I always remember as a child taking that first bite of a summer peach and having the juice running all over your fingers and down your arm. When we visited my grandmother in Nebraska my sister Kristin and I always had peaches at her house (my grandmother loved fruit) running around with the cousins all of us would get a kick out of eating those peaches outside while playing, laughing and getting sticky. If you want to read more about my amazing grandmother (my mom's mother) and her recipes check out my blog post in the archives for June 5, 2012 called; "Old Screen Doors and Summer Nights."
I hope you enjoy the recipes listed below and as always eggs will be large unless otherwise noted. Enjoy those beautiful delicious juicy peaches, as well as your summer.
Perfect Peach Sangria - everyone who knows me, knows that I love, love, love any type of sangria. It's so refreshing and delicious!
1 (750 mil) bottle rose wine
3/4 cup vodka
1/2 cup peach nectar (I have used Kern's or Knudsen's brand)
6 Tbl. thawed frozen lemonade concentrate
2 Tbl. superfine sugar
1 lb. ripe, juicy peaches, peeled, pitted and sliced
1 (6 oz.) package fresh raspberries
2 cups chilled club soda
Into a pitcher (I like a pretty crystal or glass one), add rose wine, vodka, peach nectar, lemonade and sugar, stirring to combine and dissolving sugar. Stir in fruit, cover and chill 8 hours. Just before serving stir in chilled club sofa.
Peach Cooler
1 cup orange juice
1 cup fresh peaches, peeled, pitted and sliced
1/3 cup peach yogurt
1 cup ice cubes
1/2 cup frozen cranberry juice concentrate, thawed
Into a blender add the orange juice, peaches and yogurt. Cover and blend to smooth. With motor running gradually add ice cubes mixing to almost smooth. Pour peach mixture over ice cubes into tall glasses and pour 2 Tbl. cranberry juice concentrate over top of each.
Peach Pancakes - a lovely morning breakfast
1 cup all purpose flour
2 Tbl. brown sugar
1 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
2/3 cup buttermilk
1/2 cup peach preserves
1 egg, beaten
2 Tbl. vegetable oil
1 tsp. pure vanilla extract
1/2 cup fresh peaches, peeled, pitted and diced
Heat your pan or griddle over medium. Into a bowl combine flour, sugar, pumpkin pie spice, baking powder, baking soda and salt whisking to combine. Into another bowl add the butter, milk, preserves, egg, oil and vanilla. Stir the wet ingredients into the dry ingredients to just combine, do not overmix. Spray cooking surface with non-stick spray and add batter to the size of cakes you want, I usually use a 1/4 cup measuring cup for mine. Cook for a few minutes until little bubbles appear on sides of pancakes then flip and continue cook until done. Remove to serving platter and tent with foil or you can make up a few and place in warmed oven to keep warm while preparing the rest. Serve with warm pure maple syrup or I like peach jam heated up and poured on mine. Serve with hot crispy bacon, some fruit and coffee.
Morning Peach Muffins
Topping
1/3 cup dark brown sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 cup unsalted butter, melted
2/3 cup all purpose flour
Muffins
1/2 cup unsalted butter, soft
1/2 cup dark brown sugar, packed
1/4 cup sugar
2 eggs
1/2 cup plain Greek yogurt
2 tsp. pure vanilla extract
1 3/4 cup all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. cinnamon
pinch of allspice
1/2 tsp. salt
3 Tbl. milk
3 peaches, peeled, pitted and chopped
Glaze
1 cup powdered sugar
3 Tbl. heavy whipping cream
1/2 tsp. pure vanilla extract
Topping; into a bowl combine sugars, cinnamon, ginger and butter, mix in flour with a fork for a crumbly texture. Preheat oven to 425 degrees. Place paper liners into a 12 count muffin pan. Muffins; into a bowl of electric mixer beat the butter to smooth and creamy. Add sugars and beat to cream. Scrape down sides of bowl, add eggs, yogurt and vanilla beating to combine. Into a large bowl whisk the flour, baking soda, baking powder, spices and salt. Add wet ingredients into dry ingredients and mix with a whisk to combine. Add the milk and gently whisk. Fold in the peaches and do not overmix. Spoon batter into muffin cups about 3/4 full. Press a handful of crumb topping on each one. Bake for 5 minutes at 425 degrees, lower temperature to 350 degrees and bake about 15 to 18 minutes longer or until wooden pick inserted in center comes out clean. Remove muffins to cooling rack. Glaze; place ingredients into a bowl and whisk. When muffins are cool enough to handle remove to cooling rack and drizzle over glaze.
Peach Bread
3 cups all purpose flour
1 Tbl. baking powder
1 Tbl. pumpkin pie spice
1 tsp. salt
3 eggs
1 1/2 cups sugar
1/2 cup canola oil
1 Tbl. pure vanilla extract
2 cups fresh peaches, peeled, pitted and chopped
1 cup pecans, chopped and lightly toasted (sometimes I use macadamia, actually most of the time I do)
Preheat oven to 325 degrees. Grease the bottom and partially up the sides of two 8x4-inch loaf pans. Into a large mixing bowl whisk the flour, baking powder, pumpkin pie spice and salt. Into a bowl whisk the eggs, stir in sugar, oil and vanilla. Mix the wet ingredients into the dry ingredients to combine, but don't overmix. Divide batter evenly between the pans. Bake for 55 to 60 minutes. Remove to cooling rack, cool 10 minutes before turning out. If desired, you can make a quick glaze to drizzle over the tops.
Peach Salsa - great on pork, chicken, baked brie, pulled pork sandwiches or just with fresh hot tortilla chips
3 cups peaches, peeled, pitted and diced
2 ruby red summer tomatoes, diced
1/2 small red onion, diced
1 small jalapeno, seeded and minced
1/3 cup fresh cilantro, chopped
1 large fresh lime, juiced
salt
Tabasco, a splash or more
Place all ingredients into a bowl, stir to combine, cover and refrigerate.
Peach Biscuits - from my friend Barbara, a great Texas cook
1 package refrigerated Grands Flaky Biscuits
1 cup fresh thinly sliced peaches, pitted
4 oz. soft Brie cheese
2 Tbl. brown sugar
1 tsp. cinnamon
1 Tbl. honey
3 Tbl. butter
sugar, for sprinkling on top
Preheat oven to 375 degrees. Split the biscuits in half, and press slightly on work surface. Place 3 pieces of peach in center of bottom half of each biscuit. Add tsp. of Brie, sprinkle with brown sugar and cinnamon. Drizzle with a touch of honey. Place the top back on each biscuit and press edges down lightly with tines of a fork to seal. Place 2-inches apart on ungreased baking sheet. Put butter into a small saucepan to melt and then brush each biscuit with butter and sprinkle with a touch of sugar. Bake for about 12-15 minutes. Best served warm.
My Mom's Peach Spread
3 1/2 lbs. peaches, peeled, pitted and cut into chunks
2 1/2 cup sugar
1 fresh lemon, juiced
Into a Dutch oven add peaches and lemon juice. Bring to a boil over medium high heat and with a potato masher crush the peaches slightly. I like mine with a little chunky texture. Reduce heat to medium and add sugar. Bring to a boil stirring frequently. Continue to boil and stir until peaches reduce and thicken, about 20 to 25 minutes. The spread should stick to spoon when lifted and turned sideways. Pour into container and let cool. Cover and refrigerate.
Peachy Peach Chutney - love over grilled chicken or halibut, also great on baked brie or spread on a fresh roasted turkey sandwich (note; I have two peach chutneys on this post, as I love it so much) this recipe can be doubled easily
1 cup brown sugar, packed
1 cup cider vinegar
1/4 cup crystallized ginger, chopped
1/2 small red onion, finely chopped
1 1/2 tsp. mustard seeds
1 1/2 tsp. chili powder
1/4 tsp. salt
1 large garlic clove, minced
1 1/2 lbs. peaches, peeled, pitted and chopped
1/2 cup dried cherries
Into a large Dutch oven add brown sugar, vinegar, ginger, onion, mustard seeds, chili powder, salt and garlic. Stir in peaches and cherries. Bring to a boil stirring occasionally, reduce to simmer uncovered for 2 hours stirring frequently. Transfer to a bowl, lightly cover and chill several hours. Cover and store in refrigerator.
Chilled Peach Soup - always lovely and light for a warm summer evening
5 large fresh peaches, peeled, pitted and sliced
1 1/2 cups white wine (something you would enjoy drinking, I like Pinoit Grigio)
1 (3-inch) cinnamon stick
1/8 tsp. cardamom
2 Tbl. honey
1/2 fresh lemon, juiced
3/4 cup plain Greek yogurt
1/4 tsp. pure vanilla extract
Into a saucepan add the peaches, wine, cinnamon and cardamon, bring to a boil, reduce to simmer, cover for 10 minutes or until peaches are soft. Remove peaches with the liquid and let cool. Discard cinnamon stick. Place in blender and puree to smooth, add honey, lemon juice, yogurt and vanilla pulsing to smooth. Cover and refrigerate until completely chilled. Depending on the consistency of soup you desire, you can add more yogurt to thicken.
Peaches and Prosciutto - similar to honeydew melon and prosciutto
4 firm but ripe juicy peaches, peeled, pitted and quartered
16 slices prosciutto
Wrap each peach with prosciutto so it goes around twice. Place onto serving platter. If desired, you can also lightly grill these too.
Peach Chutney - how I love this, especially on grilled pork and chicken, or mixed with a touch of mayo on sandwiches
1 large lemon
5 lbs. peaches, peeled, pitted and chopped (make sure they are nice juicy peaches)
1 cup dates, chopped
1 2/3 cup golden raisins
2 cups white vinegar
3 cups sugar
1/2 cup pecans, chopped and lightly toasted
1 (2.7 oz.) jar crystallized ginger
1 tsp. ground ginger
1/2 tsp. ground allspice
1/2 tsp. cinnamon
1/2 tsp. ground cloves
Cut lemon into fourths and thinly slice. Combine lemon, peaches, dates, raisins and vinegar into a Dutch oven. Bring to a boil over medium and reduce to simmer for about 6 minutes, stirring occasionally. Add sugar and return to boil. Reduce heat to simmer and cook stirring occasionally for about 25 minutes. Add pecans and remaining ingredients, stirring and cooking about 6 minutes. Pack into hot sterilized jars filling 1/2-inch from top. Remove air bubbles and wipe jar rims with clean hot cloth. Cover at once with the metal lids and screw on bands. Process in boiling water bath 10 minutes. Note: as always, with any canning be very sanitary, use hot soapy water to make sure jars and lids are very clean and hot water to rinse them in. Air dry. If you have any questions regarding canning I would suggest checking out a book or looking on-line. Also, any of the University extension offices have vast amounts of information on canning. As I always say, I can't stress enough the importance of proper canning instructions and sanitation.
Peach and Raspberry Cream Soda Shake - I personally love cream soda
1 (12 oz.) package frozen unsweetened raspberries, thawed
1 (12 oz.) package frozen unsweetened peaches, thawed
1 (3 oz.) package cream cheese, soft
1/4 tsp. almond extract
1 qt. vanilla ice cream, soft
2 (12 oz.) cans cream soda
Fresh raspberries
Into a blender add the frozen raspberries, 1/2 of the peaches, cream cheese, extract, half of the ice cream and half of the cream soda, cover and blend to smooth. Divide mixture among 6 tall chilled glasses. Add a scoop of remaining ice cream to each shake and top with remaining cream soda, add fresh raspberries as garnish and a straw of course. Enjoy.
Peach Salsa - great for fish tacos - either grilled firm white fish, salmon or beer battered fish, served on warm corn tortillas with fresh sliced cabbage
2 cups fresh peaches, peeled, pitted and diced
2 ruby red summer ripe tomatoes, peeled, seeded and diced
1 avocado, firm, yet ripe peeled, pitted and diced
1/4 cup red onion, diced
2 Tbl. fresh cilantro, chopped
1/2 small jalapeno, seeded and minced
1/2 tsp. chili powder
1 fresh lime, juiced
salt and freshly ground black pepper
Place all ingredients int a bowl, stir and taste, adjust flavorings. Cover and chill until service.
Peach Pops - a cool refreshing treat
1 1/4 cups plain Greek yogurt
1/4 cup evaporated milk
2 Tbl. honey
2 small peaches, peeled, pitted and chopped
Into a bowl add the yogurt, evaporated milk and honey, taste and if you want it sweeter, add a touch more honey mixing to incorporate. Fill popsicle molds with mixture and place in freezer to freeze solid.
Simple Summer Peach Salad
3 large juicy peaches, sliced in half and pitted, then sliced into slices
1/4 red onion, thin julienned
1/4 cup fresh basil, chiffonade
1/2 of a fresh lemon, juiced
salt and freshly ground black pepper
extra virgin olive oil
Place sliced peaches, onion, basil onto serving platter. Sprinkle with salt and pepper, drizzle over lemon juice and drizzle over olive oil.
Peach and Chicken Salad
Marinade
2 Tbl. honey
2 Tbl. fresh lime juice
1 Tbl. soy
1 Tbl. jalapeno, seeded and finely minced
1 lb. boneless skinless chicken breasts
Mixed greens
1/4 small red onion, slivered
2 fresh peaches, peeled, pitted and sliced (garnish)
Lightly toasted whole pecans (garnish)
Vinaigrette
1 large juicy peach, peeled, pitted and rough chop
1/4 cup white balsamic vinegar
1 garlic clove, sliced
1 Tbl. light brown sugar or honey
pinch of red pepper flakes
salt and freshly ground black pepper
2 Tbl. fresh cilantro
1/4 cup canola oil
Marinade; into a bowl combine lime juice, honey, soy and jalapeno. Pour into a large ziplock bag and add chicken you have rinsed in cold water and patted dry with paper towels. Seal bag and gently toss chicken to cover. Place in refrigerator at least 2 hours, turning occasionally. Remove chicken and discard marinade. Heat grill and cook chicken until done, flipping once. Remove chicken and let rest bout 10 minutes, then slice into thin strips. Vinaigrette; into a blender add the peach, vinegar, garlic, brown sugar, pepper flakes, salt, pepper and cilantro. Pulse to combine and with motor running drizzle in oil to blend. Taste and adjust flavorings. Onto a serving platter add greens and drizzle over some dressing tossing to combine. Add chicken, onions, pecans and fresh peaches, drizzle over more dressing.
Peach and Ground Turkey Meatloaf - yes, it's very good!
1 1/2 lbs. ground turkey (I don't use the all white meat too dry)
1 egg, lightly beaten
1/2 cup whole milk
2 scallions, chopped including green part
1 cup soft bread crumbs or Panco bread crumbs
salt and freshly ground black pepper
2 medium juicy peaches, peeled, pitted and thinly sliced
1 Tbl. vinegar
1 Tbl. ketchup
1 tsp. Dijon
1/4 cup peach preserves
Preheat oven to 360 degrees. Into a bowl add the ground turkey, egg, milk, scallions, bread crumbs, salt and pepper. Mix to combine and place into a baking dish forming into a loaf. Bake for about 30 minutes, remove from oven and pour off any excess moisture. Arrange sliced peaches over meat. Into a small bowl add the vinegar, ketchup, Dijon and preserves mixing to combine, spoon over peaches, place back in to oven for about 20 more minutes. Remove and let set for about 10 minutes before slicing. Serve with creamy garlic mashed potatoes, a tossed salad and warm rolls.
Peach and Shrimp Grilled Skewers - perfect for summer barbecues picnics
26 large shrimp, peeled and deveined
Marinade
1/4 cup honey
1 tsp. chili powder
1 small lime, zested and juiced
3 large juicy peaches, peeled, pitted and cut into 2-inch chunks
olive oil
wooden skewers - soaked in cold water 30 minutes
2 scallions, chopped including green part (garnish)
Marinade; into a bowl whisk the honey, lime juice, zest, and chili powder. Heat grill to medium heat. Brush grill with oil. Thread shrimp and peaches onto skewers. Lightly brush each skewer with the honey mixture. Cook uncovered about 10 minutes flipping occasionally. Make sure they don't burn. Place skewers on serving platter and scatter on chopped scallions.
Slow Cooker Pulled Pork with Peaches - I happen to love sweet and savory together
Pork
4 lbs. pork shoulder
2 large white onions, sliced
salt and freshly ground black pepper
1 tsp. smoked paprika
1 tsp. garlic powder
Sauce
1 (15 oz.) can peaches in 100% juice, juices reserved
1/2 cup orange marmalade (good quality)
1 (18 oz.) bottle barbecue sauce
2 Tbl. Worcestershire sauce
4 garlic cloves, peeled and crushed
Into a small bowl whisk the salt, pepper, paprika and garlic and rub all over pork. Place onions onto bottom of slow cooker and add pork on top. Into a large bowl add the peaches with juice, marmalade, barbecue sauce, Worcestershire sauce and garlic cloves. Pour over pork and cover with lid. Cook on high for 5 hours or low for 10 hours. With two forks shred pork and stir together with sauce. Oh my mouth is watering!! I love preparing this meal. Serve on warm toasted buns with crispy creamy coleslaw. Serve with potato salad and baked beans. Chilled beer, yes sounds like a winner.
Grilled Salmon with Peaches - had something similar at a restaurant in Seattle and it was delicious
1 lb. salmon fillet, remove any bones
Sauce
1 cup butter, cubed
1 cup peach preserves (I like St. Dalfour, jam of choice)
1 Tbl. fresh lime juice
1 garlic clove, finely minced
1/2 tsp. Dijon
1/2 cup fresh peaches, peeled, pitted and chopped
2 scallions, thinly sliced on diagonal including green part
Into a small saucepan add butter to melt, add garlic and cook stirring to soften, add preserves and mix to melt, stir in lime juice and mustard to blend. Cool. Reserve 1 cup for basting and serving. Place salmon into a baking dish and add remaining peach mixture, rubbing into salmon on both sides. Cover with plastic wrap and marinate for 20 minutes. Drain and discard marinade. Heat grill and rub with oil. Place salmon skin side down on grill, cover and cook over medium heat for about 5 minutes. Spoon half of the reserved peach mixture over salmon and cook about 15 minutes more. Remove to platter, scatter on fresh peaches and scallions and serve with remaining peach sauce.
Peach Sauce for Grilled Chicken
Sauce
2 Tbl. olive oil
1 lb. fresh juicy peaches, peeled, pitted and diced
1 sweet onion
1 small jalapeno, seeded and minced
2 garlic cloves, finely minced
2 Tbl. apple cider vinegar
2 Tbl. pure maple syrup
2 Tbl. bourbon
1 Tbl. Dijon
1 tsp. fresh peeled ginger, grated
1/4 tsp. chili powder
1/4 tsp. smoked paprika
salt and freshly ground black pepper
1 Tbl. dark brown sugar
Chicken
6 to 8 bone-in, skin on chicken breasts
Sauce; into a Dutch oven add oil over medium heat. Add peaches, onion and jalapenos. Saute until softened. Remove from heat, add remaining ingredients and with an immersion blender blend sauce to smooth. Place back on heat and cook stirring occasionally until thickened and warmed through. Heat grill to medium. Rinse chicken with cold water, pat dry with paper towels. Season chicken breasts with salt and pepper and lightly brush with oil. Place on grill covered and cook for about 15 minutes skin side down, turn over and cook about another 12 minutes or until juices run clear. Remove some sauce to a dish (you will use this sauce to baste with.) During the last 12 minutes of cooking time baste chicken with sauce. Discard sauce you basted with. Serve remaining sauce in a bowl with the chicken.
Grilled Peaches with Warm Bourbon Sauce - delicious..... this was always a winner when I did catering
6 peaches, nice and juicy, sliced in half and pitted
Sauce
1/2 stick unsalted butter
1/2 cup brown sugar
1 tsp. pure vanilla extract
3 Tbl. heavy whipping cream
2 Tbl. bourbon
pinch of salt
Heat grill to medium heat. Brush peaches with a light oil and place cut sides down on grill, grilling about 6 minutes. Remove to serving platter. Sauce; into a saucepan add the brown sugar and butter over medium low. Cook while whisking to melt butter and to thicken about 7 minutes. Slowly whisk in the heavy cream, vanilla, salt and bourbon, continue whisking to slightly thicken. To serve; add some vanilla ice cream to those grilled peaches if desired and drizzle over sauce.
Peachy Cream Bars - my daughter gave me this recipe
Batter
1 cup butter, soft
2 cups sugar
4 eggs
1 tsp. pure vanilla extract
3 cups all purpose flour
1/2 tsp. salt
1 (21 oz.) can peach pie filling (good quality)
Filling
1 (8 oz.) package cream cheese, soft
1/2 cup sugar
1 tsp. pure vanilla extract
1 egg
Glaze
1 cup powdered sugar
2 Tbl. whipping cream
1/2 tsp. pure vanilla extract
1/2 tsp. almond extract
Preheat oven to 350 degrees. Batter; into a bowl of electric mixer cream butter and sugar to light and fluffy, beat in eggs and vanilla. Into another bowl add the flour and salt, add to creamed mixture beating to combine. Filling; into a bowl of electric mixer beat cream cheese, sugar and vanilla to smooth, add egg and beat to combine. Grease a 13x9 baking pan and spread 3 cups batter in bottom of pan. Spread on cream filling layer, then spread with pie filling. Drop remaining batter on top of pie filling. Bake for about 25 to 35 minutes. Remove and cool on wire rack. Glaze; into a bowl whisk the powdered sugar, cream, and extracts, drizzle over bars. Cover with plastic wrap and refrigerate about 4 hours before cutting into bars.
My Favorite Peach Pound Cake
2 sticks butter, soft
2 1/2 cups sugar, divided
4 eggs
1 tsp. pure vanilla extract
3 cups all purpose flour, divided
1 tsp. baking powder
1/2 tsp. salt
2 cups fresh juicy peaches, peeled, pitted and chopped
Preheat oven to 325 degrees. Grease a 10-inch tube pan with 2 Tbl. butter. Sprinkle pan with 1/4 cup sugar. Into a bowl of electric mixer cream 2 sticks butter and add remaining sugar, beating to combine. Add eggs one at a time, scraping down sides of bowl. Add vanilla and mix. Into a bowl add 2 2/3 cup of flour, baking powder and salt whisking to combine. Gradually add to the creamed mixture beating well. Dredge the peaches in remaining 1/4 cup of flour (this is so they won't sink to bottom of pan). Fold peaches into batter and pour into prepared pan. Bake for 1 hour and 10 minutes. Remove to cooling rack for about 5 minutes. Remove from pan and cool. You can drizzle with a glaze if desired.
Peach and Cherry Dump Cake - how can something so simple be so good? It just is, even for a former Executive Chef!
1 (21 oz.) can cherry pie filling (good quality)
1 (15 oz.) can sliced peaches in juice, drained (I use peaches in 100% juice)
3/4 cup nuts, chopped (I like macadamia)
1 box yellow cake mix
12 Tbl. unsalted butter, cut into small pieces
Preheat oven to 350 degrees. Spray a 13x9 baking pan with cooking spray. Pour cherry pie filling in bottom of pan. Drain the peaches and pour on top of cherries. Sprinkle on nuts. Sprinkle on dry cake mix evenly over top. Place small pieces of butter evenly over top of dry cake mix. Bake for 30 to 40 minutes until bubbly and cake starts to turn golden. Remove from oven to cooling rack. Let cool or serve warm with vanilla ice cream or freshly whipped cream. Store covered in refrigerator.
Peach Crumble Pie - my oh my do I love this pie!
Filling
1/2 cup sugar
1/4 cup all purpose flour
pinch of ground nutmeg
5 cups fresh peeled, seeded and sliced peaches
1 egg, beaten
2 Tbl. whipping cream
Crumble
1/3 cup all purpose flour
1/3 cup sugar
1 tsp. cinnamon
2 Tbl. butter, cut up
Pastry for single crust pie (make your own or purchase store bought)
Preheat oven to 375 degrees. Filling; into a large bowl combine 1/2 cup sugar, 1/4 cup flour and nutmeg. Add peaches and toss to combine. Into a small bowl add the egg and whipping cream. Pour over peaches and toss gently. Transfer to pastry shell. Crumble; into a bowl add the 1/3 cup flour, 1/3 cup sugar and cinnamon. With a pastry blender cut in the butter to coarse crumbs. Sprinkle evenly over to of pie. Cover edges of crust with foil to prevent over browning. Bake about 25 minutes. Remove foil on edges and continue baking 30 more minutes. Remove to cooling rack. Serve with freshly whipped cream, vanilla ice cream or peach sorbet. Note; I would place a baking sheet under pie while baking in case you have any spillovers.
Simple Summer Peach Crisp
6 large juicy peaches, peeled, pitted and sliced
1/4 cup light brown sugar, packed
2 tsp. fresh lemon juice
1/2 tsp. cinnamon
1/2 tsp. ground ginger
Topping
2/3 cup almond granola (I use Trader Joe's brand) or your favorite granola
4 Tbl. all purpose flour
1 tsp. fresh lemon zest
4 Tbl. butter
Preheat oven to 350 degrees. Toss peaches and 2 Tbl. brown sugar, lemon juice and spices into a small baking dish. Topping; into a bowl of food processor add the granola, flour, remaining brown sugar and lemon zest and pulse, add butter and pulse to combine. You do want some texture in the granola still. Sprinkle topping over peaches and bake about 40 minutes. Remove to cooling rack. Serve with vanilla ice cream.
Peachy Cobbler - from my grandmother Villa (what a fabulous cook she was and she loved cooking and baking for others, but that seems to run in our family)
11 large peaches, pitted and cut into 1-inch chunks
1 fresh lemon, zested and juiced
1/2 cup butter, soft
1 2/3 cups sugar
1 1/2 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
3/4 cup while milk
1/2 cup hot water
Preheat oven to 350 degrees. Line a rimmed baking sheet with foil to you don't have gooey drips all over your baking sheet. Place the peaches into a 13x9 baking dish, scatter over the zest and lemon juice. Batter; into a bowl of electric mixer beat butter and sugar to fluffy. Into a bowl whisk the flour, baking powder and salt, then add to butter mixture beating to combine. Top peaches with batter and spread batter evenly over fruit. Sprinkle with remaining sugar and drizzle the hot water over sugar. Place baking dish on foil lined baking sheet and bake about 1 hour or until top is cracked and golden brown. Remove to cooling rack and let set about 30 minutes. Serve in bowls with vanilla ice cream, raspberry sorbet or freshly whipped cream. Note; sometimes I sprinkle in some fresh raspberries with the peaches as I like that combination.
Peachy Ice Cream
5 ripe peaches, peeled, pitted and diced
1 1/4 cups heavy whipping cream
2/3 cup sweetened condensed milk
1/2 tsp. pure vanilla extract
2 tsp. sugar
Place peaches into a medium size saucepan over high heat. Add sugar and stir cooking until juice starts to form. Remove from heat and cool completely. When peaches are cool, place whipping cream and vanilla into a bowl and whip to almost stiff peaks. Gently fold in sweetened milk to whipped cream. Add the peaches and gently mix to combine. Pour mixture into a glass covered container and place in freezer to freeze. When ready to serve, scoop out ice cream and serve with shortbread cookies or on top of pound cake or angel food cake.
Peach Upside Down Cake
1/4 cup butter
1/2 cup brown sugar, packed
2 cups fresh peaches, peeled, pitted and sliced
1 1/4 cups all purpose flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, soft
3/4 cup sugar
1 egg
1 tsp. almond extract
1/2 cup milk
Preheat oven to 350 degrees. Place 1/4 cup butter in a 8x8-inch baking pan. Place pan in oven to melt butter, remove and add brown sugar, stirring to moisten. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Into a bowl add the flour, baking powder and salt. into a large bowl of electric mixer beat 1/2 cup butter to fluffy, beat in sugar to combine. Add egg and almond extract beating to combine. Alternate the flour mixture and milk to butter mixture to combine. Spread batter evenly over peaches. Bake for 45 to 50 minutes. Cook in pan on wire rack for 5 minutes. Loosen cake from sides of pan with a paring knife and invert onto a large serving plate. Serve with peach or vanilla ice cream or freshly whipped cream.
Bon Appetit
"Either make the tree good and its fruit good, or make the tree bad and
its fruit bad; for the tree is known by its fruit: - Matthew 12:22
"The seed which fell among the thorns, these are the ones who have heard,
and as they go on their way they are chocked with worries and riches and
pleasure of this life, and bring no fruit to maturity. But the seed in the good soil,
these are the ones who have heard the word in an honest and good heart,
and hold it fast, and bear fruit with perseverance." - Luke 8:14-15
"I am the true vine, and My Father is the vinedresser.
Every branch in Me that does not bear fruit, He takes away; and every branch
that bears fruit, He prunes it so that it may bear more fruit.
You are already clean because of the word which I have spoken to you." - John 15:1-8
"But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control; against such things there is not law. Now those who belong to Christ Jesus have crucified the flesh with its passions and desires." - Galatians 5:22-26
"For you were formerly darkness, but now you are Light in the Lord; walk as children of Light (for the fruit of the Light consists in all goodness and righteousness and truth), trying to learn what is pleasing to the Lord." - Ephesians 5:8-11
