It's quite another story that I need to really wrestle with my elder son who loves to have peaches raw and ends up finishing them before I get a chance to use them in a souffle or cake. The thing with Peaches is that you cannot refrigerate them as they lose their sweetness (personal experience - may be wrong) and the Delhi heat blast spoils them if kept out for long. So a quick approach is vital especially with the shelf life as well as my elder ones love for them.
As the summer progresses, I am expecting more and more juicier ones to flood the market and cannot wait to have my hands on them.
The Peach bread was a big hit in the household and the orders have started to flood in. My parents go on their vacation day after and I need to bake them some peach bread for their journey. I travel with wife and kids next week to Naldehra for a week's getaway and am contemplating taking some peach bread with me for the journey. It is a good eight hour drive from Delhi to reach Naldehra which is some 20 odd kilometers away from Simla and apart from wife and kids, I have my good college buddy Abhineet and his wife and daughter for company, so with 3 absolutely noisy kids in the car, some tasty peach bread will go a long way in not only providing good taste but the necessary energy to drive their moms crazy with their antics.
Peaches, cut into dices - 2 Cups (around 3 peaches should do)
Peaches, pureed - 1/2 Cup ( Around 2 Peaches should do)
Biscuit Crumbs (Marie or other digestive ones) - 1/2 Cup
All Purpose Flour - 2.5 Cups
Baking Powder - 2 Tsp
Baking Soda - 1 Tsp
Cinnamon - 1/2 Tsp
Raisins - 20-30
Salt - 1/2 Tsp
Yogurt, hung - 1/2 Cup
Soft Butter - 1/4 Cup
Sugar - 1 Cup
Vanilla Essence - 1 Tsp
1. Mix the diced peaches with 1/4 cup of sugar and let it soak for atleast 30 minutes.
2. Mix all the dry ingredients, except the sugar, in a large bowl.
3. In a separate bowl combine butter & hung yogurt. Whisk till well blended. Add in the 3/4 cup sugar and whisk till the mixture is smooth and creamy.
4. Slowly add in the eggs, one at a time. Beat each egg completely before adding the next one.
5. Add in the pureed peaches and whisk well to combine.
6. Add in the raisins and diced peaches (soaked in 1/4 cup sugar) . Mix together.
7. Add in the flour mixture and gently stir to combine.
8. Pour into a loaf pan. Place in a pre-heated oven at 200 degrees Celsius and bake for 60 minutes or till a toothpick inserted in the middle comes out clean.
9. Remove from the oven and allow to rest for 10 minutes.
10. Remove from the loaf pan and cool on a wire rack. Cut and serve the slices.