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Recipes for Health

A ‘Doughnut’ That’s a Peach

Credit...Andrew Scrivani for The New York Times

Finally, doughnuts in the “Recipes for Health” column! Mind you, they are pure fruit. I made them with Saturn peaches, those amusing flat peaches that look like the rings of Saturn (or like bagels; they are also known as doughnut peaches). The doughnuts are fun to work with and delicious, even if, admittedly, they are higher in sugar than what you might expect from me.

I’m not the first to make Saturn peach doughnuts. These are inspired by a baked pistachio-encrusted Saturn peach doughnut I learned to make from the pastry chef Sherry Yard. I coat mine with a mix of ground almonds and raw brown sugar, sear them in butter and set them on a lime-inflected raspberry sauce. It’s a match made in heaven. Vanilla ice cream is welcome, though not required.

Peeling Saturn peaches is not usually necessary, but the ground almonds adhere to the peaches better if the flesh is exposed. After blanching, the skin can still be difficult to remove, especially if the peaches are not perfectly ripe. But even if it does not come off neatly, you will be hiding the surface with the ground almond mixture.

And do not worry if your peach rounds break, as they often do at the indentation. You will still be able to arrange them as rounds on the plate. This dessert is a forgiving one that looks and tastes as if it takes more work than it does.

Recipes: Saturn Peach ‘Doughnuts’ | More Fruit Desserts

A version of this article appears in print on  , Section D, Page 3 of the New York edition with the headline: The Peach That Wanted to Be a Doughnut. Order Reprints | Today’s Paper | Subscribe

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