Shared by Evan Bloom
Shared by Evan Bloom
Peaches and Sour Cream
Yield: 4 to 6 servingsTime: 20 min
Peaches and Sour Cream
Yield: 4 to 6 servingsTime: 20 minFamily Journey
VancouverVentura, California
San Francisco
After Evan Bloom 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.
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.
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
