Peachy Treat Topped With Trickle of Cream

Fresh peaches are superb sliced and topped with a trickle of cream. But they’re also delicious slipped into crisps or poached whole, a la Romanoff, both microwave naturals.

Like apples and pears, peaches microwave extremely well because they’re firm and fragrant. Not so berries, which are so juicy and soft that they’re apt to liquefy when microwaved.

Even though peaches fare well in the microwave, you must time and tend them carefully if they’re to retain their shape and orchard-fresh flavor.

And here’s something else you should know: Not all peach varieties microwave equally well. In our experience, the plumper, firmer, fresher and more aromatic the peach, the better it microwaves.

PEACH CRISP

5 cups peeled, pitted and thinly sliced (1/4-inch) firm-ripe peaches

1/4 cup sugar

1 tablespoon lemon juice

2/3 cup sifted flour

1/2 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/3 cup butter or margarine

1/4 cup wheat germ

Whipped cream or vanilla ice cream, optional

Toss peaches with sugar and lemon juice in microwave-safe, flameproof 9-inch casserole at least 2 inches deep, spreading evenly.

Mix flour, brown sugar, cinnamon and nutmeg. Cut in butter with pastry blender until mixture is texture of coarse meal, then mix in wheat germ.

Spread evenly over peaches. Microwave, uncovered, on HIGH (100% power) 9 to 10 minutes until peaches are bubbly and tender (pierce fork through topping to test).

Transfer at once to preheated broiler and brown 4 inches from heat 3 to 4 minutes. Top with whipped cream or vanilla ice cream. Makes 6 servings.

PEACHES ROMANOFF

1/2 cup sugar

1/2 cup fresh orange juice

1/4 cup water

1/4 cup orange liqueur

4 large firm-ripe peaches

2 tablespoons lemon juice

4 small scoops strawberry ice cream

1 cup whipping cream, whipped to stiff peaks

4 teaspoons slivered candied orange zest or candied ginger

Combine sugar, orange juice, water and liqueur in microwave-safe casserole 8 to 9 inches across and 2 inches deep. Cover with wax paper and microwave on HIGH (100% power) 2 to 3 minutes, stirring at half time, until mixture boils and sugar dissolves.

Meanwhile, peel, halve and pit peaches. Roll peaches in lemon juice to keep from darkening. Stir casserole mixture, then arrange peaches, hollow-sides-up and not touching, in casserole.

Cover with vented plastic wrap or casserole lid and microwave on HIGH 3 to 4 minutes, turning peaches over and rotating casserole 180 degrees at half time. Don’t overcook as peaches continue cooking while cooling.

Cool peaches, covered, in syrup, turning occasionally, until room temperature. Then chill, covered, several hours.

To serve, spoon 2 tablespoons casserole syrup into each of 4 stemmed goblets. Sandwich each 2 peach halves together with scoop of strawberry ice cream and place in goblets. Cover with whipped cream and dot with slivers of candied orange zest or crystallized ginger. Pass extra syrup, if desired. Makes 4 servings.

Note: In ovens of less than 600 watts, increase cooking times about 15%.