As I continue to find ways to simplify and get more results from less effort, I begin to wonder if I am being clever, or just very lazy. Maybe both.
Recently, I made a baked peach dessert that looked very promising on paper, but sadly it failed to live up to its promise. My kitchen was a sticky shambles, I had spent a lot of time, and all I had to show for it was a high calorie dessert that I didn’t really like.
Leaving that experience behind, I found a delicious baked fruit dessert that takes less time, less effort and fewer ingredients. The original recipe (from a British cookbook called Best Ever Three and Four Ingredient Cookbook, by Jenny White and Joanna Farrow) calls for apricots, sugar, cream cheese and gingersnaps. It’s easy enough. And yet, I wanted to make it “less”. Apricots were not handy, so I went for peaches. Cream cheese is fattening so I went for the 1/3 less fat variety. I also cut the sugar in half, and I didn’t use the special superfine sugar called for in the book, just some regular grainy sugar from Costco.
I loved the flavor contrast, but it must be eaten fresh from the oven or it separates, leaving the ginger crumb topping a soggy mess.
So, outside of party planning, I will opt for reducing it to cut fresh peaches with crumbled gingersnaps, straight to the plate. Less time, and a cleaner kitchen will result. No cooking, no mixing, no fat… Okay, maybe a small scoop from a tub of whipped cream cheese if I feel decadent.