mashing the fruit. Freestone peaches do not hold to the fruit; it can be quickly twisted away.

Although there are whiter-fleshed peaches and yellow-fleshed peaches, the yellow-fleshed peaches are the most popular around here. Try some of these great dishes to use the fresh peach crop.

Peach cobbler

1 cup sugar

2 cups sliced peaches

3/4 cup flour

1 cup sugar

2 teaspoons baking powder

Pinch salt

3/4 cup milk

Melt 1/2 cup butter or margarine in an 8-inch pan. Sift together dry ingredients, add milk, stir together. Pour over melted margarine. Mix peaches and sugar together, pour into batter. Bake at 350 degrees for 1 hour.

Quick and easy peach cobbler

1 cup sugar

1 cup self-rising flour (or 1 cup flour, 1 teaspoon baking powder and 1/4 teaspoon salt)

1 egg

2 cups sliced peaches

1/2 cup sugar (or to taste)

Mix 1/2 cup sugar with fruit. Spread fruit and sugar mixture in the bottom of an 8-inch baking dish. Sprinkle mix (will be crumbly) over fruit. Top with pats of butter. Season with cinnamon if desired. Bake at 400 degrees for 30 minutes. Serve with ice cream.

Peach pie

9-inch pie crust

6 to 8 peaches

6 tablespoons cornstarch (if peaches aren't very juicy, use less cornstarch)

1/2 teaspoon nutmeg

3/4 cup sugar

1/3 cup butter

1/2 cup almonds chopped

Peel and slice peaches, put in pie crust.

Blend together sugar, cornstarch and nutmeg. Add butter to mix. Add almonds. Pour over peaches. Bake for 45 minutes.

Fresh peach pie filling

2 1/2 cups fresh sliced peaches

1 tablespoon lemon juice

1/4 cup sugar

1/2 cup sugar

3 tablespoons cornstarch

2 tablespoon butter

1/8 teaspoon salt

1/2 teaspoon almond extract (optional)

Drizzle lemon juice over peaches and add 1/4 cup sugar. Let stand 1 hour. Drain peaches and add enough water to the syrup to make one cup liquid. Blend 1/2 cup sugar with the cornstarch, and add the liquid gradually. Boil for 3 minutes or until thick and clear. Add the butter, salt, and extract. Add the peaches. Pour into a cooked pie shell. Garnish with whipped cream.

Baked peach pudding

2 cups sliced peaches

3/4 cup sugar

1/2 cup milk

4 tablespoons margarine

1 tablespoon baking powder

1 cup flour

1 cup boiling water

1/2 teaspoon almond or vanilla extract

Put sliced peaches in an 8x8-inch pan. Beat together sugar, milk, margarine, baking powder and flour and pour over peaches.

Mix almond or vanilla extract with water and sprinkle over top.

Fresh peach party ice cream

3 cups whole milk

3 eggs, beaten

3 cups sugar

2 tablespoons flour

1 teaspoon salt

2 pints half and half cream

1 pint whipping cream (not whipped)

3 cups fresh peaches, crushed (sweetened to taste)

In a saucepan mix whole milk and beaten eggs. Mix sugar, flour and salt and add to milk-egg mixture. Cook over medium to low heat, stirring constantly until the mixture thickens to soft custard. Chill. While chilling, crush fresh peaches (peeled or unpeeled as you prefer). When custard mixture is cooled add the half and half cream and whipping cream. Mix. Add crushed peaches and pour into the freezing can of the ice cream freezer. Freeze according to manufacturer's instructions. Makes approximately 6 quarts.