Peaches and cream concoct taste treats

The Midwest is a treasure grove of peaches. Anyone who wants totaste this fuzzy fruit at its best can indulge in Michigan peaches,which are at peak availability now.

Peaches are a pleasure eaten plain, but when combined withcream, they're magical.

Brenda Newman was inspired to cook with peaches and cream aftera short vacation in Michigan.

"They were so juicy and wonderful, I thought we'd see what wecould do with them," she said. She was referring to her fellowstaffers at The Chef's Catalog, The Store in the Crossroads ShoppingCenter in Highland Park.

The store is having Peaches-N-Cream Days with free cookingdemonstrations, recipe handouts and tastings of peach recipes from 1to 3 p.m. today, tomorrow and Saturday.

Peach ice cream, peach sorbet, peach tarts, peach cobbler andpeach chutney will be highlighted. The store also will show icecream makers; a push-button cream whipper, and old-fashioned sundaeglasses for those peach creations.

Here are three recipes that are part of the peaches-n-creamcelebration. PEACH SORBET

1 3/4 pounds peeled, sliced peaches (see note)

2 tablespoons water

3/4 cup sugar

2 tablespoons lemon juice

2 tablespoons kirsch

Simmer peaches with water, covered, for 10 to 15 minutes.Transfer to food processor. Add sugar, lemon juice and kirsch.Puree until smooth. Pour into ice cream maker and freeze accordingto manufacturer's directions. Makes 1 quart.

Note: To peel peaches, dip in boiling water 30 seconds, thenslip off skins. OLD-FASHIONED PEACH ICE CREAM

1 pound peaches, peeled, halved and pitted

2/3 cup sugar, divided

1 1/2 teaspoons lemon juice

1 cup milk

1 cup whipping cream

2 egg yolks

Dash of salt

1 teaspoon almond extract

In blender or food processor fitted with steel blade, choppeaches. Stir in 1/3 cup sugar and lemon juice. In heavy, mediumsaucepan over medium-high heat, heat milk and cream until hot. amedium bowl beat egg yolks with remaining sugar and salt until lightand lemon-colored. Carefully whisk hot milk mixture into eggmixture, then return to saucepan and cook over low heat, stirringconstantly, until custard begins to thicken, about 5 minutes. Whencool, whisk in almond extract and fold in chopped peaches.

Pour mixture into ice cream maker and freeze. Makes about 1quart. PEACH CHUTNEY

2 medium red onions, peeled and cut into 1-inch pieces

2 large Granny Smith apples, cored and cut into 1-inch pieces

1 1/2 cups granulated sugar, plus more as needed

1 cup firmly packed dark brown sugar

1 1/2 cups cider vinegar

Zest of 2 oranges

1 1/4 teaspoons ground ginger

1 teaspoon salt

1/2 teaspoon cinnamon

2 pounds peaches, quartered and pitted

1/2 cup dark raisins

Chop onions coarsely with metal blade of food processor;transfer to large bowl and set aside. Chop apples coarsely and setaside. Bring sugars, vinegar, orange zest and spices to boil inlarge saucepan. Add onions, apples, peaches and raisins and bring toboil. Reduce heat to low. Stir and press to submerge fruit. Simmeruncovered for 1 hour, pressing down fruit with back of spoonoccasionally. Add more sugar as needed. Remove fruit, then cookuntil juices are syrupy, about 15 minutes more. Return fruit tojuice. Makes about 8 cups.