When cooking with peaches, look beyond pie and cobbler.

When cooking with peaches, look beyond pie and cobbler.


Harold Schmalfeld of Macomb, Ill., tried a recipe for peach slaw that he got at an in-store demonstration at his city’s Hy-Vee market.


“The dish has a lot going for it,” he writes. “There is the satisfying crunch of the crisp cabbage, the chewy (and sweet) dried fruit, the juiciness and flavor of the fresh peaches and the creaminess and zest of the yogurt and mayonnaise.”


The second recipe, for brandied peach ice, was submitted from Dotti Milner of Springfield, Ill., and comes from the cookbook “Best of the Best From New England” by Gwen McKee and Barbara Moseley. It makes a sophisticated-looking dessert that is served in Champagne glasses.


Peach Slaw


1 (6-ounce) container light peach yogurt


¼ cup reduced-fat mayonnaise


3 medium peaches, peeled, pitted and diced


½ cup tropical medley dried fruit, diced into small pieces


½ (16-ounce) bag coleslaw


In a large bowl, combine yogurt and mayonnaise. Stir in peaches, dried fruit and coleslaw. Cover and refrigerate until serving.


Makes 8 servings.


Brandied Peach Ice


2 cups ripe, peeled and chopped peaches


1 cup sugar


2 tablespoons brandy, divided


2 cups light cream


2 teaspoons unflavored gelatin


¼ cup cold water


1 cup heavy cream, whipped


Mix peaches and sugar and let stand 30 minutes. Force mixture through a sieve, add 1 tablespoon brandy and stir in the cream.


Sprinkle gelatin over the cold water. Stir into the peaches and cream mixture.


Pour into molds or refrigerator trays, cover with foil and place in freezer. While still soft, beat twice in half-hour intervals to reduce size of the crystals.


Whip the heavy cream, add the remaining tablespoon brandy and fold the whipped cream into the ice after the last beating. Return to freezer.


Remove from freezer about 20 minutes before serving. Beat once more and pile into 8 champagne glasses.


Makes 8 servings.


-- We’re looking for recipes that call for pumpkin. Please share your favorites.


The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 217-788-1551 or email food@sj-r.com. Please include your name, city and daytime phone number.