Shared by Evan Bloom
Shared by Evan Bloom
Peaches and Sour Cream
Yield: 4 to 6 servings
Peaches and Sour Cream
Yield: 4 to 6 servingsFamily Journey
VancouverVentura, California
San Francisco
This recipe was shared by Evan Bloom. Read more about his family in " For Wise Sons’ Evan Bloom, Salmon Is Jewish" and try his recipe for oven-poached salmon.
After Evan and his brother Ari would go to bed when they were little, their father Stuart would sit down to read two local newspapers and enjoy a snack of sour cream or cottage cheese and fruit, either from the apricot tree next to their home or from Harry & David Fruit of the Month Club. Today, the love of fruit and cream is multigenerational. “It’s a Bloom men’s tradition,” Evan writes in his book.
Make Ahead: Store in a glass mason jar in the refrigerator for up to 1 month or freeze forever.
Ingredients
- 2 pounds fresh peaches (about 6 peaches), peeled, pitted and sliced
- 2 cups sugar
- ¼ cup water
- 2 to 3 pints sour cream
Preparation
Step 1
Combine the peaches, sugar and water in a saucepan over medium-low heat and cook, stirring occasionally, for about 15 minutes, until the syrup is medium thick. Cool the mixture.
Step 2
Serve the peaches with a side of sour cream or layer the cooked peaches and syrup with sour cream like a parfait in individual cups.
Adapted from Eat Something by Evan Bloom with permission by Chronicle Books, 2020
