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Peach “Puff” with Strawberry Salsa (recipe from a Cookbook Gift Project)

Posted by Peggy on April 15, 2010

Peach “Puff” with Strawberry Salsa
Recipe: Peach “Puff” with Strawberry Salsa


  • 6 tablespoons unsalted butter
  • 6 extra-large eggs
  • 1 cup all-purpose flour
  • 1/2 cup white sugar
  • 1/8 teaspoon salt
  • 1 cup whole milk
  • 1 tablespoon almond or vanilla extract
  • 1 pound (3 large) fresh, ripe peaches*, peeled and sliced to 1/4-inch thickness
  • Strawberry salsa (recipe follows), warmed peach preserves or maple syrup


  1. Preheat oven to 375˚.
  2. In a large bowl, beat eggs with wire whisk. Whisk in flour, sugar, salt, milk and extract and beat until mixture is smooth. Reserve.
  3. Spray rectangular baking sheet (13"X9"X2"), or casserole (2 1/2 quart) with cooking oil spray. Place butter in baking dish and melt on middle rack of oven.
  4. Stir peaches into butter; return peaches and butter to oven and cook 2 to 3 minutes or until peaches are just sizzling. (If you are using thawed frozen peaches, this will take an additional 2-3 minutes.)
  5. Remove peaches from oven and pour reserved batter over peaches. Return to oven and bake 17-22 minutes, or until mixture if puffed and golden. Serve immediately with Strawberry Salsa (recipe follows), preserves or syrup.

*Until peach season is here, I recommend selecting unsweetened frozen peach slices available at most local groceries. A one pound bag, thawed, is perfect in the recipe; I slice the pieces to 1/4-inch thickness. You may also used canned, drained peaches in the recipe.

Active time: 15 minutes

Bake time: 17-22 minutes

Number of servings (yield): 6

Copyright © Peggy Lampman's dinnerFeed.
Recipe: Strawberry Salsa


  • 1/4 cup orange juice
  • Juice from 1 lime
  • 2 teaspoons brown sugar
  • 1 tablespoons finely chopped mint or parsley
  • 3/4-1 pound ripe strawberries, washed, hulled and diced
  • 1/4 cup diced, fresh peaches or mango


  1. Combine orange and lime juice, sugar and mint or parsley. Toss strawberries and peaches or mango into juice mixture. Let fruit steep in juices at least 1 hour and up to 24 hours before serving.

Number of servings (yield): yields 2 cups; leftovers are wonderful spooned over grilled chicken, beef or salmon; add some chopped jalapeno and shallot for added zest

Copyright © Peggy Lampman's dinnerFeed.